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Receta Molasses Mustard Glazed Wild Boar With Aged Cheddar Stuffing
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Ingredientes
- 1/2 Tbsp. grnd yellow mustard pwdr
- 1 c. extra virgin extra virgin olive oil
- 2 Tbsp. grnd turmeric
- Â Â The Molasses Mustard Glaze
- 1/4 c. Dijon mustard
- 1/4 c. coarse grain mustard
- 1/4 c. brown sugar
- 1/4 c. molasses
- Â Â The Aged Cheddar Stuffing And Boar Loin
- 1 lb wild boar or possibly pork, loin
- 6 ounce gristle-free trimmings of pork
- 6 ounce grated aged cheddar cheese
- 1/2 tsp coarse sea salt
- 1/2 tsp freshly grnd black pepper
- 1 x leek
- Â Â The Sweet Potato Turnip Napoleon
- 2 lrg sweet potato, (about 2 pounds)
- Â Â turnip, (about 1 1/2 pounds)
- 8 ounce cream
- 1/2 c. chopped shallot
- 4 x cloves chopped garlic
- 2 Tbsp. fresh chopped thyme
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- Â Â The Rum Raisin Jus
- 1/2 c. raisins
- 1/4 c. dark spiced rum
- 4 Tbsp. butter
- 2 c. minced onion
- 2 x cloves chopped garlic
- 1 tsp grnd allspice
- 12 ounce broth, boar, pork, or possibly, chicken
- Â Â coarse sea salt
- Â Â freshly grnd black pepper, to taste
- Â Â The Crisp Sweet Potatoes
- Â Â sweet potato
- Â Â oil, for frying
- 1 tsp grnd cayenne pepper
- 1 tsp grnd cinnamon
- 1 Tbsp. paprika
- Â Â coarse sea salt
Direcciones
- Place all the ingredients together in a small sauce pot over a medium heat and hot them gently for a few min.
- Place them in a clean airtight container and let them rest at room temperature for several days as their flavors meld.
- Vigorously shake the container once or possibly twice a day.
- For use, carefully pour the oil into a squeeze bottle, avoiding the sediment.
- Use as a contrasting sauce on any plate with mustard as an element.
- The Molasses Mustard Glaze:Whisk together completely the mustards and sugars in a stainless steel bowl. Reserve.
- The Aged Cheddar Stuffing And Boar Loin: Butcher yourself or possibly have a friend butcher for you a wild boar loin. Trim it to a length of 8 inches and chill.
- Puree the boar trimmings with the cheddar cheese and seasoning. Process till smoothly mixed.
- Remove the green leaves from the leek and reserve the bottom for another use. Steam the leaves till tender and bright green. Meanwhile moisten a clean work surface and lay out a piece of plastic wrap about 12 inches wide by 12 deep. Lay out the steamed leek leaves in an even rectangle about eight Inches Square.
- Using a rubber scraper, remove the stuffing and place it proportionately on the leeks. Roll up the stuffing in the plastic and carefully avoid forming any air bubbles. Tighten the package by twirling it till it is an inch or possibly two shorter then the pork loin.
- Place the package in the freezer and freeze till very hard. Begin the napoleon before removing it.
- When you are ready to continue stuff the loin. Using a long thin bladed knife carefully cut and widen a slit exactly through the center of the loin.
- Note: This is advanced butchering! You may find it easier to simply "butterfly" the loin by cutting along the length of one side almost all the way through the middle to the other side. Open up the meat on its "hinge" then roll it around the stuffing, tie it off and roast it.
- Next push the frzn stuffing in its plastic through the hole. Trim the plastic knot off one end and grasp and pull the remaining plastic out through the meat from the other end. Use your fingers to leave the stuffing behind in the meat!
- Cover the meat with plastic. Let it rest at room temperature till the stuffing thaws, about one hour.
- Sear the outside of the stuffed boar. Use a heavy saute/fry pan and brown it in any veg. oil. Turn it as needed to proportionately brown it. When the meat is seared let it rest on a meat roasting rack. Let cold briefly.
