1 tablespoon grape-seed oil
3½-pound chicken, in 10 pieces without backbone,
dried salt and ground white pepper
8 ounces white pearl onions, blanched 3 minutes and peeled
1 medium onion, finely chopped
¼ cup finely chopped celery
4 cloves garlic, sliced
9 ounces oyster mushrooms, trimmed, clumps separated
¾ cup chardonnay
1 tablespoon lemon juice
2 tablespoons butter (unsalted or black truffle)
1 tablespoon minced tarragon
Heat the oil on medium-high in a 4-quart stovetop casserole or sauté pan. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.
Add the pearl onions to casserole and toss in fat until lightly browned. Remove to a dish. Reduce heat to low. Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms. When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice. Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times. Remove the chicken to a platter.
Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly. Lower heat, add the pearl onions and butter. When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes. Serve from casserole or transfer to a deep platter. Scatter the tarragon on top before serving.
RECIPE BY ALEXANDER KULT
For the Rouladen:
8 slices top round beef, about 4×6 inches in size and 1/4 inch thick, gently pound the slices with a meat mallet until they’re a little thinner than 1/4 inch
1/3 cup German yellow mustard
8 slices bacon
8 medium German pickles, sliced lengthwise
1 medium yellow onion, chopped
salt and freshly ground black pepper
For the Gravy:
1 tablespoon butter
1 tablespoon cooking oil
1 medium yellow onion, chopped
1 clove garlic, minced
1 small leek, chopped, rinsed and drained in colander
1 large carrot, chopped
1 large celery stalk, chopped
1 cup dry red wine
2 cups strong beef broth
1 tablespoon tomato paste
1 bay leaf
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons chilled butter
cornstarch or flour dissolved in a little water for thickening
Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it’s running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
Heat the butter and oil in a heavy Dutch oven or pot (make sure it’s oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate.
Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper. Nestle the beef rouladen in the pot. Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it’s oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.
To Make the Rouladen Gravy:
When the beef is fork tender, remove the rouladen from the pot and set aside. Pour the liquid and vegetables through a strainer and reserve the liquid. (You can eat the veggies on the side or puree them in the blender and then return them to the gravy.) Return the strained liquid back to the pot and bring to a simmer. Thicken the gravy either with either a cornstarch slurry (for a clear/translucent gravy) or flour slurry (for an opaque gravy). For a creamy gravy you can also add a few tablespoons of heavy cream at this point. Simmer, whisking constantly, until the gravy is thickened. Add the chilled butter, whisking constantly, until the butter is melted and incorporated. Add salt, pepper and mustard to taste.
Roast pork neck with herbs
RECIPE BY THOMAS STEIDLE
1.2 kg pork neck
for the rub:
20 gr black pepper
40 gr herbs the provence
40 gr brown sugar
20 gr paprika powder
50 gr sea salt
20 gr garlic powder
10 gr chili flakes
for the Salad:
2 hearts of lettuce e.g. romaine, chicory
Salt, cayenne pepper
Mix the rub ingredients.
Generously rub the rub over the pork neck.
Cover the meat with cling film and leave in the fridge for 3 hours.
Prepare the grill for indirect grilling. Temperature 284-320°F
Place the roast on the grill.
The cooking time is about 3 hours.
At a core temperature of 150 – 170°F the roast is done and juicy.
Clean and wash the lettuce hearts and cut in half lengthways
Drizzle the cut surfaces with olive oil and leave for a few minutes.
Place the lettuce hearts on the hot grill and quickly fry on both sides. The lettuce hearts should get a strong colour.
Remove the lettuce hearts from the grid and with salt and cayenne pepper season with lemon juice and honey drizzle Grate Parmesan over the salad and serve.
