NICE TO EAT YOU!
M A R C H
1 7
NICE TO E AT YOU
EDITORIAL ― M A R C H 2 0 17 ―
To all of you gourmets with real joie de vivre,
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REINHARD HUNGER
STYLI NG
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CHRISTOPH HIMMEL
Welcome to this new The Ingredient recipe booklet. M I L K . There’s no other foodstuff that has such a strong connection to our childhood: the taste, the feeling of satiety, the sheer refreshment are all things we associate with a nice glass of cold full-fat milk; but it’s only after a more detailed look at cuisine worldwide that we realise just how many dishes – sweet and savoury – we wouldn’t have without this natural product. In the cookery of many of the world’s top chefs, milk, butter, cream, yoghurt and other dairy products play a vital role. With that in mind, we’ve drawn inspiration from some of the classic dishes in the cuisines of a variety of countries and regions to develop fourteen recipes with milk and cheese. You’ll find that some of the methods we use are presented in the current issue of the magazine. We hope you, too, draw some inspiration from it. Oh, one more thing: each and every recipe in this booklet is easy to prepare and (if this doesn’t go without saying, it should) incredibly tasty! Happy cooking! Your NEFF editorial staff
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AILINE LIEFELD
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C R AC K E D W H E AT A N D QUA R K ROL L S SERVES
8-10
INGREDIENTS
PREPARATION
300 G 100 G 300 G 300 ML 7G 10 G 250 G 8–10 2-3 TBS
1. The day before, mix the various flour types. Combine 100g of this mixture with 200ml water and a pinch of yeast in a bowl. Cover the bowl and leave it to stand overnight at room temperature.
REGULAR WHOLEMEAL FLOUR COARSE WHOLEMEAL FLOUR (TYPE 1700) HIGH-GLUTEN WHEAT FLOUR (TYPE 1050) WATER DRIED YEAST SEA SALT QUARK (20% FAT) PIECES OF SPLIT BEECH WOOD, EACH ABOUT AN INCH THICK CR ACKED WHEAT, SUNFLOWER AND PUMPKIN SEEDS TO COVER THE ROLLS
2. Combine the pre-dough with salt, quark and 150ml water and process to a smooth dough. Leave it to rise for about 30 minutes. Carefully knead the dough by hand and shape it into the size of rolls you want. 3. Pour boiling water over the beech wood. Place the rolls on a baking sheet and press a stick of wood into the centre of each roll. Brush with water and, if desired, sprinkle with grains and seeds. Leave to rise for about 30 minutes. Preheat the oven to 250°C. 4. Once risen, place the rolls in the oven on the middle shelf, reduce the temperature to 200°C and bake for about 30 minutes. Allow to cool before serving. Tip: Instead of mixing the various flour types yourself, why not try the Neff flour mix?
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G OAT ’ S C H E E SE MOUSSE R ADICCHIO SALAD SERVES
4
INGREDIENTS
PREPARATION
4 SHEETS OF WHITE GELATINE 1 TBS OF CAPERS OR OLIVES SPRIGS OF FRESH THYME 200 G GOAT’S MILK CREAM CHEESE COARSE SEA SALT FRESHLY-GROUND RED PEPPER 200 G WHIPPING CREAM ZEST OF ½ ORGANIC LEMON 1 HEAD OF R ADICCHIO 2 TBS OLIVE OIL 2 TBS PINE KERNELS HERBS OR SPICES TO TASTE (CORIANDER, GREEN PEPPER)
1. Soak the gelatine in cold water. Wash off the capers or olives and then chop finely. Pluck the thyme leaves off of the sprigs and combine fully with the cream cheese, capers, olives, salt and pepper. Whip the cream. 2. Over a low heat, dissolve the wet gelatine in water in a small pan and then work into the cream cheese mixture quickly; fold in the cream and lemon zest and then put the mixture into the fridge to cool for a few hours. 3. Wash the radicchio, shake off excess water and clean. Brush a pan with oil and then roast the pine kernels until golden brown; leave to cool. Add the rest of the oil to the pan and then fry the radicchio leaves three deep for around four minutes before turning and keeping the pan for a further two minutes. Remove and pile up on four starter plates. 4. Take the cheese mousse out of the fridge and use a tablespoon to take scoops out of it. Place a tablespoon of mousse over each pile of radicchio leaves and dress with pine kernels, chopped coriander and cracked pepper (if desired); finish with sea salt.
