Crown Roast Of Pork (Or Lamb) With Apple/ Almonds Purée


2 tablets of salted butter (4 tablets if you are buying Land O' Lake- I am using the Frenc
1 kilogram of sugar
Almonds to taste
bayleef powder
1 teaspoon of Dijon Mustard
pepper (optional)
Parsley and Chives to Garnish


Take the Pork ribs and tie it up, in order to form a crown shape with it, as in the picture. Salt it using a Ktichen brush and add some bayleaves powder using the brush. Cover with foil paper and reserve while you prepare the apple purée mixture.
Bring to boil, in a pan, 1/² to 1 litre of water and the apples cut in slices. Add to the apples and water the juice of one lime and lime zest. Add water to maintain the level of water for more than halph the pan Let the apples boil until golden brown adding 1 tbsp of sugar 15 minutes before ready. Take the apple slices and purée in a blender. Reserve the apple water to be used during the crown cooking.
Put the pearl onions to boil to peel them. Cook them for 30 to 45 minutes. Take them from the water, peel them and add to the purée, blending as well.
Melt slowly, in low heat, 25 grm of butter. Cook, adding 1/³ cup of water, about 50 grm of Funghi Porcini. Add 1 tbsp of sugar, let it cook until it forms a slightly brown sauce. Add to the mixture 1 tsp of Dijon Mustard. Cook for five minutes. Pour over it the apple purée with the apple onions, the almonds and mix until the color is even, slightly golden (takes 5 minutes maximum).
Pour the apple purée mixture inside the crown, as if it was a stuffing. Cover with foil paper and let it cook in a medium to low heat oven for 3 to 4 1/² hours.
Note: You will have to check the roast crown each 20 minutes until thoroughly cooked. Each checking time you will have to brush the meat with the sauce from the bottom of the pan as well as add a hot sauce made from the apple water, butter and sugar ( previously cooked in a pan).
When ready add some garnish. Use the sauce that remains in the bottom of the cooking pan as a sauce, you can enrich it with some whole flour (add the flour little by little and mix gently while cooking)


You can see more about meat and wild games in my blog


1.0 servings


Wednesday, September 29, 2010 - 9:00pm

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