RECIPES FROM STERNEKOCH SHANE
Star chef Shane McMahon presents himself internationally and experimentally in his new cookbook "Shane's Kitchen". We took a look at the culinary work and selected three out of 60 recipes - creative, healthy and delicious!
Photo: 2010 "Shane's Kitchen", Edition Styria / Anna McMaster
Creative cuisine
Plates free for the creativity! Star chef Shane McMahon knows no bounds on imagination in the cooking pot: Mediterranean cuisine meets Asia Food, and selected spices conjure up an exciting menu made from ordinary ingredients.
When the Munich restaurant owner stands for his friends on the stove, they often think he is "completely crazy, " says Shane. Because the cook - half Irish, half Austrian - combines ingredients that rarely land together in the pot: plum and radish, chili and cocoa. "Adore your ideas, " says Shane. His recipe for success: "Just cook it!"
Delicious recipes
Trust in your talent in the kitchen and let yourself be inspired by Shane's recipes for an experimental cooking experience. We have selected three delicious recipes from his new cookbook "Shane's Kitchen - Cooking to touch".
Boredom on your plate are you tired of in the truest sense of the word? Then delight your loved one with the following extravagant creations. In his cookbook Shane proves: salad is more than just green, vegetarian does not have to be unimaginative and chicken wings taste particularly delicious with an oriental touch.
Book Recommendation
"Shane's Kitchen" - Shane McMahon (Edition Styria, around 25 Euro)
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Salad of yellow plum and Japanese radish
Ingredients (for four people)
4 yellow plums2 tablespoons sugar60 ml sushi rice vinegar2 tablespoons carotino oil60 ml prosecco100 g Japanese radish (pickled) 1 handful of chard leavesSalt lemon oil
That's how it's done
Wash the plums, pat dry, halve, core and quarter. Caramelise the sugar in a pan over a light heat. Deglaze with sushi rice vinegar, carotino oil and prosecco. Immediately remove the pan from the heat and add the plums.
Put the pan back on the stove and let the Prosecco vinaigrette cook over low heat until lightly caramelized. Panning the plums in it. Remove the marinated prunes from the pan and leave to cool on a plate.
In the meantime, cut the radish into thin strips. Wash the chard leaves, spin dry and lightly salt.
Spread the radish strips over the cooled plums and arrange the salad with chard leaves. Finally, sprinkle a few drops of lemon oil over it.
Red pepper with lemon couscous
Ingredients (for four people)
4 red chopped peppersSalt pepperTandooripulver4 teaspoon olive oil, a little olive oil for greasing1 / 2 large white onions3 garlic cloves100 g shiitake mushrooms300 g couscousAbrieb 1 lemon, juice of 1/2 lemon1 fresh red chilli pepper2 tbsp lemon oil, a little lemon oil to nip2 tbsp vegetable oil200 ml water2 tablespoon teriyaki sauce4 - 5 sprigs Lemon thyme 1/2 teaspoon of champagne vinegar
That's how it's done
Cut off the top of the peppers. Core the pods carefully. Season each pepper inside with a pinch of salt, a little tandoori powder and a teaspoon of olive oil. Cut the onion into narrow strips. Crush the garlic cloves.
Clean the shiitake without water and cut into slices about one centimeter thick. Mix the couscous with the grated peel of a lemon, two crushed garlic cloves and a pinch of salt. Break the chili pepper and add it.
Heat the lemon oil in a saucepan and fry the onion strips over a medium heat. Add the mushrooms and lightly salt. Add two more tablespoons of vegetable oil and sauté the mushrooms until golden brown. Then stir in the couscous mixture and take it with you shortly. Season lightly again.
Reduce the heat and pour in the water. With lid closed and gentle heat, let rise slowly for about five minutes. Season with a tablespoon of teriyaki sauce and lemon juice. Allow the couscous to cool and then fill the pods with it. Set aside the remaining couscous.
Preheat the oven to 180 degrees. Put the peppers on a baking sheet greased with olive oil. Firmly press the filling with a spoon and lean the lids against the pods. Add lemon thyme sprigs and a garlic clove to the tin. Season the peppers, pepper them and add lemon oil from the outside. Cook for 20 minutes in the oven.
In the meantime, mix the teriyaki sauce and champagne vinegar with the remaining couscous and serve with the stuffed peppers.
Chicken wings oriental
Ingredients (for four people)
1.5 kg chicken wings1 tbsp "Shane's Oriental spice mixture" and tandooripulver2 tbsp Carotino oil4 Knobluchzehen2 red onions2 fresh red chili peppers1 tbsp Murray-River salt flakes1 tbsp ginger syrup2 tbsp Teriyaki sauceThaibasilica, rocket or bean sprouts
That's how it's done
Wash the chicken wings, pat dry and place in a bowl for marinating. Sprinkle Shane's Oriental spice mixture and tandoori powder over the meat and drizzle over the carotino oil.
Peel off the garlic cloves and divide roughly. Peel off the onion, cut in half, cut out the roots in a wedge shape and quarter the onion halves. Now the individual layers of onion can be easily detached piece by piece. Break the chili peppers in the middle. Add garlic, onion pieces and the chili peppers to the meat.
Season the chicken wings with Murray River salt flakes and add the ginger syrup. Mix everything well - preferably with your hands. Let the marinated chicken wings rest for about fifteen minutes at room temperature to allow the meat to absorb the aromas of the spices.
In the meantime preheat the oven to 185 degrees. Spread the meat with the marinade on a baking tray and cook for 25 minutes in the oven.
Then rub in the chicken wings with teriyaki sauce and serve. Garnish with Thai basil or rocket salad. If you like, you can spread a handful of bean sprouts over the hot meat - the heat is enough to cook the sprouts easily.
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