RECIPE BY CHARLOTTE ZILLMANN
1,5 kg of mixed peppers (twisted red peppers, Cubanelle peppers, Anaheim peppers) or bell peppers in different colors
700 g of fresh tomatoes
500 g of onions
4 cloves of garlic
120 g of thick sliced dry rubbed uncured bacon
½ – 1 teaspoon of paprika mild
¼ – ½ teaspoon of paprika hot
½ teaspoon of black pepper
2 teaspoons of salt
2 tablespoons of sunflower oil
Ingredients for the meat:
800 g of thin sliced pork or veal cutlets
¼ cup of flour
1 teaspoon of salt
1 teaspoon of mild paprika
½ teaspoon of pepper
butter for frying the cutlets
Wash the peppers and cut them into rings. Remove the seeds and set aside. Peel the tomatoes; take the core out, place the tomatoes in a bowl and pour hot water into the bowl. Let the tomatoes stand in the water for a few minutes, and it will be easy to remove the skin. Once the tomatoes are peeled, cut them into cubes, and set aside.
Heat the oil in a saucepan. Add the cut bacon and fry until the bacon fat melts. Take the leftovers bacon out of the saucepan using a tablespoon and a sieve. Fry the diced onions in the bacon fat until they are transparent. Add the diced tomatoes into the saucepan and boil until the tomatoes build up liquids. Add the diced garlic cloves, spices, and ¼ cup of water. Mix all the ingredients well, then add the peppers to the saucepan. Fill the saucepan with more water if needed, but not more than ½ cup. Bring to a boil, turn the heat down and let it simmer for 20 minutes.
Preparation of the meat:
Wash the meat under running water and dry it with a kitchen paper towel. If the slices of meat are too large, cut them in half. Mix flour, salt, paprika, and pepper on a plate. Roll the meat in the flour mixture.
Melt the butter in a skillet. Fry the sliced pork or veal cutlets for 3 – 5 minutes on each side.
Note: If you want to add sausage to the Letscho, cut the
sausage into small slices. When the Letscho has cooked for 20 minutes, add the sausage to the peppers and mix well. Bring to a boil, turn the heat down and let it simmer for another
Mushroom-Stuffed Flank Steak Roll
RECIPE BY DANIEL DIMITROV
1 beef flank steak (about 1-1/2 pounds)
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup honey
2 teaspoons ground mustard
1 teaspoon pepper
1/2 teaspoon grated lemon zest, optional
1 pound sliced fresh mushrooms
1 medium onion, finely chopped
1/4 cup butter, cubed
1/2 cup minced fresh parsley
2 tablespoons cornstarch
2 cups beef broth
Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with waxed paper. Flatten to 1/4-in. thickness.
In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade.
In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain steak and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak.
Cover and bake at 350°F for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Slice steak and serve with sauce.
RECIPE BY WOLFGANG STREIMER
2 teaspoon salt
½ cube of fresh yeast (21 g)
1 teaspoon sugar
250 ml water, lukewarm
4 tablespoon sunflower oil
1 tablespoon oil
500 g mince
1 onion(s), roughly diced
3 gherkin(s), thinly sliced
6 slices of processed cheese
water or milk
For the yeast dough, mix the flour and salt well in a bowl.
Dissolve the yeast and sugar in the lukewarm water, add to the bowl with the flour and let rise in the covered bowl for 15 minutes. Add sunflower oil and egg and knead everything together well. Let the dough rise in the covered bowl at room temperature for at least 2 hours.
For the minced meat filling, heat the oil in a pan, sear the minced meat and season with salt and pepper.
Roll out just over half of the dough, place in a greased 28cm cake tin and form a rim. Place the fried minced meat on the dough and distribute the following ingredients on top:
the roughly diced onion – fry in a pan beforehand if you like – the sliced gherkins and the melted cheese slices
Roll out the remaining dough, place over the filling and seal the edges of the dough tightly. Brush the pastry lid with water or milk and sprinkle sesame seeds on top. Bake the cheeseburger cake at 350°F for 20-25 minutes.
