Recipes

Slow roasted kaiserfleisch with maple & mustard, soft boiled eggs, cornichons & sorrel

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Ingredients

  • •
    1kg kaiserfleisch
  • •
    100ml maple syrup
  • •
    2 tablespoons whole grain mustard
  • •
    4 eggs
  • •
    ½ cup cornichons, halved length-ways
  • •
    1 bunch sorrel leaves, washed

Method

  1. 1.
    Preheat oven to 100C.
  2. 2.
    Remove skin from kaiserfleisch then place the skin upside down in roasting dish & place kaiser on top. Mix maple syrup & mustard together then smear over the kaiser and then cover with foil. Poke large holes in the foil then place in the oven for 10 hours (Christmas eve overnight is perfect).
  3. 3.
    Cook eggs in simmering water for 5 minutes then refresh in iced water. Once cool, peel & set aside in fridge.
  4. 4.
    In the morning remove kaiser from tray and gently shred into large chunks. Reserve the roasting juices.
  5. 5.
    Place kaiser on a platter and then halve the eggs and arrange whimsically. Distribute the cornichons evenly and scatter sorrel cress. Finally drizzle the roasting juices over.