Fermented Cucumber-Marmalade

Description

Place the pork knuckle in a large saucepan, cover it with water and bring it to a boil together with the whole peppercorns, bay leaves, the onion, garlic and half the bunch of rosemary, but without salt (the pork knuckle is salty enough by itself). When the meat gets soft, take it out from the stock. Let the pork knuckle cool, discard then mince its skin and greasy parts. Take the meat apart to its fibres. Boil the stock until it is thickened, then filter it. Stew the shallot on some butter, add some white wine and boil it together. Mix the tored meat, the reduced stock, the minced skin and greasy parts and the shallot. Season it with salt and the remaining fresh rosemary, then placing this mixture into the mould freeze it overnight.

List of All Ingredients

SUMMARY

Ingredient	8-slice	12-slice	16-slice	25-slice	40-slice
butter	75	125	165	100	125
broth	220	380	450	300	380
balsamic vinegar	25	40	50	30	40
honey	30	50	65	40	50
salt	1.5	2.5	3.5	2	2.5
fresh thyme	25	40	50	30	40
fermented cucumber	4	6	8	5	6
pickled horseradish	45	75	100	60	75
white wine	250	400	500	300	400
onion	570	950	1300	750	950

Recipe

Paste ingredients

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
butter	g	75	125	165	100	125
broth	ml	220	380	450	300	380
balsamic vinegar	g	25	40	50	30	40
honey	g	30	50	65	40	50
salt	g	1.5	2.5	3.5	2	2.5
fresh thyme	g	25	40	50	30	40
fermented cucumber	pcs	4	6	8	5	6
pickled horseradish	g	45	75	100	60	75
white wine	ml	250	400	500	300	400
onion	g	570	950	1300	750	950

Place the pork knuckle in a large saucepan, cover it with water and bring it to a boil together with the whole peppercorns, bay leaves, the onion, garlic and half the bunch of rosemary, but without salt (the pork knuckle is salty enough by itself).

When the meat gets soft, take it out from the stock. Let the pork knuckle cool, discard then mince its skin and greasy parts. Take the meat apart to its fibres.

Boil the stock until it is thickened, then filter it.

Stew the shallot on some butter, add some white wine and boil it together.

Mix the tored meat, the reduced stock, the minced skin and greasy parts and the shallot. Season it with salt and the remaining fresh rosemary, then placing this mixture into the mould freeze it overnight.

Fermented Cucumber-Marmalade

Stew the onion in some butter, pour the stock and the balsamic vinegar onto it. Slow-cook it with salt, honey and thyme until it becomes a caramel colour liquid.

When cooled mix it with the horseradish and the chopped fermented cucumber. Fill the paste with this.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.