This dish offers a fusion of oriental spices, which are mostly associated with Christmas in the Western hemisphere, based on traditional German home cooking. The roast is marinated in a vacuum for at least 12 hours before preparation, which allows it to absorb the flavors exceptionally well. Brussels sprouts and napkin dumplings are based on traditional side dishes of hearty German autumn and winter meals, and we have taken a completely non-traditional approach to making the Brussels sprouts into a delicate cream with a touch of sesame paste. The nutty and delicately tart garnish rounds out the overall combination to create a full-bodied experience.
For decoration, blanched Brussels sprouts leaves, sautéed with butter and hulled hemp seeds are especially good.
We prepared our honey mulled wine sauce with the sativa-dominant cannabis chemovar LOL, which brings a fruity citrus and honey aroma.
Ingredients for the Roast Pork
- 100 g honey
- 12 tsp cinnamon
- 1 pinch(s) nutmeg
- 12 tsp allspice, ground
- 1 tsp clove(s), ground
- 2 tsp ginger, fresh, ground
- 12 lemon, juice of it
- 1 kg roast pork (back)
- salt and black pepper
- 1g cannabis flowers decarboxylated (chemovar LOL preferred)
- 30 g clarified butter
- 500 ml mulled wine
- 2 carrots, roughly sliced
- 1 large onion(s), finely chopped
- 4 garlic clove(s), finely diced
- 1 tablespoon cornstarch
- possibly 1 tsp. date syrup and 1 tsp. black balsamic vinegar to taste
Prepare by rinsing the roast in cold water and patting dry all over. The honey is warmed slightly, but should not exceed 50°c, cinnamon, nutmeg, allspice and cloves are finely ground if necessary or pounded and grated in a mortar, ginger finely grated and added to the honey. The pork is now placed in a vacuum bag together with the lemon juice and the spice marinade and vacuumed tightly, the marinade should reach the meat from all sides. The roast, thus vacuumed, should now rest for at least 12 hours.
To prepare the meat, it is removed from the bag, roughly wiped, salted and seared all around in clarified butter. Keep the marinade.
Preheat the oven to 150 °C convection or 175 °C topbottom heat. Meanwhile, place the roast in a roasting pan with the vegetables, cannabis, mulled wine and the remaining marinade, cover and braise in the oven for about 90-120 minutes, basting regularly with stock about every 15-20 minutes. The core temperature should be 68-70°c.
To serve, remove the roast from the broth, cut into slices and keep warm at about 65°c, – the broth is processed into sauce in the meantime.
To make the sauce, drain the roast stock through a sieve, bring to the boil in a saucepan on the stove top, -season with salt, pepper, honey and if necessary a little date syrup and balsamic vinegar and bind with the cornflour. For this purpose, the cornstarch is previously stirred with some liquid ,- water or mulled wine, in a small bowl until smooth and added to the sauce. The whole thing should continue to simmer for a few minutes over low heat, so that the cornstarch loses its own flavor.
Brussels sprouts and sesame cream
- 500g fresh Brussels sprouts
- 400ml milk
- 1 tablespoon tahini sesame paste
- 1 tablespoon hulled hemp seeds
To prepare the cream, clean the Brussels sprouts, that is, cut off the lower stalk and remove any unsightly outer leaves. It is advisable to set aside some beautiful leaves of the Brussels sprouts for decoration.
The small heads of cabbage are now simmered together with the milk for about 30 minutes, finely pureed with a blender and seasoned with tahini, salt and possibly a pinch of sugar.
Blanch the previously saved leaves in boiling salted water for about 10-15 seconds and then rinse in ice water. To serve, sauté with a little clarified butter, toss through the pan with hulled hemp seeds and arrange for decoration.
- 200g bread roll (stale, cut into cubes)
- 300 ml milk
- 3 eggs
- 3 tablespoons butter (melted)
- 1 pinch of salt
- 1 pinch of nutmeg grated
- 1 pinch of pepper
- 1 onion
Put the bread cubes in a bowl, whisk the eggs and add them to the bowl.
Finely dice the onion and sauté in a pan with the melted butter until translucent. Now add the bacon cubes and fry for a few seconds, but they should not be too crispy. Then add the milk to the bacon and onions, season with salt, pepper and nutmeg and remove from the heat.
The milk should be cooled below 50°c before it is added to the bun-egg mixture and mixed thoroughly.
To cook, the mixture is now formed into a long roll on a wet cloth and wrapped. The cloth is twisted together at the ends to make a roll of uniform thickness.
The dumpling should cook in a water bath just below boiling point for about 40 minutes.
This can be done, for example, in a deep roaster filled with water in the oven at 100°c.
If the water does not completely cover the cloth, you can use a lid or aluminum foil to achieve a steaming effect.