Roasted knee
Ingredients:
- 2 knees (á cca 1 kg)
- 0,5 litre of oil
- 300 g of the TOJE seasoning paste - pepper - garlic
- salt, ground cumin
Procedure:
Purify the knees from bristles and wash it well. Season with salt and strew with ground cumin. Finally, pour the knees with the TOJE seasoning paste and pour them with oil. Mix it all well and put them into the fridge to mature under the lid.
Baking in the convector heater:
- 2 hours - steam for 100°C
- 45 minutes - combined for 160°C / 80% of steam - basting necessary
- 20 minutes - hot air for 160°C - by slowly baking you can achieve crispness of the skin.
Strain the gravy through a sieve and serve it in a cup.
