Joris bijdendijks reestoof with caramel apple and potato fans

Name: joris bijdendijks reestoof with caramel apple and potato fans
Cook time: 90 min
Total time: PT1.680M
Yield: 6
Ingredients: 1 reebout of the salesman; 1 onion great; 2 toe garlic; 8 juniper; 1 twig fresh thyme; 750 ml Red wine; 265 ml apple cider vinegar; 125 g unsalted butter or margarine; 50 g spiced Bisquit; 12 gourmandises potatoes; 50 g soft butter; 1 tl biscuit and speculaas spices; 1,25 tl fleur de sel salt; 2 Braeburn apple; 50 g granulated sugar; 2 el tap water; 4 Golden Delicious apple; vanilla bean; 1 smith apple; lemon; 50 g chard

Stew of roe with caramel apple, gingerbread and potato fritters.

Directions

For the reebout: cut the meat from the bone and cut into pieces of 1.5 x 1.5 cm.
Cut the onion into rings and peel the garlic.
Put the meat with the onion, garlic, juniper and thyme in a bowl and pour the wine and vinegar over it.
Mix well and leave to marinate in the refrigerator for 24 hours.
Preheat the oven to 140 ° C.
Remove the meat from the marinade, drain well above the bowl and pat dry with kitchen paper.
Heat the butter in the frying pan and fry the meat around golden brown.
Add the marinade, bring to the boil, remove from the heat and place with the lid on the pan 1 hour and 30 minutes in the oven.
Remove from the oven, remove the meat from the pan and cook the marinade on high heat in half.
Meanwhile, break the gingerbread into pieces. Add with the butter to the pan and stir.
Puree with the hand blender into a smooth sauce. Add the meat and season with salt and pepper. Remove from the heat and set aside.
Preheat the oven to 200 ° C for the potato fans.
Cut each potato into slices that are as thin as possible, but do not cut it completely. The slices stay together at the bottom.
Mix the butter with the chicken spices. Divide over the potatoes; push the butter between the slices.
Sprinkle with the fleur de sel and place the potato fans in an oven dish. Fry them in the middle of the oven for about 1 hour until done.
In the meantime, peel the braeburn apples for the caramelised apples, cut into quarters, remove the core and halve each strand lengthwise.
Put the sugar with the water in a saucepan. Bring slowly and stirring to the boil until the sugar has melted.
Raise the heat and let the sugar turn golden brown in a few minutes. Do not stir anymore.
Remove from the heat and mix in the apple wedges and the butter. Sprinkle with the fleur de sel.
Peel for the apple cream the golden delicious apples, remove the core and cut the flesh into small cubes.
Scrape the marrow from the vanilla pod.
Melt the butter on low heat without coloring it and add the apple cubes and the vanilla.
Allow to simmer for about 15 minutes on medium heat. Allow to cool.
Peel the smith apple, remove the core and cut into small cubes.
Squeeze out the lemon. Puree the apple sauce with the smith squares, the lemon juice and the apple cider vinegar in the food processor to a smooth cream.
Heat the stove over low heat for 5 minutes and spread over the plates.
Serve with a pair of caramelized apple wedges, 2 potato fans, a spoonful of apple cream and garnish with the chard.
Serve the rest of the stove separately.