euromaxx a la carte | Video Podcast | Deutsche Welle

Quinoa Salad with Fruit for Four People (with mango or strawberries)

Ingredients:

150 g black quinoa

2 cl extra virgin olive oil

1.5 L vegetable broth

4 ripe mangos or 400 g strawberries

2 tbsp acacia honey

Juice of one lime

Seeds of 1/2 of a bourbon vanilla bean

2 tbsp hazelnut oil

Sea salt

Assam pepper

1 lime

25 g gently roasted pecans

5 basil leaves

50 g soft goat cheese

Preparation:

Sautee quinoa in olive oil and then gradually add the vegetable broth as you would with a risotto. Let it simmer for about 35 minutes, the cereal grains should become slightly larger. Remove from the flame, drain and cool. Cut the mango into small pieces. Flavor with honey, lime juice, vanilla seeds, hazelnut oil and a bit of sea salt and pepper.

Cut the lime into sections and add it to the mangos with the pecans and finely chopped basil.

Cut the soft goat chese into pieces and layer with the quinoa and mangos.

Garnish with a few daubs of lemon curd.

This recipe comes to us courtesy of Chef Paul Ivic from Tian restaurant in Vienna

The restaurant “Taverna Tatjana” in the Slovenian capital Ljubljana serves venison with traditional Štruklji.

Recipe:

Venison with Vegetable Sauce and Štruklji Dumplings

Serves 4:

For the venison:

1.2 kg shoulder of venison

5 tbsp sunflower oil

5 juniper berries

2 carrots

2 parsnips

2 onions

5 cloves of garlic

1 bay leaf

2 tbsp mustard

400 ml red wine

300 ml broth

salt and pepper

parsley

thyme

marjoram

For the Štruklji:

100-150 g butter

150 g cottage cheese

150-200 g bread crumbs

2 eggs

200 g semolina

100 g salt

Season the shoulder of venison with salt and pepper and brown it on both sides for 15-20 minutes in sunflower oil in a large pot. Crush the juniper berries and add to the meat. Chop the carrots, onions, parsnips and garlic cloves and add them with the bay leaf, thyme and marjoram. Pour in the broth and red wine. The meat can also be prepared without wine - just replace it by the same amount of broth. Cover the pot and simmer the meat for 1 1/2 hours.

During that time prepare the Štruklji. Mix butter, cottage cheese, eggs and salt. Pour in the semolina and knead it all together. Let the dough stand for 20 minutes. Then form it into 4 rolls and cover with bread crumbs. Put the dough rolls in a damp cloth and steam for 20 minutes. Take the cooked Štruklji out of the cloth and garnish with melted butter and roasted bread crumbs.

Remove the meat from the pot and puree the vegetables. Arrange the meat, vegetables and Štruklji on a warm plate and serve. As an additional garnish, sauté canned pear-halves in butter and fill with cranberry jam.

Dober tek – Enjoy your meal!

This recipe has travelled from Scotland to India and back again!

Serves 4

Curry spice mix

1 tablespoon of paprika

1/2 teaspoon ground cumin

1/2 teaspoon of mustard powder

1 teaspoons ground white pepper

1/2 tablespoon turmeric

8 cloves

1 teaspoon of black peppercorns

1 teaspoon of fennel seeds

1 teaspoon of coriander seeds

8 cardamom pods broken and seeds removed

In a small heavy based pot put in all your dry seeds and peppercorns in and toast until a strong aroma comes from the pot. (Do not let it change color/burn) Then add in all the ground spices and toast for a further minute or so, remove from the heat and place in a pestle and mortar and grind until a good powder is formed. Allow to cool and set aside

Fillet and debone 2 large haddocks then remove the skin. Prepare your cold smoker with appropriate wood chips, preferably from an old whisky or port cask. Place in your fish and smoke for a good 30 minutes or until the fish is well smoked.

The stock

With the bones from the haddocks place in a pot along with 1 litre of water 1 tablespoon of the spice mix ½ a cinnamon stick, 4 cardamom pods, 2 bay leaves , 8 coriander seeds, and the stalks from a bunch of fresh coriander. Bring to the boil and simmer for 30 minutes. Strain well through a fine sieve and set aside.

The rice base

2 red onions sliced

1 clove garlic crushed

50 g fresh ginger chopped

6 coriander seeds

4 cracked cardamom pods

½ red chilli chopped

50 g butter

1 heaped tablespoon of the curry spice mix

200 g basmati rice

350 ml fish stock

In an oven proof pot add in 3 tablespoons of oil then add your onions, chilli, ginger, garlic, and butter and cook until the onions start to take on some color and get soft. Add in the curry spice mix and fry again for a further 30 seconds it will look like it nearly burns but that’s good. Add in the rice and mix about until the rice is coated in the onion mix, add in everything else and using a wooden spoon scrape of the spices from the bottom of the pan. It’s important at this stage to check the color and seasoning of the rice, it may need more curry spice mix! Put an oven proof lid on or cover with tin foil adjust seasoning (salt and pepper) and place in an oven at 180c for around 25min or until the rice is cooked.

