Ham Roast with feta cheese, chili and fig chutney

Ingredients for Ham Roast with feta cheese, chili and fig chutney

Instructions for Ham Roast with feta cheese, chili and fig chutney

To prepare the Ham Roast with feta cheese, chili and fig chutney recipe, please follow these instructions:

Ask the butcher cut ham roast of pork without culotte and mignon. RIDs the rind down to meat with ½ CM's space-avoid scratching in the flesh. Have the butcher scratched the roast, so go the after, sometimes ridsningen not deep enough. Be careful to get salt between all swords. When the roast is to be served, it must be cut out across kødfibrene, therefore, must be the hole in roast cut, where kødfibrene goes across.

Cut a hole, ca. 3 cm broad, with a knife all the way through the Middle roast.

Thus Moss with a fork. Halvér Chili, remove cores and between walls before the chop. Stir in feta cheese, chili, chopped parsley and oil together. Season with a little salt. Came the stuffing into the hole in the roast. Rub the evt. the roast, but not the rind on the outside with a little of the filling.

Put the roast on a rack over a small baking pan. Put crumpled tinfoil or a piece of peeled potato under the roast, where it is least for getting crackling to lie completely horizontal. Put any. tinfoil in the bottom of the roasting pan, then it is easier to clean. Plug a thermometer into the meat, where the meat is thickest-it should not be in the filling. Set the roast in the middle of a cold oven. Turn on the oven at 100 degrees. When the Center temperature is 55 degrees, turn the oven up at 250 degrees until the Center temperature is 65 degrees. Try. to poke the roast thermometer into another place in the flesh to see if the temperature fits. Keep an eye on the rind doesn't get too dark. Cut the rind off and share it. Cut the meat into very thin slices across the kødfibrene. Peel the apples and cut them into coarse cubes. Chop the onion. Halvér Chili, remove cores and between walls, before it is cut into small cubes. Remove the stem on the figs and cut them into quarters. Getting all the ingredients for chutneyen in a pan. Boil it slowly up and let it boil at medium heat for about 30 minutes, covered. Tubes chutneyen through. Got it in a clean glass, put a lid on and store it in the refrigerator. Chutneyen 3-4 can be made days in advance.