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Veal in Sherry with Vegetables

Author: DW.DE | Deutsche Welle
Tue, May 7, 2013

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

Author: DW.DE | Deutsche Welle
Tue, Apr 30, 2013

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

Author: DW.DE | Deutsche Welle
Tue, Apr 16, 2013

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

Author: DW.DE | Deutsche Welle
Tue, Apr 9, 2013

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

Author: DW.DE | Deutsche Welle
Tue, Apr 2, 2013

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

Author: DW.DE | Deutsche Welle
Tue, Mar 26, 2013

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)

Author: DW.DE | Deutsche Welle
Tue, Mar 19, 2013

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

Author: DW.DE | Deutsche Welle
Tue, Mar 5, 2013

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.  

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Salzburger Nockeln

Author: DW.DE | Deutsche Welle
Tue, Feb 19, 2013

A Delicious Treat from Salzburg. RECIPE Ingredients (for 2 persons) 190 g pasteurized egg white (warmed to 60 to 90 degrees Celsius) or fresh egg whites: 90 g sugar When using confectioner's egg whites (available from catering wholesalers): 70 g sugar 3 pasturized egg yolks 20 g flour vanilla sugar 1 pinch of powdered lemon rind 1 pinch of salt Mix some fluid cream and a tablespoon of sugar and place in a fireproof dish. Heat the ingredients to boiling in the oven or on the stove until it's lightly carmellized at the edges. Beat the egg whites. Take a pinch of salt, and add the sugar and grated lemon rind. Carefully fold in the egg yolk and powder. Shape the nockerln in the heat proof dish. Take powdered sugar in and sprinkle it on the three "mountains." Then bake the Salzburger nockerln at 250 degrees Celsius for five minutes. Serve immediately.   This recipe comes to us courtesy of Gernot Hicka, head chef of the Goldener Hirsch Restaurant in Salzburg, Austria.

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Gogarty’s Beef and Guinness Casserole

Author: DW.DE | Deutsche Welle
Tue, Jan 29, 2013

This recipe comes to us courtesy of John Howard. Ingredients (serves 6): 1 kg cubed shoulder of beef 75g mixed mushrooms 50g silverskin onions or diced shallots 75g baby carrots 75g bacon lardons 500 ml Guinness Beef stock Flour for dusting the meat 25g sugar Salt and pepper Sunflower oil 25g butter Chopped parsley Fresh thyme, bay leaf Preparation: Pour sunflower oil and butter onto very hot sauté pan. Season beef and generously dust with flour, this will act as a thickening agent. Brown and seal meet completely. Transfer to a casserole dish. Sauté vegetables and bacon in the same pan. Add to beef. Pour in Guinness and add herbs. Add sugar to casserole, this is to counteract the bitterness of the beer. Top up casserole with beef stock. Simmer casserole for 90 minutes or till meat is tender. Sprinkle with chopped parsley and serve with mashed potatoes, enriched with spring onions, butter and cream. 　 　 　 　 　 　 　 　 　  

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Venison with Vegetable Sauce and Štruklji Dumplings

Author: DW.DE | Deutsche Welle
Tue, Jan 15, 2013

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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Menestra

Author: DW.DE | Deutsche Welle
Tue, Jan 1, 2013

A Spanish starter made with vegetables, ham and an egg Ingredients - Borage (also known as starflower) - Artichokes - Snow peas (also known as mangetouts) - Zucchini - Teruel ham (or other Spanish cured ham varieties) - Egg - Olive oil - Consommé made from the ham bone, thickened with potato starch - Carrot purée - Cauliflower purée - Toasted breadcrumbs Preparation: Clean the vegetables and briefly cook each sort separately in hot water, then plunge into ice water. Put aside. Slice the ham as thinly as possible. Sprinkle a piece of plastic wrap with sunflower oil, crack the egg into it, salt it, fold the plastic wrap to form a bag and tie it tightly, making sure there is no air in the bag. Simmer the egg for about 3 minutes until the white is firm. Carefully remove the egg from the bag, preferably with a spoon, and put it on the plate. Arrange the vegetables and two purées around it. Pour consommé over the arrangement, add the sliced ham, and top the egg with breadcrumbs. 　 This recipe comes to us courtesy of Josechu Corella, head chef at Bal d`Onsera in Zaragoza, Spain. 　 　 　 　

