We disclose the chef’s secret recipes…
Recipe No. 4
Pulpo, tomato, roasted ciabatta, air-dried ham, basil
(for 4 people)
Rosted Ciabatta, air-dried ham
Cut the ciabatta in 1cm slices and roast them in a pan with olive oil and one pressed clove of garlic until golden. Get Pata Negra ham for this dish.
Olive oil 100ml
Pine nuts 30g
Grated Parmesan cheese 30g
Grated lemon zest, salt, pepper
Wash the basil and cut it in small stripes. Add the basil to the oil, pine nuts and Parmesan and mix it together. Season the pesto with salt, pepper and lemon zest.
Pulpo Tomato Salad
Cooked octopus 400g
juice of half a lemon
Cut pulpo in small cubes. Carve the tomatoes and boil them for 10 seconds to remove the skin. Afterwards put them in ice water. Remove the core and cut the tomatoes in small cubes. Mix the tomatoes with the pulpo and the basil pesto and season everything with salt, pepper and lemon juice. Garnish the salad on the ciabatta and add the ham on top.
Recipe No. 3
Sea bass, Red wine butter, Polenta, Artichoke
(for 4 people)
Fresh sea bass 1000g OR fillet 600g
Fillet the entire sea bass and remove the bones. Cut the fillets in pieces of the same size. Preheat the pan, add oil and then roast the fish fillets on their skin. After about half of your cooking time turn the fillet around and add the herbs and the butter to finish off. Constantly pour the seasoned butter of the fish fillets.
Red wine butter
Red wine (low priced but good) 1 L
Cold cubes of butter 150g
Rosemary, Thyme, Garlic
Caramelize the sugar in a pot and deglaze it with red wine. Add rosemary, thyme and garlic until it is reduced to 1/10 of it’s actual volume. When the red wine is reduced add the butter very slowly and piece by piece. Pay attention that the fats and fluids melt together and not stay apart.
Dry Polenta fine 150g
Boil milk with butter, salt and nutmeg. Add the polenta and stir it on low heat until it swells. The dry polenta should absorb the entire milk. At the end slowly add the parmesan and season the dish.
Artichokes 4 pieces
Cut the artichokes in small squares and braise them in oil on medium heat until they are golden and crispy. Right before the end of the cooking time, add the herbs. Before serving the artichokes, season them with salt and pepper again.
Arranging like the chefs: Add one bit of polenta on a plate and place the sea bass on top of it. Drizzle the red wine butter on top and around the dish and arrange the artichoke on top as decoration.
Recipe No. 2
Potatoe-Mousseline, Hollandaise, Mushrooms, Tarragon
(for 4 people)
Potatoes – mealy (Bintje) 600g
Whipped cream 150g
Peel potatoes and boil them in salted water. The potatoes should definitley be in a mealy condition – preferably the sort “Bintje”. Wenn the potatoe is soft, drain the water and let the potatoes steam for a bit. Now, press the potatoes through a fine potato ricer. After that add the whipped cream slowly and season with nutmeg and salt. It should create a smooth mousseline.
Mushrooms – preferably firm: e.g. bspw. king oyster mushroom, porcino or chanterelles 250g
Lemon 1/2 piece
Rosemary, Thyme, Salt, Pepper, Garlic
Clean the mushrooms and let them boil down in oil for an hour in the oven along with the herbs and the garlic at approx. 100°C. After that roast the mushrooms quickly and add salt and pepper.
Hollandaise with Tarragon
3 Egg yolk
1-2 twigs of tarragon
Salt, Pepper, Cayenne Pepper
Heat the butter in a small pot on medium heat until it becomes clear. Die Butter in einem kleinen Topf bei mittlerer Hitze so lange erhitzen und kochen bis sie ganz klar ist. Hit the egg yolk with a little bit of lemon juice and salt in a bowl in a bain-marie. When the egg yolk has doubled in volume and at about 65°C, slowly pour in the warm – not hot – butter. Attention – NOT whipping. Pluck the tarragon and cut it in fine stripes – not chop – and add to the Hollandaise. AT the end season with salt, lemon and cayenne pepper.
For presentation, the mousseline is pressed out of the pastry bag into a glass with the mushrooms on top and the Hollandaise at the end.
Recipe No. 1
Grilled oriental marinated quail breast, cous cous, cilantro
(for 4 people)
Quail breast 4 pieces
Olive oil 4 teaspoons
Lemon 1/2 piece
Razel Hanout spices 2 teaspoon
Garlic 1 clove
Chop the garlic very finely and mix it with the juice of half a lemon, olive oil, Razel Hanout, salt and black pepper.
Marinate the quail breast in this juice (about 1 minute)
After that, sauté the quail breasts in a pan with medium heat and cook them until they are juicy.
Cous Cous 200g
Saffron 1 teaspoon
Coat the cous cous with water and add the saffron.
Add a little bit of salt and blend it.
Steam it 3 times in a bain-marie for about 5 minutes.
After every steaming process, coat it again with water.
At the end, mix it with olive oil.
Peel one salt-lemon and cut 1/4 of the peel in small cubes to add to the cous cous.
Dry fruit chutney
Raisins (whole) 100g
Red onions 2
Raspberry vinegar 200ml
Saffron (1 teaspoon)
Cilantro grounded (1 teaspoon)
Cumin grounded (1 teaspoon)
Curcuma grounded (1 teaspoon)
Razel Hanout (2 teaspoons)
cinnamon stick (1 piece)
Star anise (2 pieces)
Peel the onions and cut them in fine cubes. Chop the chilis including the seeds very fine.
Peel the ginger and cut it in fine cubes. Remove the dates core and cut them as well as the other dry fruit in cubes of the same size. Roast onions, ginger and chili in a bit of vegetable oil and add the spices. Deglaze everything with vinegar, add the dry fruit and fill up with water. Season a bit with salt. Let it simmer for about 30 minutes until you have created a sauce.
Perfectly matched to this delicious meal, we serve the following wine from Rhein-Hesse:
2015 Orpheus Weisser Burgunder, Deutscher Landwein Rhein, Weingut Schmitt, Flörsheim-Dalsheim
For more than 235 years, winegrowing is rooted within the family. Today, the winegrower family Schmitt owns 15 hectare vineyards in Wonnegau, southern Rhine-Hesse. Since September 2010 they are certified as an ecological winery. But that was not good enough, since 2012 they are also one of only 40 Demeter-wineries in Germany. Bianca and Daniel Schmitt let this “Weissburgunder” mash rest for 12 months to create this special “orange wine”. The berries are stored in a Georgian amphore (900l) for over a full year. Spontaneously fermented, natural, unfiltered.
Interested in this years’ TasteTival event? Reserve your tickets today and look forward to this and many other delicious dishes and a memorable event!
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