euromaxx a la carte | Video Podcast | Deutsche Welle
On our culinary journey around Europe we'll be meeting the farmers and fishermen who produce our food, looking over the shoulders of the continent's top chefs and dining at numerous award-winning gourmet temples.
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White Garlic Soup with Prawns from Marbella, Mango Salad and Coriander
One of Spain's most popular meals! White Garlic Soup with ...
One of Spain's most popular meals! White Garlic Soup with Prawns from Marbella, Mango Salad and Coriander Serves three: Ingredients: 300 g almonds 4 slices of bread 1 garlic clove 20 ml sherry vinegar 13 g salt 600 ml water puree the mixture for five minutes in a blender or food processor 200 ml olive oil (NOT extra virgin) 100 ml water Gradually, add the olive oil to the blender, as you would when making mayonnaise. Add the water at the end. 12 prawns 1 mango fresh coriander Ginger oil soya sauce Edible flower petals Preparation: Peel the prawns and flambé them briefly with a brulée torch or flash fry them on both sides in a frying pan. The prawns should remain practically raw. Add a little salt and extra virgin oil. Peel the mango and dice it, add ginger oil. Add soya sauce and chopped fresh coriander. To serve: place the mango salad at the bottom of the plate, garnish with prawns, decorate with the flower petals and then add the soup. This recipe comes to us courtesy of Chef Diego del RÍo of the El Lago Restaurant in Marbella, Spain.
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Pike perch filet and asparagus packets with tarragon and new potatoes
Enjoy this delicious spring dish from the Spreewald region in ...
Enjoy this delicious spring dish from the Spreewald region in Germany. Serves four people: Fish: 600 g pike perch filet Sea salt, lemon thyme, clarified butter Asparagus: 400g white asparagus 400 g green asparagus 8 slices of marbled bacon Salt, butter, sugar Hollandaise sauce: 2 egg yolks 250 g butter 80 ml white whine 1T tarragon vinegar Peppercorns, 1 shallot, 1 bay leaf Fresh tarragon Milk foam 100 ml low-fat milk 15g tarragon A pinch of salt Peel and trim the asparagus. Blanch for seven minutes in boiling water with to which salt, sugar, and 10 g (a pat) of butter has been added. Remove green asparagus first. Quench both with salted ice water. Wrap three spears of cold asparagus with the bacon and garnish with a sprig of tarragon. Boil the potatoes until cooked. For the foamed milk, heat milk and tarragon and let steep for 10 minutes. Hollandaise: reduce white wine, vinegar and spices. Melt butter until only slightly brown, over the double-boiler, beat the egg yolk until it is warm and fold in the butter, which should have cooled slightly. Scale and portion the pike perch filets. Place in a skillet and fry until golden brown, spice, turn, switch off the heat and let the fish sit. At the same time, fry up the asparagus packets and the potatoes and finally, foam the milk. Arrange and serve.
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Veal in Sherry with Vegetables
Meat and Vegetables the Spanish Way! Recipe Ingredients: 1 onion ...
Meat and Vegetables the Spanish Way! Recipe Ingredients: 1 onion 2 carrots 1 leek olive oil 2 peppercorns 1 liter oloroso sherry 1/2 liter water 2 calf cheeks flour salt black pepper sugar Preparation: Dice the vegetables, season with the peppercorns and braise in olive oil. Salt and pepper the calf's cheeks, roll them in flour and fry them on all sides in olive oil. Add the meat to the vegetables. Add the sherry (oloroso type) and water and simmer for four hours or more until the meat is tender. Heat the sugar in a pot until it caramellizes, pour in a small amount of oloroso. Pour the liquid from the meat and vegetables through a sieve and add it to the sugar mixture. Reduce it and set it aside. To serve: Put some mashed potatoes in the middle of the plate. Add the meat and decorate with an asparagus tip and some cubes of pumpkin and garnish with the gravy. This recipe comes to us courtesy of Javier Muñoz of Restaurant Carboná in Jerez.
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Poached egg with asparagus and poppy butter
This recipe comes to us courtesy of Diana Burkel from ...
This recipe comes to us courtesy of Diana Burkel from the Würzhaus restaurant in Nuremberg Serves two: 2 eggs, broken into 2 small bowls 1 pot with boiling, very sour vinegar water 1 pot with boiling, very salty water 1 tbs. poppy seed -- whole, not ground! 1 tbs. butter to season: pepper Asparagus: 4 spears of peeled white asparagus, cut diagonally into pieces 1 sprig of rosemary 1 garlic close to season: salt, sugar, pepper, olive oil Salad: 2 spears of peeled white asparagus, cut in thin slices 2 spears of green asparagus, cut in thin slices 3 radishes, cut in thin slices 1 bunch of chives, cut coarsely into 2-centimeter lengths 1 handful of mixed cress to season: vinegar, olive oil, salt, pepper Method Swirl the boiling vinegar water to create an eddy, then slip the eggs into it quickly. Let them solidify for a minute, then move them to the salt water and cook another 2 minutes. Remove and let them drip off. Heat and lightly roast the poppy seed in the foaming butter. Sear the pieces of asparagus and flavor with rosemary and garlic. Seaspon with salt, sugar, and pepper. Mix the thin slices of vegetables, season lightly, and mix with just a little vinegar and oil. Drape the seared asparagus on the plate. Use it as the foundation for the poached egg and top with poppy butter. Then place the salad loosely on top.
