Text 29452, 53 rader
Skriven 2015-07-26 12:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: dox 18
==============
 > ... but now it looks as though Home Cooking
 > has fallen into part of a hole, or something.
 JK> It was...  That's fixed as of today.

I guess that's good. A shame to kill off any echo
if it gets any traffic at all.

 When you lose your temper,
 Count up to a hundred:

 1, 2, 3, (etc)

  - Flanders & Swann, Hundred Song

Schweinshaxe
categories: pork, German, main
Servings: 2

1 kg knuckle of pork
salt, pepper
paprika
20 g pork fat
1 onion
1 bay leaf
1/2 ts cloves
1 ts mustard seeds
1 ts juniper berries
1/4 L water
1/8 L beer
2 ts cornstarch for thickening

Preheat the oven to 200C/400F. Rinse the pork and
dry it well. Make a cut on the skin in the shape
of a diamond. Season with salt, pepper and paprika.
Put the pork fat into a casserole dish and heat it.
Brown the meat in the fat on all sides - this
should take around 10 min. Peel the onion and chop
it into four slices, then add it to the meat with
the laurel, the juniper and the mustard seeds.
Throw in half of the water and put the dish into
the oven for 1 hr. Sprinkle the meat with beer from
time to time and turn it over. If it becomes too
dry, add the remaining water. Once it is ready,
take out the meat and put it to one side. Add the
rest of the beer and water to the meat juice,
leave to boil and thicken with the cornstarch
(which should be diluted in cold water). Season
with salt and pepper.

Deutsche Welle
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