euromaxx a la carte | Video Podcast | Deutsche Welle

In Katowice, Upper Silesia, Chef Marcin Czubak is preparing a delicious mushroom dish for Euromaxx, with wild boar and pearl barley risotto.

Ingredients (serves 4)

400g mushrooms

250g pearl barley

600g wild boar (preferably back cut)

200g butter

100g mascarpone

50g grated cheese

1 liter stock

4 sprigs thyme

10 juniper berries

Half a lemon

Salt

Pepper

Olive oil

Method

Boil the pearl barley in salty water for ten minutes, then drain and let it cool. In the meantime clean the mushrooms thoroughly. Do not use water, instead use a soft cleaning brush. Heat a dash of olive oil and 50g of butter in a pan. Add the mushrooms and fry quickly. After a few minutes, squeeze in half a lemon. Add the pearl barley and stock to the pan and stir. Gradually add in the grated cheese, the mascarpone and 100g butter.

Sauté the wild boar in oil until medium rare, along with the juniper berries. Fry the meat for two minutes on each side. Add 50g butter and the thyme sprigs, baste the meat and put aside to cool. Cut the meat into pieces and serve with the pearl barley and mushroom risotto.

Aachen is known for "printen" which are a kind of gingerbread biscuit. Today, chef Maurice de Boer shows us how he uses them for a delicious sauce that complements a regional version of pot roast.

Marinated Pot Roast with Gingerbread Sauce

Ingredients:

1.5 kg mock beef tenderloin

100 g hard "Printen" (Aachen gingerbread), finely ground

1 tbsp gingerbread spice

For the marinade:

1 carrot

½ leek

¼ celery

1 onion

½ bay leaf

1 clove

2 allspice berries

10 black peppercorns

1 cup vinegar

0.5 liter red wine

Marinating: Chop the vegetables and combine with wine, vinegar and spices. Add the meat and let marinate for about three days.

Preparation: Preheat oven to 140°C. Remove meat from marinade and brown. Deglaze using the marinade. Add the Printen and gingerbread spice. Place in preheated oven and allow to simmer, covered, for three to four hours.

Remove the meat from the pot and put aside. Using a handheld blender, puree the sauce and strain it through a sieve. Slice meat thinly and place it in the sauce.

Enjoy!

This recipe comes to us courtesy of chef Maurice de Boer of the Ratskeller Restaurant in Aachen, Germany.

Chef Maurice de Boer prepares a delicious recipe from the German city of Aachen.Marinated Pot Roast with Gingerbread Sauce

Ingredients:

1.5 kg mock beef tenderloin

100 g hard "Printen" (Aachen gingerbread), finely ground

1 tbsp gingerbread spice

For the marinade:

1 carrot

½ leek

¼ celery

1 onion

½ bay leaf

1 clove

2 allspice berries

10 black peppercorns

1 cup vinegar

0.5 liter red wine

Marinating: Chop the vegetables and combine with wine, vinegar and spices. Add the meat and let marinate for about three days.

Preparation: Preheat oven to 140°C. Remove meat from marinade and brown. Deglaze using the marinade. Add the Printen and gingerbread spice. Place in preheated oven and allow to simmer, covered, for three to four hours.

Remove the meat from the pot and put aside. Using a handheld blender, puree the sauce and strain it through a sieve. Slice meat thinly and place it in the sauce.

Enjoy!

This recipe comes to us courtesy of chef Maurice de Boer of the Ratskeller Restaurant in Aachen, Germany.

A seafood specialty from Gdansk

Serves two

Ingredients

2 herring fillets

2 slices of black bread or pumpernickel bread

2 tablesspoons of diced sour pickles

2 tablespoons of mayonnaise

2 tablespoons of diced onions

1 small bunch of chives

1 small bunch of dill

lemon juice

Marinade ingredients:

100 ml vinegar, 1 tablespoon of onions, cloves, red pepper, salt and sugar

Preparation:

Marinate the herring fillets for 12 hours. Then dice the fish and mix it with the diced sour pickles and onions. Finely chop the herbs and add them with the mayonnaise to the mixture. Add a few drops of lemon juice. Cut the black bread into circles with a ring mold, shape the tartare on the bread and serve the dish with fresh herbs.

Guten Appetit!

This is a great dish in summer.

