1 roll puff pastry
1 / 2 red bell pepper into very thin strips
1 / 2 small onion, finely diced 400 gr pork
three El divided raw cane sugar 1 tablespoon water
4 seedless tangerines, and small sliced 1 tsp Sambal Manis
or Oelek
1 / 2 tsp ground coriander
1 / 2 tsp ground ginger 200 gr
in apple juice with juniper and allspice and a bouillon cube cooked sauerkraut
Some El creme fraiche
fat for frying salt and pepper to taste.
the Bl.Teig from K.schrank take and spread on a baking paper-clad B.blech.
the sauerkraut in a pressure cooker with 1 / 2 cup apple juice 3 juniper berries and 3 allspice berries and a bouillon cube in about 10 minutes to cook at all.
Caramelize the sugar with the water and add the chopped mandarin oranges. 3-4 minutes, agitate. Cool slightly while the meat is cooked.
fry the onion in hot fat. Add the sambal and fry briefly. The meat in the mixture is hot and fry the spices give it. Salt and pepper. The wafer-thin sliced peppers give it and take to cook briefly, then remove from fire. Set aside.
the sauerkraut in the tangerines and mix well. Make sure that no grains are more spices in it. Now the mixture onto the center of the puff pastry spread. Now the meat mixture on top. Finally, with a spoon some creme fraiche cam distribute the meat. The puff pastry until a the short sides of the meat and sauerkraut, and then embark on the long sides . Close Bake for about 20 minutes at 175 degrees hot air.
Mads hates peppers. I have finally accepted after this meal. I will not bully him with pepper in any form, because I want to convince him that it's tasty anyway. For the always thinly sliced red pepper pieces are carefully separated from the remaining food with his tongue between his teeth and pushed to the outside. At first I thought he is in itself, I thought it was the structure that disgusts him. Well, now it is official. He does not. Point!
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