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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Fresh Patisserie Chocolate Cadeaux
Dark chocolate mousse, layered with vanilla crème brulee, rum soaked ...
Dark chocolate mousse, layered with vanilla crème brulee, rum soaked sultanas and served with orange and vanilla compote. Recipe (serves 8): Contents 1. Dark chocolate mousse 2. Crème brulee 3. Rum soaked sultanas 4. Flourless chocolate sponge 5. Orange compote 6. Tempering chocolate Crème Brulee 250 g whipping cream ½ vanilla pod – spilt and scraped 60 g egg yolks 50 g caster sugar Method Boil together the whipping cream and vanilla, whisk together the egg yolks and sugar, mix until light in colour. Add the cream onto the egg mixture, mix until smooth, then pass through a fine sieve. Pour the crème brulee into the fleximat moulds and bake on low oven at 140°C in a water bain marie, for 15-20 minutes or until the custard has set. Allow to cool and place into a freezer. Rum soaked raisins 150 g raisins 125 g dark rum Method Wash the raisins under warm running wate rto soften the skin, place into a container with the dark rum, marinate overnight. Flourless chocolate sponge makes a 30x 40 cm baking sheet 100 g egg white 90 g caster sugar 130 g egg yolks 30 g cocoa powder-sifted Method Whisk egg whites, gradually adding sugar to form a stiff meringue, add egg yolks, finally add cocoa powder. Place sponge onto a non-stick baking pan and spread evenly using a palette knife. Place into pre-heated oven and cook for 12-14 minutes. Cool on wire cooling rack. Once cooled, cut into 8 x4.5cm discs and 8 x6 cm discs Orange compote 150 g orange juice ½ vanilla pod, split and scraped 20 g sugar 2 g pectin 2 oranges Method Boil the orange juice and vanilla pod, mix together sugar and pectin. Add orange juice and bring back to the boil and cook for 1 minute. Take off the heat and allow to cool. Cut oranges and place into the orange sauce. Tempering chocolate 500g dark chocolate - 60% cocoa Fresh Patisserie Place two-thirds of the chopped chocolate into the porringer pot, or bowl over a bain-marie. Stir regularly until chocolate has completely melted and has reached 45-50°C. Gradually add the remaining chocolate. Stir vigorously and continue to stir until all of the chocolate has fully melted and the chocolate cools and thickens to 31-32°C. If the temperature drops below this, simply warm it up over the bain-marie again. Lining the cake Place 8 acetate forms on a flat board or marble, place approximately 2 tbps of tempered chocolate onto one of the pieces of acetate and spread across the acetate evenly with a small palette knife. As the chocolate begins to set, carefully lift the acetate by one edge and place the acetate into the con emould with the chocolate facing inwards. Repeat for all of the acetate forms. Chocolate decorations On another board place a 20 x 20cm acetate sheet, with your finger dip into the melted chocolate and then place it onto the acetate a push up gently to create a flick of chocolate repeat until you have 8. Dark chocolate mousse & building the dish 75 g whipping cream 75 g milk 40 g egg yolks 20 g caster sugar 205 g whipping cream 165 g 66% dark chocolate finely chopped Method Boil the milk and the whipping cream (75g), place the egg yolk and sugar in a bowl and whisk until smooth and light in colour, pour half the milk and cream over the egg mixture and mix thoroughly, place all back into the pan and cook over a low heat stirring continuously until the mixture thickens and should coat the back of a spoon. Pass through a fine sieve over the chocolate, mix until it is a smooth consistency. Whisk the whipping cream (205 g) until soft peaks form, fold into the chocolate base. Place a table spoon of mousse into the bottom of each of the 8 prepared cadeux moulds. Spread the mousse up the sides so that all the chocolate shell is covered. Take the crème brulee from the freezer and place into the chocolate mousse in the cake. Place the small disc 4.5 cm onto the top of the crème brulee and then top with a tablespoon of the marinated sultanas. Place a small spoon of mousse on the sultanas and then the large chocolate sponge flatten with a small palette knife and a little mousse and place into the fridge to set for 30 minutes To decorate the cake Carefully demould the cake from the cone moulds and level the surface of the top. Dust the top with cocoa powder and then with a small palette knife move onto the serving plate. Carefully remove the acetate sheet and decorate the chocolate flick and a garnish of gold. This recipe comes to us courtesy of patissier and chocolatier William Curley from the William Curley Boutique in London.