Serves 2-3 Persons

 4 slices of old white bread, unsalted

 Approx. 4 ripe tomatoes

 1 medium cucumber

 1 large red onion

 2 bunches of basil

 live oil

 White wine vinegar

 Freshly ground black pepper

 Salt

Preparation:

Dice one-to-two-day-old white bread and soak for approximately 10 mins in 200 ml water and 6 tablespoons of white wine vinegar. Press the liquid out of the softened bread, finely chop tomatoes and onion. Cut the ends off the cucumber and wipe away any acidic liquid that emerges. Remove the seed-bearing marrow from inside the cucumber, and dice the cucumber. Mix the ingredients with the bread and season to taste with olive oil, salt and pepper. Finally, add the basil leaves. Serve with a Chianti from the Montalbano region.

The renowned Residenz coffee house at Vienna’s Schönbrunn Palace is serving up a local specialty: Viennese apple strudel. This variety of apple cake was already popular at the imperial court.

Viennese Apple strudel

Recipe for 10 servings

Strudel pastry

125 g fine white flour

2 pinches of salt

1 egg

50 ml lukewarm water

10 ml sunflower oil

Mix the ingredients together to make soft dough. Knead the dough until it no longer sticks to your hands or the table. Shape it into a ball, cover in oil, chill and set to rest for 20 to 30 minutes. Then spread the dough on a flour covered cloth using a rolling pin to form a square. Use your hands to ensure the dough is paper thin. Then cover it in melted butter.

Fried breadcrumbs

50 g of breadcrumbs

25 g butter

Heat butter in a pan, add breadcrumbs and fry until golden brown.

Sugar and cinnamon

70 g refined sugar

5 g cinnamon

Mix ingredients.

Filling

75 g fried breadcrumbs

75 g Sugar and cinnamon

85 g raisins

5 ml lemon juice

Approx. 500 g of sour, peeled, pitted and sliced apples

a shot of rum

Mix all ingredients together well.

Reparation

Cover the thinly spread dough with filling, cut away thick edges, then use a piece of cloth to carefully roll the dough over. Place on a baking tray covered in butter and bake at 190 °C until golden brown.

Enjoy!

This recipe comes to us courtesy of Residenz coffee house at Vienna’s Schönbrunn Palace

Seafood plays an important role in the cuisine of Dalmatia, Croatia’s coastal region. One typical dish is Mussels Buzara. This tasty dish is on the menu at the Posat restaurant in Dubrovnik.Recipe for Mussels à la Buzara

Serves four

2 kg mussels

½ kg tomatoes

150 ml olive oil

4 garlic cloves

2 onions

200 ml dry white wine

1 bunch parsley, chopped

Salt and pepper

Clean the mussels and dispose of any mussels with open shells. Heat the olive oil in a skillet. Add the mussels. Cook for a few minutes on high heat until the mussels have opened. Then lower heat and keep warm.

Finely chop and sauté onions and garlic. Add finely diced tomatoes and cook for a few minutes. Add chopped parsley and salt and pepper to taste.

Stir the mussels into the sauce. Then add white wine and heat briefly over a low flame. Serve with crusty white bread.

The recipe is brought to us courtesy of Mario Sevelj of the Posat Restaurant in Dubrovnik.

A delicious national dish from Greece

MOUSSAKA

Ingredients

3 eggplants

2 potatoes

4 ripe tomatoes

olive oil

700 g minced beef

1 large onion chopped

1 garlic clove, chopped

1 glass of red wine

fresh thyme

parsley

1 bay leaf

1 pinch cinnamon

salt and pepper

For the béchamel sauce

100 g fresh butter

140 g flour

2 cups of milk

2 eggs

1 pinch ground nutmeg

150 g grated gruyere cheese

salt and pepper

Preparation

Cut the eggplants into thick slices 1 cm thick, salt them and place them in a strainer for ½ hour. Rinse them with plenty of water and drain them with your hand. Dry, then fry them in olive oil until browned. Put them onto absorbent paper to strain their juices. The same procedure is followed for the potatoes.

Prepare the ground beef. In a large skillet, heat the olive oil and sauté the chopped onion and garlic. Add the minced meat and cook stirring continuously until it turns into little grains. Add the wine. Add tomatoes peeled and cut into cubes, a little thyme, bay leaf, cinnamon, salt and pepper. Allow the mixture to be cooked until the water has evaporated.

