KACHEN LUXEMBOURG’S
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SUMMER 2018
AND
LIFESTYLE
MAGAZ I N E
A Taste of Luxembourg
ENJOY THE OUTDOORS
WP
I N T E R N AT I O N A L E D I T I O N
NATURALLY DIFFERENT
FOOD
Picnicking • Grilling Vegan
SEASONAL & REGIONAL
Summer
Peas • Raspberries
HOMEMADE DELICACIES Sweets for Mothers Day Jams
L U X E M B O U R G ’ S F O O D M AG A Z I N E
L A R G E
S E L E C T I O N
O F
R E G I O N A L
P R O D U C T S
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02/2018 - 9,95 €
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KACHEN ON TOUR
Luxembourg • Venice • Bordeaux
23/05/2018 10:03
HAPPY NATIONALFEIERDAG! A celebratory outdoor picnic
Anyone up for a picnic? It doesn't have to be on National Day, of course, but sometimes it's these special days that give us an impulse to try something new. Why not use it to plan a family gathering? All these recipes can be made in advance, and when everyone helps, it's a breeze. Afterwards, it's only a matter of getting out into nature to celebrate and enjoy a wonderful picnic together (assuming that the weather plays along, which was fortunately the case for our photo shoot). The photos were taken at Echternach Lake, and mark the start of a series in which we will organise at least one photo shoot in each issue at an extraordinary spot in the Grand Duchy, showing not only our recipes but also the surroundings! Experiencing pleasure with all one's senses, while discovering the most beautiful places in Luxembourg – what could be more delightful?
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PHOTOS RAMUNAS ASTRAUSKAS
The images on our cover and in this article come from the artist Jacques Schneider, whom you'll learn more about in our chapter on design.
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Beetroot, apple and goat's cheese millefeuille with honey dressing Serves 4
15 minutes
PHOTOS RAMUNAS ASTRAUSKAS RECIPES ELISABETH BECKERS
• 1-2 apples • 2 tbsp lemon juice • 250 g beetroot • 150 g goat's cheese • 80 g baby spinach • 4 tbsp. olive oil • 2 tbsp white balsamic vinegar • 2 tbsp honey • 8 walnut kernels • salt and freshly ground black pepper
1 Wash the apples, use an apple corer to remove the core and cut into thin slices. Immediately drizzle with lemon juice. 2 Also cut the beetroot and goat's cheese into thin slices and wash the spinach. 3 Combine the vinegar with the honey. Add salt, pepper and oil. Use half of the dressing to season the spinach and distribute on some plates. 4 Nicely stack the beetroot, goat's cheese and apple slices and place in the middle of the plates. Drizzle with the rest of the dressing and decorate with a few walnut halves. Serve with some fresh crusty baguette.
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RECIPES N
Grilled nectarines
with ricotta and honey
Serves 4
10 minutes
• 250 g ricotta cheese • 1 orange • 6 nectarines • 4 tbsp honey • 40 g pistachios 1 Heat the grill or a grill pan. 2 Add the ricotta cheese to a bowl and mix with 1 tbsp. of grated orange zest. Set aside. 3 Halve the nectarines and remove the stone. Brush the cut side of the fruit with 2 tbsp honey and place cut side down on the grill. Allow to caramelise slightly for 1-2 minutes. 4 Turn over the nectarines and grill for another 2 minutes. Place on a dish and serve with a helping of ricotta mix on the side. Drizzle with 2 tbsp. of honey and sprinkle with pistachios and a little more grated orange zest.
CACTUS - A BEE-FRIENDLY BUSINESS Cactus branch stores in Bascharage, Belle Etoile, Redingen/Attert and Windhof are also 'abuzz' with honey-making activity. The supermarket chain, together with local beekeepers, has set up beehives at these locations. The honey is sold under under the label Marque Nationale, including the name of the beekeeper responsible for the hives. The beehives at Cactus Bascharage are also certified as organic, and the honey is sold with the designation 'Cactus Bio Hunneg'. Cactus Hobbi offers interactive garden workshops so that you too can contribute to the well-being of bees in your own garden and learn about alternatives to chemical pesticides. Details at www.cactus.lu
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Bruschetta with minted peas Serves 4
25 minutes
• 300 g cauliflower florets • Salt • 4 handfuls of fresh peas in the pod • 2 tbsp olive oil • 3 tbsp lemon juice • 4 tbsp grated Parmesan cheese • salt and freshly ground pepper • 8 slices of baguette • olive oil for drizzling • fresh peppermint to garnish 1 Wash the cauliflower florets and cook in boiling salted water for about 5-6 minutes, then drain well and let cool. 2 In the meantime, shell the peas and blanch in boiling salted water for about 2-3 minutes. Drain well. 3 Finely chop the cauliflower and combine with olive oil, lemon juice and Parmesan cheese. Season to taste with salt and pepper. 4 Toast the bread until golden brown, drizzle with a little olive oil and season with salt and pepper. 5 Spread the cauliflower salad over it, top with peas, garnish with fresh mint leaves and enjoy with a glass of red wine.
