Rillettes of pig jaws, potatoes and Savoy cabbage with tomato chutney

Ingredients for Rillettes of pig jaws, potatoes and Savoy cabbage with tomato chutney

Instructions for Rillettes of pig jaws, potatoes and Savoy cabbage with tomato chutney

To prepare the Rillettes of pig jaws, potatoes and Savoy cabbage with tomato chutney recipe, please follow these instructions:

The meat
Order jaw lump with the butcher a few days in advance. Pat the meat dry with paper towels. Sprinkle the meat with salt. Let the meat pull 1 hour-24 hours in the cooling-locker. Pat the meat dry. Boil it in lard with finely chopped onion, sliced garlic and herbs. Cook over low heat for 1 ¼-1 ½ meat is tender time. Take the meat up and keep it warm until the potatoes are cooked in fat. Save the fat for rillettten.

Tomato chutney
Chop tomatoes coarsely. Cut the apples into cubes. Peel fresh ginger and chop it finely. Chop the onion and garlic finely. Remove if necessary. seeds and between walls of chili before they are chopped finely. The power sits mainly in seeds and between walls. Grate the peel of a quarter of a lemon and squeeze 1-2 tablespoons lemon juice. Mix all ingredients in a saucepan. Cook without lid by means of good heat to chutneyen becomes thick and Caramelized. Stir regularly so it does not burn stuck at the bottom of the pan. Cooking time about 30 minutes. Pour it on the glass, close immediately and style it in the fridge, once it has been cooled.

Potatoes
Boil potatoes, diced in 1 ½ x 1 ½ x 1 ½ cm in oily, when the meat is cooked. Take them up in a sieve with onions and herbs. Remove stems and bay leaf.

Savoy cabbage
Discard the outer leaves. Cut ½-1 Savoy cabbage finely and boil it until tender in water with a little salt. Add a handful of parsley leaves it last minute. Drizzle cabbage and parsley well and dry them if necessary. in a tea towel.

Rillettes
Put a wet piece of film in the form. Everything must be snug, before it is mixed. Picking the meat into small pieces with your fingers. Mix it with potatoes, onions, garlic, cabbage and chopped parsley. Flavor it with salt and pepper. Add 1-2 tablespoons fat. It came in the form and put pressure on, while it cools down. Rilletten can be kept on ice in the 2-3 days. Inserts rilletten into slices with a thin-bladed sharp knife, e.g. a fillet knife and remove the film.