Cobbler's frying pan

Name: Cobbler's frying pan
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 Pork neck steaks (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON clarified butter; 250 ml Veal stock; 1 (approx. 200 g) Pear; 7-10 Tbsp Lemon juice; 7-10 Tbsp Caraway seeds; 7-10 Tbsp dried marjoram; 7-10 Tbsp colourful peppercorns; 100 ml Buttermilk; 7-10 Tbsp Cinnamon; 1/2 pack Dumplings half and half; 2 TABLESPOONS Oil; 7-10 Tbsp fresh marjoram and pepper pancake

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

2 Pork neck steaks (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON clarified butter
250 ml Veal stock
1 (approx. 200 g) Pear
7-10 Tbsp Lemon juice
7-10 Tbsp Caraway seeds
7-10 Tbsp dried marjoram
7-10 Tbsp colourful peppercorns
100 ml Buttermilk
7-10 Tbsp Cinnamon
1/2 pack Dumplings half and half
2 TABLESPOONS Oil
7-10 Tbsp fresh marjoram and pepper pancake

Directions

1
Wash the steaks and pat them dry. Season with salt and pepper. Fry briefly on each side in hot clarified butter. Deglaze with stock. Cover and stew for 15-20 minutes.
2
In the meantime wash the pear. Cut 4 slices to garnish, sprinkle with lemon juice. Peel the rest of the pear, remove seeds and dice finely. Add to the stock. Season with caraway, marjoram and peppercorns. Refine the sauce with buttermilk shortly before serving. Season again with salt, pepper and cinnamon. For the potato tartlets, stir the dumpling powder into 325 ml of cold water and let it swell for 10 minutes. Then form small biscuits from it. Heat the oil.
3
Season again with salt, pepper and cinnamon. For the potato tartlets, stir the dumpling powder into 325 ml of cold water and let it swell for 10 minutes. Then form small biscuits from it. Heat the oil. Briefly sauté prepared pear slices in it. Then fry the cookies on each side for 3-5 minutes at medium heat. Serve everything garnished with fresh marjoram, pepper pancake and prepared pear slices