Pea soup
with crispy bacon and croutons Serves 4
30 minutes
• 500 g frozen peas • salt • 1 medium white onion • 1 clove of garlic • 3 tbsp. olive oil • 350 ml vegetable stock • 2-3 handfuls of fresh herbs: oregano, parsley, marjoram, basil • 2 tbsp Greek yoghurt • 2-3 tbsp lemon juice • freshly ground pepper • ½ tsp ground coriander • 4 slices of white bread • 1 tbsp clarified butter • 4-8 bacon rashers 1 Blanch the frozen peas in boiling salted water for 1-2 minutes, then drain well, saving the cooking water. Set 4-5 tbsp. of peas aside for the garnish. 2 Peel the onion and garlic and chop finely. Heat 1 tbsp. of oil in a saucepan and sweat the chopped onion and garlic on low heat until translucent. Add the peas and braise briefly. Add the vegetable stock and about 150 ml of the cooking water, then simmer on low heat for 5-6 minutes, lid off. 3 Remove the pan from the heat, and using a hand blender, mix the peas with the previously washed and dried herbs, the yoghurt, lemon juice and remaining oil until smooth. Season to taste with salt, pepper and coriander. 4 Dice the bread and fry in hot clarified butter in a large pan until golden brown. 5 In another pan, fry the bacon until crispy. 6 Divide the pea soup into four bowls, top with a slice of bacon, sprinkle with croutons, garnish with the peas and serve immediately. 64 | KACHEN | 2 / 2018
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Luxembourgish Beef Produit du terroir A RECIPE BY CYRIL MOLARD
In our series on Luxembourg beef, in collaboration with the Luxembourg Chamber of Agriculture, we present here a recipe by Cyril Molard, Chef and owner of the restaurant Ma Langue Sourit in Moutfort.
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Produit du terroir
Luxembourgish beef tartare with creamy egg yolk, radicchio relish and devil sauce Serves 5
90 minutes + 1 hour cooking time + 1 hour resting time
Lëtzebuerger Rëndfleesch Eng Passioun, e Genoss!
• 30 g shallot • clarified butter • 400 g Luxembourgish beef fillet • 1 daikon radish • 10 g Meaux mustard • 10 ml hazelnut oil • ketchup • fleur-de-Sel Creamy egg yolk • 100 g fresh egg yolk • 1 pinch of salt • 10 ml hazelnut oil Radicchio • 1 radicchio • 1 tsp pickled Spanish Piquillo peppers • olive oil • 1 tsp candied lemon • ½ tsp. ginger • ½ tsp garlic• 10 basil leaves • 10 coriander leaves • 2 anchovy fillets• 20 g capers • 50 ml balsamic vinegar • salt and pepper Devil sauce • 10 g ginger, finely chopped • 1 clove of garlic • olive oil • 12 g sugar • 10 ml sesame oil • 65 g ketchup • 40 ml soy sauce • 30 ml white wine First, candy the shallot. Chop the shallot very finely and cook slowly in a little clarified butter over low heat for 1 hour. Drain, season with salt and set aside. Cut the daikon radish into very thin and long strips with a mandolin. Steam in a steamer or slow cooker for 2-3 minutes until al dente. Set aside in the fridge. Finely and regularly dice the beef with a knife. Season with fleur-de-sel, pepper, mustard, candied shallot, hazelnut oil and ketchup. Roll up the beef with the daikon and wrap in cling film. Set aside in the fridge for 1 hour. Remove the plastic wrap, cut into 5 portions and season with hazelnut oil and fleur-de-sel. Creamy egg yolk
La viande d’origine de qualité 100% luxembourgeoise garantie de la fourche à la fourchette !
RECIPE CYRIL MOLARD PHOTO RAMUNAS ASTRAUSKAS
Mix the egg yolk, salt and hazelnut oil. Vacuum pack and cook sous-vide at 68 °C for 35 minutes. Quench in ice water and allow to cool. Transfer to a piping bag and refrigerate. Radichcio relish Wash and trim the radicchio finely. Sweat in a pan with olive oil. Finely chop the pickled Piquillo peppers, the candied lemon, the ginger and the garlic. Simmer on low heat for 40 minutes. Together with the basil, the coriander, the anchovy fillets and the capers, chop everything very finely using a knife and board. Let cool, season with salt and pepper and add the balsamic vinegar. Set aside in the fridge. Devil sauce Sweat the ginger and crushed garlic in olive oil. Add the sugar and deglaze with the white wine. Stir in the soy sauce, ketchup and sesame oil. Simmer on low heat for 30 minutes. Mix with a hand-held blender and strain through a sieve. Assembly Arrange a roll of tartare on each plate, and garnish with radicchio relish and devil sauce. If desired, decorate with a little roasted garlic and some young sprouts.
www.produitduterroir.lu
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