Cervena knuckle roast with walnut stuffed mushrooms
- 1 whole Cervena knuckle
- 600 g roasting potatoes
- 6 medium white mushrooms
- 2 rashers bacon
- 4 shallots (or ½ medium sized onion)
- 1 clove garlic crushed
- 50 g butter or oil
- 1 tsp thyme chopped
- 1 tbsp Flat leaf parsley chopped
- ½ cup red wine
- 1 cup brown sock
- ground black pepper
- Sea salt
Method
Cervena knuckle
Pat the meat dry, rub with oil and season with salt and cracked pepper. In a preheated heavy pan, sear the knuckle all over, place in the oven at 160°C and roast for approximately one hour and fifteen minutes or temperature probe set at 65°C internal.
Remove from pan, rest in a warm place. Over the stove, deglaze the pan with the red wine, reduce the wine, add the stock, add pepper and check seasonings.
Mushrooms
Separate the mushroom caps from the stems and cut the stems into small dice. Finely chop the bacon and shallots and sauté the bacon in the butter until colored. Add the shallots and then the chopped mushroom stems, add the herbs and the chopped walnuts. Add more butter or oil if the mix becomes dry. Cool and then place a spoonful on each mushroom cap. Roast these with the meat for the last fifteen minutes.
Potatoes
Peel and parboil in salted water. Halve then sauté in butter or oil, add a little salt.
To serve
Serve with the sautéd potatoes, the pan jus and fresh vegetables.
Servings6
INGREDIENTS
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Method Cervena knuckle Pat the meat dry, rub with oil and season with salt and cracked pepper. In a preheated heavy pan, sear the knuckle all over, place in the oven at 160°C and roast for approximately one hour and fifteen minutes or temperature probe set at 65°C internal. Remove from pan, rest in a warm place. Over the stove, deglaze the pan with the red wine, reduce the wine, add the stock, add pepper and check seasonings. Mushrooms Separate the mushroom caps from the stems and cut the stems into small dice. Finely chop the bacon and shallots and sauté the bacon in the butter until colored. Add the shallots and then the chopped mushroom stems, add the herbs and the chopped walnuts. Add more butter or oil if the mix becomes dry. Cool and then place a spoonful on each mushroom cap. Roast these with the meat for the last fifteen minutes. Potatoes Peel and parboil in salted water. Halve then sauté in butter or oil, add a little salt. To serve Serve with the sautéd potatoes, the pan jus and fresh vegetables. |
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