Braised pork beans with pearl barley, citrus-glazed majors, silver beans and ganache sauce

Ingredients for Braised pork beans with pearl barley, citrus-glazed majors, silver beans and ganache sauce

Instructions for Braised pork beans with pearl barley, citrus-glazed majors, silver beans and ganache sauce

To prepare the Braised pork beans with pearl barley, citrus-glazed majors, silver beans and ganache sauce recipe, please follow these instructions:

The meat: Order chicken lumps in the butcher a few days in advance. Dip the jaws of lumps dry with kitchen rolls. Heat oil and butter in a saucepan that can withstand the oven. Brown the jaws until they are light brown. Pick them up on a plate. Carrot, parsley and onions are cut into cubes of approx. 1x1 cm, put into the pan and fry until they are light brown. Pour off the grease if there is something left. Add whole fat garlic, some twigs thyme, bay leaves and cloves. Put the jaws back in the pan. Season with salt and pepper. Add white wine and port wine and let it boil so that most of the liquid evaporates. Add 1 dl of water and put tightly sealed lid or stannol on the pan. Place the pan in the oven at 200 degrees for 1¼ -1½ hours until the meat is tender. When the jaws are tender, the meat is taken up. Say the cloud and cook it if necessary. Further in until there are approx. 1½ dl back, giving it a strong taste. Add 1-1 ½ teaspoon of ganache and season with salt, pepper and some lemon juice.

Citrus-glazed majors: Squeeze the juice of the oranges. Boil the juice with sugar until ½-1 dl is left in the pan. Add the butter. Peel the majors - large cherries cut into three pieces - boil them in leached salt for approx. 5 minutes. Sprinkle the majors in the apple juice and let them stand at low heat for approx. 10 minutes. Flip them regularly. Season with salt. The majors are served hot.

Ganache: Boil the cream and add the chocolate. Pour it into a bowl and let it solidify. Put it in the refrigerator until it is used.

Perlebyg: Skyl perlebyg. Chop the mustard and chop them in a little butter in a saucepan that can withstand the oven. Add barley, salt and 3-4 dl of water. Cook it up, put the lid or the stanniol and place it in the oven for approx. 30 minutes. Turn the rest of the butter and the cracked cheese in just before serving. Taste like

Silver beans: The silver beets are boiled for a couple of minutes in lets salted water. Onions are chopped fine. Whip a dressing of vinegar and oil. Taste it to. The silver beans are served warm with onions and dressing over.

tips:
Instead of silver beans, you can use spinach, cabbage or reddish leaves. Instead of mayroes, you can use small mustard or small red onions. However, they must be left longer for the apple juice. Instead of ganache, add 5-10 g of grated chocolate under strong whipping so the sauce does not separate. The rest of the ganach can be stored in the refrigerator for 2-3 days, cut into the tern, sprinkle with Cocoa and used as petit fours