Pork stew of pork cloves with black currant mashed potatoes and a compote of apples and celery

Ingredients for Pork stew of pork cloves with black currant mashed potatoes and a compote of apples and celery

Instructions for Pork stew of pork cloves with black currant mashed potatoes and a compote of apples and celery

To prepare the Pork stew of pork cloves with black currant mashed potatoes and a compote of apples and celery recipe, please follow these instructions:

Sprinkle the sword with coarse salt. Be careful to get salt down between all the thighs. Lay the ladder on a grate in a small frying pan, so the broom is as straight as possible. Put crushed stanniol or a piece of peeled potato under the steps where it is thinest to make the ladder completely horizontal. Pour ½ l of water into the pan and place the ladder in the middle of a cold oven. Turn on the oven at 200 degrees and leave the steps for approx. 1¼ hour.

How to make the meat juicy and hard crisp: Insert a stew meter into the middle of the meat. Notice if the swarm is crisp when the center temperature is 55 degrees.

If the head is crisp:
Continue the frying at 200 degrees until the center temperature is 65 degrees.

If the head is not crisp:
Turn the oven up to 250 degrees until the center temperature is 65 degrees. Keep in mind that the swarm does not get too dark.

Take the steps out of the oven. Use the cloud to sauce. Put clouds in a saucepan. Let it stand for a moment and foam so the surface is free of grease. Stir corn starch in cold water and smooth sauce. Cook it approx. 3 minutes. Season with salt and pepper.

potatoes
Peel the potatoes and cut them into thick slices, peel the peel and cut into thin slices. Put the potatoes in the butter. Place potatoes, salt and pepper in a ovenproof dish next to the steps in the oven. The potatoes must have 45 minutes - 1 hour. The suite slipped on the forehead until they are very tender. Mix the onions with potatoes and season with salt and pepper just before serving.


Sunbursted majors
Boil the suncups with 1 dl of water for approx. 5 minutes. Put the raspberries off and squeeze the juice out of the berries. Boil the juice with sugar until ½-1 dl is left in the pan. Add the butter. Peel the majors - big cherries cut into three pieces - cook them in leached salt for approx. 5 minutes. Join the majors in the boiled raspberry juice and leave them at low heat for approx. 10 minutes. Flip them regularly. Season with salt.

compote
Cut the celery and apples into one's tern. Season the celery pieces in the butter until they are barely tender - have bites. Add the apples and boil until the apples boil in mash. Season with thyme salt and pepper. Serve hot.