Ingredients

Method

• 4 smoked eisbeins
• 2 star anise
• 1 onion, peeled and quartered
• 2 carrots, peeled and chopped into chunks
• 2 celery stalks, chopped
• 1 T orange zest
• 2 T butter, melted
• 200 g sugar snap peas
• 80 g broad beans, podded
For the blueberry relish:
• 2 T red wine vinegar
• 1 T wholegrain mustard
• 2 x 125 g blueberries
• 2 T treacle sugar

Method

Ingredients

Place the eisbeins, star anise, onion, carrot, celery and orange zest in a large pot and cover with water. Simmer for 2½ to 3 hours, or until the meat is very tender.

Remove the eisbeins from the liquid and pat dry.

Preheat the oven to 180°C.

Brush the eisbeins with butter and bake for 15 minutes, until crisp.

Blanch the sugar snap peas and broad beans in boiling water for 2 minutes. Cut the eisbein from the bone and serve with the peas, beans and blueberry relish.

To make the blueberry relish, place all the ingredients in a medium-sized saucepan over a medium heat and simmer until the berries have softened.