To finish

To dish up par boil 4 free range eggs for 6.5 minutes from boiling water. Cool, peel, and set aside.

In a large deep pan add in your rice then your large chunks of broken fish, eggs, and barely cover with more of the fish stock. Cook until the stock is nearly absorbed then add in 100g of salted butter and gently incorporate until a creamy sauce is achieved. Chop 2 sprigs of coriander & 2 sprigs of flat leaf parsley and slowly mix in. Split the rice into 4 bowls and break each of the eggs into each one.

Serve with a rocket, wild garlic, & sorrel salad, dressed simply with lemon and olive oil.

Enjoy a tasty dish prepared by a London chef. John Dory with cauliflower purée is on the menu at The Roast restaurant which is located near London Bridge.

For the John Dory

4 John Dory fillets, skin on, each weighing approximately 140g

1/2 lemon, juiced

sea salt

white pepper

For the dressing

40g of Golden sultanas

20g of pine nuts, lightly toasted

10g of baby capers, salted

10 coriander leaves

200ml Lemon Rapeseed Oil / Or a very good mature Olive oil can be used with a juice of ½ lemon & ½ Lime

For the cauliflower purée

1 cauliflower

100g of unsalted butter

100ml of milk

50ml of single cream

For the glazed endive

2 heads Belgian endive

20g of icing sugar

40g of unsalted butter

2 oranges

1 lemon

2 tbsp of red wine vinegar

1

In advance of making the dressing, place the sultanas in a bowl and pour over enough boiling water to cover. Leave the golden sultanas in the bowl overnight to soak and become plump and juicy

* 40g of sultanas

2

For the cauliflower purée, remove the outer leaves and slice the cauliflower into small florets, discarding any excess stalk. Melt the butter in a large pan over a medium heat, then add the cauliflower florets to the pan. Sweat the cauliflower for 3-4 minutes until tender, then add the milk to the pan, cover with a lid and increase the heat slightly

* 1 cauliflower

* 100g of unsalted butter

* 100ml of milk

* 1 bay leaf

3

Cook until it is very tender, then drain the cauliflower and transfer to a blender, discarding the liquid from the pan. Blend the cooked cauliflower in the food processor, gradually adding the cream until fully combined. Season the purée to taste, then strain the mixture through a fine sieve into a bowl. Cover the bowl in cling film and set aside, keeping warm until required

* 50ml of single cream

4

Prepare the endives by removing any brown outer leaves, then slice the heads in half lengthwise, dusting the cut sides thoroughly with icing sugar. In a large pan, melt the butter over a medium heat and cook until foaming. Add the endives to the pan, sugar-side down, and cook until they begin to caramelise

* 2 heads Belgian endive Red if you wish to add colour to the dish

* 20g of icing sugar

* 40g of unsalted butter

5

Use a microplane to finely grate the lemon and 1 of the oranges and add the grated zest to the pan. Continue to cook the endive, turning every couple of minutes, until they are well coloured and caramelised all over

* 1 lemon

* 2 oranges

6

Meanwhile, juice the lemon and both of the oranges and add to the pan along with the vinegar. Reduce the heat and allow to cook very slowly until the endive is tender and the liquid has become a sticky caramel. Season and set to one side, keeping warm until required

* 2 tbsp of red wine vinegar

7

To make the dressing, drain the soaked sultanas and place in a pan along with the pine nuts, baby capers and 40ml of the prepared Lemon Rapeseed oil. Heat very gently and stir to combine

* 20g of pine nuts, lightly toasted

* 10g of baby capers, salted

* 10g Chopped Flat Parsley

8

Meanwhile, coat the John Dory fillets in a little lemon rapeseed oil and leave to marinade for 10 minutes. Place a large, non-stick pan over a high heat and allow it to get very hot. At this point, add the fish fillets to the pan skin-side down. Using the oil marinade as cooking oil, leave the fish to cook for 2-3 minutes and allow the skin of the fish to crisp up

* 4 John Dory fillets, skin on, each weighing approximately 140g

9

Once the fish skin has become crispy, reduce the heat to medium and turn the fish over to cook for a further minute. Remove the fish from the pan, season, and sprinkle with a little lemon juice. Leave to drain on the kitchen paper

* 1/2 lemon, juiced

* sea salt

* white pepper

10

To serve, use a teaspoon to add a swipe of cauliflower purée around the top and bottom of each plate and place a piece of endive in the centre. Allow the endive to fan out slightly before topping with the John Dory. Add the coriander leaves to the warm dressing and drizzle over the fish. Serve immediately

* 10 micro coriander leaves

This recipe comes to us courtesy of head chef Stuart Cauldwell from Roast Restaurant

The French city of Lyon is known for its many ‘Bouchons’. They’re small family-run restaurants that serve regional cuisine. Yann Lalle, the owner of ‘Le Poêlon d`Or‘, prepares a traditional sausage dish for us.

