pork neck in apple sauce with \"colcannon\"

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the roast, wash the meat and pat dry. Mix honey, mustard, salt and pepper. Spread the meat with it. Place meat in a flat roasting pan. Wash and chop the thyme. Peel 2 onions, cut into slices.

2. 2

   Wash 2 apples, quarter them, core them, cut them into eighths. Mix with onions and thyme, season with salt and pepper. Spread the mixture around the meat. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

3. 3

   manufacturer) fry for about 1 hour. After approx. 20 minutes pour on l cider and water for each 1⁄4.

4. 4

   For the mashed potatoes, peel and wash the potatoes and boil them in salted water for about 20 minutes. Clean, wash and cut the savoy cabbage into strips. Peel and chop 1 onion. Heat 1 tablespoon butter.

5. 5

   Fry the onion until transparent. Add savoy cabbage and stew for about 5 minutes. Season with salt and pepper. Drain the potatoes. Add 2 tablespoons of butter and milk, mash everything finely. Season puree with salt and nutmeg.

6. 6

   Fold in the savoy cabbage.

7. 7

   Kasseler, take half of the onions and apples from the roaster. Cover with aluminium foil and keep warm. Pass the broth with the remaining apples and onions through a sieve. Fill up with 1⁄4 l cider. Peel 1 apple, quarter and core it.

8. 8

   Grate the apple in the sauce. Bring everything to the boil. Stir starch and 2 tablespoons of water until smooth, thicken sauce with it. Season sauce with salt and pepper. Melt 1 tablespoon butter. Cut the roast open. Arrange everything. Drip melted butter over the puree.

Nutrition Facts

KCAL
760 kcal

CARBS
63 g

FATS
28 g

PROTEINS
48 g