Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 32

Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic

Pork cheeks on ginger
with potato pancakes and roasted vegetables
Pork cheeks with ginger
Ingredients:

Directions:

1.5 kg pork cheeks, cleaned
1 kg of root vegetables (carrot, celery, parsley)
0.5 kg onion
100 g tomato paste
200 g lard
Bay leaves, whole black pepper and allspice in a ratio of 2:4:1
Salt and pepper
500 ml white wine
1 liter pork broth
100 g fresh ginger
100 g honey

Clean cheeks with a knife, wash them and salt the day before you
would like to serve. Take a pot, which you can cover and use in an
oven, too. Wash cheeks again the next day and roast in lard until
brown, then remove. Do not pour away the lard, otherwise we will
lose the taste. Put on it vegetables, spices and roast till the
vegetables are brown. Add tomato paste, roast and pour white
wine. Reduce white wine, add grated ginger, honey, pork broth,
and cheeks. Cover the pot and bake in preheated oven at 120°C for
the whole night. Put out tender meat and cut to single portions.
Sieve mixture left from baking and reduce it to required
consistence.

Potato pancakes
Ingredients:

Directions:

1 kg potatoes
1 thyme sprig
300 g ?our
5 eggs
Salt
500 g lard

Boil potatoes and then peel them. Grate potatoes coarsely, mix
them with ?our, spices and eggs. Create smaller pancakes with
your hands and fry in hot lard until they are crispy.

Roasted vegetables
Ingredients:

Directions:

400 g red and yellow carrot
200 g celery
200 g parsley root
200 g fennel
200 g beetroot
1 tbl cumin
200 g brown sugar
100 ml olive oil
Salt and pepper
Thyme

Cut peeled and cleaned vegetables to same larger piece. Add all
other ingredients and bake in a very hot oven.

Serving:
Firstly, put pancakes on a plate. Then add the vegetables and meat. In the end pour sauce directly on it.

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