Dear with red cabbage and potatoe mash
Ingredients (Serves 4):
500 gr Dear
1/2 bottle red wine
1/4 litre meat boullion
8 bay leaves (4 for the meat and 4 for the red cabbage)
juniper berries
Maizena
Mangochutney
Mushrooms
1/2 Red cabbage
2 medium onions
1 handful of cranberries or 1 Apple
8 counts of dark balsamico vinegar
Cumin, Anis, Gloves & Thyme
8 Teasoons Sugar
500 gr potatoes
Truffeloil
Sals & Pepper
Fry meat in butter, add wine and meat boullion, add bay, leaves and juniper berries, and let it cook for 1 hour.
Chop the onions and the cabbage; fry the onions in butter until glassy and add the cabbage. Then add the cranberries (soaked) or apple, the vinegar, remaining herbs & bay leaves and sugar. Also cook with a lid on for an hour.
Meanwhile cook potatoes, mash them (I do it by hand) add the truffle oil and salt and pepper to taste. Keep warm in the oven.
After an hour add maizena, mango chutney and mushrooms to the meat and let it boil for another 30 minutes; take the lid of the cabbage and make sure the liquid cooks away but it does not fry.
Instead of potato mash, you can also serve past or rice or fresh potatoes; Serve all with Mango chutney or Preiselbeeren.
Fried Monkfish with Eggplant vegetables
Ingredients (Serves 4):
2 Tomatoes
1.5 Onions
1 Garlic
4 EL Oliveoil
5 EL Vegetable Broth
200 gr canned, chopped tomatoes
Vanille
Safran
Salt
Chillipowder
150 gr Zuchini
0.5 Eggplant
Pepper
Zatar ( Mix of Sesame, thyme, oregano, garlic, majoran, coriander)
500 gr monkfish
Cumin
Chillisalt
Butter
Method:
Slice the tomatoes in a criscross; cook them in hot water and then take off the peel and take out the seeds so you are left with the flesh.
Peel 0.5 Onion, chop finely together with Garlic and fry in Butter until glassy
Add the vegetable broth, the tomatoe flesh, vanilla and safran and boil for 10 minutes on low heat. Add the Chilli powder.
Chop the remaining Onion, Eggplant and Zuchini and fry in a seperate pot with 2 Tablespoons of Olive Oil. Add the Tomatoe mix and season with Salt and Pepper and Zatar
Cut monkfish in slices, season with Cumin and remaining Oil and fry for two mintues on both sides. Season with Chillisalt and add some butter.
Serve with the Vergetable mix as a base on the plate and fish decorated on top of the vegetable pile.
BBQ Chicken
Ingredients (Serves 4)
1 Butternut Squash
2 tsp coriander seeds
1tsp Chilli flakes
½ pint Chicken stock
100 gr sugar
4 chickenbreast
2tsp Blueberry Jam
2 dollops Ketchup
4 dollops Quark
Method:
Cut Squash and place in baking tray with coriander, chilli, chicken stock and half the sugar and 4 swirls of olive oil
Mix ketchup, jam and remaining sugar with 4 swirls of olive oil.
Place chicken in a second baking tray
Brush Ketchup mixture onto chicken.
Heat oven to 200 degrees and place the two trays in the oven for 40 to 50 mins.
Pumpkin Minced Meat Pasta
Ingredients (Serves 4)
2 onions
600 gr Pumpkin
600 gr sundried tomatoes in oil
Rosmary
3 tablespoons butter
400 gr Minced Meat
Garlic
2 Tablespoons of kapers
2 teaspoons honey
2 tablesppons of basamico
150 whitewine
1 spoon broth
salt and pepper
Method:
cut onions, pumpkin, sundried tomatoes, garlic and put everything in a pot and boil.
cook pasta and mix on the plate.
Salmon & Shrimps with Sweet Potatoe – Orange Mousse
Ingredients (Serves 4)
18 shripms
750 gr sweet potatoes
Orange peel
6 x 125 gr Salmon
Butter
6 cl Grand Manier
200 ml white wine
5 EL Sojasauce and Tabasco
Ginger
Method:
Boil peeled Sweet Potatoes until soft
Fry Salmon and Garnelen in butter.
Add wine, Grand Manier & sauca sauce and boil under lid for another 10 mins
mash sweet potatoes and add orange peel, tabasco and ginger
Pork Banana Curry
Ingredients (Serves 4)
200 gr Rice
8 Pork medaillons
6 Tomatoes or canned tomatoes
3 Leek
4 Bananans
Oliveoil
Lemon
Pepper
Curry
Coconut cream
Vegetable broth
Method:
Cook Rice.
In paralell, cook Pork in Tomatoes coconut cream and add the remaining incredient; One can also use the Banana Curry from Teneriffe.
Quick Oven Chicken
Ingredients (Serves 4)
1kg Chicken breast
4 Tomatoes
2 Onions
1 red Pepper
1 yellow Pepper
4 Garlic
Thyme
Cayenne Pepper
2 EL Oliv eOil
2 EL Vinegar
Method:
chop tomatoes in quarters, onions in rings, peppers in squares and fiinely chop galric. Put in oven tray with Chicken, pour over herbs, oil and vinegar and mix.
Put in oven at 180 degrees for 1 hour.
Serve with Potatoes, Polenta or Bread.
Oriental Pasta
Ingredients (Serves 4)
500 gr Pasta
100 gr Raisins
2 Garlics
3 Onions
400 gr Eggplant
1 ELHoney
Coriander
100 gr Feta
5 EL Olive Oil
Vinegar
Method:
Cook Pasta
soak raisins for 10 mins in hot water
chop garlic and onions fine
chop eggplantin quarters
cook eggplant, onions and garlic in butter until soft
add raisins
add pasta, oil and vinegar and chopped feta