Potato aspic with smoked pork

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Wash the rosemary and pluck the needles. Heat 1 tablespoon of oil in a pan. Brown the meat all around. Deglaze with a little water. Add rosemary.

2. 2

   Cover and stew for about 12 minutes. Leave to cool. Peel, wash and chop the potatoes. Cook for 10-12 minutes in little salted water. Clean, wash and cut leek into rings. Fill up stock with water to 1/2 litre liquid and heat up.

3. 3

   Cook the leek in it for about 5 minutes and let it drain. Soak the gelatine in cold water. Wash the marjoram or parsley and remove the leaves. Season the stock with salt, pepper and 6 tablespoons of vinegar. Squeeze the gelatine and dissolve in the still hot stock.

4. 4

   Add marjoram and parsley, except for 1 teaspoon. Rinse a terrine or box mould (approx. 1.5 litres capacity) cold. Pour some stock into the mould and let it set in the fridge.

5. 5

   Place potatoes, smoked pork fillet (if you use cutlet, dice the meat) and leek in the form. Add the stock until everything is covered. Leave to set in the refrigerator for at least 4 hours, preferably overnight.

6. 6

   Mix the remaining vinegar, herbs, salt and pepper. Beat the remaining oil into the mixture. Turn out aspic from the tin and cut open. Serve with leaf salad. Drizzle marinade over it. Baguette tastes good with it.