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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Suckling Lamb from Castilla León
A specialty from Northern Spain Recipe for Suckling Lamb from ...
A specialty from Northern Spain Recipe for Suckling Lamb from Castilla León Recipe for four people. Quarter of a sucking lamb. The best is the Churra sheep from the region of Castilla Leon. But other breeds can be used. Season the meat and put in a clay dish with salty water. Roast the meat for two and a half hours at 220 degrees Celsius Turn the meat over and let the top go crispy. Serve with bread. This recipe comes to us courtesy of chef Eugenio Ugidos González.
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Slow cooked pork cheeks, cabbage, and root vegetables from Portugal
This is a traditional Portuguese dish! Recipe slow cooked pork ...
This is a traditional Portuguese dish! Recipe slow cooked pork cheeks Ingredients: 16 Iberian deboned and cleaned pork cheeks 4 medium size carrots 6 medium size onions 4 medium size leeks 4 stalks of celery 1 head of garlic 4 rosemary sprigs 4 thyme sprigs 2 bay leafs 4 black peppercorns 6 coriander seeds 3 parsley stems 4 Savoy cabbages 300g pak choi 300g Tuscan cabbage or spinach 350g tomato paste 4 parsley roots 6 baby carrots 2 medium size heirloom white beetroot 2 medium size heirloom red beetroot 3.5l dry white wine 50ml brandy 1.5l chicken stock salt pepper olive oil Put the pork cheeks in a container with the carrots, onions, leeks, celery and 4 garlic cloves. Add one bay leaf, 2 rosemary and 2 thyme sprigs, 3 parsley stems, black peppercorns, and the coriander seeds. Cover with the white wine and brandy and marinade for 12 hours. After marinading, separate the pork cheeks from the vegetables and the liquid. Season both sides of the cheeks with salt and pepper and sear in a pan with olive oil. Braise the vegetables separately in order to intensify the flavours. Bring the liquid to a boil to evaporate the alcohol content. Put the ingredients in an overproof dish, cover with the liquid and put it in a pre-heated oven and cook for 3 hours covered in aluminum foil at 140 degrees celsius. When the cheeks are ready, separate them from the braising liquid, then bring that to a simmer, reducing it, so that it acquires a more concentrated and sauce-like consistency Cut each of the 4 cabbages into four pieces and season with salt and pepper and sear them in a frying pan with olive oil. Afterwards, place them in a pan with 2 rosemary sprigs, 2 thyme sprigs, 1 bay leaf, 350g of tomato paste and half a litre of chicken stock. Cover with silver foil and put inside the oven 45 minutes before the pork cheeks are due to be ready. Wash the beetroot, drizzle with olive oil and rub with salt and pepper. Wrap them in silver foil and put them in the oven at 180 degrees celsius for 40 minutes. After that let the beetroot cool, then peel and cut them into quarters. Peel and cut the parsley root into batons and blanche in boiling water with salt and then cool in a container with iced water. Reserve and sauté with olive oil. Two minutes before serving add the Tuscan cabbage and the pak choi cabbage.
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Crêpes with apples, caramel and salted butter
This recipe comes to us courtesy of Jean-Marie Rolland, head ...
This recipe comes to us courtesy of Jean-Marie Rolland, head chef and owner of the Ti Lichous restaurant in Nantes in Brittany. For the batter: A pinch each of salt, baking powder and vanilla sugar a half liter of milk 2 eggs 40 grams of butter melted with 30 ml milk To that mixture add 500 grams wheat flour 250 grams sugar Mix until creamy, but still runny. Add a little water if necessary. For the topping: 2 fresh apples, peeled, cut into pieces and cooked until soft, but not mushy Caramel: 150 grams sugar 50 ml water heat on a low flame for around 10 minutes until it caramelizes Add 75 grams cream and a pinch of fleur-de-sel Allow to cool Put a pat of butter on the warm crêpe, top with the apples and caramel. Fold up the crepe and enjoy!
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Quinoa Salad with Fruit
Quinoa Salad with Fruit for Four People (with mango or ...
