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Beef and Pork

Pork knuckle fit for a Queen (serves four)

Pork knuckle and mashed peas - a typically Berlin dish becomes a gourmet entree.

Boil the salt-cured pork knuckle.

Sauerkraut:
500 g  sauerkraut, 
2 shallots, chopped finely
1 apple, chopped finely
Butter
1 bayleaf 
2 cloves
5 juniper berries
100 ml  white wine
100 ml apple juice 
water
salt, pepper, sugar, nutmeg

Sauté the shallots and pieces of apple in butter. Now add the sauerkraut and deglaze with white wine, apple juice and a little water. Then simmer for about 20 minutes before adding the spices. Taste for seasoning and allow it to continue simmering until it is cooked. Used raw grated potato to bind it, or use a little cornflour. 

Mustard Sauce:
1tsp of mustard seeds steeped in apple juice or water preferably overnight. 
2 finely diced shallots 
50 g butter
100 g apple juice
50 ml white wine 
100 ml pork knuckle stock
350 g single cream 
Hot mustard 

Lightly sauté the diced shallots and mustard seeds in butter.  Deglaze with apple juice, pork knuckle stock and white wine and reduce by a third. Then pour in the cream and simmer for about 30 minutes. Season with mustard salt and pepper. 
If you use a little wasabi paste, you can make it nice and hot. 
Don't cook the sauce for too long once you have added the mustard.

Pea puree:
500 g frozen peas
50 g butter
100 g cream 
Salt, sugar, nutmeg

First blanche the peas and then plunge them into cold water. Then heat the cream with the butter and the spices and season well. Then puree the peas thoroughly together with the lukewarm cream. Season again with the salt, sugar and nutmeg. 

Potato puree:
600 g floury potatoes
100 g cream 
100 g milk
30 g butter
Salt, nutmeg

Cook the peeled potatoes in salted water until they are soft. In the meantime, create a mixture of cream, milk, butter and spices and bring to the boil. Press the slightly cooled potatoes through a press, then whisk in the hot cream and milk mixture until you get a creamy puree.  

And finally:
Layer the sauerkraut, pea puree and meat in circular moulds. Then add the potato puree on top and put in the oven. Remove the moulds and serve with the mustard sauce. Enjoy!