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Beef and Pork

Estonian Specialty

A fabulous Baltic find!

Single portion

pork knuckle 200g

barley 30g

chanterelle mushrooms 20g

Dijon mustard10g

coarse-grained mustard 10g

1 medium-sized onion

1 carrot

celeriac 100g

rape-seed oil 1 liter

dill 10 g

parmesan 10g

cream (35% fat) 50g

Romanesco 30g 

garlic60g

butter 30g

white wine 12cl

1/6 vanilla pod

thyme

salt, pepper to taste

Coarsely chop the garlic, carrot, onion, celeriac and brown in a pan without oil. Place the vegetables and the pork knuckle in a roasting tray. Add the thyme, salt and pepper. Add the oil until the pork is covered. Roast for one-and-a-half hours at 150°C . Then cover the tray with aluminum foil, lower the temperature to 130°C and roast for another three hours.

To make the sauce, mix the white wine, the mustard and the cream. Bring to a slow boil until the sauce is creamy. Add the vanilla, salt and pepper.

Sautee the chanterelle mushrooms in butter with the garlic and the chopped thyme. Then add some cream and salt to taste.

Blanche the romanesco and brown it in butter.

Boil the barley in salt water for 30 minutes until it is al dente. Stir in the chopped dill. Drain the water and add butter and parmesan shavings.  

Serve hot.

This recipe comes to us courtesy of head chef Jaak Hiibus of the Kaerajaan restaurant.