Pork cross bones wrapped with meat baked in the oven until tender, served with homemade potato doughnuts and sauteed spinach from frozen puree.
Ingredients:
| 2.5-3 kg |
pork cross bones with meat and lard |
| 250 g |
of root Vegetable Recipes |
| 4-5 pcs |
garlic cloves |
| 2 pcs |
larger onions |
| 1 tbsp |
crushed cumin |
| 1 tbsp |
smooth flour |
|
water |
|
pepper |
|
salt |
|
For potato doughnuts: |
| 750 g |
boiled potatoes |
| 150 g |
of grits |
| 1 pk |
egg |
|
Salted water to cook the doughnuts |
|
For the spinach stew: |
| 2 packets |
of spinach puree |
| 100 ml |
30% cream |
| 2 tbsp |
lard |
| 4 pcs |
garlic cloves |
| 2 pcs |
small onions
| 2 pcs |
of egg |
Procedure:
Bread the meat cut from the bone on all sides with rubbed garlic and salt mixed with crushed cumin, let it rest in the refrigerator for at least 2 hours
Place the bones in a pot, cover with water, add the cleaned Vegetable Recipes cut into larger pieces, season with salt, cook slowly for about 2 hours
Cut the peeled onions into rounds, put them in a baking dish, spread the rested meat on them, season with pepper, pour water slightly, put them in an oven heated to 170-180 °C and bake covered for 60 minutes, then uncover and bake at 200 °C until tender, baste the meat as needed and pour the fat over it
./li>
Remove the meat, dust the juices with flour, pound them into fat, stirring occasionally, then add 250 ml of bone and vegetable stock and simmer for 15 minutes
Serve individual portions of meat with potato cones and steamed spinach.
Potato doughnuts preparation:
Peel the cooked and cooled potatoes, grate, add salt, semolina, flour and egg to make a dough
.Make the dough into cones and drop them into boiling salted water and cook for 5-10 minutes, just until they float to the surface
Collect them through a sieve and drain thoroughly.
Preparation of stewed spinach:
Fry the chopped onions in the lard, add the reserved puree, simmer for about 10 minutes
Season with salt, pepper and garlic
Finish with cream and thicken with two eggs.
Note:
Photo: Nadia Indruchova
potato cones