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REINHARD HUNGER
STYLI NG
___ CHRISTOPH HIMMEL
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REINHARD HUNGER
STYLI NG
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CHRISTOPH HIMMEL
NICE TO E AT YOU
CUR ED PIK E-PERCH FILET AND SALMON WITH RADISH SERVES
4
INGREDIENTS
PREPARATION
2 PIECES OF SKINNED FILET (1 PIKE-PERCH, 1 SALMON) OF SIMILAR SIZE (AROUND 200G) 1 ORGANIC LEMON SEA SALT 1 TBS SUGAR SPRIGS OF MARJOR AM SPRINGS OF LEMON BALM 1 BUNCH OF R ADISHES 2 TBS RED CRESS 100 G QUARK MINER AL WATER 1 TSP R APESEED OIL FRESHLY-GROUND PEPPER 1 BUNCH OF FRESH SEASONAL HERBS
1. Check the filets for any remaining bones and remove them before washing and patting dry. Wash and dry the lemon before grating off half of the zest and cutting a few slices of peel from the remaining side. Mix the zest with one tablespoon of salt and the sugar; slice the lemon and chop the marjoram and lemon balm. 2. Rub the sugar-salt mixture onto all sides of the filet; place the salmon on a piece of cling film or waxed paper and then cover with three-to-four slices of lemon and the chopped herbs. Lay the pike-perch filet over it and then tie up the film or paper into a bundle; place it on a plate and then cure for 24 hours in the fridge, pouring off the run-off 12 hours in and turning the bundle over. 3. Clean and halve the radishes and mix them with salt, oil, pepper, and some cress. Chop the herbs and stir them into a cream using the quark and a few splashes of mineral water; season with salt and pepper. Unpack the fish and slice into thin, bite-sized pieces; serve with the radish salad, herb cream and lemon peel. Tip: Serve with boiled potatoes or crisp rรถsti to turn this from a starter into a main course.
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A S PA R AG U S W I T H B OL Z A N O S AUC E SERVES
4
INGREDIENTS
PREPARATION
2 KG WHITE ASPARAGUS 3 EGGS 1 SHALLOTS (MINCED) 2 GHERKINS (CORNICHONS, MINCED) 1 TBS PICKLED CAPERS (MINCED) 2 TBS FLAT-LEAF PARSLEY (CHOPPED) 2 TBS CHIVES (CHOPPED) 2 TBS MILD OLIVE OIL 1 TBS WHITE WINE VINEGAR 2 TBS WHIPPING CREAM 6 TBS NATURAL YOGHURT 2 TSP HOT MUSTARD SEA SALT BLACK PEPPER (MILLED) 1-2 PINCHES SUGAR 1-2 PINCHES GRATED NUTMEG ZEST OF HALF AN ORGANIC LEMON
1. Wash and peel the asparagus, cutting away the woody stems at the bottom; place the spears with the eggs on the steaming tray of the steamer; cook at 100°C for 12-16 minutes on level 3. 2. Plunge the eggs into cold water before peeling and cutting into halves; spoon out the yolks and press through a sieve. Add the remaining ingredients to make the sauce; chop the whites finely and mix in. Place the asparagus on a pre-warmed platter and serve with the sauce. If you don’t have a steamer function, just wrap the asparagus up in foil and cook in the oven at 180°C (fan) for 12 minutes; you can boil the eggs hard in water (cooking time: eight minutes). Asparagus tips: Portions: To serve as a starter, you’ll need around 300g of asparagus (before peeling); if it’s a main course, 500g. Storage: Rolled up snugly in a damp tea-towel, unpeeled asparagus keeps for two days in the fridge (one day if peeled).