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Bolo Rei from Portugal

Author: DW.DE | Deutsche Welle
Tue, Dec 25, 2012

This cake is a firm favorite with the Portuguese at Christmas. Ingredients: 1 packet yeast 1 kg flour 100 g sugar 200 g margarine 5 eggs 250 ml milk 1 tbs salt 50 g candied orange peel 50 g candied fruits 50 g ground pine nuts 50 g ground walnuts 50 g dried currents 50 g raisins 100 g dried fruit 1 egg yolk to brush on powdered sugar Preparation: Stir or crumble the yeast and half the salt into 125 ml of lukewarm milk and let it rest in a warm place. Then add the flour, sugar, margarine, eggs, and remaining milk and salt and knead it into a dough. Let it rest a second time. Set aside some of the dried fruit for decoration later. Add the rest to the dough, knead thoroughly again, and let it rest a third time. Form a thick roll of dough and drape it in a circular wreath on oiled baking paper on a baking sheet. The diameter of the wreath should be about 30 centimeters. Garnish the cake with the remaining dried fruits and sugar, then brush the dough and fruits with egg yolk. A tip: place a cup in the middle so that the dough maintains its wreath shape while baking. Bake for half an hour at 180 degrees Celsius. Bon appetit!

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Tarte aux Noix

Author: DW.DE | Deutsche Welle
Wed, Dec 12, 2012

Tarte aux Noix Tarte aux Noix Recipe: For the short crust: 500 g flour 250 g butter 250 g sugar 5g salt 2 two eggs For the filling: 6 large pears ( about 3 kg) 150 g confectioner’s sugar 150 g creamy butter 150 g Grenoble walnuts 3 eggs Preparations: Preheat oven to 180 degrees Celsius. Blend evenly 500 grams of flour with 250 grams of cold butter until its consistency is crumbly. Add 250 grams of sugar. Add eggs to bind the batter and knead for at least five minutes. Set aside in refrigerator for 30 minutes. To make the filling, grind 150 grams of Grenoble walnuts in a food processor. Add 150 grams of powdered sugar. Ensure the 150 grams of butter is just creamy enough, like a pomade, but not runny. Add to filling and blend. Finally, add the eggs and beat until creamy. Remove the short crust from the refrigerator. Roll it out and press into a typical French tart dish to an even depth of half a centimeter. Place the filling in the dish and top with around six, thinly sliced pears or other seasonal fruit. Bake for around 40 minutes. Bon appetit!   This recipe comes to us courtesy of chef Emiline Cartier Millon from Chez Mémé Paulette restaurant, Grenoble  

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Filet of Veal with Milk-caps

Author: DW.DE | Deutsche Welle
Tue, Nov 20, 2012

At Pod Aniolami in Krakow, mushrooms are a menu mainstay in fall. 100 g milk-caps (or any other mushrooms) 30 g onions 30 g clarified butter salt and pepper 180 g filet of veal 1 tbs olive oil salt and pepper Marinate the veal filets in olive oil and put them in the refrigerator for a day. Season with salt and pepper before grilling. Wash the mushrooms and remove the stems. Only the tops should be used. Dice the onions. Grill the filets on a wood-burning stove. Alternatively, heat the clarified butter in a pan, and fry the veal, allowing two minutes for each side. Heat the butter in a pan, add the mushrooms and cook for five minutes. Then add the diced onion and leave them on the stove until they turn glassy. Add salt and pepper to taste. Garnish with a sprig of rosemary. # This recipe comes to us courtesy of Marcin Norek, head chef at Pod Aniolami in Krakow. 　 　 　 　 　 　

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Orecchiette con Cime di Rapa

Author: DW.DE | Deutsche Welle
Tue, Nov 6, 2012

Anna Calía serves up a classic southern Italian staple Ingredients: - 600g rapini (also known as turnip greens or turnip tops) - 400g orecchiette (fresh or dry) - 100ml extra-virgin olive oil - 4 anchovy fillets - 100g white breadcrumbs (the bread should be at least one day old) - 2 garlic cloves - 2 chili peppers - 1 pinch of salt Fresh pasta dough: - 500g durum wheat flour - 100g warm water - 1 pinch of salt Work the flour, water and salt into a dough; shape the orecchiette and leave them to rest. Meanwhile, rinse the rapini under cold water and cut them into pieces. Bring a pan of salt water to the boil and add the turnip greens. After 3 minutes, add the orecchiette to the pan. Once they are ‘al dente’, pour the remaining water out. Then mix the pasta and turnip greens in a pan with olive oil. Gently heat a little olive oil in another pan. Fry the anchovy fillets, chili peppers and garlic cloves together. Add the breadcrumbs and fry until crispy and golden brown. Then remove the garlic cloves. Place the Orecchhiette and turnip greens onto a plate and garnish with the breadcrumbs, chili peppers and anchovies and serve hot. Buon Appettito! This recipe comes to us courtesy of Anna Calía, head chef at Regia Corte in Matera, southern Italy. 　

