Baked Chocolate Tears with Coconut Ice Cream           Dessert

Ingredients

Serves 4

100 g                       cream

50 g                          butter

250 g                       semisweet baking chocolate

2 tbsp                       rum

3 tbsp                       Grand Marnier

Batter:

250 ml                    wheat beer

300 g                       flour

50 g                         cocoa

3                              egg yolks

50 ml                      melted butter

3                              egg whites

80 g                         sugar

fat for frying

some flour to work with

Coconut ice cream:

150 g                       yogurt

100 g                       quark

100 ml                     milk

60 g                          coconut syrup

2 tbsp                       Batida de Coco

2 tbsp                       lemon juice

Preparation

Heat cream and butter. Slowly add semisweet baking chocolate.

Flavor with rum and Grand Marnier. Stir until mixture becomes harder but is still flexible. Spoon mixture into a pastry bag and pipe grape-size portions on a baking sheet lined with parchment paper. Stick a small wooden skewer into each little ball and freeze.

For the batter, combine wheat beer, flour, cocoa, egg yolk and melted butter. Whisk egg whites and sugar and fold into mixture.

For the coconut ice cream, mix yogurt with quark and milk. Add coconut syrup and Batida de Coco. Add lemon juice to taste. Freeze in ice cream maker.

To finish:

Heat fat.

Turn chocolate tears in flour, draw through batter and fry in hot fat.

Once they are crispy, remove from pan and drain on a paper towel.

Arrange with an oval-shaped scoop of coconut ice cream and serve immediately.

Saddle of Lamb Wrapped in Bread with Olives                                         Main Course

Ingredients

Serves 4

Stuffing:

100 g                        chicken meat

80 g                          cream

2 tbsp                      dried Spanish olives

salt and freshly ground pepper

Saddle of Lamb:

500 g                        quare loaf (sandwich bread)

4                                Saddle of Lamb, 80 g each

1 tbsp                       oil for frying

Sauce:

350 ml                     lamb stock (see basic recipes)

1                               unpeeled clove garlic

16                             small shallots

1                               sprig thyme

20 g                          butter

1 bundle                  wild green asparagus

200 ml                     poultry stock (see basic recipes)

80 g                          butter

horn of plenty mushrooms

Preparation

For the stuffing, salt the thorouughly cooled chicken meat, add cream and finely mince in food processor. Finely dice olives and add to stuffing. cool in refrigerator. The stuffing should have a creamy texture. Add salt and pepper to taste.

For the saddle of lamb, cut sandwich loaf into thin slices and spread with a thin layer of stuffing. Season saddle of lamb with salt and pepper and wrap in bread. Sauté wrapped lamb in oil until golden brown and cook in oven for 10 minutes at 180°C. Remove from oven and let stand for 2 minutes.

For the sauce, add unpeeled clove of garlic, shallots and sprig of thyme to lamb stock and reduce to half the original volume. Strain and bind with butter. Add salt and pepper to taste. Keep shallots to use as a garnish.

To finish:

Pour a long thin layer of sauce on the plate, cut saddle of lamb into 2 nice pieces and arrange on sauce

As a side dish we recommend green asparagus steamed in poultry stock with butter and salt. Garnish with chopped horn of plenty mushrooms

Souffleed Saddle of Venison with Celery Root Puree                    Main Course

Ingredients

Serves 4

500 g                       saddle of venison

salt, freshly ground pepper

celery root puree:

150 g                       celery root

125 g                       sweet cream

nutmeg

50 g                          noisette butter

40 g                          whipped cream

Filling:

80 g                          poulard meat

100 g                        cream

Sauce:

3                               challots

250 g                       game stock (see basic recipes)

30 g                          butter

150 g                       celery root

Preparation

Trim saddle of venison, cut into medallions of 80 grams each and add salt and pepper to taste.

For the puree, peel and dice celery root. Blanch in salted water, then cool in ice water. Cook celery root with cream until it has the consistency of puree, pass through a sieve and season to taste with salt, nutmeg, and noisette butter. As a last step, fold in whipped cream.

For the stuffing, trim poulard meat, cut into small pieces, season with salt, refrigerate until cold. Remove meato from refrigerator, add one teaspoon cream and finely grind in a food processor. Place meat in an iced bowl and gradually stir in remaining cream. Add celery root puree and stir well to blend.

For the sauce, finely dice and sauté shallots. Top off with game stock and bring to a boil. Reduce to 1/3 of original volume and bind with butter. Strain through a sieve.

To finish:

Cut celery root into 1 cm thick and 4 cm wide strips. Then cut into 1,5 cm slices using a food slicer. Cook in salted water until tender and lay out in a ring, 7 cm wide and 4 cm high. Place venison medallions in ring (approx. 1 cm high) and brush with celery root mousse. Cook in oven at 140^C for 12 minutes.

Cut venison medallions in half and arrange on a plate. Pour souce around medallions and garnish as desired.

Sole Fillet with Carrots in Tarragon Broth                                   Main Course

Ingredients

Serves 4

Tarragon sauce:

100 ml                   white wine

200 ml                   Noilly Prat

500 ml                   fish stock (see basice recipes)

500 g                      cream

30 g                        butter

salt

tarragon vinegar

2                               carrots

20 g                          butter

pepper

1 Prise                     sugar

200 ml                    mineral water

2                              whole sole fish

17                            tarragon leaves

20 g                         horn of plenty mushrooms

Preparation

To make the sauce, briefly bring white wine and Noilly Prat to a boil, top off with fish stock and reduce to 1/4 of original volume. Add cream and butter, then cook another 10 minutes. Whisk sauce and season with salt and tarragon vinegar.

Peel the carrots and cut lengthwise into slices. Sauté carrots in a sauce pan with butter, salt, pepper, sugar and mineral water until tender. Carrots hould be done once water has evaporated.

To finish:

Fillet the sole, lightly season with salt and cook in a steamer. Arrange fillets on warmed plates. Add tarragon leaves to frothed sauce and pur over fillets. Garnish with carrots and tarragon.

Tip
Cook horn of plenty mushrooms in salted water and strain. Finely chop mushrooms, sauté in butter, season to taste with salt and pepper and scatter over fish.