Spicy Gingerbread with Pork and Apple Slices

0
Average: 0 (0 votes)
(0 votes)
Spicy Gingerbread with Pork and Apple Slices

Spicy Gingerbread with Pork and Apple Slices - Spicy Gingerbread with Pork and Apple Slices

share Share
print
bookmark_border Copy URL
Health Score:
6,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
For the gingerbread biscuit
6 eggs
1 teaspoon salt
1 teaspoon Gingerbread spice
6 tablespoons liquid butter
150 grams Pastry flour
also
4 Pork neck
salt
peppers (from the mill)
herbes de Provence
vegetable oil (for frying)
100 milliliters dry Red wine
2 tablespoons Madeira Wine
150 milliliters Vegetable broth
1 Apple
1 Cinnamon stick
1 cloves
cornstarch (to bind)
100 grams Whipped cream (at least 30% fat)
1 tablespoon Horseradish (in a jar)
1 tablespoon lingonberry (in a jar)
parsley (for garnish)
How healthy are the main ingredients?
Whipped creamHorseradisheggsaltsaltApple

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F). Line baking sheet (25 x 30 cm) (10 x 12 inches) with baking paper.

Separate eggs. Beat whites with a pinch of salt until stiff. Beat yolks with 1-2 tablespoons of hot water, salt and gingerbread spice until frothy. Gradually add melted butter to create foam. Combine flour with foam and whites and fold together loosely. Spread mixture on tray and bake in preheated oven until golden brown, about 15 minutes. Remove from oven and let cool on a rack.

2.

Season pork strips with salt, pepper and a little herbes de Provence. In a pan fry strips on both sides in hot oil then remove from pan and keep warm. Add red wine, Madeira and broth to meat juices to deglaze.

3.

Peel apples, core and cut flesh into slices about 1.5 cm (about 1/2 inch) thick. In a frying pan, boil broth and season with cinnamon and cloves. Add apple slices and cook until al dente, about 3 minutes. Remove apples and keep warm. Thicken the sauce if necessary with cornflour and a little cold water.

4.

Cut gingerbread biscuit into 3 strips, then cut strips into 8 equally wide pieces. Whip cream and fold in horseradish and cranberry. Spread creamy mixture on 8 gingerbread pieces and cover each with a gingerbread piece. Layer gingerbread with apple and pork slices and drizzle with a little sauce. Layer remaining sections gingerbread with pork slices. Drizzle with remaining sauce and serve garnished with parsley.