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Risotto with traditional balsamic vinegar
An Italian specialty! Ingredients: 320 gram risotto rice 1 onion ...
An Italian specialty! Ingredients: 320 gram risotto rice 1 onion meat or vegetable stock 1 tbs butter 4 tbs cooking cream grated parmesan cheese sliced parmesan cheese traditional balsamic vinegar from Modena (D.O.P) olive oil Preparation: Fry the chopped onions until they are golden, then add rice and sauce briefly. Add bullion until the rice is covered and continue to simmer while stirring. Add more stock as needed. After 9 to 10 minutes, remove the pot from the stove and stir in the butter and cream. Add more stock until the rice is covered and cook until the rice is al dente. Keep stirring the rice to prevent it from burning. Serve garnished with parmesan slices and a dash of Balsamico. This recipe comes to us courtesy of Chef Fernando Patano of the Ristorante Europa 92 from Modena, Italy.
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Smoked Haddock with salad on malt crackers
This recipe comes to us courtesy of chef René Jensen ...
This recipe comes to us courtesy of chef René Jensen from Aarhus, Denmark Serves 4: Ingredients: 2 filets of smoked haddock or smoked gilthead 1 bunch of radishes 1 salad cucumber cress Large handful of fresh ramson leaves 1/8 l olive oil 1 glass of pickled onions Mayonnaise: 3 egg yolks and olive oil with ramson Preparation: Slice the smoked fish filets into small pieces. Tip: gilthead is a good alternative to haddock. It has a more refined smoked flavor compared to hot smoked fish. Now scoop out small cucumber balls. If you don't have a scoop, you can cut small cubes. Grate the radishes into thin slices directly into a bowl of water. This way the radishes stay fresh and the water removes the sharpness. Then half the pickled onions. Chop the ramson leaves into thin strips and mix them with the olive oil in a blender for about 5 minutes on medium speed. The ramson will give the oil a deep green color. The ramson oil is then serves as a base for the mayonnaise. Whisk the three egg yolks and ramson oil together until they thicken. Then prepare everything on a plate. Tip: add some sweet malt crackers. Enjoy!
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PASTICCIO FERRARESE
This recipe is by Daniele Masiera from the Cusina e ...
This recipe is by Daniele Masiera from the Cusina e Butega restaurant in Ferrara, Italy RECIPE PASTICCIO FERRARESE (Ferrara Noodle Pie) Short Pastry Crust 170 grams wheat flour 100 grams powdered sugar 100 grams butter 1 egg 1 egg yolk 1 pinch of salt Combine ingredients and mix well until you get a firm dough. To adjust the consistency, add flour if mixture is too runny, and water if it is too dry. Allow to rest for 30 minutes. Meat and Vegetable Ragout 100 grams ground beef 100 grams ground pork 100 grams chicken liver 100 grams chicken giblets 1 small carrot 1 onion 1 celery stalk 2 tablespoons Marsala wine Salt and pepper to taste Olive oil Chop vegetables and sauté lightly in olive oil, using a pot with a heavy bottom, until the onions are translucent. Add the ground meat and brown it. Add the chicken liver and giblets and stir well. Add the Marsala. Simmer the mixture on a low flame, ideally for at least two hours, stirring occasionally. Béchamel Sauce 300 milliliters milk 30 grams butter 30 grams flour 50 grams parmesan cheese Salt and grated nutmeg to taste Melt the butter in a small pan; add the milk. Gradually add the flour while stirring. Stir in the parmesan cheese and allow to melt; add seasoning to taste. Allow the sauce to simmer until thickened. Add 130 grams of small macaroni (Maccheroncini) to boiling, salted water; cook until al dente; drain. Further Preparations Roll out the short pastry on a floured surface and cut out two plate-sized circles. One circle will be the base of the Pasticcio. Brush the entire surface with egg yolk. Mix together the ragout, the noodles, the Béchamel sauce and about 50 grams of the parmesan cheese and place the mixture on the prepared douch circle. Place the second circle on top, making sure that it completely covers the filling. Pinch together the edges of the dough circles. It's essential to make sure that the circles are large enough to completely cover the filling and form a sealed edge, similar to that of a calzone. Brush the surface of the dough with egg yolk and poke small holes into the top. Place the pie in the over and bake at 160 degrees Celsius until the dough is brown, about seven to nineteen minutes. Buon appetito!
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Dolma with mashed potatoes
Try out this recipe from a top restaurant in Sarajevo. ...