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K AT H A R IN A B O H M
STYLI NG
___ CHRISTOPH HIMMEL
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K AT H A R IN A B O H M
N I C E TO E AT YO U
S AV O U R Y CHEESE DUMPLINGS SERVES
4
INGREDIENTS
PREPARATION
300 G DAY OLD ROLLS 2 ONIONS 1 TBS BUTTER 200 G TANGY SWISS CHEESE 1 BUNCH PARSLEY 125 ML MILK 3 EGGS SEA SALT FRESHLY GROUND PEPPER 2 TBS CLARIFIED BUTTER
1. Cut the bread into cubes and place in a large bowl. Peel, mince and sweat the onions in a little butter until translucent and then add them to the bread cubes. Dice the Swiss cheese finely; wash and chop the parsley and add it to the mixture with cheese, followed by the milk and eggs. Knead everything thoroughly by hand. Season with a pinch of salt and pepper and leave the dumpling mixture to stand in a cool place for about 20 minutes. 2. Wet your hands, shape the mixture into small dumplings and press them flat. In a pan, heat the clarified butter and fry the dumplings on both sides until golden brown. Arrange two to three dumplings in each soup plate and pour hot beef broth over the top. Tip: In the summer, these cheese dumplings (Kaspressknรถdel) are also excellent with a green salad or a warm cabbage salad with bacon.
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BEETROOT GNOCCHI W I T H WA L N U T- S A G E B U T T E R S E R V E S 4-6
INGREDIENTS
PREPARATION
220 G 450 G 1 75-100 G 1 TSP 200 G 100 G 130 G 4
1. Pre-heat the oven to 200°C CircoTherm®. Place the washed beets in a fireproof dish with the lid on and cook them in the oven for one hour. Then turn the oven off and leave the dish in the heat for another 15 minutes. Peel the beets under running water.
BEETROOT (WHOLE) RICOTTA EGG (MEDIUM SIZE) FRESHLY GROUND PARMESAN HERBAL SALT FRESHLY GROUND BLACK PEPPER GROUND NUTMEG FLOUR CHOPPED WALNUTS BUTTER SAGE LEAVES
2. Grind the beetroot finely and mix it in a bowl with the ricotta, one egg, 75g of parmesan, salt, pepper and spices. Add 140g of flour to the dough. Grease a baking tray with one tablespoon of soft butter. 3. With floured hands and using two teaspoons to remove the right amount of dough, form small round balls and place them on the baking tray. Dip a fork first into flour and then press into the gnocchi to create lines. Then use the steam function to cook the gnocchi at 100°C for 10 minutes. Tip: You can also cook the gnocchi in batches in simmering, salted water. To do this, work fast, forming gnocchi and dropping them straight into the water to avoid them sticking; wait for them to rise to the surface and leave for another two minutes before removing with a skimming spoon. 4. Roast the walnuts in a dry pan until their aroma becomes noticeable. Add butter, sage leaves and sauté for three minutes until the butter turns light brown. Season the gnocchi with more pepper and serve with the walnut-sage butter and the remaining Parmesan.
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K AT H A R IN A B O H M
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DAN JONES
N I C E TO E AT YO U
C H A R D GR AT I N SERVES
4
INGREDIENTS
PREPARATION
750 G 6 500 G 250 G 2 TBS 200 G 2 CUPS
1. Peel the onions and the garlic; dice the onions and mince the garlic. Wash the chard, shake it dry, remove the hard stalks from the leaves and chop them (not too finely). Cut the bread into cubes.
SPANISH ONION CLOVES GARLIC CHARD (ALTERNATIVE: SWEETHEART CABBAGE) DAY-OLD BAGUETTE OR BREAD OLIVE OIL SEA SALT FRESHLY-GROUND PEPPER GRUYÈRE CHEESE VEGETABLE STOCK
2. Heat a tablespoon of oil in a deep, coated pan and fry the bread for around five minutes on all sides; season with salt and pepper. Remove the bread from the pan and leave on kitchen roll to soak up excess oil. Sweat the onions and garlic in the rest of the oil in the pan for around three minutes until golden; add the chard, sweat for approximately another six minutes before seasoning well. 3. Put the vegetables and bread in an ovenproof dish in alternating layers before pouring on the stock and grating the Gruyère over the mixture. Thermogrill the dish in the oven at 200°C on level 1 for 15-20 minutes, until the cheese on top has browned.
