Westphalian Potthucke with apple-ginger compote

Name: Westphalian Potthucke with apple-ginger compote
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Ingredients: 2.4 kg Potatoes; 5 medium-sized onions; 20 g Butter or margarine; 5 (approx. 450 g) Mettenden; 500 g Whipped cream; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 18 discs (20 g each) gammon; 2.5 kg sour apples; 40 g fresh ginger; 2 Organic lemons; 200 g Sugar; 2 Cinnamon sticks; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 12

2.4 kg Potatoes
5 medium-sized onions
20 g Butter or margarine
5 (approx. 450 g) Mettenden
500 g Whipped cream
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
18 discs (20 g each) gammon
2.5 kg sour apples
40 g fresh ginger
2 Organic lemons
200 g Sugar
2 Cinnamon sticks
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash 800 g potatoes and cook in boiling water for about 20 minutes. Peel and chop 4 onions. Heat the fat in a frying pan and fry the onions for about 5 minutes. Let them cool down. Cut the ends of the mead into thin slices and cover and chill.
2
Quench the boiled potatoes, peel them and let them cool down for about 30 minutes. Peel the remaining potatoes, wash them and grate them roughly in a large bowl. Press the boiled potatoes through a potato press.
3
Add onions, cream and eggs, season with 1 1/2-2 teaspoons salt, some pepper and nutmeg. Knead well with your hands.
4
Grease a roaster (approx. 3.7 litres capacity). Line the edge all around with approx. 14 ham slices, slightly overlapping. Let the slices hang about 3 cm over the edge. Line the bottom of the roaster with approx. 4 slices of ham.
5
Smooth about half of the potato mixture in the roaster. Spread sausage slices on top and cover with the remaining potato mixture. Fold the ham slices from the edge over the potato mixture. In the preheated oven.
6
Bake from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for a good 2 hours. Turn the temperature up about 20 minutes before the end of the cooking time (electric oven: 250 °C/ convection oven: 225 °C/ gas: see manufacturer).
7
manufacturer) and bake until golden brown. (If necessary, cover the edge of the ham with aluminium foil so that the ham does not burn).
8
Wash, quarter, core and dice the apples and put them into a large pot. Peel and grate the ginger. Wash 1 lemon hot, grate dry. Peel the peel as a thin spiral. Halve both lemons, squeeze juice.
9
Add juice, peel, sugar and cinnamon sticks to the apples. Bring to the boil while stirring occasionally, cover and stew for about 10 minutes until soft (apples should not fall apart completely, however). Place the compote in a bowl, remove the lemon peel and cinnamon sticks.
10
Let the compote cool down. Arrange the spermaceti on plates. Add stewed apples. Salad tastes good with it.