Raue has formed adamantine at accepting area he is, aboriginal aloof accepting a bare 4 by the acclaimed guide, again activity up to 10, again 15, and again accepting 16 out of a accessible 20. Today he presides over Restaurant “44” at the Swissotel on the Kurfürstendamm in Berlin, and afresh accustomed 17 points.
Ingredients for 4 People:1 Ample Pork Knuckle4 Pork Cheeks4 tbsp paprika2 tbsp Garlic Oil8 tbsp Olive OilSalt
Preparation:Mix all the spices to a marinade. Alkali the meat and covering with marinade. Leave to angle for 24 hours and bake for 7 hours at 69 degrees Celsius.
Braised Carrots:1 ample carrot, bald and cut into three centimetre blubbery slices.1 beginning bay leafHalf Litre of vegetable oil
Preparation:Heat the carrots and the slices of allotment in a pan. Add alkali and the bay leaf. Again baker in the oven at eighty degrees Celsius for 2-3 hours.
Apricot Alkali Gelee:0.1 Litre Apricot Vinegar10g Apricot Jam1g Gravy Thickener
Preparation:Boil the vinegar, add the jam, activity in the gravy thickener and accompany aback to a boil. Take off the calefaction and leave to cool.
Chick Pea Puree:200g able-bodied blood-soaked banty peas.1 tbsp Raz el Hanout (Moroccan Herb)2 tbsp Chili Booze for Chicken1 tsp Sesame Oil2 litres of waterHalf litre angel juice.
Preparation:Boil all the capacity until the banty peas are bendable abundant to calmly drove in your fingers. Add 250g adulate and canyon through a sieve.
Cover basal of the bowl with banty pea paste. Place meat on top. Garnish with the braised carrots and serve with Asian barbecue booze and parsley.
Recipe Pork Knuckle German – Recipe Pork Knuckle German
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