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Homemade slow cooker foie gras with mango and Christmas spices
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Serves 4 15 Minutes + prepare the goose foie gras three days in advance • 500 g whole lobes of very fresh goose foie gras • 1 tsp Christmas spice mix (white pepper, ginger, nutmeg, clove) • 1 tbsp. cognac • 1 mango • 4 slices of gingerbread • 1 tbsp. butter • 2 tbsp. cane sugar • sea salt, fresh black pepper and fleur-de-sel • purple shiso leaves and pink peppercorns for garnish
3 Cut the mango lengthwise and remove the pit. Cut into slices about 1 cm thick and punch out disks measuring 2 cm in diameter. Finely chop the rest of the mango and set aside. Also punch out disks of gingerbread (ø 1 or 2 cm). Crumble the leftover gingerbread and place under the grill for 5 minutes at 200 °C.
1 Use kitchen gloves to de-vein the goose liver without damaging the lobes. Season with the spice mix, salt, pepper and cognac. Put in a heat-resistant plastic bag and seal, or wrap in three layers of heat-resistant plastic film. Set aside in the fridge for 6-12 hours.
4 Melt the butter in a small pan and briefly fry the mango disks. Sprinkle with sugar and allow to caramelise.
2 Cook the goose liver in the slow cooker for 25 minutes (5558 °C), and then plunge the entire bag in ice water to cool. Chill in the fridge for at least 48 hours before serving.
5 Cut the goose liver into slices ½ cm thick and then into sticks. Arrange the liver on the gingerbread and mango disks and sprinkle with gingerbread crumble and diced mango. Garnish with shiso leaves and pink peppercorns, and serve with freshly ground black pepper and fleur-de-sel.
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BA K I N G in
WINTER simply, naturally, and with love
T
he days are getting shorter, and the nights frosty. This is the best time of the year to fill the kitchen with the enticing aroma of freshly-baked cakes and biscuits. Coming home is now a special pleasure, because popular TV chef Theresa Baumgärtner invites us into her private winter bakehouse to reveal her favourite recipes, offer decorative ideas for the winter season, and spark our imagination with stories about friendship, love of nature, and time for family and for oneself. Made simply, naturally, and with love, the sweet and savoury delicacies of winter baking bring us through the cold months. Whether you’re in the country, on the coast, in the mountains or in the city, Theresa’s recipes are always from the heart and inspire novice and hobby bakers alike. Late autumn is when apples, pears and nuts are ripe and ready. There are sweet cakes and savoury tarts. Soon it will be time for fruitcakes and Christmas stollen. And when the first snow falls in the mountains, we know that Christmas will soon be here, along with kipferl, butter biscuits, and all the beloved holiday delicacies. In January we travel north to Stockholm, for Scandinavian lifestyle & baking for the soul. Winter can be so wonderful!
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RECIPES n
CONTEST We’re giving away 3 copies of “Backen in der Winterzeit”. The first 3 submissions shall win a copy of the book. Send an e-mail with the word “Theresa” to: gewinnen@kachen.lu The winners will be informed within 2 weeks after submission. BACKEN IN DER WINTERZEIT - Brandstätter Verlag ISBN 978-3-7106-0098-2 - In German - 240 pages - 29,90 €
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Luxembourgish Beef Produit du terroir A RECIPE BY MATHIEU VAN WETTEREN (Restaurant Apdikt, Steinfort)
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AGED RIB EYE BEEF STEAK
with butternut squash three ways, red cabbage purée, black trumpet mushrooms and potato chips Serves 4
Produit du terroir
Lëtzebuerger
1 hour
• 1 butternut squash (cut in half lengthwise) • 250 ml water • 150 g sugar • 500 g Luxembourger vinegar • olive oil • thyme • salt and pepper • 1 red cabbage • 1 Jonagold apple • 1 slice of bacon • 1 cinnamon stick • 2-3 cloves
A passion, a treat!
• 400 g black trumpet mushrooms • olive oil • 1 tbsp. butter • Salt and pepper • chives • 4 rib eye steaks (entrecote), dry aged for at least 6 weeks • olive oil • 1 tbsp. butter • 1 clove of garlic • thyme • salt and pepper For the butternut pickles: Cut one half of the butternut squash into thin slices of approx. 2 mm using a mandolin. Cut discs out of these slices with a cookie cutter and place in a flat, fire-proof dish. Briefly bring the water to a boil with the sugar and vinegar, pour the liquid over the butternut disks and leave for at least one day. For the butternut cylinders: Cut the second part of the butternut squash into slices about 2 cm thick, then cut out some cylinders with a round cookie cutter (2-3 cm diameter). Place the cylinders in a frying pan with some olive oil, thyme, salt and pepper, barely cover with water and then simmer until all the water has evaporated. Butternut mash: Place all butternut squash leftovers (from the pickles and cylinders) in a separate pan, cook as instructed above for the cylinders and then mash until smooth.
RECIPE MATHIEU VAN WETTEREN PHOTOS RAMUNAS ASTRAUSKAS
For the red cabbage purée: Finely chop the red cabbage and sauté with the finely chopped apple, cloves, cinnamon stick and bacon slice until the cabbage is cooked. Add a glass of water or apple juice for braising. When the cabbage is cooked, remove the spices and bacon and then purée the cabbage with a hand-held blender. Pour into a pastry bag and set aside. For the black trumpet mushrooms: Briefly wash the mushrooms, clean them and blot dry with some kitchen roll. Fry in a very hot pan with a little olive oil. Add a knob of butter, salt, pepper and sprinkle with some chives.
Original Luxembourgish quality beef guaranteed from „farm to fork“.
For the potato chips: Peel the potatoes and cut into 1 mm thick slices with a mandolin. If preferred, use a cookie cutter to cut out perfectly round slices. Spread the potato slices on a sheet of greaseproof paper, cover with a second sheet and bake at 140 °C for 45 minutes until crispy. For the beef steak: Season the meat on both sides with salt and pepper and fry in olive oil in a very hot pan. Cook to taste and then add the butter, thyme and clove of garlic to the pan. Let the meat stand for a moment before serving. To serve: Fold the pickled butternut slices into funnels and arrange next to the steak along with the butternut cylinders and purée, the red cabbage purée and the mushrooms.
www.produitduterroir.lu
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