Quinoa Salad with Fruit for Four People (with mango or strawberries) Ingredients: 150 g black quinoa 2 cl extra virgin olive oil 1.5 L vegetable broth 4 ripe mangos or 400 g strawberries 2 tbsp acacia honey Juice of one lime Seeds of 1/2 of a bourbon vanilla bean 2 tbsp hazelnut oil Sea salt Assam pepper 1 lime 25 g gently roasted pecans 5 basil leaves 50 g soft goat cheese Preparation: Sautee quinoa in olive oil and then gradually add the vegetable broth as you would with a risotto. Let it simmer for about 35 minutes, the cereal grains should become slightly larger. Remove from the flame, drain and cool. Cut the mango into small pieces. Flavor with honey, lime juice, vanilla seeds, hazelnut oil and a bit of sea salt and pepper. Cut the lime into sections and add it to the mangos with the pecans and finely chopped basil. Cut the soft goat chese into pieces and layer with the quinoa and mangos. Garnish with a few daubs of lemon curd. This recipe comes to us courtesy of Chef Paul Ivic from Tian restaurant in Vienna
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Waterzooi from Belgium
This is a popular Belgian dish! Recipe Waterzooi: Ingredients: 1 ...
This is a popular Belgian dish! Recipe Waterzooi: Ingredients: 1 chicken 2 leeks 250 g carrots 250g celery 200g mushrooms 500g potatoes 1 Liter of chicken stock seasoned with garlic and bay leaves 100ml whipping cream Bay leaves Thyme Salt and pepper Parsley Preparation: Quarter the chicken and sauté it in butter until crisp. Then put it into a 160 degree oven for 20 minutes. Peel and trim the potatoes, then boil them in salted water. Sauce: Sauté celery, carrots, bay leaves and thyme in a pan, add chicken stock, simmer until the liquid is reduced, add the cream and continue simmering. Then strain the mixture through a sieve. To serve: Sauté the leeks, carrots and mushrooms in olive oil. Place them over the chicken, which has been cut into small pieces. Pour over a generous portion of sauce, arrange the potatoes around it and garnish with parsley. This recipe comes to us courtesy of Jan Jansen, from the Belga Queen restaurant in Gent, Belgium.
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Wiener Schnitzel with Potato Salad
The original Austrian speciality made with veal loin Wiener Schnitzel ...
The original Austrian speciality made with veal loin Wiener Schnitzel with Potato Salad Serves 4-6 Ingredients: 2-3 kg veal tenderloin breadcrumbs flour 3 eggs a pinch of salt clarified butter or vegetable oil Preparation: Carefully clean the veal loin, prepare the 220g fillet using a butterfly cut. To do this, place a piece of meat (twice the desired thickness and cut against the grain) on a hard surface. Hold the top of it with the flat of your hand and then slice it horizontally into two equally thin slices that remain attached in one place. Nick this area to the depth of a couple of millimetres from the outside, and unfold the piece into so it covers twice its original area. Tenderize the meat under cling film until it's very thin, then season it. Roll the Schnitzels in flour and then dip them in beaten egg yolks and coat with breadcrumbs. Fry the Schnitzels in hot clarified butter or vegetable oil for 4 to 10 minutes until they're golden brown, turning occasionally. Let them drain. Side dish: Potato Salad (serves 4) Ingredients: 800g waxy potatoes 3 tbsp white wine vinegar 1/8 l. clear beef stock or water 5 tbsp vegetable oil, 1 pinch of salt, 2 tsp fine sugar, 1 red onion, 1 tsp tarragon mustard, 1 pinch of salt, ground white pepper, 1 handful of chopped chives Preparation: Dice the onions, boil the potatoes in salted water until soft. Then peel the potatoes while they are warm and cut them into slices. Mix the ingredients for the marinade, add the lukewarm potatoes to the onions, chives and marinade, and toss gently. This recipe comes to us courtesy of chef Manfred Tröstner from Figlmüller Restaurant in Vienna.
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Paella
The Valencians' favorite Sunday dinner prepared by La Pepica restaurant ...
The Valencians' favorite Sunday dinner prepared by La Pepica restaurant Paella Recipe for 4 persons: Ingredients: 500 g chicken with bones, cut into bite-sized pieces 500 g rabbit with bones, cut into bite-sized pieces 260 g green beans 140 g fresh lima beans, or dried beans soaked for 24 hours 200 g finely diced or puréed tomatoes 360 g paella short grain rice or risotto rice 720 liters chicken broth 100 ml extra virgin olive oil a pinch of saffron 1 teaspoon yellow food coloring or curcuma 1 teaspoon sweet paprika powder salt to taste 1 lemon optional: a few sprigs of rosemary Preparation: Sear the meat at a high temperature in the paella pan for few minutes until it is golden brown. Add the beans and tomatoes and stir. After a few minutes, add the uncooked rice and sautée the mixture for a few minutes. Now deglaze the paella with chicken broth. Twice as much liquid as rice is needed. Season with saffron, paprika, and salt. The broth can be a bit salty, because the rice absorbs it and the seasoning. Cook the rice mixture at a high temperature for five more minutes, then turn the heat down to a slow simmer. If the water has evaporated but the rice is still hard, add water. Do not stir the rice once it is in the pan; this allows the "socarat," the tasty crust of the paella, to form at the bottom of the pan. If desired, now add a few sprigs of rosemary. The paella is ready after about 20 minutes. Remove from heat, cover with a sheet of newspaper, and let it continue to absorb water and swell for about ten minutes. Serve with lemon wedges. ¡Qué aproveche! This recipe comes to us courtesy of Roberto Blanco, chef at La Pepica Restaurant in Valencia.
