Wednesday, 08. July 2015

Genuss Region Recipe Ideas

Cooking is great: it's fun, you can relax and at the end you have a great meal. Cooking regional specialties is even more fun. Not only can you enjoy unique flavors, you know you are getting high quality ingredients. Additionally, you can support local Austrian farmers with a good conscience. The following are a few recipes that are prepared with the help of specialties from the Austrian gourmet region.

Volcanic Country Ham with Roasted Summer Vegetables and Mushrooms

For 4 people:

250g Vulcanic Country ham

400g mushrooms: 250g of chanterelle and 150g of another edible fungus, such as porcini mushrooms.

150g peppers

150g tomatoes

120g courgettes/zucchini

150g leafy salad

Butter

Sunflower oil

Balsamic Vinegar

Fresh herbs

Salt & Pepper

Wash and clean the mushrooms. Cut the tomatoes and zucchini into slices, and the pepper into large cubes. Sauté the mushrooms in butter and season with salt and pepper. Brown the vegetables in sunflower oil, season with salt, pepper and herbs. Now the heat the ham in a hot frying pan. Marinate the lettuce with vinegar, oil, salt and pepper. The ingredients are served on a plate, with the hot ham served last. Bon Appetite.

Spelt Cake with Walnuts and Roasted Elder

250g spelt semolina

250g ground walnuts

150g raw cane sugar

2 tablespoons flour

500ml milk

1 packet of baking powder

Roasted elderflowers

Mix all the ingredients except the milk. At the end, add the milk and mix well with a mixer or a whisk. Grease and flour the baking pan. Since the dough is liquidy, make sure the pan doesn't leak. Place the mixture in the baking pan and bake at 200 ° C in a preheated oven. Bake on the middle shelf for about 60 minutes. Let the cake cool and then take out of the mold. Serve on a plate with some roasted elderflowers.

Turkey Breast with Potatoes, Chestnuts and Apple Chutney

For 4 people: 

A whole turkey breast (1kg)

150g celery

2 large carrots

80g Vulcanic country bacon

1 apple

800g waxy potatoes

Thyme (fresh)

Rosemary (fresh)

¼liter beef soup stock

300g chestnuts

⅛ liter white wine

A glass of apple chutney with horseradish

Oil

Salt Pepper

Clean the vegetables and cut the bacon into elongated strips. Cover the turkey breasts each with half of the bacon and vegetable sticks. Season the breast with salt and pepper. Fry the remaining vegetables and bacon in a pan with oil, then place the turkey breast on top. Add thyme, rosemary, the halved apple and washed potatoes (with skin). Bake in preheated oven at 180 ° C for about 30 minutes, marinating occasionally with beef broth. Boil the chestnuts for five minutes. Then strain, peel and add to the meat. Roast for another 20 minutes. Take out the turkey breast, chestnuts and potatoes and keep warm. Mix the roasting residue in the pan with wine and puree for the sauce. Bring to a boil and season to taste. Slice the turkey breast on a plate, pour the sauce on and add the potatoes and chestnuts. Garnish with a little apple chutney with horseradish.
A glass Welschrießling is the perfect companion for this dish.