Pesto in a flower pot
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A flowerpot or wall pot makes the robbers’ nest project a lot easier. Yet it’s the same authentic food, slowly cooked in the ground, that you can serve at family gatherings.
Use about 200g of meat per bite (not counting the bones)
Ingredients 10:For 10 persons
3kg lamb or 2kg pork kassler * 1 handful salt 2 handfuls rice pepper garlic cloves; 1 large spoonful of olive oil 1 roll of baking paper 1 roll of foil
People needed for frying
1 large masonry pan 1 pot of olive oil
A large baking tray with a piece of wire mesh (to make it easier to lift the pan out of the sand)p>* A good alternative to red meat is 4 whole chickens stuffed with lemon slices and herbs.
Lay a baking tray on a baking sheet and spoon some olive oil over it. Remove the meat from the paper and rub generously all over with salt. Rub the meat well with the olive oil. Press the peppers and garlic into the surface.
Cover the roast first with a piece of baking paper, making a couple of turns (if you are making a larger batch, make several dumplings). Lift the dumplings onto a piece of foil and dip them in water. After that, wrap the foil a couple of times around the tight circle. Keep any bones covered, otherwise sand might get into the seam during cooking.
Lift the dumpling or dumplings into the chicken net and wrap into a parcel. Insert a baking tester into the thickest part of the pan.
Prepare the flowerpot and cook the roast
Set three blocks in the ground so that the roast is ready for baking.and there is a good space under the pot for the firebox. You can also dig a small hole for the fire.
Soil the bottom of the fireplace with 20 cm of sand and lift the fire pit into it. If you happen to have rhubarb leaves, you can put them on top of the meat packet. Then shovel sand on the surface so that the robbers’ seat is properly covered. Be careful not to loosen the frying pan while shovelling.
Now you can put a fire under the pot, you can put myös nail fire on the pot if you are in a hurry, but it is not necessary. The roast beef is not a fast food for Tuesday anyway, but you can set aside 1.5 hours a kilo for cooking. The time depends on a number of factors, though, such as the cooking temperature.
The lamb is ready when the temperature reaches 60-65C and the pork 70-75C.
The roast beef is therefore good because it is not overcooked.The small overcooking does not dry out the meat but keeps it very juicy in the ground.
After cooking, carefully scoop the roast out of the pot but leave it in the pan for a while and then the feast can begin!
See my Wine Man’s tips for making a robber’s stew.
TIP
The mobile version of the robbery press could work by making it directly from the wheelbarrow. Just cover the ring with something and come underneath, and there you go?
party food Lamb World Pig VHH