Try out this recipe from a top restaurant in Sarajevo. Serves four: Filling: 500g minced beef 1 onion 1 carrot 1 bunch of parsley salt, pepper and paprika powder 50 ml mineral water 1 cup risotto rice Vegetable dolma: 1 large zucchini 4 bell peppers 5 onions 4 large cabbage leaves 4 tomatoes 1 bunch of parsley 500ml tomato passata 500ml vegetable stock Mashed potatoes: 600g potatoes 50g butter 100ml milk salt, pepper Recipe: Dice the onions, chop the parsley and grate the carrots. Mix in a bowl with meat and rice. Season with paprika powder, salt and pepper and add mineral water. Knead together with the meat mixture and leave to rest for a few minutes. Trim the onion top and bottom and leave to blanch in boiling water for approximately 10 minutes. Place cabbage leaves in boiling salt water for five minutes. Then rinse the onions and cabbage leaves under cold water. Fill the vegetables with the mixture and place in a baking dish. Chop up the remaining zucchinis, onions and parsley and sprinkle over the dolma. Pour vegetable stock and tomato passata over the dolma until the vegetables are covered. Cover and bake in the oven at 200 degrees Celsius for 40 minutes. In the meantime boil the potatoes and mash with a potato masher. Stir in warm milk, salt, pepper and butter. Finally serve mashed potatoes with dolma. Enjoy!
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Norwegian Skrei with Risotto and Mushroom Crème (serves 4)
This recipe comes to us courtesy of Esteban Villapando, Head ...
This recipe comes to us courtesy of Esteban Villapando, Head Chef at the Lofoten Fish Restaurant, Oslo Norwegian Skrei with Risotto and Mushroom Crème (serves 4) Risotto ingredients 200 grams risotto rice 1 cup dry white wine ½ liter vegetable or chicken broth 2 tbs butter 3 tbs grated Parmesan cheese To prepare the risotto Dice two small shallots and sauté them in butter or olive oil. Add the rice and stir until it just begins to look translucent. Add the white wine and some of the broth. Stir thoroughly. When the broth is absorbed, add more, always taking care that the rice does not burn. Keep adding broth until the rice is al dente, which will take about 20 minutes in all. Add the butter and grated Parmesan. Stir over low heat until creamy. Ingredients for the mushroom crème 400 grams button mushrooms 4 medium shallots 300 ml heavy cream salt and pepper to taste To prepare the mushroom crème: Quarter the mushrooms and dice the shallots, then braise both in butter or olive oil. Add salt and pepper to taste. Add cream until the mushrooms and shallots are completely covered. Bake for 30 minutes at 140 degrees Celcius. Drain the excess liquid. Put the mushrooms and shallots in a blender and blend into a paste. To serve, garnish the edge of the plates with a thin layer of mushroom crème. Top with quartered cherry tomatoes and baby greens, if desired. Ingredients for the skrei (Arctic cod), normal cod would do 600-800 grams of cubed fillets 200 grams of dried mushrooms salt and pepper to taste To prepare the skrei cod: Cube the fish filets into 3 or 4 pieces per person. Grind the dried mushrooms (a mix is best) in a mortar and add a pinch of salt and pepper. Coat the fish in the ground mushrooms and fry in butter until golden brown. Broil the filets for four minutes in the oven at 180 degrees Celsius.
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Bulgarian-Style Rolled Lamb with Rice and Salad
A Bulgarian specialty! Ingredients for 4 people: Rolled lamb - ...
A Bulgarian specialty! Ingredients for 4 people: Rolled lamb - 750g lamb belly or leg - 50g onion - 1 tsp salt - 1 pinch of savory - ½ tsp black pepper - ½ tsp red paprika (spicy) - ½ tsp dried mint - 1 liter water - 250ml white wine Rice - 200g white basmati rice - 200g mushrooms - 20g raisins - 1 pinch saffron - salt and pepper Sauce - 30g butter - 10g flour - 250ml roast lamb stock Salad - 200g lollo bionda - 75g rucola - 1 bunch parsley Salad dressing - juice of half a lemon - 2 desert spoon olive oil - salt and pepper Season the lamb with chopped onion and the spices and herbs. Roll it up and bind it with cooking twine. Place the meat on a baking tray and add oil, white wine and water. Roast the lamb for three to four hours at 180 degrees Celcius, baste regularly with the liquid. Boil the basmati rice in salt water. Clean the mushrooms, slice them in half and boil. Fry the boiled mushrooms in oil. Add the boiled rice and the raisins. Season with saffron, salt and pepper and stir. Clean the salad and rip off small pieces by hand. Chop the parsley and add to the salad leaves. Mix the lemon juice wuth salt, pepper and olive oil and mix into the salad. Heat 250ml of lamb stock in a saucepan . Add butter and the cooking juices and thicken with flour or starch. Take the lamb out of the oven after three hours and cut into 1 cm thick slices. Finally grill the slices for a few minutes with the sauce and serve. Guten Appetit! This recipe comes to us from Chef Georgi Tashev of the Hebros Hotel and Restaurant in Plovdiv, Bulgaria.
