John Myers
Contents
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Ingredients
- 600 g Spit roast, pork neck roll roast, filled with onions
- Pepper from the grinder
- 1 tbsp Mustard
- 2 size Carrots
- 2 size Onions
- 250 ml Red wine
- 200 ml Meatsoup
- 1 greater Rosemary sprig
- 1 tsp Lavender flowers, fresh or dried
- 1 Bay leaf
- Mild chilli salt
- 10 g Butter, cold
Instructions
- Preheat the oven to 180 ° C top / bottom heat
- Season the spit roast with pepper and rub the mustard all around.
- Peel and roughly chop the carrots and onions.
- Cut off a correspondingly large piece of roasting tube and tie it on one side (follow the manufacturer's instructions) Blow a lot of air into it so that the tube is well inflated. Put the spit roast in it, spread the carrots, onions and the spices around the roast. Add red wine and meat stock and tie up the roasting tube. Make sure that there is approx. 5 cm space at each end. Poke two small holes at the top with a sharp knife.
- Push the roasting tube into the preheated oven and fry for 20 minutes. Then reduce the temperature to 150 ° C and cook for another 2 hours. Cut open the top of the foil and pull it apart a little. This makes the spit roast even more crispy. Fry for another 30 minutes.
- Take out of the oven, season with chilli salt and, wrapped in aluminum foil, let rest for 10 minutes. Pour the vegetables into a sieve and squeeze them out well, collect the brew. Put back in the pot, if necessary thicken with a little cornstarch, stir in the cold butter. If you want, you can also puree the vegetables with the stock. Season to taste with chilli salt and pepper.
Nutrition
Serving: 100gCalories: 42kcalCarbohydrates: 1.7gProtein: 0.6gFat: 0.2g
