Grilled puffy puffins on Tabouleh with the raw marinated Karl Johan

Ingredients for Grilled puffy puffins on Tabouleh with the raw marinated Karl Johan

Instructions for Grilled puffy puffins on Tabouleh with the raw marinated Karl Johan

To prepare the Grilled puffy puffins on Tabouleh with the raw marinated Karl Johan recipe, please follow these instructions:

Only use the jaw lumps that are polished for fat and tendons after which they are salted - approx. 10 grams per Kg - overnight with carefully cleaned herbs (thyme, rosemary, bay leaves, and crushed juniper berries, coriander seeds and black pepper). Then they are poached in the duckweed by careful cooking.

The chicken fund is warmed up. The couscous grits are spiced with salt and pepper and poured into the hot liquid. They resound between the palms to avoid lumps. Add the chopped herbs and let the taboule take a few hours. Peel, chop and scrape the kernels out of the cucumber. Cut it into fine tern and mix it in the taboule with the marinated Karl Johan-tern.

Pork jaws: Grill the jaws on a hot grill with some of the duckweed in which they are poached.