Spicy Gingerbread with Pork and Apple Slices
- For the gingerbread biscuit
- 6 eggs
- 1 teaspoon salt
- 1 teaspoon Gingerbread spice
- 6 tablespoons liquid butter
- 150 grams Pastry flour
- 4 Pork neck
- 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)
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.
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.
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.
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.