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Köfte, aubergines, chickpeas and fresh mint

Author: DW.DE | Deutsche Welle
Tue, Oct 30, 2012

Enjoy this delicious Turkish recipe. For the meatballs: 400 g ground beef or lamb 1 medium-sized onion, chopped 1 tsp bulgur wheat 1/4 bunch of flat-leaved parsley, chopped 2 tsps salt 1/2 tsp allspice 1/2 tsp ground cumin 1tsp black pepper                                                                                2 medium-sized eggs 4 longish aubergines 120 g cooked chickpeas 3 medium-sized onions, finely chopped 1 tsp dried mint 1/2 tsp spicy, red paprika paste 1/4 bunch fresh mint 500 ml water 100 ml extra virgin olive oil 1 tsp lemon juice 1 crushed clove of garlic Heat the oven to 220 degrees Celsius Mix all the meatball ingredients. Leave for half an hour. The bulgur wheat should swell to double its size. Cut the aubergines into pieces (7 cm long, 3 cm wide), sprinkle with oil and roast about 15 minutes until they are golden brown. Make balls from the meat mixture. Roast in the oven for another 8 to 10 minutes. Heat some oil in a large pot. Saute the onions but do not brown them! Add the paprika paste and leave to cook gently for a few minutes. Add the dried mint and chickpeas and cook for three more minutes while stirring. Add 500 ml water and salt. When the water comes to a boil, put in the meatballs and cook for 8 to 10 minutes. Arrange the aubergines in a layer over the meatballs. Lower the heat and cover. Cook for 20 to 30 minutes. Turn off the heat and add the lemon juice, garlic and spices, trying not to squash the aubergines. Garnish with fresh mint.   Enjoy!                    

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Mini-Pork Knuckle with Barley and Chanterelle Mushrooms in a Cream Sauce

Author: DW.DE | Deutsche Welle
Tue, Oct 9, 2012

Mini-Pork Knuckle with Barley and Chanterelle Mushrooms in a Cream Sauce Single portion pork knuckle 200g barley 30g chanterelle mushrooms 20g Dijon mustard10g coarse-grained mustard 10g 1 medium-sized onion 1 carrot celeriac 100g rape-seed oil 1 liter dill　 10 g parmesan　 10g cream (35% fat) 50g Romanesco　 30g　 garlic60g butter 30g white wine 12cl 1/6 vanilla pod thyme salt, pepper to taste 　 Coarsely chop the garlic, carrot, onion, celeriac and brown in a pan without oil. Place the vegetables and the pork knuckle in a roasting tray. Add the thyme, salt and pepper. Add the oil until the pork is covered. Roast for one-and-a-half hours at 150°C . Then cover the tray with aluminum foil, lower the temperature to 130°C and roast for another three hours. 　 To make the sauce, mix the white wine, the mustard and the cream. Bring to a slow boil until the sauce is creamy. Add the vanilla, salt and pepper. 　 Sautee the chanterelle mushrooms in butter with the garlic and the chopped thyme. Then add some cream and salt to taste. 　 Blanche the romanesco and brown it in butter. Boil the barley in salt water for 30 minutes　until it is al dente. Stir in the chopped dill. Drain the water and add butter and parmesan shavings. 　 Serve hot. This recipe comes to us courtesy of head chef Jaak Hiibus of the Kaerajaan restaurant.

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Tuna filets with onions and peppers and fried polenta croutons