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Braised trout in a champagne sauce with fresh spinach and baby potatoes.
Chef Christophe Dousse from the Brasserie L'Epee Restaurant in Fribourg, ...
Chef Christophe Dousse from the Brasserie L'Epee Restaurant in Fribourg, Switzerland, cooks braised trout for euromaxx à la carte. Ingredients for four people: 8 fresh filets of blue trout 1 bottle of Champagne 1/4 Cube of bouillon 220 grams butter I Tablespoon flour 2 Fresh shallots 2 Heads of garlic 200 Grams spinach salad 20 Fresh potatoes Salt and pepper Chop up the shallots and garlic. Wash the spinach and potatoes. Boil the potatoes for 12 minutes in salt water. Cut the potatoes in half then brown them in oil in a pan. Pour the champagne into a deep pan and heat slowly. Place in the fish filets skin side down. Put the lid on and let boil for two minutes. Turn off the heat and put the pan to the side. Take half of the shallots and brown them in a pan. After they have browned, turn off the heat and add flour. Then whip the ingredients with an egg beater. Add some warm champagne to the mix and bring to a boil for about a minute. Add in a quarter cube of Bouillon and 200 grams of butter. Mix well and salt to taste. Remember not to heat the sauce again to keep it from congealing. Brown the remaining shallots in a pan with the chopped garlic. Put in the spinach leaves and pan fry for 30 seconds. Then put everything to the side. Add a touch of salt and pepper to taste. Bon Appetit! Time to prepare: 25 minutes Recipe from Christophe Dousse, Fribourg, Switzerland
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Barigoule
A favorite French vegetable dish from the Ardèche Region. Barigoule ...
A favorite French vegetable dish from the Ardèche Region. Barigoule (serves 4) Vegetable composition with artichokes All ingredients except artichokes vary according to season. What's key is the manner of preparation. Ingredients 150g smoked bacon (optional) 1 bouquet small globe artichokes (large artichokes ok) 4 onions 4 fennel bulbs 6 carrots (preferably baby carrots) 6 white baby turnips 8 green asparagus spears 1 handful green peas Also good are parsnips, Jerusalem artichokes, green beans - whatever's fresh from the garden: mint, lemon balm, verbena ... zucchini, raw beets, cucumbers … calendula flowers, rose petals, bee balm … olive oil, salt, sugar, pepper, fenugreek, cardamom, anise, cumin, vanilla, cinnamon, lemon ... 2 glasses white wine (optional) soy lecithin (organic) Preparation Cut the bacon into small cubes and lightly brown in 5 cl olive oil. Chop the onions finely, add to bacon, with a generous pinch of salt and an equal amount of sugar. Then add the fenugreek and cardamom. Put some lemon juice in a big bowl of water. Wash the artichokes and pull (do not cut) out the stem, remove the outer leaves and only use the soft parts and the heart. Use a knife to remove the deep green part under the heart. Then peel the stem and cut it into small pieces. Put the artichoke parts into the water so they do not turn black. Add the artichokes to the bacon and onions, pour in the white wine (optional) and bring to a simmer. Cut the fennel bulbs into 1.5 cm thick slices and add them to the artichokes. Add water and allow to simmer slowly. The fennel should have a bit of crunch. Cut the white baby turnips into 1 cm thick slices and do not forget to use the stem. Put in a pan with oil, salt, sugar, a pinch of cumin and aniseed, as well as some water. Bring to a simmer and leave to cook. The turnips should be crunchy. Put the carrots in another pan, adding salt, sugar, a vanilla pod and a cinnamon stick - bring to a simmer and leave to cook. Each vegetable should be prepared in a different pan so that it retains its unique taste. At the last minute, add the peas to the carrots and let them cook 2-3 minutes. To serve, take a deep dish. Put in the artichokes and the fennel first (keep one slice of fennel aside for decoration) then layer the cooked and raw vegetables. Scatter the petals on top. To make a sauce that is served on the side, puree the cooking water from the different vegetables in a mixer with 10 ml olive oil and a spoonful of soy lecithin. This recipe comes to us courtesy of Philippe Alcalde of the L'Oustalou Guesthouse in Rosières in Southern France.
