Roast collar, vinaigre glace and stew of herbs and yellow peas

Ingredients for Roast collar, vinaigre glace and stew of herbs and yellow peas

Instructions for Roast collar, vinaigre glace and stew of herbs and yellow peas

To prepare the Roast collar, vinaigre glace and stew of herbs and yellow peas recipe, please follow these instructions:

Order collar with butcher a few days in advance.

Set the yellow peas to soak in plenty of water in the refrigerator, ½-1 day before cooking. Pour the water off. Boil the peas in plenty of water for about 15 minutes. Style it to the page.

Crispy pork rind
RIDs the rind of ½ CM's spaces and cut it by nakkekammen. Rub the rind with oil and sprinkle with coarse salt. Place it in the oven along with the meat at 180 degrees. If the rind is crisp, not when the meat is done, unscrew when the oven up to 250 degrees and rose to the rind is crisp.

The meat
Cut the nakkekammen through longitudinally into two equal pieces and lace them with kødsnor, so the discs can be just great at snack, see photo. DUP the two roast dry with paper towel and brown them in a frying pan in oil on all sides. Place them in a heat-proof serving dish and season with salt and pepper. Style them in the oven at 180 degrees for about 40 minutes. Used frying thermometer to the Center temperature be 70 degrees. Let the meat rest uncovered 20 minutes before serving. Save the juices.

Remote kødsnorene. Grate the peel of a lemon, squeeze the juice and mix it with crushed black peppercorns. Butter mixture on the fried neck fillets 5 minutes before serving.

SI juices into a saucepan. Add Cabernet Sauvignon vinaigre and cook in for approx. ½ dl.

Vegetables
Cut the vegetables into cubes of 1 x 1 cm, while the meat cooks. Fry them in oil with cubes of bacon and a sprig of thyme. Add the split peas with hot water so it all just be covered. If there is not enough cooking water, add plain water. Cook over strong heat and without lids for the liquid is cooked into the vegetables. Season with salt and pepper and sprinkle with parsley groftskåret.