Majorca puree with meat loaf

Name: Majorca puree with meat loaf
Cook time: 50 min
Total time: 50 min
Yield: 3
Ingredients: 500 g Apples; 3 TABLESPOONS Lemon juice; 250 ml clear apple juice; 7-10 Tbsp peel of 1/2 untreated lemon; 50 g Sugar; 8-10 g Cornstarch; 1 potty Marjoram; 2 medium-sized onions; 400-450 g Sliced Leberkäse; 200 ml Milk; 7-10 Tbsp Salt; 1 Bag of mashed potatoes "the strong one" (Pfanni); 40-50 g Butter or margarine; 7-10 Tbsp Oil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 3

500 g Apples
3 TABLESPOONS Lemon juice
250 ml clear apple juice
7-10 Tbsp peel of 1/2 untreated lemon
50 g Sugar
8-10 g Cornstarch
1 potty Marjoram
2 medium-sized onions
400-450 g Sliced Leberkäse
200 ml Milk
7-10 Tbsp Salt
1 Bag of mashed potatoes "the strong one" (Pfanni)
40-50 g Butter or margarine
7-10 Tbsp Oil

Directions

1
Wash the apples, core them and cut three apple quarters into about 18 thin slices. Cut remaining apples into fine pieces. Drizzle apple slices with 2 tablespoons of lemon juice and set aside. Bring apple pieces, 200 ml apple juice, remaining lemon juice, lemon peel and sugar to the boil in a saucepan and steam for about 2 minutes. Remove lemon peel. Stir cornflour and remaining apple juice until smooth and add to the compote.
2
Bring to the boil again briefly and set aside. Wash the marjoram, dab dry and chop except for a little bit for garnishing. Peel onions and cut them into fine rings. Cut Leberkäse into pieces (lozenges) as desired. Bring 300 ml water, milk and 1/2 teaspoon salt to the boil in a saucepan. Remove the pot from the heat and stir in first the chopped marjoram, then the puree flakes with a whisk. Stir in 10 g fat and keep the marjoram puree warm. Heat some fat in a pan and fry the onion rings until golden brown. Remove and put aside. Fry the meat loaf in the hot frying fat until crispy, turning and remove as well. Put the remaining fat and apple slices into the hot pan and fry for 1-2 minutes. Coat the inside of a cookie cutter ring (approx. 6 cm Ø, 3.5 cm high) with oil and place on a plate.
3
Stir in 10 g fat and keep the marjoram puree warm. Heat some fat in a pan and fry the onion rings until golden brown. Remove and put aside. Fry the meat loaf in the hot frying fat until crispy, turning and remove as well. Put the remaining fat and apple slices into the hot pan and fry for 1-2 minutes. Coat the inside of a cookie cutter ring (approx. 6 cm Ø, 3.5 cm high) with oil and place on a plate. Fill with some marjoram puree, smooth it down and carefully remove the ring (enough for 6 piles). Cover with apple slices and serve with fried meatloaf, onion rings and lukewarm apple compote