Pork neck with cumin
Para las albóndigas, bate la leche y los huevos y vierte la mezcla sobre el pan tostado en un bol. Déjalo reposar y, mientras tanto, fríe la cebolla en una sartén con mantequilla. Añádela al pan remojado junto con las hierbas, sal y sazona con un poco de macis, mezcla y deja reposar durante media hora.
- 600 g of turnips
- 1 tbsp cumin
- 2 tbsp lard
- 3 pcs onion
- 20 g plain wheat flour
- 600 ml beef broth
- 1 cup milk
- 2 eggs
- 250 g buns
- 1 tbsp butter
- 1 onion
- 1 handful parsley
- Cut the meat across the grain into 4-5 slices. Crush some of the cumin. Sprinkle the meat on both sides with whole and crushed cumin, season with salt and pepper.
- In a saucepan, fry the onion in lard until golden brown and move it aside a little. Add the meat and fry it on both sides until it is cooked and the onion starts to brown. Then pour over the meat so that it is half submerged, cover and simmer on the stove or in the oven (at 180 °C) until tender, this takes about 20-30 minutes.
- Remove the soft meat and keep warm. Let all the liquid evaporate from the juice. Then add the flour to the fat and onion, stir and fry until browned until the fat starts to separate again. Pour in the stock or water and scrape off any brown bits. Bring to the boil and cook for 15–20 minutes. You can blend the juice or strain it through a colander, but this is not necessary. Taste, season with salt and pepper and pour over the meat. Reheat.
- Beat the milk and eggs for the dumplings and pour the mixture over the toasted bun in a bowl. Let it rest and in the meantime, fry the onion in a pan with butter. Add it to the soaked bun along with the herbs, salt and season with a little mace, mix and let it stand for about half an hour. In the meantime, boil water in a pot and salt it. Mix the dumpling mixture again and shape round dumplings with wet hands. Turn down the heat under a pot of boiling water, put the dumplings in the water and simmer them for about 15 minutes or until they are cooked in the middle. SOMETHING EXTRA Instead of boiling, you can bake the dumplings in the oven (perhaps together with the meat), but then do not toast the bun in advance.
For the dumplings, beat the milk and eggs and pour the mixture over the toasted bun in a bowl. Let it rest and in the meantime, fry the onion in a pan with butter. Add it to the soaked bun along with the herbs, salt and season with a little mace, mix and let it stand for about half an hour. In the meantime, boil water in a pot and salt it. Mix the dumpling mixture again and shape round dumplings with wet hands. Turn down the heat under a pot of boiling water, place the dumplings in the water and simmer for about 15 minutes, or until they are cooked in the middle.
SOMETHING EXTRA You can bake the dumplings in the oven instead of boiling them (perhaps together with meat), but then do not toast the bun in advance.