Kasselerbraten with 3 dips

Name: Kasselerbraten with 3 dips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 2 kg detached pork chop; 1 collar Parsley; 1 collar Chives; 500 g Low-fat curd; 4 TABLESPOONS Olive oil; 4 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a little + 2 tablespoons sugar; 3 Spring onions; 2-3 TEASPOONS Curry Powder; 500 g Whole milk yoghurt; 1 can(s) (580 ml) Pineapple dessert pieces; 2 Onions; 1 hazelnut-sized piece of ginger; 6 Stem(s) Thyme; 1 TEASPOON Mustard seeds; 2 Branches of rosemary; 60 g Honey; 20 g Maple syrup; 2 TABLESPOONS thickened cranberries

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

2 kg detached pork chop
1 collar Parsley
1 collar Chives
500 g Low-fat curd
4 TABLESPOONS Olive oil
4 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a little + 2 tablespoons sugar
3 Spring onions
2-3 TEASPOONS Curry Powder
500 g Whole milk yoghurt
1 can(s) (580 ml) Pineapple dessert pieces
2 Onions
1 hazelnut-sized piece of ginger
6 Stem(s) Thyme
1 TEASPOON Mustard seeds
2 Branches of rosemary
60 g Honey
20 g Maple syrup
2 TABLESPOONS thickened cranberries

Directions

1
Wash the meat, dab dry and place in a roaster. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/4 - 1 1/2 hours. In the meantime wash parsley, dab dry and remove coarse stalks. Put something aside for garnishing. Cut remaining leaves into strips. Wash chives, dab dry and cut into fine rings. Mix parsley and chives with quark and 2 tablespoons of oil. Peel the garlic, press it through a garlic press and add half to the quark. Season to taste with salt, pepper and sugar. Clean and wash spring onions and cut into fine rings. Put approx. 1 tablespoon aside for garnishing. Heat 2 tablespoons of oil in a small pot. Take the pot off the stove. Add curry while stirring, let it cool down a little. Stir in yoghurt, spring onions and the rest of the garlic. Pour into a bowl, let it cool down and season with salt and pepper. Drain the pineapple on a sieve, collect the juice and measure 150 ml. Peel onions and cut them into thin slices. Peel ginger and cut into thin strips. Wash 3 stalks of thyme, dab dry and put aside some for garnishing. Pluck the remaining thyme from the stems. Caramelise 2 tablespoons of sugar in a pot. Add pineapple, onions, ginger and mustard seeds. Simmer for 4-5 minutes while stirring. Deglaze with 150 ml juice, cover and simmer for about 15 minutes, then finish simmering in an open pot for about 5 minutes. Remove from the heat, if necessary mash the pineapple slightly with a potato masher and let it cool down. Meanwhile wash 1 sprig of rosemary and 3 stalks of thyme, dab dry and remove coarse stalks. Coarsely chop leaves or needles. Put honey and syrup into a small pot and bring to the boil while stirring. Add rosemary and thyme and bring to the boil. Remove the pot from the stove and let it cool down. About 20 minutes before the end of the cooking time, brush the roast with syrup-honey mixture. Repeat the process after a further 10 minutes and continue cooking until the roast has a golden brown colour. Fold the cranberries into the pineapple chutney. Remove the roast, brush it again and let it cool down. Arrange dips in bowls. Garnish herb quark with parsley, curry dip with set aside spring onions and pineapple chutney with remaining thyme. Arrange roast on a plate and garnish with remaining rosemary
2
With 8 people:
3
30 minutes waiting time