Piglet cutlet in the skin with gratin potato and cinnamon seasoned bread sauce

Piglet cutlet in the skin with gratin potato and cinnamon seasoned bread sauce

Description

Wash the piglet cutlet in its skin and pierce the skin. Rub it with salt, pepper, caraway and garlic. Place it in a pan on top of some onion slices. Pour some oil onto so that the salt will not whiten on it. Cover with aluminium foil and place in the oven at 150 degrees. After about one hour and a half check its softness. When the meat has baked and has become soft, remove the foil and roast it until red and crispy at 250 degrees. While roasting, spread some beer on the skin with a brush.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
piglet cutlet 2000 3300 4300 2600 3300
garlic 1 1.5 2 1 1.5
onion 2 3 4 2 3
whole cumin 20 35 40 25 35
oil 100 160 210 130 160
beer 2 3 4 2 3
salt 37 63 79 47 63
pepper 20 35 45 30 35
pealed potato 1000 1600 2000 1300 1600
egg yolk 5 8 10 6 8
skimmed butter 100 160 200 130 160
ground white pepper 10 15 20 12 15
sugar 30 50 65 40 50
milk 300 500 650 400 500
cream 30% 200 330 430 260 330
bread 100 160 200 130 160
cinnamon 1 1.5 2 1.5 1.5
ground cloves 2 3 4 2 3
Sweet Tokaji szamorodni 100 150 195 120 150
ginger 10 15 20 12 15

  

Recipe

 

Piglet cutlet

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
piglet cutlet g 2000 3300 4300 2600 3300
garlic head 1 1.5 2 1 1.5
onion head 2 3 4 2 3
whole cumin g 20 35 40 25 35
oil ml 100 160 210 130 160
beer bottles 2 3 4 2 3
salt g 20 35 45 25 35
pepper g 20 35 45 30 35

Wash the piglet cutlet in its skin and pierce the skin.
Rub it with salt, pepper, caraway and garlic. Place it in a pan on top of some onion slices. Pour some oil onto so that the salt will not whiten on it.
Cover with aluminium foil and place in the oven at 150 degrees.

After about one hour and a half check its softness. When the meat has baked and has become soft, remove the foil and roast it until red and crispy at 250 degrees. While roasting, spread some beer on the skin with a brush.

 

Gratin potato

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
pealed potato g 1000 1600 2000 1300 1600
egg yolk pcs 5 8 10 6 8
skimmed butter g 100 160 200 130 160
salt g 15 25 30 20 25
ground white pepper g 10 15 20 12 15

Cut the potatoes into thin slices and stew it in skimmed butter with salt and pepper for about 5 minutes until it becomes semi-soft.
When cooled down to lukewarm temperature, mix the egg yolk with it.

Fill the mousse into a mould sprayed with silicone, make the top even and bake it in the oven at 140 degrees for 45 minutes.

(Skimmed butter: heat the butter until it smoulders and then remove the scum with a spoon. Then pour it into another pan without its residues)

 

Cinnamon seasoned bread sauce

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
sugar g 30 50 65 40 50
milk ml 300 500 650 400 500
cream 30% ml 200 330 430 260 330
bread g 100 160 200 130 160
cinnamon rúd 1 1.5 2 1.5 1.5
ground cloves g 2 3 4 2 3
Sweet Tokaji szamorodni ml 100 150 195 120 150
salt g 2 3 4 2 3
ginger g 10 15 20 12 15

Caramelise the sugar, add milk and animal origin cream.
When the sugar is melted, crumble the bread into it. Add salt, flavour it and add the Tokaji wine.
Make it creamy and boil it.

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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.

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Piglet cutlet in the skin with gratin potato and cinnamon seasoned bread sauce