Pork Knuckle, Gurkensalat, Potato Dumplings & Bier gravy
Ingredients
Bier Gravy
- 1 brown onion diced
- 2 garlic cloves minced
- 1 Tbsp. tomato paste
- 1 cup beer bier
- ½ cup chicken stock
- 2 Tbsp. cornflour
Gurkensalat
- 2 large cucumbers sliced thin
- ½ red onion sliced thin
- 1 teaspoon salt
- ½ cup sour cream
- 2 tablespoons white sugar
- 2 tablespoons white vinegar
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon paprika
Potato Dumplings
- 1 kg potatoes peeled & chopped
- 1 cup plus 2 tablespoons potato starch or more as needed
- 1 1/2 teaspoons salt or to taste, plus more for the cooking water
- 1/8 teaspoon ground nutmeg preferably freshly grated
- 2 free range eggs lightly beaten
- 6 tablespoons melted butter
- Buttered breadcrumbs freshly ground black pepper, and/or parsley, for garnish, optional
Instructions
- Method
- 1.Preheat your Weber Traveller to high heat – 240-250 degreec C – place the knuckle in a tray & roast for 45-55mins – until crispy all over
- (or if using an oven cook according to pack instructions) – (Reserve cooking juices)
- 2. Bier sauce – Heat fry-pan to med-high heat
- 3. In fry-pan cook onion and garlic for 2 mins. Add tomato paste and stir until combined.
- 4. Add reserved cooking juices from the pouch and stir until combined.
- 5. Add bier and chicken stock, bring to the boil. Combine 2 Tbsp. cornflour with 3 Tbsp. warm water and add to gravy.
- 6. Simmer until thickened
- 7. Potato dumplings – Put the potatoes in a large saucepan, cover them with salted water, and bring them to a boil over high heat. Lower the heat to medium; cover the pan and cook for about 20 to 25 minutes until the potatoes are tender.
- 8. Drain well – Rice/mash the potatoes and spread them out on a large baking sheet or waxed paper; let them cool for about 30 minutes or until completely cooled. You should have about 800 grams of mashed potatoes.
- 8. Bring a large pot of salted water to a boil.
- 9. Prepare the potato dumpling dough – In a large mixing bowl, toss the cooled riced potatoes with the potato starch, 1 1/2 teaspoons of salt, and the nutmeg.
- 10. Add the beaten eggs to the potato mixture and gently mix with your hands to form the dough. Avoid overmixing.
- 11. Shape the dough into about 12 x golf ball sized dumplings,
- 12. With a slotted spoon, place the dumplings in the boiling water.
- 13. When the dumplings float to the top, turn the heat to low, just enough to maintain a simmer. Cover the pan and continue to cook for 6-8 minutes. Make sure the water is not at a rolling boil as it could cause the dumplings to fall apart – they are similar to a gnocchi.
- 14. Remove the dumplings to a bowl; drizzle with melted butter, and sprinkle lightly with salt to taste.
- 15. Buttered breadcrumbs – add butter & breadcrumbs to a pan & toast off – add freshly ground black pepper, and/or parsley, as desired – sprinkle over dumplings
- 16. Cucumber salad – add cucumbers and onion to a bowl
- 17. Stir sour cream, sugar, vinegar, dill, and parsley together in a bowl
- 18. Fold cucumber and onion slices into the sour cream mixture – garnish with paprika to serve
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