Author: DW.DE | Deutsche Welle
Tue, Oct 2, 2012

This recipe comes to us courtesy of Hugo Filipe Faría from the Dona Joana Rabo de Peixe restaurant in Funchal, Madeira Tuna filets with onions and peppers and fried polenta croutons (serves 4) You will need: four tuna filets, around two centimeters thick for marinating Marinade ingredients 2 to 3 glasses of white wine 2 glasses of water 1 tablespoon of vinegar 4 garlic cloves, sliced 2 tablespoons of oregano 2 tablespoons of parsely, chopped fine 2 teaspoons of sweet paprika 1/2 teaspoon salt Place all ingredients in bowl. Blend well. Transfer the tuna filets into a flat dish. The fish should be completely covered. Add some water and wine if necessary. Leave in a cool place for at least 8 hours. Shortly before serving, fry the tuna filets on both sides and season with salt and black pepper. Ingredients for vegetable side dish 1 large onion 2 tomatoes 1 green pepper 1 red pepper 3 cloves of garlic, chopped 2 tablespoons of parsley, finely chopped 1 glass of white wine 1 glass of water 2 cups of chicken stock 2 tablespoons of olive oil salt and black pepper to taste Roughly chop vegetables. Transfer into bowl and add water, white wine and chicken stock. Pour the olive oil into a pot and heat. Add the vegetabes along with the wine, water and stock. Allow to simmer until the peppers soften. Season with salt and pepper. Ingredients for croutons 400 grams polenta 3 garlic cloves, finely chopped 3 tablespoons savory 5 tablespoons finely chopped kale 3 tablespoons salt 1 tablespoon lard or suet 1 tablespoon olive oil Mix savory, kale, garlic and lard in a pot of boiling water. Stir. Gradually add in polenta, mixing vigorously to make sure no lumps form. Keep stirring until most of the fluid has evaporated. The mixture should now have formed a thick pudding-like mash. Pour into a container and refridgerate over night. The next day, cut the mash into rough cubes and fry lightly on all sides. How to serve: Put the croutons next to the tuna steaks on the plate. Cover the tuna with vegetables. Enjoy! 　 　 　

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Sea bass on polenta with scampi sauce and zucchini

Author: DW.DE | Deutsche Welle
Wed, Sep 12, 2012

This recipe comes to us from Belizar Milos, head chef and manager of the Agava in Zagreb, Croatia.     Ingredients (serves 2)   800 g sea bass 100 g scampi 100 ml olive oil 2-3 shallots 1 tbsp tomato purée  5 black olives 1 carrot 1 red onion 2 zucchinis 20g flour 40 ml fish stock Mixed fresh herbs 10g sheep's-milk cheese 1 tsp Dijon mustard 30ml cognac 100ml white wine 10g butter Salt Pepper   Method   Wash and fillet the sea bass and place the fillets into the fridge.   Fry the sliced onions and carrots in olive oil for 2 to 3 minutes. Add the scampi and tomato purée then the wine and a little water. Simmer for 10 minutes. Strain the vegetables and the scampi. Season the sauce and add the mustard, butter and cognac then reduce by half over a low heat.   Dice the zucchinis and boil in salted water with a tablespoon of olive oil for 5 minutes. Drain, add the butter and some mint and puree with a blender.   Bring the fish stock to the boil and while stirring add the cornmeal then the grated sheep's milk cheese and the mixed herbs. Pour the polenta mixture into a dish and leave to cool. Cut into small squares when it has set.   Chop the olives and mix to a pesto with salt, rosemary, and pepper. Coat the fillets and fry for about five minutes being careful not to let the fish dry out.                

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Pappa al pomodoro

Author: DW.DE | Deutsche Welle
Tue, Sep 4, 2012

Easy to Make! Pappa al pomodoro Ingredients for 4 people: 800 g of stale Tuscan bread 1 white onion 1 leek 1 clove of garlic some basil leaves 4 tomatoes (the "Fiorentino" type is better) Olive oil Salt Black pepper Broth Procedure: Crush the garlic, leek and the onion with a large spoon and stew them in a saucepan with olive oil. Add the tomatoes, the basil, salt and pepper and cook for 12-13 minutes. Cut the bread into squares and add it to the sauce. Continue to cook and add broth if the mixture becomes too pasty. Blend with a whisk until it becomes creamy. Serve the dish warm with fresh pepper and olive oil. This recipe comes to us courtesy of Chef Giovanna Iorio of the Alle Murate Restaurant.

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Garlic Soup

Author: DW.DE | Deutsche Welle
Wed, Aug 1, 2012

This recipe is a hearty traditional dish in Spain. Garlic soup recipe (serves 4 people) Ingredients: 4 cloves of garlic 2 white baguettes from the previous day (approx. 300 grams) 50 grams Serrano ham 4 eggs 4 tablespoons olive oil 1 tablespoon ground sweet paprika Salt 1 liter water Method:　 Peel the garlic and cut it into thin slices. Chop the ham into narrow strips. Slice the bread into small slices. Heat the olive oil in a pan and fry the garlic. Add the ham and fry it too. Then add the bread slices and fry until golden brown. Add the powdered paprika and stir. Pour in the water. Salt to taste and bring to the boil. Simmer for a few minutes. Pour the soup into oven proof dishes or clay forms. Crack an egg into each bowl of soup. Bake in the oven at 190 degrees Celsius for five minutes. Serve with bread. Best enjoyed with a dry Spanish red wine.

