Ingredients Mushroom essence
- 25 g dried porcini mushrooms
- 25 g dried chanterelles
- 600 g mushrooms
- 200 g onions
- 100 g celery
- 100 g celeriac
- 1 clove of garlic
- 1 l vegetable stock (from scraps)
- 100 ml dry sherry
- 50 ml truffle juice
- sunflower oil
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 bunch of parsley
- 1 bay leaf
- 1 tsp mustard seeds
- black pepper
- salt
Preparation Mushroom essence
Bring the vegetable stock briefly to the boil and pour it over the dried porcini mushrooms and the chanterelles, soak the mushrooms in the liquid and leave to cool again. In the meantime, dice the onions and celeriac and fry them in a deep pan with a little sunflower oil until they turn dark, add the finely chopped mushrooms and garlic, and sauté until almost no fluid is left running out of the mushrooms and the celeriac. Pour the sherry over the vegetables, add the celery, herbs and spices and pour in the cooled vegetable/mushroom stock. Slowly bring everything to the boil over a low heat and let it stand for 40 mins. Remove the vegetables from the broth (reserve some of the chanterelles) and pour through a coffee filter. Reduce the mushroom broth to the desired thickness and season to taste with a little salt and the truffle juice. Tip Of course the soup can also be prepared without truffles.
Ingredients Portobello chickpea cannelloni
- 1-2 large Portobello mushrooms
- 200 g dried chickpeas
- 50 ml olive oil
- 50 ml water
- 50 g tahini (sesame paste)
- 2 lemons
- 1 clove of garlic
- salt, pepper
- cumin
Preparation Portobello chickpea cannelloni
Soak the chickpeas in cold water for 24 hrs., rinse, return to cold water and cook for approx. 90 mins. until soft. Puree the warm chickpeas with the olive oil, tahini, garlic, lemon juice and zest in a food processor until soft (adding water if necessary), pass the splash-proof chickpea paste through a sieve and season to taste with salt, pepper and cumin. Add a little more lemon juice and olive oil as desired. Halve the Portobello mushroom down the middle and slice thinly using a mandoline or food slicer. Arrange the mushroom slices side by side on a piece of cling film, season with salt and olive oil, spread the chickpea puree over the lower halves of the mushroom slices and roll up with the help of the cling film.
Ingredients Grilled pointed cabbage
- 1 small pointed cabbage
- salt, pepper
- sunflower oil
Preparation Grilled pointed cabbage
Rub the oil into the pointed cabbage and season. Preheat the oven to Hot air 230°C and roast the cabbage on the middle shelf for approx. 60-90 mins. The cabbage is done when you can insert a knife fairly easily. Remove the burnt outer leaves from the cabbage and slice widthways into portions. Tip Cabbage prepared in this way, tossed in a little brown butter and served with a simple shallot & herb vinaigrette, makes an excellent main course and an extremely tasty alternative to meat.
Ingredients Braised celeriac
- 1 small celeriac (approx. 200 to 300 grams)
- salt, pepper
- sunflower oil
Preparation Braised celeriac
Wash the celeriac thoroughly as we want to eat the skin too, rub with oil and season. Preheat the oven to 160°C (fan) and roast the celeriac on the middle shelf for approx. 60-90 mins. The celeriac is done when you can insert a knife fairly easily. Once cooked and cooled, halve the celeriac and cut both halves like a cake into 16-32 pieces, according to preference.
Ingredients Beetroot sous vide
- 1 red beetroot
- 1 shallot, diced
- 100 ml beetroot juice
- 50 ml pumpkin seed oil
- 30 ml white balsamic
- salt, pepper
Preparation Betterave sous vide
Peel the beetroot, cut into equal approx. 0,5 cm thick slices and place in a vacuum bag. Make a strong vinaigrette using the remaining ingredients and add this to the bag containing the beetroot. Seal the vacuum bag and place in the preheated steamer. Steam at 85°C for 90-120 mins.