In this recipe you get new ideas on how to make fun potatoes! If you don´t want to puree the red cabbage you can just skip that step.
Pork with sauce on the side
Ingredients 4 servings
1 kg (2.2 pound) pork collar
10 g (0.35 oz) salt
2 g (0.07 oz) pepper
50 g (1.76 oz) onions
200 ml (6.76 fl oz) water
300 ml (10.14 fl oz) heavy cream
20 g (0.71 oz) wheat flour
600 g (21.16 oz) red cabbage
200 g (7.05 oz) apples
60 g (2.12 oz) sugar
5 g (0.18 oz) salt
30 ml (1.01 fl oz) apple cider vinegar
40 g (1.41 oz) butter
Apple juice for consistency adjustment
500 g (17.64 oz) waxy potatoes
300 g (10.58 oz) sweet potatoes
Pork with sauce
Preheat the oven to 175° C (347 degrees Fahrenheit).
Put the pork in an oven proof dish. Add salt and pepper to the pork.
Roast for 20 minutes, then chop up the onions and add to the oven dish.
Roast for another 20 minutes or until the pork has an inner temperature of 80° C (176 degrees Fahrenheit).
Take the pork out of the oven and transfer it to another dish. Tent it with tin foil.
Pour water into the dish to de glaze the brown bits from it. Whisk up all the brown bits and transfer the liquid to a pot.
Stir the wheat flour into the cream and then add it to the pot. Bring the sauce to a boil.
Peel off the outer layers of the cabbage. Stand the cabbage on the root and cut the cabbage in half from the top to bottom. Put the halves cut side down and cut each half into 2 wedges.
Use a mandoline to cut ribbons of the cabbage. Rinse the cut cabbage in cold water.
Heat a pan on high heat and add the butter. Put the cabbage in the pan.
Peel and grate the apples, then add them to the pan.
Fry the apples and cabbage for 5 minutes. Add the sugar, salt and apple cider vinegar.
Fry for another 3 minutes and then turn the heat down to low. Let the cabbage cook for another 10 minutes until softened.
Put the cabbage in a food processor and process to a pureé. Use some apple juice to adjust the consistency to your taste.
Bring a big pot of water to a simmer. Keep the water temperature on approximately 85° C (185 degrees Fahrenheit).
Rinse the potatoes and use a mandoline to cut 1 cm thick slices from both the potatoes and the sweet potatoes.
Use a round cookie cutter to cut out circles from the regular potato slices.
Use a smaller round cookie cutter to cut out the centres of the potato circles.
With the same smaller cookie cutter, cut out rounds from the sweet potato slices.
Push the smaller sweet potato rounds into the matching circles on the regular potatoes.
Put the potato circles into the simmering water and cook until they are soft.
Cut the pork into 5 mm slices. Cut the slices into bite size pieces. Arrange them on the plate.
Put 4 dollops of red cabbage on each plate. Place the potatoes on the plates. Serve the sauce on the side.
Peel and slice the beets thinly on a mandolin. Make a cut in each slice, not all the way though and fan the beet on the plate.