Learn the art of cooking with Thomas Kahl and his extraordinary creations

For the pork shoulder:                

1 400 -600g pork shoulder butt,
excess fat trimmed
5 Shallots, halved
3 Carrots, peeled
1/4 Celeriac, peeled
6 Mushrooms, halved
1 Branch of thyme
1 Pinch of rosemary
40g of Butter
150 - 200ml of Water
Salt, freshly ground pepper, sugar 

10g of capers, chopped                                                         

Using a paring knife, remove excessive fat and season with salt and pepper.
In a roasting pan combine shallots, mushrooms, carrots, celeriac, rosemary, thyme
and season with salt and sugar and add the pork. Butter the pork shoulder and add water to the roast pan.
Transfer the roast pan to the oven and roast the pork for about 2,5 - 3 hours at 150º. Occasionally add water. 
Once roasted, transfer the pork to a cutting board and carefully remove the bones and cut into dice. 

Smoky Beluga Lentils:

100g beluga lentils
20g of Butter
1 Shallot, diced
20g Celery, diced
20g Leek, diced
1 garlic clove, minced
Chopped thyme
250ml vegetable broth
Salt, freshly ground pepper
50ml Pork Jus
1 1/4 of a teaspoon of Dijon Mustard
Old balsamic vinegar

Let the beluga lentils soak during 24 hours. Drain the lentils.
In a small sauce pan melt the butter and combine the lentils with the shallots,
garlic, thyme and vegetables. Add the vegetable broth and bring to boil.
Simmer over low heat until the lentils are just tender, about 30 minutes.
Drain lentils and discard the vegetables but save the broth. In a cold smoker oven slightly smoke lentils. In the meantime add the jus to the broth and boil over moderately heat until reduced by half. Add the chopped pork shoulder and lentils, season with salt and freshly ground pepper and add the mustard and balsamic.                                             

For the apple-saffron coulis:

250g Granny Smith apples, peeled, cored and chopped
15g of Sugar
30ml of white port wine
150ml of milk
8 saffron threads
Salt, freshly ground pepper

In a skillet, slightly caramelize the sugar. Add the apples and port wine
and cook over moderately high heat, stirring, until evaporated.
Add apple juice and saffron threads and bring to broil.
Remove from heat, season with salt and freshly ground pepper,
add milk and blend. Leave to cool.

For the apple caviar:

200ml Apple juice
4 Granny Smith Apples, peeled, cored and chopped.
1 tbs. of lime juice
2g of Gluco
1 Liter Water
4g of Algin

For the king crab tartar:

150g King crab meat, shelled
30g of cream cheese
15g Shallots, diced
1 tbs. Olive oil
1tbs. Lemon juice
Salt, freshly ground pepper
1 tbs. chopped chives                                                                 

For the crunchy phyllo rolls:

For the filling:

250g Granny-Smith apples, peeled, cored and chopped
30g of butter
30g of sugar
30ml of white port wine
Juice of a 1/4 lemon
Salt, freshly ground pepper

Phyllo rolls:

Phyllo dough
Olive oil for brushing and frying
Egg yolk

In a saucepan, heat the butter and stir in the apples and sauté for about 5 minutes. Add the sugar and stir in the port wine. Steady simmer until the liquid is reduced. Season with salt, pepper and lemon juice. Transfer to blender and puree everything. Refrigerate.  

Cover the metalbar (1cm diameter) with vegetable spray and wrap the phyllo dough of about 5cm ,around it. Slightly brush the ends with egg yolk and fold them . Place a wire reack on a large baking sheet and cover with paper towels.
In a large skillet, heat the oil until shimmering. Add the roll and fry over moderately high heat, turning once, until golden, about 1 1/2 minutes. Transfer the rolls to the paper towels to drain. Repeat this for each roll.