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Grilled Sea Bass
A delicious fish dish from the South of France Ingredients ...
A delicious fish dish from the South of France Ingredients (for 1 Person): One sea bass 100 g tomatoes 100 g eggplants 50 g lettuce olive oil salt Preparation: Sea Bass Clean the fish. Place it on a charcoal grill that is already hot. Turn it after approx. 10 minutes. Remove the scales gently with a brush. Remove the fish from the grill after each side has cooked for 10 minutes. Remove the scales from the other side. Remove the bones. Season with salt and a dash of olive oil and serve with lemon. Vegetables Cut into slices about 1 centimeter thick. Grill over the charcoal for approx. 5 minutes, turning them once. Put on the same plate as the fish, add a few lettuce leaves, salt and dash generously with olive oil. This recipe comes to us courtesy of Pierre Quirino of the Coco-Beach Restaurant.
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Roast Beef and Yorkshire Pudding
A True British Treat Roast Beef and Yorkshire Pudding Serves ...
A True British Treat Roast Beef and Yorkshire Pudding Serves 4 Ingredients for Yorkshire Pudding: 135 g flour 3 eggs 200 ml milk 50 ml oil Salt and pepper For the Roast Beef: 1 kg filet of beef 30 ml oil 2 carrots 15 g sea salt Crushed black pepper Thyme sprigs For the Roast Potatoes: 3 large potatoes 15 ml oil 10 ml duck fat 20 g unsalted butter 3 cloves of garlic 2 sprigs of thyme 30 g salt Pepper For the Gravy: 200 ml red wine 450 ml chicken stock 1.5 l beef stock 200 g beef 50 g leeks 25 g celery 50 g carrots 30 g white onions 5 cloves of garlic 4 sprigs of thyme 2 bay leaves 10 ml oil Preparation: For the Roast Beef (medium): Preheat the oven to 220°C. Chop the carrots in half and place in the middle of the roasting tin with the thyme - this will help the heat spread evenly through the meat later. Season the meat with salt, pepper, then drizzle with oil and place on top of the carrots. Cook in the oven for 15 minutes at 220°C, then reduce heat to 180°C and roast for a further 25-35 minutes. Baste the meat regularly throughout. Remove from the oven and allow to rest for at least 20 minutes in a warm area. With this method you will get a "medium" cooked meat. For the Yorkshire Puddings: Preheat the oven to 220°C. Mix all ingredients together with an electric whisk forming a smooth consistency. Sieve the mixture to remove all lumps. Pour oil into the Yorkshire pudding tray (or muffin tin) and place in the oven for 5 minutes. Remove the tray and quickly pour the Yorkshire pudding batter into the hot oil. Return to the oven and cook for a further 10-15 minutes at 210°C until each Yorkshire Pudding has risen and taken on a light brown color. Then reduce the heat to 180°C and bake for a further 15-20 minutes until crisp. For the Roast Potatoes: Peel the potatoes and cut into six. Place in a pot of water with 20 g salt and bring to a boil. Cook for 20-25 minutes. Drain the potatoes. Place onto a baking tray and mix with oil, duck fat, butter, garlic, thyme and season with salt and pepper. Bake in the oven at around 190-200°C until golden brown and crispy. This will take between 20-30 minutes. Turn every eight minutes. For the Gravy: Chop the meat into rough cubes. Peel vegetables and chop to about the same size. Heat a stainless steel pan, add the meat and brown on each side. Add the vegetables and allow to sweat for 5 minutes. Add bay leaves, thyme, garlic and red wine and simmer until the liquid has reduced by half. Then add the stock and reduce again by 3/4. Strain the sauce through a fine sieve. Tip: Use the juices from the roasted meat to give the gravy more flavor. This recipe comes to us courtesy of Chef Matthew Wilkinson of The Rudding Park Hotel.
