Pork ribs crown with apple and nut stuffing

Pork ribs crown with apple and nut filling – detailed cooking recipe. Share with friends: Time: 1 hour. 30 min. Difficulty: easy Servings: 12-14 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 4.5 kg pork ribs (about 12-14 ribs)
• 1/2 bunch thyme, leaves only
• 1/2 bunch fresh sage, leaves only
• 2 cloves of garlic
• Coarse salt and ground black pepper
• Extra Virgin Olive Oil
• Apple and nut filling, see recipe below
• Gravy recipe see below
• Watercress salad, for garnish, optional
• Special equipment: baking dish with bars

Apple and nut filling

• 3 tbsp. l olive oil, plus extra for completion
• 1/2 bunch fresh sage
• 1/2 bunch fresh thyme
• 1 large onion, thinly sliced
• Coarse salt and ground black pepper
• 3 green apples, peeled and diced
• 1.5 tbsp. raw walnuts
• 2 eggs
• 3/4 Art. fat cream
• 1.5 tbsp. lightly salted chicken stock
• 5 tbsp. sourdough bread (cut the crusts), tear with your hands on 2.5 cm pieces.
• 1/4 bunch fresh chopped parsley

Gravy

• 2 medium carrots, roughly chopped
• 1 large onion, coarsely chopped
• 3 stalks of celery, coarsely chopped
• 1 medium turnip, peeled and coarsely chopped
• 1 large green apple, peeled, cored and chopped
• 1 clove garlic, peeled
• Extra Virgin Olive Oil
• 2 tbsp. l wheat flour
• Coarse salt and ground black pepper
• 1 tbsp. apple liqueur (recommended: Calvados)
• 4 tbsp. lightly salted chicken stock

Recipes with similar ingredients: pork, apples, walnuts, liquor, carrots, turnip turnips, celery, eggs, cream, sage, thyme, watercress, parsley

Recipe preparation:

1. Preheat the oven to 190 ° C. Install the grill in the lower third furnace so that the shape with the crown fits completely inside.
2. In a small bowl or mortar and pestle, mix thyme, sage, garlic, salt and pepper, to taste and crush into a paste. Add olive oil about 1 tbsp. and mix pestle. Take the pork ribs, and if they are not prepared, with with a bone knife, strip the ends of the ribs from meat (in French) and make small cuts in the meat between each rib so you can easily roll them into a circle; save trimming. Rub the entire surface with an herbal mixture. Costal side outward fold the plate of ribs in a circle so that the ends are connected and tie with kitchen twine, giving the design a crown shape.
   

   Cook’s advice

   If you do it yourself, use a skewer to hold the crown while you tie it with kitchen twine.

3. Place in the roasting pan. Add trim to the bottom of the form, next to put vegetables for roasting with a crown. It will add flavor to your gravy. Let stand the crown before cooking to pork warmed up to room temperature.
4. Fill the cavity of the crown with apple-nut filling. stuffing and the tips of the rib bones with foil, then place in bake and bake for 2 hours and 20 minutes, culinary a thermometer inserted without touching the bone should show 65 ° C. About 30-45 minutes before the end of cooking, remove the foil, so that the filling is browned. Remove from oven, lightly cover. foil and let rest for 30 minutes before slicing. Serve the pork ribs crown with apple and nut filling and gravy. Garnish with watercress if desired. This dish is combined with Pinot Noir wine.
5. Apple and Nut Filling: Install a Large Frying Pan on medium heat and fry sage and sprigs of thyme in olive oil. Take out the sage and thyme and place on a paper towel – if you wish, you can serve them as a side dish. Add the onion to pan and fry over medium heat for 15 minutes until caramelization. Season with salt and pepper. Remove the onion from pans and add apples. Crush walnuts and add to apples. Add olive oil if necessary and season with salt and pepper. Fry a little – from 3 to 5 minutes. In a large bowl mix egg, cream, chicken stock, salt and pepper, to taste. Add slices of bread, caramelized onions, apples, nuts and chopped parsley. Using a wooden spoon, mix until all do not unite.
6. Gravy: place carrots, onions, celery, turnips, apple and garlic in a food processor and mashed with large pieces. When you took the mold out of the oven and removed the crown, mount it on a stove and heat to a moderate heat. Add 15 gr. olive oil, then add the vegetable puree. Cook for 7-8 minutes until most of the liquid is evaporate and then mix with flour. Cook another 2 minutes, stirring thoroughly so that all the flour is mixed with fat. Add apple liquor and mix. Gradually add the chicken stock, stirring so that there are no lumps. Bring to a boil and season salt and pepper. Boil, then remove from heat and strain through a sieve, part of the cake will pass through the holes, this Add saturation gravy.