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PORK WITH APRICOTS AND ROOT VEGETABLES

PORK WITH APRICOTS AND ROOT VEGETABLES

1 hour 4 Serveres til: Rancio

700 g neck from a pork cut into large pieces
4 onions cut into large pieces
4 carrots cut into large pieces
2 leeks cut in half rings
150 g dried apricots, cooked and cut into large pieces
2 dl Frederiksdal Rancio
Lemon
Orange
1 Cinnamon pole
400 g cooked chickpeas or cooked potatoes cut into pieces
A little spice, for example parsley

Marinate meat, vegetables and apricots in the wine with cinnamon. Add a bit of slightly torn lemon and orange peel, as well as juice of lemon and half of the orange. Leave it, preferably for a day. Prepare it all in a pan with lid, it just need to cook slightly (best at 80-90 C). Prepare until the meat is tender. Add chickpeas or potatoes and heat it. Arrange it and put parsley on top.