Boiled Sausage with Red Wine Sauce

Serves 4

Ingredients:

1 boiled sausage, about 500 gr.

600 gr. new potatoes

150 gr. carrots

150 gr. salted pork belly

1 large onion, chopped

2 garlic cloves

1 liter red wine (full bodied and good quality)

1 glass port wine

50 gr. butter

2 tbsp flour

2 tbsp beef bouillon in powdered form to thicken the sauce

fresh herbs

Preparation:

Poach the boiled sausage in salted bouillon with the fresh herbs for about 20 minutes. Peel the potatoes and cook in the bouillon with the boiled sausage.

Preparing the Sauce:

Sauté the chopped onion, carrots, garlic and pork belly in butter. When lightly browned, add the flour. Stir in the red wine and port and reduce by half. Then add two tablespoons of beef bouillon and strain.

To Serve:

Slice the potatoes and arrange in a fan shape, and lay the sausage slices on top. Pour the red wine sauce over the sausage.

Bon appétit !

All home-grown ingredients

RECIPE:

Ingredients (for two people):

2 willow ptarmigan (gutted)

2 willow ptarmigan hearts

1 onion

2 carrots

1 parsnip

200 g dried reindeer meat

200 g barley

300 g sauerkraut

salt, black peper

2 tbsp. butter

Preparation:

Willow Ptarmigan Gravy

Separate the legs from the breast of the willow grouse and roast them in the oven at 180 degrees celsius until dark brown. Bring a large pan of salted and peppered water to the boil. Add the meat from the oven and simmer over a low heat for between three and four hours. Remove the meat and sieve the stock.

Willow Ptarmigan

Cut the breast in half, rub with salt and pepper and fry on both sides until golden brown. Put in the oven and roast for ten minutes at 100 degrees celsius.

‘Raku‘ – the braised vegetable side dish

Finely dice the carrots and parsnip and sweat in a pan with the barley. Add the reindeer meat and heat briefly before adding some of the gravy.

Sauerkraut

Finely chop the onion and fry until golden brown. Add the sauerkraut and heat while stirring constantly.

Willow Ptarmigan Hearts

Fry the willow grouse hearts in butter for two minutes. Place the willow grouse breast on the raku, the hearts on the sauerkraut and pour over half a ladle of gravy.

Enjoy!

This recipe comes to us courtey of Chef Matti Hirvasoja of the Kivinavetta Restaurant in Kolari.

This recipe comes to us courtesy of Mara Verdasco, owner of La Bola restaurant in Madrid.

Ingredients: potatoes, chickpeas, chorizo (spicy Spanish sausage), a piece of Tocino bacon, a chunk of beef (preferably a tender section from the shoulder), one chicken drumstick, ham bone (Hueso de Jamón), white cabbage and vermicelli.

Preparation:

Soak the chickpeas overnight in water.

For the stew:

Put the ham bone, beef, bacon, chorizo, chicken drumstick and the garbanzo beans into an earthenware pot. Add water until the ingredients are covered, and simmer on a low heat for six hours. Leave the pot open and occasionally ladle in water, because fluid quickly evaporates from an earthenware pot. Add the potatoes one hour before serving.

The side dishes:

The side dishes can be prepared while the stew is simmering. Cut the white cabbage in small strips and wash well. Then boil in a pot for about 30 minutes. Add olive oil and garlic and swirl until the cabbage is soft enough to eat.

Put the vermicelli in a pot with a little water and add a whole chorizo, which will give the vermicelli a reddish color. Boil for four minutes until the noodles have absorbed all the water in the pot.

The special sequence when eating:

When everything is ready, first the vermicelli are placed on a plate. Then the reddish soup of the stew is poured over it. After this appetizer has been eaten comes the main course. The meat, potatoes, and garbanzos (chickpeas) are dished out from the pot onto a plate; add some cabbage. For additional spiciness, a hot pepper, red onions, and mild tomato sauce are provided.

Buen provecho!

