Pork with Prague-style stuffing, kale and potato cakes - recipe
Regional speciality Prague
Cooking time:120 min
Pork roasted until golden brown and served with some delicious stuffing will warm the cockles of any fan of traditional Czech cuisine. It may not be a dish for calorie-counters, but everyone should treat themselves once in a while.
Ingredients:
| pork side on the bone (8 ribs) 3 onions 80 g butter water 1 clove of garlic salt caraway seeds For the stuffing: 40 g butter 1 small onion 200 g Prague ham 50 g frozen peas 4 eggs |
salt For the kale: 1 kale 50 g butter 5 cloves of garlic 2 handfuls of crackling For the potato cakes: 800 g peeled and boiled potatoes 200 g wholemeal flour 2 eggs salt fat or oil |
Instructions:
Cut a cavity into the pork side. Rub the meat with a mixture of crushed garlic and salt and sprinkle with caraway seeds. Sweat down a finely chopped onion and ham, mix in the peas and eggs, and season with a pinch of salt. Fill the cavity in the meat with the mixture. Cut another onion into larger pieces and arrange in the bottom of the roasting tray. Place the meat on top and sprinkle with a few knobs of butter. Bake for around 1 hour at 180 °C, then turn and finish off on the other side for around half an hour. Pour a little water over the meat every so often during the roasting process. Slice the kale into long strips, blanche for 2−3 minutes in salted water, cool quickly and leave to drain. Sweat down some garlic, add the crackling and kale, and season to taste.
Potato cakes – Grate the potatoes and mix with the other ingredients to create a dough. Roll this out into a 1cm-thick sheet (sprinkle with flour), then cut out discs using a cup. These should then be fried on both sides in the fat until golden brown.
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