VEAL TENDON (CHIPS)
VEAL TENDON CHIPS
Wash the tendons thoroughly in cold water. Afterwards, place all the ingredients in a pot and simmer gently for at least 8 hours (continually adding water). Strain well, then keep the gelatinous part and cut it from the meat.
Shred the gelatinous part using only your hands. Wrap in cling film in order to remove all the air, then freeze.
Finally, use a food slicer to cut slices approx. 1.5 mm thick, dry them and then fry in oil at 190°C before serving.
Place all the ingredients in a Thermomix or food processor and mix at maximum speed for 9 minutes, use a muslin bag to strain, then place in a bottle.
BRINE AND PIG’S HEAD
Boil everything together and let completely cool down afterwards.
Place the heads in the brine and leave for 2/3 days (depending on the size of the heads). Take the heads out and strain to separate the liquid.
Prepare a pot filled with fresh water. Put the heads and liquid together, add a handful of coarse salt and boil until the heads are cooked. Afterwards separate the skin and the meat from the rest. Marinate the meat using the powders, salt and mustard. Together with the intestine, form it to a sausage-like shape, prick lightly and place in cold storage for 1-2 days.
Wash the apples, extract the juice and mix it with a little ascorbic acid. Add sugar and mix with the kombucha scoby and keep in a glass jar.
Cover with a towel and fix on with an elastic band.
Let it ferment for 4 days at a temperature between 25-27°C. Strain the liquid, place in a glass jar with an airtight seal.
Fry the chips and place a few slices of pig’s head on top.
Finish the dish using chive oil and dust with a little barberry powder, sea buckthorn powder, cornelian cherry powder and burnt onion powder.
Serve the chips together with the apple kombucha.