John Myers
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Tranche of Taunus Country Pig, Frankfurt Seven-herb Brew
The perfect tranche of taunus country pig, frankfurt seven-herb brew recipe with a picture and simple step-by-step instructions.
Focaccia
- 225 g Wheat flour
- 100 g Boiled potatoes ^^
- 150 ml Milk lukewarm
- 50 g Diced jerky
- 30 g Lard
- 30 g Yeast fresh
- 1 tsp Salt
- 1 tsp Sugar
- 50 g Celery cubes
- 50 g Diced onion
- 1 tsp Marjoram fresh
- 1 tsp Rosemary
- 1 tsp Sea-Salt
- 1 tsp Olive oil
Green brew
- 1 packet Frankfurt herbs
- 50 g Jerky meat
- 100 g Celery cubes
- 50 g Diced onion
- 1 tsp Ginger
- 1 tsp Caraway seed
- 1 tsp Salt
- 2 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 2 tbsp Lemon juice
- 150 ml Veal stock
lenses
- 250 g Mountain lenses
- 2 Pc. Clove of garlic
- 2 Pc. Bay leaves
- 2 Branches Thyme
- 2 tbsp Olive oil fruity
- 1 tbsp Balsamic white
- 1 pinch Salt and pepper
- 1 tbsp Chives
Tranches
- 750 g Saddle of pork with fat on the bone
- 1 tbsp Sea-Salt
- 1 tbsp Coarse pepper
- 1 tsp Herbs of Provence
- 2 Pc. Clove of garlic
Focaccia
- Warm the milk slightly and dissolve the sugar and yeast in it. Cover and let rise in a warm place for 20 minutes. Heat a pan and stew the beef cubes for 10 minutes. Let cool down a bit and peel and mash the boiled potatoes. Mix the flour with the salt in a bowl. Then work the steamed bacon with the mashed potatoes, the risen yeast mixture and the marjoram into a juicy dough.
- Then distribute the loose dough evenly in a greased dish and cover again for 30 minutes. The dough has doubled and is baked in a preheated oven at 180 degrees for 40 minutes.
- Briefly interrupt the baking time after 20 minutes, brush with olive oil and sprinkle with sea salt and rosemary. Let the delicious focaccia cool down on a wire rack.
Green sauce brew
- Sweat the celery cubes with onions and beef jerky, fill up with the stock and boil with caraway seeds and salt for 30 minutes. Then press through a sieve. Remove the peel from the kiwi and cut into small pieces. Mix the herbs in a blender with the celery stock, ginger, lemon juice, balamico and the chopped kiwi to a bright green mass. If necessary, season again and serve at room temperature.
Mountain lenses
- Rinse the mountain lenses well. Then bring the marjoram, garlic, bay leaves and thyme to the boil in a saucepan with 1½ liters of cold water. Then close the lid and let it soak for 30 minutes at a low temperature. Please keep in mind that mountain lentils have different cooking times. Our mountain lenses still have a slight bite. Then season with olive oil, balsamic vinegar, pepper and salt. The sweet / sour taste goes perfectly with the mountain lentils.
Slices of pork loin
- Rinse the back of the pork and dry it with paper towels. Score the fat side as finely as possible in a diamond shape. Heat a pan and fry the fat side until crispy. In the fried fat, fry the piece of meat on all sides until crispy. Rub on all sides with sea salt, coarse pepper and herbs de Provence. Lightly crush the garlic cloves and rub them on the back. Preheat the oven to 150 degrees.
- Place the saddle of pork with the fat side up on the middle oven rack and bake at a core temperature of 56 to 58 degrees. If there is no core temperature meter at hand, 50 minutes at 130 degrees. Cover and let the roast rest for 8 minutes before cutting.
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