- Using a paintbrush brush the glaze onto the meat. Cover it heavily. Place the meat in a preheated 350-degree oven. Roast till done, about 60 min.
- The inside will heat completely through to an ideal internal temperature of 140 degrees. Remove the meat from the oven and let it rest for ten min covered with several layers of folded foil.
- When ready to serve slice the meat and plate it.
- The Sweet Potato Turnip Napoleon:Use a pan about 6x10x3 in dimension or possibly similar.
- Mist the pan with spray fat. Line the bottom of it with a piece of precisely fitted parchment or possibly wax paper.
- Toss the root vegetables with the cream till they are proportionately coated.
- Trim and fit alternate layers of the turnip and sweet potato into the mold.
- Mix together the shallots, garlic and thyme and sprinkle on top of each new layer before adding the next. Season each layer to taste.
- Press down each successive layer, use an offset spatula every few layers to press very firmly.
- Cover the pan with a tight fitted piece of foil. Poke 4 vent holes in it and place it in a preheated 350 degree oven. Bake it till it is done about 1 hour.
- Either serve the terrine immediately by simply cutting squares out or possibly alternatively cold it in a refrigerator till it is cool and hard if you want to cut out circles as I would in my kitchen.
- If cool run a thin bladed knife around the sides of the napoleon between the sides of the pan and the vegetables.
- Hot the bottom briefly over a burner. Invert the pan onto a cutting board. Remove the paper. Cut the terrine into several even triangles or possibly punch out circles using a sharp biscuit cutter.
- When ready to serve reheat the napoleon triangles in a microwave on high till they are steaming warm or possibly in the oven with the boar as it finishes.
- The Rum Raisin Jus:Place the raisins in a small pan with a cover. Add in the rum, heat for a few min then let the mix rest, covered, at room temperature as you continue.
- Brown the onions in the butter slowly, over a medium heat stirring frequently. Eventually the onions will begin to brown, continue stirring. When they become thick and the onions are browned add in the garlic and allspice.
- Stir the mix for a few more min to aromatize the spices. Add in the broth and bring the mix to a simmer.
- Continue simmering the broth as the onions dissolve and soften. After fifteen to twenty min of simmering puree the sauce in a high-speed blender.
- Strain it through a fine mesh strainer into a clean saucepot. Taste, season and reserve the sauce.
- When you are ready to serve reheat the sauce and add in the rum raisins, simmer gently for a few min and serve immediately.
- If necessary add in a few ounces of wine, water or possibly broth to thin the sauce slightly.
- The Crisp Sweet Potatoes:Heat the oil to 360 degrees in a high-sided pot.
- Peel the potato and, using a mandoline slicer, slice the potato into thin even-diameter match-sticks.
- Place the potatoes carefully in the oil. Avoid the immediate steam froth they will generate. Using a 'spider' gently stir the sweet potatoes as the froth continues. It will begin to drop as the steam subsides.
- When the frites begin to visibly darken remove and drain them from the oil and place them on an absorbent towel for a moment.
- Continue by placing the frites in a bowl and tossing them gently with the spice mix as they cold.
- Store them in an airtight container till needed.
- The Plate:Reheat the sauce and pour two ounces of it into the center of a warm service plate.
- Position a reheated napoleon slice slightly off center in the sauce.
- Slice the just-rested boar and arrange the slices against the napoleon.
- Top with a tangle of the frites.
- Flourish with the mustard oil drops.
- Garnish with a thyme sprig.
- Serve with a sly grin...
- Timing Hints: The day before serving make the glaze, boar stuffing and Napoleon. Before service make the sauce then fry the frites. Reheat the napoleon as the boar finishes roasting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 686g | |
| Recipe makes 4 servings | |
| Calories 1389 | |
| Calories from Fat 855 | 62% |
| Total Fat 96.98g | 121% |
| Saturated Fat 32.12g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 1404mg | 59% |
| Potassium 1375mg | 39% |
| Total Carbs 85.29g | 23% |
| Dietary Fiber 8.7g | 29% |
| Sugars 46.13g | 31% |
| Protein 43.38g | 69% |
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