KACHEN FOOD
AND
LIFESTYLE
MAGAZ I N E
A Taste of Luxembourg
Autumn
With awesome recipes
WINE
Moselle wines from A-Z
APPLES
Celebrate autumn
VODKA Mix it!
01/2017 - € 9,95
WWW.KACHEN.LU
LUXEMBOURG’S
KACHEN ON TOUR
Luxembourg - Stockholm - Provence
RED CABBAGE-APPLE-STRUDEL with curry-cheese-sauce 8-10 pieces
75 minutes
For red cabbage-apple-strudel: • 500 g red cabbage • 1 onion • 1 clove of garlic • 1 apple • 2 tbsp oil • 400 ml apple juice • ½ tsp ground cloves • ½ tsp ground cumin • ½ tsp chili powder • 1 tsp cornstarch • 1 pack of phyllo dough (250 g, 8 sheets) • 50 g pine nuts • 80 g butter • 50 g PRESIDENT Emmental Cœur de Meule (200 g) For curry-cheese-sauce: • 100 ml cream • 150 g PRESIDENT Emmental Cœur de Meule (200 g) • some curry • salt and pepper 1 Clean red cabbage, wash and remove the stalk. Cut red cabbage into very fine strips. Peel onion and garlic and finely dice. Peel apples, remove core and cut into small cubes. 2 Heat the oil in a large frying pan, fry the garlic and onions in it. Add the red cabbage, fry for about 5 minutes and simmer with juice. Add the apple, ½ tsp of salt, cloves, cumin and chili and
simmer for about 15 minutes until the juice is reduced by half. Stir with 1 tbsp of water, add red cabbage, boil and simmer for about 1 minute. Remove from the hotplate and allow to cool for about 45 minutes. 3 Roast pine nuts in a frying pan without grease until golden brown. Dice 50 g of Président Emmentaler Cœur de Meule. Remove 1 tbsp of pine nuts from the 50 g and set aside. Mix the rest of the pine nuts and the Président Emmentaler Cœur de Meule with the red cabbage. 4 Preheat the oven to 175 ° C. 5 Melt butter. Place 8 rectangular phyllo dough sheets one above the other on the work surface, and apply a little butter on every second sheet. Do not brush the top layer. 6 Spread red cabbage on the top layer on the bottom of the dough plate. Don’t charge the sides too much, then fold the two sides over each other, brush with butter and roll up carefully. Place the strudel downside down on a baking tray covered with baking paper and brush with the remaining butter. Bake in the oven for 25 minutes. 7 Grate 150 g Président Emmentaler Cœur de Meule and heat the cream. Melt the cheese in the cream and season with curry, salt and pepper. Remove the strudel, let it cool slightly, cut into slices and garnish with the remaining pine nuts. Serve with curry cheese sauce.
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Gorgonzola-Polenta
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Pork chops with apple cider
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See recipe on next page
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Hot chocolate with mint foam
Hot chocolate with matcha tea
Recipe from Fränk Lies, TRIDOC central kitchen
Recipe from Emmanuelle Decker, Ateliers du Tricentenaire in Bissen
1 cup
1 cup
• 250 ml cream • 25 g sugar • whipping siphon • 3 g mint leaves and a few additional leaves for decoration Heat the cream with sugar and the mint leaves for 5 minutes. Remove from heat, let sit for 15 minutes. Stir briefly and pass through a fine sieve. Place in a siphon, insert the charger and shake well. Chill in the refrigerator for at least 2 hours. Pour hot chocolate into a cup and spray on the foam. Decorate with mint leaves.
• 350 ml whole milk • 1 bar (100 g) white chocolate • 2 tsp matcha tea Chop the white chocolate finely. Combine whole milk and chopped chocolate in a saucepan and melt the chocolate over low heat. Remove pan from heat and stir in matcha tea. Pour into a cup and enjoy.
PRIZE DRAW We’re giving away 4 of these Chocolats du Coeur chocolate packages (2x2) The first four respondents will each receive one set. Simply send an email with the subject “Chocolate” to gewinnen@kachen.lu Deadline is 15/10/2017
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Hot chocolate with caramel butter
with fleur de sel, almonds covered in dark chocolate and whipped cream Recipe from the Bissen Chocolaterie, Ateliers du Tricentenaire
1 cup • 3-4 Chocolats du Cœur almonds covered in dark chocolate • Chocolats du Cœur caramel butter with fleur de sel (optional) Pour hot chocolate (Haiti) into a cup and spray on whipped cream. Sprinkle chopped almonds over the whipped cream and drizzle with caramel butter.
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RECIPE MARCEL BIVER PHOTOS RAMUNAS ASTRAUSKAS
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TYPICALLY LUXEMBOURGISH n
Once again our guest chef is Marcel Biver. Even though the trained chef is busy with his own insurance agency, he doesn’t hesitate for a second when it comes to preparing typical dishes from Luxembourg for KACHEN!
“Tête de Veau”
Calf's head, tongue & brain Serves 8
50 minutes - Cooking time: 2 hours - Soaking time: 24 hours
• 1 calf’s head, de-boned (approx. 2.5 kg) • 1 calf’s brain (approx. 400 g) • 1 calf’s tongue (approx. 600 g) For the broth: • 1 carrot • 1 medium-sized leek • 2 onions • ½ celery • a small bunch of parsley • salt and pepper • nutmeg • 4 bay leaves • 8 cloves • some thyme • some dry white wine • 5 tbsp flour Vinaigrette: • wine vinegar • oil • mustard • 1 medium-sized onion • some parsley • some chervil • some chives • salt and pepper Sides: • 4 hard-boiled eggs • 4 medium-sized tomatoes • gherkins • capers • salted potatoes 1 Soak the calf’s head overnight. Clean the brain well under running water. Remove the skin and all blood remnants and soak it well, too. 2 The next day, peel and chop the vegetables for the broth. Place the calf’s head, tongue, vegetables, herbs, and spices in a pot and fill up with water. Add a dash of white wine and some flour, this ensures the calf’s head stays white. 3 After 1 hour 40 minutes, place the brain into a second pot, pour in some of the broth and let it simmer for 20 minutes. 4 It is best to prepare the calf's head and tongue a day in advance and keep it in the broth. Vinaigrette: Stir together white wine, oil, and mustard. Peel and finely chop the onions. Then finely chop the herbs. Mix everything with the vinaigrette and season with salt and pepper. Serving: Peel the tongue and cut it into thin slices. Then also cut the calf's head and brain thinly. Reheat the slices in the broth and place them on a plate. Cut the hard-boiled eggs into slices and the tomatoes into small pieces. Serve with gherkins, capers, and finely chopped parsley. Serve with vinaigrette and salted potatoes. 2017 / 3 | KACHEN | 83
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