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Tuesday, 25 October 2011

Sylted Pork with Hashbrowns


Pickled Pork
Manday, October 24th
Sorry I forgot to publish this yesterday!


Pickled Pork, the northern Germany way
This is a dish my husband asked for especially. While I was responsible for the meat he did the fried potatoes tonight. Teamwork.
Ingredients for 4 Pers
2 lb pork ribs, thick ones
4 cups water
4 cups vinegar, white
1 tbs. salt, not topped
5 tbs. sugar, heaped
2 ts mustard seeds
5 bay leaves
10 piment seeds
1 ts clove
2-3 pk ground gelatine (certo)
Bring to a boil water and seasonings. Put the meat into the boiling water and simmer for abotu 1 1/2 hours or until meat comes off the bone easily. 
Take the meat out of the brine and discard the bones. Cut into cubes and arrange in a shallow dish. Strain the brine and prepare the gelatine as directed on the package. Mix fluid gelatine with the hot brine and pour over the meat. When all has chilled down set the dish into the fridge until gelatine has stiffened. 
Serve with stekt potatoes, German style (Haschbrowns) and cosher pickled cucumbers.


Norddeutsches Sauerfleisch
Habe ich gestern ganz vergessen zu veröffentlichen!
Zutaten :
1 kg Schweinerippen
1 Liter Essig
1 Liter  Wasser
1 EL, gest. Salz,
5 EL Zucker, gehäuft
2 TL Senfkörner
1 TL Pfeffer, ganze Körner
5 Lorbeerblätter
10 Körner Piment
1 TL Nelke(n)
4 Beutel Gelatine, gemahlene


In einem Topf Essig und Wasser zum Kochen bringen, Salz, Zucker, Senfkörner, Pfefferkörner, Lorbeerblätter, Pimentkörner und Nelken hineingeben. Das Fleisch einlegen und im Sud in ca. 1,5 Stunden weich kochen. Herausnehmen vom Knochen lösen und nach dem Erkalten in Scheiben schneiden.
Die Brühe durch ein Sieb gießen. Die Gelatine nach Vorschrift quellen lassen und in der heißen Brühe auflösen. Das Fleisch in einer flachen Schüssel arrangieren und  mit der Brühe übergießen. Nach dem Erkalten im Kühlschrank gelieren lassen. Wird mit Bratkartoffeln und sauren Gurken serviert.
Gubben min ønsket seg syltet svinekjøtt idag. Det er noe som han elsker og har oppvokst med i Nordtyskland. Det ble da team-arbeid. Jeg laget kjøttet og han steket potetene.
Ingredienser for 4:


1 kg svineribbe, i biter
1 l vann
1 l edik
1 ss salt
5 ss sukker (rikelig)
2 ts sennepfrø
2 ts pepperkorn
5 laurbærblader
10 piment frø
1 ts nellik
nok gelatine for 1 liter
Kok opp vannet og krydder i en stor kjele. Legg svinekjøttbiter ned i laken og småkok det hele for 1 1/2 time, eller inntil kjøttet løsner fra beinet. Tar ut av laken og fjern beinene. Skjær i passe biter og arranger i en flat serveringsfat. 
Sikt sausen og oppløs gelatinen som angitt på packningen. Bland oppløst gelatin med laken og hell det hele over kjøttet. Når kjøttet har kjølt seg set fatet i kjøleskapet inntil det har stivnet. Serveres med stekte poteter og syltet agurk.

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