RECIPE BY MERIH SENÖZLÜLER
250 gr beef tenderloin
2 garlic cloves, minced
4 to 5 sprigs oregano
1 tablespoon yellow mustard seeds, crushed
1 teaspoon milled four peppercorn mix
1 dried hot pepper
¼ cup olive oil
2 medium potatoes
sunflower seed oil for frying the potatoes
2 cups tomato sauce
1 cup yoghurt
1 tablespoon crushed fresh thyme leaves
Slice the tenderloin into strips and put it into a resealable plastic bag. Add the garlic, oregano, mustard seeds and milled pepper. Crush the dried hot red pepper and add it the mixture. Add salt to taste and the olive oil and smush the bag around to mix everything together. Let the meat sit at room temperature for 30 minutes, then chill for another 3 hours.
Heat a large skillet over moderate heat until hot. Add the meat and saute, stirring, until lightly browned, about 2 to 3 minutes. In a separate pan heat the tomato sauce.
For the French fried potatoes: Peel the potatoes and cut them into strips. Soak them in water for 20 minutes to get rid of the excess starch. Drain and dry them really well with paper towels. In a deep large saucepan heat 2 to 3 inches of the safflower oil to 365°F. Fry the potatoes in small batches, until they turn golden. Transfer them as they are done to a paper towel lined tray and sprinkle them with salt while they are still hot.
For the yoghurt sauce: Keep the yoghurt at room temperature. In the mortar crush the fresh thyme with some salt until thyme is smashed and its green color can be seen; then mix with the yoghurt.
To serve: arrange the potatoes on the bottom of each plate, put yoghurt sauce on top of it and then the meat. Finally pour the sauce over the top and garnish with thyme sprigs.
Pulled Pork Kansas Style
RECIPE BY CHRISTOPH SINGLER
1/4 cup packed dark brown sugar
1/4 cup paprika
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper or crushed red pepper
4 pounds, boneless, pork shoulder
1 extra large onion, diced (about 1 1/2 cups)
2 cups Chicken Stock
1 cup ketchup
1/4 cup cider vinegar
1/4 cup molasses
30 White Slider Buns
Set the oven to 325°F. Stir the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne pepper in a medium bowl. Rub the pork with 1/4 cup brown sugar mixture. Reserve the remaining brown sugar mixture.
Stir the onion and stock in a roasting pan. Place the pork in the roasting pan. Cover the pan tightly with aluminum foil.
Roast for 3 hours or until the pork is fork-tender. Uncover and let stand for 30 minutes. Spoon off any fat. Do not discard the cooking liquid.
Heat the ketchup, vinegar, molasses, reserved brown sugar mixture and 1 cup cooking liquid in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 25 minutes or until the sauce is slightly thickened, stirring occasionally.
Remove the pork to a cutting board. Using 2 forks, shred the pork. Place the shredded pork into a large bowl. Pour the remaining cooking liquid over the pork. Add half the sauce and toss to coat (add more sauce if you like until desired consistency). Divide the pork mixture among the buns. Serve any remaining sauce on the side.
Mexican Dürüm (Wrap)
RECIPE BY ALEX RYSANEK
Flatbreads or wraps
300 gr diced chicken (oprional from the GMS 520)
1 red pepper chopped
chili powder (ups to you)
1 small can of corn
1 chopped zucchini
1 jar of Jalapeno rings
Grilled chorizo slices
diced sheep or goat cheese
Heat the vegetables in the pan and season to taste.
Fry the chicken cubes in an extra pan.
Spread a thin layer of the cheese spread on one surface of the flatbread.
Apply the greens and the delicious meat to one half.
Add cheese cubes and lettuce strips.
Don’t forget the grilled chorizo – tasty and crispy.
Then fold the Flatbread over once and place it on the grill.
Grill on both sides for approx. 2 minutes and brush each side with the herb butter.
Don’t forget the branding: 10 a.m. and 2 p.m. positions.
IMPORTANT: Don’t forget to drink in between 🙂 a sip of beer will help you…
Chicken and date tagine
RECIPE BY TOBIAS GLONNER
8 chicken thighs, skin on
1 small butternut squash, peeled and cut into chunks
1 red onion, cut into wedges
fresh chicken stock, cube or concentrate made up to 300ml
400g tin cherry tomatoes
1 stick cinnamon
8 medjool dates, halved
from a large bunch coriander leaves
1 small red onion, roughly chopped
2 cloves garlic, roughly chopped
thumb-sized piece root ginger, roughly chopped
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon mild chilli powder
from a large bunch coriander roots
1 lemon, zested and juiced
Heat the oven to 370° F/fan 340° F/gas 5.Put all the spice paste ingredients in a small food processor with 2 tablespoon olive oil and whizz to a paste.
