Mini-Pork Knuckle with Barley and Chanterelle Mushrooms in a Cream Sauce
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.
This recipe comes to us courtesy of head chef Jaak Hiibus of the Kaerajaan restaurant.