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Lobster Soup and Lobster Main Course

Author: DW.DE | Deutsche Welle
Tue, Jul 24, 2012

The Best Lobster Soup in all of Iceland! Lobster Soup: For 4 portions: 150 g carrots 2 leeks, chopped 1 onion, chopped 2 garlic cloves, finely chopped parsley 600 g lobster tails, shredded for the soup base curry 4 tbsp tomato paste black pepper paprika salt bay leaves 150 g shelled lobster tails for each bowl 125 g cream Place the carrots, leeks, onion, garlic and parsley together with the lobster meat and shells, curry, tomato paste, bay leaves and paprika in a large pot. Cover with water and simmer for three hours. Put the stock through a sieve. It's best to cook this a day early and let it stand overnight. Shortly before serving stir cream, salt and pepper into the soup. Sauté small lobster tails (150 g for each bowl) in garlic butter, place them in the bowls and cover with the soup. 　 Lobster Main Course For each portion: 300-400 g shelled lobster tails garlic butter pepper salt salt thyme rosemary small young potatoes lemon Pepper and salt the lobster tails and sauté them in garlic butter until they turn white. Serve them with jacket potatoes, thyme, rosemary and slices of lemon. An ideal complement to this dish is cucumber salad and couscous. This recipe comes to us courtesy of chef Róbert Ólafsson from Fjörubordid restaurant. 　

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Pan-Fried Sea Bass with Nettle Sauce

Author: DW.DE | Deutsche Welle
Tue, Jul 3, 2012

Sea Bass Right From the Surrounding Water! Pan-Fried Sea Bass with Nettle Sauce Serves 4 Ingredients: 600 g sea bass fillet 100 g blanched young nettle shoots (the nettles will be most flavorful in the spring) 400 ml cream 4 tbs butter 60 g rye flour 200 ml white wine 4 tbs caviar 1 tsp aniseed 6 soft-boiled eggs Salt Pepper Preparation: Carefully wash the nettles and blanch for several minutes in boiling salt water. Quench in cold water and drain well. Drench the fish fillets in rye flour and season with salt, pepper and aniseed. Fry in butter at medium heat until just done. Remove the fish and set aside. Remove the butter remaining in the pan. Add white wine and boil to reduce. Add the cream and simmer two additional minutes. Pour the sauce into a small pot. Add the coarsely chopped nettles and a tablespoon of butter and puree. Season with salt and pepper to taste. Briefly warm the fish fillets in the oven. Cut the soft-boiled eggs in half, and place them on a serving platter. Place the fish on top of the eggs. Pour on the sauce and garnish with caviar. 　

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Borscht from the Darwin Restaurant in Lviv, Ukraine

Author: DW.DE | Deutsche Welle
Wed, Jun 27, 2012

This recipe is a household favorite in Ukraine. Makes 3 liters of soup Ingredients: 400 g pork ribs 100 g white beans 200 g red beets 300 g potatoes 100 g carrots 100 g onions 200 g white cabbage 50 g tomato paste oil, salt, pepper, bay leaf, garlic, lemon juice or vinegar, and fresh herbs to taste sour cream or crème fraîche Set the white beans to soak in water at least 4 hours before starting to cook your borscht. Place the pork ribs in a pot filled with 3 liters of water and bring to a boil. Add salt, bay leaf and pepper to taste and let simmer. When the broth is ready, add the pre-soaked beans and continue to let the broth simmer. Peel the potatoes, cut them up in small pieces and add to the broth. Slice the cabbage into thin strips and cook it in with the broth. Grate the beet and sauté it in oil in a frying pan for 5 to 7 minutes. Add a dash of vinegar or lemon juice and then add the mixture to the meat broth. Chop up the onion finely, grate the carrot and then sauté them briefly with two tablespoons of tomato paste -- making sure that the vegetables are still firm. Toss the vegetables into the soup and flavour with salt, pepper and garlic. Add the fresh herbs at the end. Serve the soup with a dollop of sour cream or crème fraîche. For a truly traditional Ukranian meal, serve it with bacon and rye bread.

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More Details

• Published: June 2012
• LearnOutLoud.com Product ID: E046315