Grain Roast with Fruity Curry Sauce

Roast spelt:

Rinse the spelt well, dry it in a heated oven at 100 degrees for about 45 minutes. Weigh the spelt in a measuring cup and add twice the amount of vegetable soup. Put everything together for about 30 minutes. Season with salt, pepper and nutmeg. Roast the walnuts, chop them coarsely and add to the cereal form. All together swell with closed lid, preferably for one night. Pass 2/3 of the spelt through the fine disc of the meat grinder. Mix well with the remaining spelt.

Blanch the vegetable cubes in salted water and add to the spelt form with parsley, rosemary, thyme and chives. Mix everything well, then add the cottage cheese and knead well together. Pour the mixture into a buttered loaf pan sprinkled with breadcrumbs and bake in a heated oven at 170 °C for about 45 minutes. Remove the roast from the stove, stand briefly, turn out and cut into slices.

Curry sauce:

Heat the sesame oil in a frying pan. Fry the shallot cubes and garlic cloves briefly. Dust with a tiny bit of curry and add a little clear soup, make a little bit. Add lemongrass, ginger and the remaining curry powder, pour in the rest of the clear soup and a tiny bit of whipped cream. Cook everything together until you get a creamy consistency.

Remove the lemongrass, add the remaining whipped cream and the chili sauce. Season with salt, add the young onion, diced apple and coriander.

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