Mini-Pork Knuckle with Barley and Chanterelle Mushrooms in a Cream

Sauce

Single portion

pork knuckle 200g

barley 30g

chanterelle mushrooms 20g

Dijon mustard10g

coarse-grained mustard 10g

1 medium-sized onion

1 carrot

celeriac 100g

rape-seed oil 1 liter

dill　 10 g

parmesan　 10g

cream (35% fat) 50g

Romanesco　 30g　

garlic60g

butter 30g

white wine 12cl

1/6 vanilla pod

thyme

salt, pepper to taste

Coarsely chop the garlic, carrot, onion, celeriac and brown in a pan without oil. Place the vegetables and the pork knuckle in a roasting tray. Add the thyme, salt and pepper. Add the oil until the pork is covered. Roast for one-and-a-half hours at 150°C . Then cover the tray with aluminum foil, lower the temperature to 130°C and roast for another three hours.

To make the sauce, mix the white wine, the mustard and the cream. Bring to a slow boil until the sauce is creamy. Add the vanilla, salt and pepper.

Sautee the chanterelle mushrooms in butter with the garlic and the chopped thyme. Then add some cream and salt to taste.

Blanche the romanesco and brown it in butter.

Boil the barley in salt water for 30 minutes　until it is al dente. Stir in the chopped dill. Drain the water and add butter and parmesan shavings. 　

Serve hot.

This recipe comes to us courtesy of head chef Jaak Hiibus of the Kaerajaan restaurant.

A favorite dish in Romania and is often served with Polenta.

Ingredients (serves 4-6)

Marinated white cabbage (one white cabbage marinated for three months in 5 liters water, 500g salt and 100ml white wine)

1½ lb minced pork

4 tsp vegetable oil

Four medium-sized onions, finely chopped

1½ cups celery, finely chopped

½ lb ham, diced

1 tsp salt

½ tsp black pepper

½ tsp sweet paprika

2 tsp fresh parsley, finely chopped

1 cup rice

1 cup passata

¼ lb sauerkraut

1 bayleaf

Fresh dill & thyme

1 smoked knuckle of pork

Method: Sarmale - Stuffed Cabbage Leaves

Either marinate a white cabbage for three months as described above or simply boil up a fresh cabbage in a large saucepan. Add two teaspoons of salt and a quarter of a cup of vinegar to the boiling water. Allow to boil for five to seven minutes on a medium heat. Then remove the cabbage and leave it to dry and cool down.

Heat the vegetable oil in a pan and fry the onions, celery, ham, rice, paprika, parsley and grated thyme for five minutes. Add part of the passata to the pan. Remove the sauce from the stove and mix it with the ground pork, adding more thyme and the dill. Season with salt and pepper.

Then take 1 cabbage leaf and fill it with 1-2 tablespoons of the ground pork, wrapping it up to form a cylindrical parcel. Do the same until all the meat is used up.

Cover the base of a deep ovenproof pot with a layer of chopped white cabbage, two to three centimeters deep. Place some of the cabbage rolls on the top and then cover them with another layer of chopped cabbage. Then place the smoked knuckle of pork on top of that, followed by another layer of chopped cabbage, then the remaining cabbage rolls. Finally cover the whole thing with chopped cabbage, add the bayleaf and pour over the remaining passata. Cook in the oven for two hours at 150 degrees Celsius.

Mamaliga

Ingredients:

300g maize flour

A pinch of salt,

1 liter water

Bring the water to the boil and add the salt

Quickly stir in the maize and reduce the heat. Cook on a low heat for half an hour, stirring constantly.

The mamaliga is served with the stuffed cabbage, a knuckle of pork and a chilli pepper. Add sour cream to taste.

Bon appetit!

This recipe comes to us courtesy of chef Ioan Aron.

Opened in 2000, the restaurant in Barcelona serves only Desserts. The establishment is the first of its kind worldwide.

Recipe for EspaiSucre's Yoghurt Dessert

Ingredients:

Greek yoghurt

Pineapple

Raspberry jam

Dried hibiscus flowers

Strawberry ice cream

For the lemon foam:

500ml lemon juice

2 tbsp sugar

5g soya lecithin

Preparation:

Pour boiling water over the hibiscus flowers and let the 'tea' steep for four minutes. Strain the liquid through a sieve. Cut the pineapple into cubes, drop them into the cooled-down tea and let them soak for six hours.

Whisk together the lemon juice, sugar and soya lecithin with a hand blender until the mixture has the consistency of a snow-like foam.

Put two large spoonfuls of yoghurt onto a dessert plate and spread it around a little. Add four small dollops of raspberry jam to the the outer rim of the yoghurt and place the cubes of tea-soaked pineapple in the middle. Top with a scoop of strawberry ice cream and garnish with the lemon foam.

Bon appetit!

This recipe came to courtesy of Ricard Martínez, pastry chef at EspaiSucre Restaurant in Barcelona.