martes, 12 de noviembre de 2013
Fillet Im Röstimantel, en Granada
(I believe in eating meat only once in a long while, and of good quality, for many reasons I will not go into here, mostly related to environmental issues and personal preferences. So I have few staple dishes containing meat, basically it is this, and ají de gallina - featured here soon).
In this version of the dish I wanted to celebrate the fact that two of my favourite fruits are in season here right now, so I have used both home-made quince preserves and juiced pomegranate to flavour the meat marinade and the sauce. At other times I have used blackberries instead, which also works out great. Of course neither of these are going to be available everywhere at any time, so I just wanted to mention that without the fruits, this is still a lovely dish, more closely resembling my original inspiration ¨Rehrücken im Röstimantel¨, by Lea Linster.
Use thin fillets of either pork or beef, both works well. Usually I will ask for lomo (loin) but I am sure those more versed in meat will know what best to get.
- 2 thin fillets of either pork or beef
- 3 big potatoes, or more small ones
- salt and pepper, grated nutmeg (having a whole nutmeg and grating it yourself makes for a more aromatic flavour, but I am sure ready ground nutmeg works as well)
- 2 garlic cloves
- half a glass of red wine
- 1 tbsp butter and some olive oil
- some parsley or basil
- 3 tbsp jam, berries or quince or caramelized onion work well (optional)
- 1 onion, preferably red
- 1 teaspoon sugar
- 3 tbsp heavy cream (optional)
- half a pomegranate (optional)
First, crush the garlic and chop the herbs. Then, in a bowl, mix half the wine (or half the pomegranate juice, if you have it) , half the chopped herbs, the crushed garlic, and some salt and pepper. Also add half the quince preserves or any jam you want to use. Put the meat in there, leave for at least an hour so soak up the juices and flavours.
Meanwhile, wash the potatoes. Peel or not, as you wish, also depending on the state of the potatoes. Remove any dark bits or shoots. Grate thinly.
Put all the grated potatoes into a kitchen cloth and squeeze to get out some of the liquid.
To be honest, this is the best way BUT will leave a stain on your cloth, and I cannot at all guaranty that it will form any pleasing or allegorical shape, such as the face of Jesus, or that it will come off when you wash it. So use an old one, or, strain them with a small meshed sieve and a spoon, or squeeze them in small batches in your fist (messy option)
Next, add a little salt, pepper and nutmeg to the potato mess. In a large frying pan, heat half the butter and a tbsp of oil. Add half the potato mix, forming a pancake like thin layer on the whole of the bottom.
Fry at a low heat. After about 5 minutes, you can start lifting the edges with a spatula, and when you see the bottom is golden and cohesive, but not yet brownish, flip the rösti over. You can do this using a plate, or maybe just with the spatula, or if you are a proper pro, with a flick of the pan, the rósti flipping in the air, I rarely achieve this but it looks cool. If you do, make sure someone is watching for maximal effect.
Fry on the other side until golden - brownish. Then transfer to a plate, and repeat the process with the rest of the potato mix.
Meanwhile, preheat the oven on 190 - 200 C and place the grille bit above a baking sheet. This is to pick up any drips that might escape from the Röstipockets sitting on the grille.
Get on with the sauce now. Fry the onions with the remaining butter and a very little salt, the other half of the wine or pomegranate juice and the sugar on a low heat for about half an hour, stirring occasionally, until the onions are soft and sweet. Add the jam and the cream, if you wish. Adding the cream will make this a more rich, more German sort of sauce, not adding it is equally good. It is your choice.
When both Röstis are done, and are laying on a flat surface, and the meat has marinated enough, put a fillet with its garlic and things on one half of the pancake, and fold the other side over it. It is a bit like a sleeping bag for the meat.
Now carefully transfer the packages onto the grill in the oven, and leave to bake for 15 minutes.
Check that the meat is done, and bring out.
Serve with the sauce, the remaining chopped herbs and maybe some greens, such as boiled or steamed broccoli, or a rucula salad.