Prepare the sauce. Heat the fresh butter in a saucepan, add the flour and cook until browned. Then, pour the hot milk, stirring continuously to prevent clumping. Once the sauce thickens, remove from heat and add the nutmeg, salt and pepper. Add the grated cheese and stir. Pour the eggs and stir quickly until absorbed in the mixture. Leave aside.

Butter a baking dish and place a layer of potatoes at the bottom, topped with a layer of eggplant. Sprinkle with a little chopped parsley. Add the minced meat on top and straighten all over. Continue with the second layer of the remaining potatoes, eggplants and chopped parsley in between.

Pour the béchamel. Straighten with a knife and sprinkle with a little grated cheese. Put the pan in the oven for about 1 hour until top forms a golden crust.

Before you cut it into pieces, let the moussaka stand for half an hour.

A mix of meat and seafood.

RECIPE

Mar i muntanya

Ingredients (serves 4-6 persons):

1.3 kilograms poultry meat

1 onions

2 cloves garlic

3 tomatoes

12 pieces Norway lobster (alternate: shrimp)

50 milliliters Brandy

50 grams almonds

50 grams hazelnuts

white bread

olive oil

parsley, bay leaves, salt and pepper

Preparation:

Heat the olive oil in a pan at high temperature. Season the meat with salt and pepper and brown in the oil. Remove meat from pan. Finely chop onions and garlic and saute in the same oil. Grate the tomatoes and add. Let mixture simmer and add the brandy. Allow some liquid to evaporate. Then place the meat in the sauce and add enough water to nearly cover. Simmer for 90 minutes at medium temperature.

While the meat is cooking, prepare the "picada" or traditional herbal paste. Lightly toast the white bread and crush it into a paste together with the almonds, hazelnuts, parsley, garlic, salt and pepper.As soon as the meat is tender, add the seafood (lobster or shrimp) for 2 to 3 minutes. Stir in the picada and let the flavors blend. Enjoy!

This recipe comes to us courtesy of Sergi Ballus of the Occi Restaurant in Girona, Spain.

Reindeer meat is a culinary specialty in many Nordic countries. The Ounasvaara restaurant in Rovaniemi, Finland, near the Arctic Circle, serves it with licorice Sauce.Reindeer Fillet with Licorice Sauce and Seasonal Vegetables

Serves four.

Reindeer filet

500 g reindeer filet

salt

Preheat the oven to 50 degrees Celsius. Season the filet. Wrap the meat tightly in cling film, and then wrap it again in aluminum foil. Place the filets on a tray in the oven for one hour. Unwrap the meat. Briefly sauté in hot vegetable oil for 30 seconds on each side. Let sit for 5 minutes before slicing into pieces 2 cm thick.

Licorice Sauce

2 tbsp balsamic vinegar

150 ml red wine

600 ml game stock

200 ml chicken stock

100 g soft sweet licorice

Salt and pepper

Boil the balsamic vinegar for about a minute to lower the acidity. Add the red wine and simmer until half the liquid has evaporated. Add the game and chicken stocks. Finally, add the licorice and stir well so the licorice melts. Season with salt and pepper.

Beetroot, Potatoes and Spring Onions

200 g beets

200 g small new potatoes

200 g spring onions

Pre-heat the oven to 180 degrees Celsius.

Wash the beets but do not peel them. Cut into slices of 2 centimeters. Sprinkle with vegetable oil and salt and roast for 25 minutes on a baking tray.

Wash the small, seasonal potatoes well but do not peel them. Cut small potatoes in half, or into quarters if they’re larger. Sprinkle with oil and salt.

Wash the spring onions and sprinkle with oil and salt.

Roast the beets for 10 minutes, then add the potatoes and spring onions. Roast until done.

Vegetables

200 g carrots

200 g broccoli

200 g green asparagus

Salt

Vegetable oil

Cut the carrots into sticks of 3 cm and boil them for 6 minutes in salt water. Cut off the broccoli stalks and boil in salt water for 1 minute. Cut the asparagus into pieces that are 3 cm long and boil for one minute. Then sauté the carrots, broccoli and asparagus in oil.

Parsnip Puree

400 g parsnips

100-150 g butter

Salt

Cut the parsnips into small pieces and boil until soft. Place them with butter in a blender or use a hand mixer. If the puree is too thick, add a little of the water from cooking.

This recipe comes to us courtesy of chef Roope Kotilainen from Ounasvaara Restaurant in Rovaniemi.