Pork Knuckle with Braised Carrots, Apricot Vinegar Gelee and Pureed Chick Peas.
May 13, 2005Raue has worked hard at getting where he is, first just getting a minus 4 by the renowned guide, then going up to 10, then 15, and then getting 16 out of a possible 20. Today he presides over Restaurant "44" at the Swissotel on the Kurfürstendamm in Berlin, and recently received 17 points.
Ingredients for 4 People:
1 Large Pork Knuckle
4 Pork Cheeks
4 tbsp paprika
2 tbsp Garlic Oil
8 tbsp Olive Oil
Salt
Preparation:
Mix all the spices to a marinade. Salt the meat and coat with marinade. Leave to stand for 24 hours and broil for 7 hours at 69 degrees Celsius.
Braised Carrots:
1 large carrot, peeled and cut into three centimetre thick slices.
1 fresh bay leaf
Half Litre of vegetable oil
Preparation:
Heat the carrots and the slices of carrot in a pan. Add salt and the bay leaf. Then cook in the oven at eighty degrees Celsius for 2-3 hours.
Apricot Vinegar Gelee:
0.1 Litre Apricot Vinegar
10g Apricot Jam
1g Gravy Thickener
Preparation:
Boil the vinegar, add the jam, stir in the gravy thickener and bring back to a boil. Take off the heat and leave to cool.
Chick Pea Puree:
200g well soaked chick peas.
1 tbsp Raz el Hanout (Moroccan Herb)
2 tbsp Chili Sauce for Chicken
1 tsp Sesame Oil
2 litres of water
Half litre apple juice.
Preparation:
Boil all the ingredients until the chick peas are soft enough to easily crush in your fingers. Add 250g butter and pass through a sieve.
Cover bottom of the plate with chick pea paste. Place meat on top. Garnish with the braised carrots and serve with Asian barbecue sauce and parsley.
Bon Appetit!