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Mussels à la Buzara
A Taste of Dubrovnik Recipe for Mussels à la Buzara ...
A Taste of Dubrovnik Recipe for Mussels à la Buzara Serves four 2 kg mussels ½ kg tomatoes 150 ml olive oil 4 garlic cloves 2 onions 200 ml dry white wine 1 bunch parsley, chopped Salt and pepper Clean the mussels and dispose of any mussels with open shells. Heat the olive oil in a skillet. Add the mussels. Cook for a few minutes on high heat until the mussels have opened. Then lower heat and keep warm. Finely chop and sauté onions and garlic. Add finely diced tomatoes and cook for a few minutes. Add chopped parsley and salt and pepper to taste. Stir the mussels into the sauce. Then add white wine and heat briefly over a low flame. Serve with crusty white bread. The recipe is brought to us courtesy of Mario Sevelj of the Posat Restaurant in Dubrovnik.
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Herring Tartare on Polish Black Bread
This recipe has great tradition. Recipe for Herring Tartare on ...
This recipe has great tradition. Recipe for Herring Tartare on Polish black bread Serves two. Ingredients: 2 herring fillets 2 slices of black bread or pumpernickel bread 2 tablesspoons of diced sour pickles 2 tablespoons of mayonnaise 2 tablespoons of diced onions 1 small bunch of chives 1 small bunch of dill lemon juice Marinade ingredients: 100 ml vinegar, 1 tablespoon of onions, cloves, red pepper, salt and sugar Preparation: Marinate the herring fillets for 12 hours. Then dice the fish and mix it with the diced sour pickles and onions. Finely chop the herbs and add them with the mayonnaise to the mixture. Add a few drops of lemon juice. Cut the black bread into circles with a ring mold, shape the tartare on the bread and serve the dish with fresh herbs. Guten Appetit! This recipe comes to us courtesy of Chef Damian Mazurowski of the Kubicki Restaurant in Gdansk, Poland.
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Pan-roasted turbot
A speciality from Jersey Turbot filets Scallops Green asparagus New ...
A speciality from Jersey Turbot filets Scallops Green asparagus New potatoes 100 g cauliflower Tarragon and chervil Micro cress Butter Crème fraiche 100 g brown sugar Salt and pepper Vegetable oil Lemon juice Method Pan fry the turbot on high heat until the skin is golden brown. Turn down the heat: and let it cook for about 4 minutes. Add butter and lemon. Blanche the asparagus. Boil the new potatoes in salted water until tender. Cook the scallops in oil in a hot pan. 90 seconds on each side is enough. Add cold butter and a splash of oil. When melted, add the herbs. Cauliflower purée Heat 100 g brown sugar with 15 ml of cold water. Add the thinly sliced cauliflower. Round off with crème fraiche, salt and pepper. Then blend. This recipe comes to us courtesy of Chef Byron Hayter.
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Lamb Goulash with Šurlice
A Croatian Local Speciality Lamb Goulash with Šurlice Ingredients For ...
A Croatian Local Speciality Lamb Goulash with Šurlice Ingredients For the goulash 1 kilo lamb, cubed (or beef, veal or pork) 800 gram onions, chopped 2 tbs. tomato paste 5 bay leaves salt, pepper and dried rosemary to taste meat stock or water 1 glass red wine For the šurlice pasta 1 kilo flour 2 eggs 1 egg yolk 1 tsp. salt 150 ml cold water 350 ml lukewarm water Preparation Sauté the chopped onions and tomato puree. Season with bay leaves, rosemary, salt and pepper to taste. Then add the cubed meat and brown. Quench with the red wine, and simmer until the alcohol has dissipated. Then add lukewarm water or stock. Simmer until the meat is cooked. For the pasta, knead together flour, eggs and salt, gradually adding lukewarm water to make a smooth dough. Allow the kneaded dough to rest for 15 minutes, then roll it out and cut it into pieces of about 100 grams each. Dust a knitting needle with flour. Using your hands, roll each piece of dough around the knitting needle lengthwise to form an 8 or 10 centimeter-long noodle. Carefully remove the knitting needle so that the noodle remains empty in the middle. Cook the pasta in salt water and serve together with the goulash.
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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.