Brown the chicken thighs all over in a tagine or large, wide pan. Scoop out then add the spice paste and cook for a few minutes until fragrant. Add the squash, onion, stock, tomatoes and cinnamon and stir. Sit the chicken on top (push down a bit into the sauce). Cook uncovered in the oven for 1 hour – the chicken should be browned and cooked and the sauce reduced. Add the dates for the last 20 minutes of cooking. Scatter with coriander and serve with buttered couscous.
RECIPE BY CHRISTIAN DIETRICH
For the sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken broth,
3 juniper berries
1 whole clove
1 bay leaf
1/2 cup heavy cream
1/2 teaspoon sugar
1/4 teaspoon freshly grated nutmeg
black pepper, to taste
salt, to taste
For the vegetables:
1 cup carrots, halved lengthwise and cut into 1/4-inch pieces
1 cup green asparagus, bottom peeled and trimmed, cut into 1-inch pieces
1/2 cup frozen peas
1 tablespoon clarified butter
1 cup baby oyster mushrooms, cut into bite-sized pieces
1/4 teaspoon dried thyme
salt, to taste
2 cups cooked and shredded chicken meat
a handful of chervil or dill leaves, to garnish
For the sauce, heat the butter over medium heat until melted. Add the flour and cook the flour-butter mixture for 3-4 minutes while constantly whisking. Once the flour smells slightly nutty, add the white wine. Keep whisking constantly to prevent any lumps. Then, bit by bit, add the chicken broth and keep whisking. Bring the sauce to a boil and lower the heat to the lowest setting. Add the juniper berries, clove, and bay leaf. Let the sauce simmer for at least 15 minutes.
In the meantime, prepare your vegetables. In a big pot of boiling salted water, blanch the carrots for 3 minutes. Take them out and put them into ice water. Blanch the asparagus stalks for 1 minute, then add the asparagus tips and blanch for another minute. Take the asparagus out and put it into the ice water bath. Drain the blanched vegetables and set aside.
Heat the clarified butter over high heat in a saute pan and saute the mushrooms for 3-4 minutes. Add the dried thyme and season to taste with salt. Set the mushrooms aside.
Strain your sauce through a fine-mesh sieve to remove the spices and any lumps that might’ve formed. Add it back into the pot and whisk in the heavy cream. Season the sauce with sugar, nutmeg, pepper, and salt to taste.
Shortly before serving, add the shredded chicken meat along with the blanched vegetables, frozen peas, and mushrooms into the sauce. Let the fricassee simmer for 2-3 minutes over low heat to warm through all the ingredients. Garnish the finished fricassee with fresh chervil or dill leaves and serve together with millet or rice to soak up the sauce.
RECIPE BY MARKUS GEBERT
1 knuckle of lamb
1/2 garlic bulb
fresh herbs like oregano, thyme, rosemary, ginger lime cysts
50 grams of Butter
50 grams of flour
200 ml withe wine
Fat, skin and silver skin are removed with a sharp knife. Don’t poke too deep into the meat to avoid damaging it.
Rub the knuckle with salt, pepper and olive oil and warp it in aluminum foil. Now off in the fridge for 12-48 hours.
Spread it with the trimmings (fat, skin etc.), the garlic and herbs on aluminum paper and wrap it.
Pack the meat package in a roaster and bake it at 176 °F for 8-12 hour.
Unpack the knuckle and be carefull and don’t waste the juice. Strain the juice and put it in freezer (until the fat separates)
Place the meat (this time without the aluminum foil) in the oven at 392 F for 20 minutes.
Fry the flour in a saucepan with the butter until it turns dark and then deglaze with wine.
Take the meat out of the oven and serve with the sauce, preferably with pan fried potatoes or green beans.