John Myers
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Surhax Meat with Tabbouleh and Lingonberry Horseradish Dip, with Baby Carrots in Balsamic Vinegar
The perfect surhax meat with tabbouleh and lingonberry horseradish dip, with baby carrots in balsamic vinegar recipe with a picture and simple step-by-step instructions.
Ingredients for the meat:
- 4 Pc. Pork knuckle of pork (knuckle) fresh
- 2 Pc. Shallot
- 3 Pc. Garlic
- 1 Pc. Laurel branches fresh
- 2 Pc. Star anise
- 15 Pc. Coriander grains
- 25 Pc. Mustard seeds
- 1 pinch Salt
Ingredients for the tabouleh salad:
- 2 Pc. Red pointed peppers
- 0,5 Pc. Freshly diced cucumber
- 2 Pc. Diced tomato
- 1 Pc. Diced shallot
- 1 Pc. Hot pepper
- 300 g Couscous
- 1 pinch Salt and pepper
- 1 Pc. Lemon fruit juice
- 1 shot Olive oil
- 1 bunch Chopped mint
Ingredients for the baby carrots:
- 300 g Baby carrots
- 1 Pc. Majorance branch
- 100 g Candied ginger
- Balsamic cream
- 1 shot Olive oil
- 1 pinch Salt and pepper
For the sauce:
- 200 g Mild horseradish
- 200 g Lingonberry jam
- Place a large saucepan with water on the meat, pierce the surhaxn several times and add all the ingredients. Now cook for about 2-3 hours until the meat almost falls off the bone.
- For the tabouleh salad stir the couscous into the boiling water, remove from the heat and allow to swell, stir occasionally and finally pour off the remaining water through a sieve. Let the couscous cool, add the ingredients and mix gently. Season with olive oil and the spices.
- For the baby carrot garnish, boil the carrots in a little water. When they are still firm to the bite, place them in a bowl, mix with the remaining ingredients and season to taste. For the sauce, simply mix the mild horseradish with the cranberry jam.
- Now remove the jellyfish and fat from the Surhaxn until only the lean meat is left, arrange everything nicely and pour sauce over the meat.
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