Preparation time: Approx. 1 hour and 15 mins

Ingredients

For 4

1 pork culotte, approx. 650 g 
Salt
Pepper
2 tsp butter
40 g hazelnuts

Buckwheat risotto
6 shallots, approx. 250 g
2 garlic cloves
2 tsp olive oil
350 g whole buckwheat, approx. 4.5 dl
4 dl apple juice
4 dl water
1 sprig thyme
1½ stock cubes

½ bunch dill
30 g grated parmesan cheese
1 lemon

Grilled aubergine
2 aubergines, approx. 500 g

Garlic oil
2 cloves garlic
¼ dl olive oil
2 tbsp sesame paste

Method

Meat

  1. Dab the meat dry with some kitchen towel and season with salt and pepper.
  2. Heat the butter in a pan under a high heat.
  3. The butter should be brown and golden
  4. Brown the culotte on all sides, 4-5 mins in all and put into an ovenproof dish.
  5. Put the dish into a cold oven, switch to 160 degrees and roast for 50-60 minutes. Use a meat thermometer to ensure that the core temperature is between 62-65 degrees.
  6. Toast the hazelnuts in the butter for approx. 2 mins.
  7. Stir so that the nuts do not burn
  8. Remove the nuts from the pan and put them on a piece of kitchen towel.
  9. Coarsely chop the nuts.

Buckwheat risotto

  1. Peel the shallots and garlic and chop finely
  2. Heat the oil a heavy-based saucepan at a high heat.
  3. Sauté the chopped onions for a couple of minutes, making sure they do not burn.
  4. Add the buckwheat and toast for a couple of minutes.
  5. Add the apple juice, water, thyme and stock cube and stir well.
  6. Cook the risotto for approx. 20 mins at a low heat.
  7. Stir continually and add more liquid if needed.
  8. Rinse and chop the dill. Grate the parmesan cheese and grate the lemon.
  9. Set aside for garnishing the risotto.

Grilled aubergine

  1. Rinse the aubergines and cut them into approx. ½ cm slices.
  2. Sprinkle with a little salt and allow to rest while you prepare the garlic oil.

Garlic oil

  1. Peel and chop the garlic. Squeeze the juice from the lemon. Put the garlic and oil in a small saucepan and heat under a high heat.
  2. The garlic should not brown too much or it will become bitter.
  3. Remove the garlic oil from the heat and add the sesame paste and lemon juice.
  4. Whisk the garlic oil together and season with salt.

Preparation on a grill pan

  1. Brush the aubergines with the garlic oil.
  2. Grill them for 2-3 minutes on each side in the grill pan.
  3. If you don't have a grill pan, and ordinary frying pan will do.

Serving

  1. Cut the culotte into slices starting at the thinner corner.

Tips

  • Instead of using buckwheat, use pearl barley, pearl spelt or other grains.
  • Instead of ordinary shallots, use banana shallots which are easier to peel.   

 

Nutritional content per person (approx. 705 g of the dish)

Energy: 3863 kJ (920 kcal)

Protein: 52 g

Carbohydrate: 90 g

Fibre: 11 g

Fat: 37 g

 

Energy content per 100 g:

Energy: 546 kJ (130 kcal)

Protein: 7 g

Carbohydrate: 13 g

Fibre: 2 g

Fat: 5 g