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M I L K- M A R I N A T E D CHILLI CHICKEN SERVES4
INGREDIENTS
PREPARATION
3 1 1 1 500 ML 300 G 1 175 G 1 TBS 1 TBS 1/8 TSP 1 80 G 3 TBS
1. Rinse the filets, pat them dry and then cut them into bite-sized chunks. Chop the marjoram, quarter the lemons and halve the chilli lengthways, removing the seeds. Quarter the shallot. Place all these ingredients in a baking dish, pour over the milk (if you have a vacuum bag and drawer, use it to seal the chicken in the marinade) and then leave to marinate in the fridge overnight.
ORGANIC CHICKEN BREAST FILETS (250G EACH) SPRIGS OF FRESH MARJOR AM ORGANIC LEMON CHILLI PEPPER SHALLOT MILK OR CREAM POTATOES (WA XY) CUCUMBER YOGHURT OLIVE OIL MAYONNAISE WASABI SEA SALT FRESHLY-GROUND PEPPER EGG BREADCRUMBS CLARIFIED BUTTER
2. Cook the potatoes in scant salted water for 25 minutes before refreshing in cold water, peeling off the skins and then slicing. Wash and dry the cucumber, top and tail it, halve it and then slice on a mandolin. Mix the yoghurt, oil, mayonnaise and wasabi and then stir with the potatoes and cucumber. Season with salt and pepper; leave to stand. 3. Let the filet pieces drip dry and whisk the egg. Dredge the meat in the egg and then the breadcrumbs before frying to crispness in hot clarified butter for around eight minutes. Serve with the potato and cucumber salad.
PHOTOGR APHY
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REINHARD HUNGER
STYLI NG
___ CHRISTOPH HIMMEL
PHOTOGR APHY
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AILINE LIEFELD
NICE TO E AT YOU
K U M Q U A T- F I G T I R A M I S U W I T H PA I N D ’ É P I C E S SERVES
4
INGREDIENTS
PREPARATION
75 G 250 ML 1 2 100 G 4 3 150 G 375 G 2 130 G 2 TBS
1. In a saucepan, heat the sugar until it starts to caramelise; deglaze immediately with the juice. Break the cinnamon stick in half and add to the pan with the cloves. Simmer uncovered for 5 minutes. Rinse the kumquats and figs. Slice the kumquats thinly, removing any seeds. Cut the figs into eights and add to the pan. Bring to a boil. Turn off the heat, cover the pan, and pan and allow to cool.
SUGAR FRESHLY-SQUEEZED ORANGE JUICE CINNAMON STICK WHOLE CLOVES KUMQUATS RIPE PURPLE FIGS VERY FRESH ORGANIC EGGS (MEDIUM SIZE) CREAM A LITTLE FRESHLY-GROUND GREEN PEPPER MASCARPONE PACKETS BOURBON VANILLA SUGAR SALT PAIN D’ÉPICES (GINGERBREAD OR HONEY CAKE) HAZELNUTS
2. Place the mascarpone in a bowl. Separate the eggs. Mix the yolks cream and a few pinches of green pepper into the mascarpone. Combine the egg whites, vanilla sugar and a pinch of salt and beat until stiff. Fold the egg whites into the mascarpone mixture. Cut the gingerbread into small cubes. Remove the cinnamon stick and cloves from the liquid. 3. Taking four glasses, put a tablespoon of gingerbread cubes into each; drizzle with the orange sauce, top with the kumquats and figs, and spoon on the mascarpone cream. Repeat this procedure until all the glasses are nearly full. Refrigerate for at least 2 hours. 4. Dry-roast the hazelnuts in a pan. Then wrap them in a kitchen towel, rub them slightly to remove some of the skin, chop them coarsely, and sprinkle them onto the tiramisu. Season with a little freshly ground green pepper and serve.
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R A S P B E R R Y PA R FA I T A N D SA LT E D C HO C OL AT E SERVES
4-6
INGREDIENTS
PREPARATION
30 G 200 G 1 TSP 1 TSP 2 1 40 G 200 G 1 TBS 50 G
1. Put the meringue into a freezer bag and use a rolling pin to crush it. Purée 125g of the raspberries with a little lemon juice and the honey; retain the rest of the berries.
