A feast for all the senses: In rich colors and crisp shape, we serve you the best of the season. Endive salad ensures the spicy whistle.content
- Autumn salad with mushrooms and horseradish
- Juniper butter
- Coleslaw with spicy quince chutney on chicken drumsticks
- Quince Chutney
- Lukewarm apple and pear salad with steak stripe
Autumn salad with mushrooms and horseradish
What could be better than the smell of fried mushrooms and bacon ? Just. That's why we serve the combo along with spicy endive salad .
Ingredients (4 people)
400 g boletus mushrooms, 400 g chestnut broth, 100 g breakfast bacon, salt, pepper, 1 dessert salad (about 375 g), 2 radicchio pots (about 100 g each), 1 scoop chicory (about 200 g), 4 tablespoons lettuce mayonnaise (approx. 50% fat), 2 tsp cream horseradish, 1 tsp vinegar, 3 tbsp vegetable broth, sugar, 2 stalks of parsley, 4 lye sticks
1. Prepare juniper butter as described (see below). Depending on the size of the mushrooms may be cut in half or cut small. Fry bacon in a frying pan until crispy. Drain on kitchen paper. Fry the mushrooms in the cooking oil with a turn, season with salt and pepper.
2. Pluck the salad into pieces. Mix mayonnaise, horseradish, vinegar and broth. Season with sugar, salt and pepper. Pluck parsley leaves from the stems and chop.
3. Halve the lye bars horizontally and roast in a pan without fat. Mix salad with dressing and mushrooms. Spread on plates and garnish with 2 bacon strips and a little parsley. Spread the butter on the warm pretzel sticks and serve with the salad.
Pound ½ tablespoons of juniper berries in a mortar. Stir 125 g room-warm butter with juniper and 1 teaspoon lemon juice. Season with salt and pepper. Roll butter in cling film and refrigerate for at least 1 hour.
Dear vegetarian? Serve the endive with tofu cubes and horseradish mayo as a dip.
Coleslaw with spicy quince chutney on chicken drumsticks
Coleslaw is dull? By the way, this revamped classic combined with endive salad bathes in sweet quince chutney with chilli - exciting!
Ingredients (4 servings)
400 g red cabbage, 200 g pointed cabbage, 200 g endive salad, 3 tbsp sugar, salt, 2 tbsp lemon juice, 4 chicken legs (about 150 g each), 4 tbsp oil, ground pepper, 2 teaspoon paprika powder, 75 g walnut kernels, 1 small chilli pepper, Fat for the baking tray
1. Cut the cabbage into thin strips from the stalk. Mix red and cabbage each in a bowl with 1 ½ tbsp sugar, ¼ tsp salt, 1 tbsp lemon juice. Let the cabbage soak for about 1 hour.
2. Wash chicken legs and pat dry. Stir 4 tablespoons oil, 2 teaspoons salt, 1 teaspoon pepper and 2 teaspoons paprika powder. Brush clubs with it evenly. Place the chicken legs on a greased baking tray. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C) for 50 - 60 minutes.
3. Prepare quince chutney as described (see below). Coarsely chop walnuts and lightly roast in a pan without fat. Core the chili pepper and chop finely. Put the cabbage without the liquid in a large bowl. Pluck the salad into pieces and add to it. Approximately fold in half of the chutney. Season with salt and pepper. Spread salad on 4 plates, sprinkle with walnut kernels and chilli. Serve chicken legs together with salad and chutney.
Finely chop 3 quinces and 3 shallots. Chop 1 chili pepper finely. Steam the shallots in 1 tbsp. Add quince and chili and simmer. Sweat 2 tablespoons of sugar. Deglaze with 2 tbsp orange juice, 75 ml white wine, 1 tsp white wine vinegar. Simmer for 15 - 20 minutes. Season with salt, pepper.
Lukewarm apple and pear salad with steak stripe
It will warm your heart! When caramelized fruits, crispy endive salad and tender beef come together, a firework of good taste is created.
Ingredients (4 people)
1 clove of garlic, 4 shallots, 80 g of pre-fermented beetroot, 25 g of hazelnut kernels, 1 stalk of thyme, 50 g of parmesan cheese, 4 beefsteak steaks (each about 180 g), salt, pepper, 2 tablespoons of oil, 25 g of butter, 3 tablespoons of apple cider vinegar, 2 apples (approx. 250 g each), 2 large pears (approx. 250 g each), 3 tbsp sugar, 75 g baby spinach, 50 g endive salad
1. Finely dice the garlic, shallots and beetroot. Roughly chop hazelnuts. Pluck the thyme leaves from the stalk and chop finely. Parmesan to chips.
2. Season meat with salt and pepper. Roast steaks in oil for about 4 minutes with a single turn. Remove, place in a casserole dish and finish cooking in the preheated oven (cooker: 100 ° C / convection: 75 ° C) for 20 - 30 minutes.
3. Fry the garlic, shallots and beetroot in the frying fat over medium heat. Add butter and vinegar. Season to taste. Add thyme and hazelnuts. Quarter the apples and pears, remove seeds, cut into thin slices and fry in a frying pan without fat. Add sugar and caramelise.
4. Cut steaks into strips. Pluck the endive salad into pieces and spread with the spinach on 4 plates. Pour warm apples and pears on top and sprinkle with beetroot Vinai grette. Garnish with parmesan shavings and serve with steak strips.