カールスバーグのインスタグラム(carlsberg) - 12月21日 18時10分

REINDEER ROAST WITH PORK & BERRIES

Ingredients:
−1 reindeer leg
−Veal glace
−10 pearl onions
−250g currants
−300g pig skin
−2 apples
−Beetroot juice
−Sugar
−Butter
−Garlic
−Salt
−Pepper

Method:

Reindeer roast:
Rub the reindeer leg thoroughly with salt and pepper, and seal it in a pre-heated oven at around 200°C – after ten minutes turn down the oven to 150°C. Use a cooking thermometer. Take the roast out of the oven when it reaches 53°C at its core. Rest for 30 minutes.
Veal glace:
Boil some veal bones in water until the texture of the broth is as thick as glue. This will be your veal glace.

Nudged pork skin:
Buy 300 grams of pork skin at the butchery. Discard the fat and boil it for one hour. Press it between two oven trays and leave it overnight in the oven at 65°C.
It needs to be completely dried up and crunchy as crackers. Whizz it for 3-4 seconds in a food processor to break it into smaller pieces.
Fry it in oil for about 10 seconds, and put it on kitchen paper to get rid of the excess oil. Alternative: use pork rinds and whizz that into smaller pieces.

Pearl onions:
Cut the pearl onions in half and remove the skin.
Sprinkle some sugar at the bottom of a pan and heat it until it caramelizes. Lay the pearl onions on the sugar, cut side down, and fry for 1 minute. Then add 50 grams of butter. When the butter is melted, stir the onions. Leave the onions in the butter for about two minutes, and remove them from the stove. Cool the onions in the butter until they’re tender.

Beetroot pickled apples:
Cut the apples in quarters and make small marbles of them. Marinate them with the beet root juice for 20 minutes.
Burned garlic:
Preheat the oven to 200°C. Peel the cloves from a whole head of garlic and cook them in the preheated oven until they’re black. Blend down to a powder.

Serving:
Apply the glace of veal on the reindeer roast. Garnish the roast with the nudged pork skin or pork rind. Apply currants, apples and thyme. Sprinkle a bit of the burned garlic powder. Lastly, add the pearl onions halves and serve. (Recipe by @toroistedgade, Copenhagen)

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