Pork Knuckle with Braised Carrots, Apricot Vinegar Gelee and Pureed Chick Peas. | Beef and Pork | DW | 13.05.2005
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Beef and Pork

Pork Knuckle with Braised Carrots, Apricot Vinegar Gelee and Pureed Chick Peas.

New German Cooking! Berlin star chef Tim Raue was picked by restaurant guide Gault Millau as "Newcomer of the Year for 2005".


Raue has worked hard at getting where he is, first just getting a minus 4 by the renowned guide, then going up to 10, then 15, and then getting 16 out of a possible 20. Today he presides over Restaurant "44" at the Swissotel on the Kurfürstendamm in Berlin, and recently received 17 points.

Ingredients for 4 People:
1 Large Pork Knuckle
4 Pork Cheeks
4 tbsp paprika
2 tbsp Garlic Oil
8 tbsp Olive Oil

Mix all the spices to a marinade. Salt the meat and coat with marinade. Leave to stand for 24 hours and broil for 7 hours at 69 degrees Celsius.

Braised Carrots:
1 large carrot, peeled and cut into three centimetre thick slices.
1 fresh bay leaf
Half Litre of vegetable oil

Heat the carrots and the slices of carrot in a pan. Add salt and the bay leaf. Then cook in the oven at eighty degrees Celsius for 2-3 hours.

Apricot Vinegar Gelee:
0.1 Litre Apricot Vinegar
10g Apricot Jam
1g Gravy Thickener

Boil the vinegar, add the jam, stir in the gravy thickener and bring back to a boil. Take off the heat and leave to cool.

Chick Pea Puree:
200g well soaked chick peas.
1 tbsp Raz el Hanout (Moroccan Herb)
2 tbsp Chili Sauce for Chicken
1 tsp Sesame Oil
2 litres of water
Half litre apple juice.

Boil all the ingredients until the chick peas are soft enough to easily crush in your fingers. Add 250g butter and pass through a sieve.

Cover bottom of the plate with chick pea paste. Place meat on top. Garnish with the braised carrots and serve with Asian barbecue sauce and parsley.

Bon Appetit!

euromaxx a la carte 12.05.2005 koch