MERINGUE R ASPBERRIES NATUR AL HONEY LEMON JUICE EGG YOLKS EGG (MEDIUM SIZE) SUGAR WHIPPING CREAM RUM TO TASTE MILK CHOCOLATE FLEUR DE SEL (SEA SALT) GREEN OR RED PEPPER
2. Place a bowl over a pan of barely-simmering water and whip the yolks, egg and sugar into a foamy mixture. Remove from the heat and stir as it cools. Whip the cream and then fold it into the sabayon along with the crushed meringue. Stir in the raspberry purée and rum, if desired, to taste. 3. Divide up the parfait between four glasses (which should not be filled much beyond halfway). Cover with cling film and freeze for four hours. Use a bainmarie to melt the chocolate and then spread it on baking paper or parchment before sprinkling with sea salt and coarsely ground pepper and cooling in the fridge. 4. Remove the glasses from the freezer around 45 minutes prior to serving. Break up the chocolate sheet and arrange the shards on the parfait along with the remaining raspberries.
PHOTOGR APHY
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REINHARD HUNGER
STYLI NG
___ CHRISTOPH HIMMEL
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K AT H A R IN A B O H M
NICE TO E AT YOU
M ATC H A ICE POPS SERVES
6
INGREDIENTS
PREPARATION
200 G 3 TSP 150 G 1 PINCH 4G 6
1. Wash the fruit if necessary and dry off on kitchen paper. Mash the berries on a plate with a fork and add a tablespoon of icing sugar.
FRESH BERRIES OF YOUR CHOICE ICING SUGAR MASCARPONE OF SALT MATCHA TEA POWDER POPSICLE MOULDS
2. Stir the rest of the icing sugar and the matcha powder into the mascarpone with a pinch of salt. Alternate layers of mascarpone mix and mashed berries in the forms and place a wooden stick, ice sticks or small teaspoons in the middle. If you are using ice pops moulds, close them. Deep-freeze for four hours. Remove from the freezer a few minutes prior to serving.
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CINNAMON PORRIDGE WITH CAR AMELISED FIGS SERVES
6
INGREDIENTS
PREPARATION
2 CUPS OAT FLAKES 2 CUPS WATER 2 CUPS MILK 1/2–1 TSP GROUND CINNAMON 6 FRESH FIGS, HALVED 50 G BUTTER 2 TBS MUSCOVADO SUGAR (ALTERNATIVE: CANE SUGAR) SEA SALT 180 G DOUBLE CREAM
1. On medium heat, bring the oat flakes to the boil in the water and milk with cinnamon. Allow to simmer for five minutes and keep stirring the porridge until it has reached your desired thickness. Add some milk if it is too firm. Wash, dry and halve the figs. 2. Melt the butter and sugar in a non-stick saucepan until the mixture starts to caramelise. Add salt and sauté the figs on both sides; remove from the heat. 3. Add two tablespoons of double cream to the caramel and bring it to the boil. Divide the porridge between the bowls, garnish with caramelised figs and the caramel and serve with another dollop of double cream. Garnish with ground cinnamon to taste.
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K AT H A R IN A B O H M
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K AT H A R IN A B O H M
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BIRCHER MUESLI DELUXE SERVES
6
INGREDIENTS
PREPARATION
2 TBS 3 TBS 100 G 1 TBS 150 ML 1 1 200 G 125 G 125 G 1 TBS 200 G
1. Chop the hazelnuts and toast them with the seeds in a saucepan. Soak the goji berries and oat flakes in water for half an hour. Wash the apples and strawberries, pat dry; quarter the apples, removing the core, and then dice. Peel and slice the banana.
HAZELNUTS SEED MIX (E.G. PUMPKIN, SUNFLOWER, LINSEED, SESAME) LARGE WHOLE OAT FLAKES DRIED GOJI BERRIES COLD WATER DICED APPLE BANANA STRAWBERRIES WHOLE MILK YOGHURT COTTAGE CHEESE LEMON JUICE HONEY CREAM
2. Mix the soaked oats and goji berries with yoghurt, cottage cheese, apple and banana; add lemon juice and honey to taste. Whip the cream and then fold into the muesli, portioning it into bowls and garnishing with the toasted seeds and nuts; purée the strawberries and spoon over to finish.
NOTES
NOTES