Wild boar belly braised with apple, apple juice, vinegar and beer
2 kg. belly of wild boar (you can also use pork belly)
2 red onions
3-4 sprigs of rosemary
1 dl. apple vinegar
1 dl. good apple juice
1 wheat beer
2-3 dl. water
Sea salt and freshly ground pepper
Wash the apples and cut into 1/4, let the core and skin stays on. Cut the apples into rough cubes. Put the wild boar belly in an ovenproof dish and rub the belly with salt, vinegar, beer and apple juice. Peel onions cut into coarse cubes, put onions, apples, rosemary into the ovenproof dish. Add water into the dish, sprinkle with salt and freshly ground pepper. Place it all in the oven and cook the belly slowly in 2.5 to 3 hours at 150 degrees. While the meat cooks, take some of the liquid from the dish and pour over the belly, so it keeps juicy and gets tender. The belly should be very tender, so tender that you don’t need a knife to cut it, but then you can just pull the meat of the bones. Take the belly out from the oven and let it rest in 10-15 minutes. Serve the belly in large pieces, with a green salad, potatoes or a good mash.
Baked apples with dark beer, vanilla and spices
8 apples, Cox Orange ( small apples)
3 tbsp honey
1 organic lemon
1 dl dark beer
2 star anise
1 vanilla pot
Mix beer, honey, finely grated zest and juice of lemon, lightly crushed star anise and vanilla together, so it makes a marinade. Wash the apples and place in an ovenproof dish, pour the marinade over and place the apples in the oven. Bake the apples 50-60 minutes at 150 degrees. Turn apples around a 2 or 3 times during baking, and pour the marinade over, while the apples are baking, so they gets beautiful glazed.
Take the apples out of the oven. Serve the apples, with lightly whipped cream, vanilla cream, sour cream or ice cream.