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Venison with Vegetable Sauce and Štruklji Dumplings
The restaurant “Taverna Tatjana” in the Slovenian capital Ljubljana serves ...
The restaurant “Taverna Tatjana” in the Slovenian capital Ljubljana serves venison with traditional Štruklji. Recipe: Venison with Vegetable Sauce and Štruklji Dumplings Serves 4: For the venison: 1.2 kg shoulder of venison 5 tbsp sunflower oil 5 juniper berries 2 carrots 2 parsnips 2 onions 5 cloves of garlic 1 bay leaf 2 tbsp mustard 400 ml red wine 300 ml broth salt and pepper parsley thyme marjoram For the Štruklji: 100-150 g butter 150 g cottage cheese 150-200 g bread crumbs 2 eggs 200 g semolina 100 g salt Season the shoulder of venison with salt and pepper and brown it on both sides for 15-20 minutes in sunflower oil in a large pot. Crush the juniper berries and add to the meat. Chop the carrots, onions, parsnips and garlic cloves and add them with the bay leaf, thyme and marjoram. Pour in the broth and red wine. The meat can also be prepared without wine - just replace it by the same amount of broth. Cover the pot and simmer the meat for 1 1/2 hours. During that time prepare the Štruklji. Mix butter, cottage cheese, eggs and salt. Pour in the semolina and knead it all together. Let the dough stand for 20 minutes. Then form it into 4 rolls and cover with bread crumbs. Put the dough rolls in a damp cloth and steam for 20 minutes. Take the cooked Štruklji out of the cloth and garnish with melted butter and roasted bread crumbs. Remove the meat from the pot and puree the vegetables. Arrange the meat, vegetables and Štruklji on a warm plate and serve. As an additional garnish, sauté canned pear-halves in butter and fill with cranberry jam. Dober tek – Enjoy your meal!
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Pizza Margherita
Naples, at the foot of Mount Vesuvius, and on the ...
Naples, at the foot of Mount Vesuvius, and on the shore of the Mediterranean, draws a million tourists every year. When it comes to cuisine, the city is known for one thing: Pizza. Recipe for Pizza Margherita Ingredients for the dough: 200g flour (Italian farina 00 or wheat flour type 405) 140 ml water 5-10g sea salt 3g Italian brewer's yeast Ingredients for the topping: 100g peeled tomatoes (or pre-chopped tomatoes) 100g Fior di Latte (or other mozzarella) 1 pinch oregano 2 tsp olive oil (extra virgin) Fresh basil leaves Preparation: To prepare the dough, first pour the lukewarm water into a bowl and add the finely crumbled brewer's yeast. Mix by hand until the yeast dissolves. Then slowly mix in the flour and add the salt. If possible, knead the dough in a kitchen machine or kneading machine for 20 minutes to produce a homogenous mass. Cover the dough with a cloth and let it rise for two hours at room temperature. Form it into a ball and let it rise for another four to six hours. Then roll the dough ball out from the middle to the edge on a lightly floured surface. Form a raised edge to the wheel of dough. For the pizza topping, simmer fresh peeled and chopped tomatoes for about an hour over a low flame. Or, to save time, briefly warm up chopped and pureed tomatoes in a pot. Spoon the tomato sauce into the middle of the wheel of dough and spread it in a spiral. Leave the edge free so that it can rise better in the oven. Strew with a bit of sea salt and a pinch of oregano. Spread strips of fior di latte, conventional mozzarella, or, for a more intense flavor, buffalo mozzarella onto the pizza. Dribble olive oil over it and garnish with a few basil leaves. Place the pizza into the oven. In a pizzeria, only brick ovens are used. At home in a conventional oven, bake the pizza at maximum temperature (250-270°C), using both the upper and lower heat, for at least 10 minutes. Tip: If baked on a preheated pizza stone instead of a baking sheet, the pizza look almost as if it came from a pizzeria! Pizza Margherita can be eaten as the southern Italians do: rolled up and with the hands. The Neapolitans drink beer, not wine, with their pizza. Buon Appetito! This recipe comes to us from Enrico Palumbo, Pizza Chef at Brandi Restaurant, Naples
