Roast with all kinds of green

Name: Roast with all kinds of green
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg flushed pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Soup Greens; 2 Pots of basil and oregano; 2 Onions; 2-3 TABLESPOONS medium hot mustard; 1 kg green beans; 2 TABLESPOONS Butter or margarine; 40 g Gruyère cheese; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp colourful pepper; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg flushed pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Soup Greens
2 Pots of basil and oregano
2 Onions
2-3 TABLESPOONS medium hot mustard
1 kg green beans
2 TABLESPOONS Butter or margarine
40 g Gruyère cheese
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp colourful pepper
7-10 Tbsp Lemon and fresh herbs

Directions

1
Wash the meat and dab dry. Rub with salt and pepper. Place on a rack over the fat pan of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 1 3/4 hours. Clean, wash and cut the soup greens into coarse pieces. Put them on the fat pan.
2
Pour a total of 1/2 litre of water and the resulting roast stock over the roasts at intervals. For the crust, wash 1 pot each of basil and oregano, pluck off leaves and chop. Peel and chop the onions. Stir with herbs and 2 tablespoons of mustard until smooth. After 1 1/2 hours of cooking time, coat the roast with the herbal mustard paste. Clean, wash and halve the beans. Cook in boiling salted water for about 17 minutes. Shortly before serving, toss drained beans in hot fat. For the sauce, pour the roast stock through a sieve. Wash the remaining herbs and chop them coarsely, except for a little to garnish. Grate cheese. Puree the herbs in the stock.
3
Cook in boiling salted water for about 17 minutes. Shortly before serving, toss drained beans in hot fat. For the sauce, pour the roast stock through a sieve. Wash the remaining herbs and chop them coarsely, except for a little to garnish. Grate cheese. Puree the herbs in the stock. Add cream and cheese, bring to the boil. Add sauce thickener, bring to the boil again. Season to taste with salt, pepper and remaining mustard. Sprinkle roast and vegetables with coloured pepper and arrange on a preheated plate. Serve garnished with lemon slices and remaining herbs. Serve with extra sauce
4
Add cream and cheese, bring to the boil. Add sauce thickener, bring to the boil again. Season to taste with salt, pepper and remaining mustard. Sprinkle roast and vegetables with coloured pepper and arrange on a preheated plate. Serve garnished with lemon slices and remaining herbs. Serve with extra sauce
5
Glasses: Kosta Boda