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WINTER 2018
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KACHEN ON TOUR
Luxembourg • Düsseldorf • Porto
GREEN BEANS WITH POMEGRANATE Serves 4-6 as a sidedish
10 minutes
• 350 g thin green beans, trimmed, sliced lengthways • 2 tbs olive oil • 1 tbs pomegranate molasses • 1 tbs lemon juice • 1 tsp caster sugar • ⅓ cup pomegranate seeds 1 Cook beans in a pan of boiling salted water for 1-2 minutes until tender. Drain. 2 Whisk oil, molasses, lemon juice and sugar in a bowl, season. Drizzle dressing over beans and scatter with pomegranate seeds to serve.
MARINATED RED CABBAGE SLAW Serves 4-6 as a sidedish
10 minutes + 3 hours marinating
• ½ small red cabbage, thinly sliced • 1 red onion, thinly sliced • ½ cup (75 g) raisins • 1 tbs caster sugar • ¼ cup (60 ml) balsamic vinegar • ¼ cup (60 ml) extra virgin olive oil • ⅓ cup (35 g) walnuts, toasted, chopped • ¼ cup chopped flat-leaf parsley leaves
1 Combine cabbage, onion, craisins, sugar, vinegar and oil in a bowl. Cover and chill for 3 hours to marinate. 2 When ready to serve, add walnuts and parsley. Season and toss to combine.
THE BEST ROAST POTATOES Serves 4-6 as a sidedish
20 minutes
+ 35-40 minutes baking time • 1 kg King Edward or pontiac potatoes, peeled, chopped into 3 cm pieces • 2 tbs duck fat • 2 tbs chopped flat-leaf parsley leaves 1 Preheat oven to 190 °C. Place potatoes in a saucepan of cold salted water and bring to the boil over high heat. Reduce heat to medium and cook for 5 minutes or until parboiled. 2 Drain, then return to the pan and shake well over medium heat to dry out and rough up the edges (this will help them crisp up when roasting). 3 Place duck fat in a roasting pan, then place in oven for 3-4 minutes until melted and hot. 4 Remove from the oven, carefully add potato to duck fat and gently toss to coat. Season and roast, turning once, for 35-40 minutes until golden and crisp. Toss with chopped parsley to serve.
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ROLLED TURKEY BREAST Serves 6-8
40 minutes + 1,5 hours baking time
• juice of 1 orange • 1 cinnamon quill • ½ cup (125 ml) maple syrup • 2 kg boned turkey breast • 50 g unsalted butter, melted • 1 tbs plain flour • 1 cup (250 ml) white wine • 300 ml chicken stock • watercress sprigs and mustard fruits (both optional), to serve For the Stuffing: • 100 g unsalted butter, chopped • 1 onion, finely chopped • 1 cup chopped flat-leaf parsley leaves • 10 sage leaves, finely chopped, plus extra fried leaves to serve • 2 ½ cups (175 g) fresh breadcrumbs • ⅔ cup (100 g) raisins • 1 tbs plain flour 1 Preheat the oven to 190 °C. For stuffing, melt butter in a frypan over medium heat. 2 Cook onion, stirring, for 2-3 minutes until softened. Combine with remaining stuffing ingredients. Season and set aside to cool. 3 Place orange juice, cinnamon and maple in a small pan over medium heat. Bring to a simmer, then cook for 10
minutes or until reduced by half. Set aside. 4 Using a rolling pin, flatten turkey between two sheets of baking paper until 2 cm thick. Season. Place stuffing along one edge. Roll turkey breast tightly to form a log shape. Tie in 5 cm intervals with kitchen string. Brush turkey with butter and season. Place in a roasting pan and cover with foil. Roast, basting every 15 minutes with maple mixture, for 1 hour, then remove foil and roast for a further 20 minutes or until golden and cooked through. Remove turkey from pan and rest, loosely covered with foil, for 10 minutes. 5 Return roasting pan over medium heat. Cook flour, stirring, for 1-2 minutes until golden. Stir through wine and stock, then cook for a further 3-4 minutes until the jus is slightly thickened. Strain into a jug. Slice the turkey and serve with fried sage, watercress and mustard fruits, if using, and jus on the side.
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Christmas baking DIVINE COOKIES
Baking Christmas cookies is always a special treat because everyone can join in! This time we decided to go for vegan versions, so everyone can give them a try!
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Hussar cookies For 20-24 cookies
30 minutes
• 120 g vegan margarine • 80 g icing sugar • 240 g flour • 2 tsp lemon zest • 1 pinch of salt Filling • 150 g blackcurrant jelly 1 Whisk the margarine and icing sugar until creamy. 2 Add the flour, lemon zest and salt and knead well (preferably by hand). 3 Shape into balls, place on a baking tray lined with greaseproof paper and press a hollow into the centre of each ball with your thumb. 4 Preheat the oven to 180 °C, top and bottom heat, and bake for about 15 minutes. If the dough in the centre has risen too high by the end of baking, use a wooden spoon to press down into the thumbprint while the cookies are still hot. 5 Gently heat the currant jelly to liquefy and pour into the wells of the cooled cookies.
Gingerbread Makes 18 pieces (Ø 50 mm)
35 minutes
• 18 baking wafers, 50 mm ø • 35 g marzipan paste • 50 ml hot water • 100 g almonds, ground • 40 g hazelnuts, ground • 25 g almonds, chopped • 15 g goji berries, dried • 25 g raspberry spread • 1 tsp gingerbread spice mix • 1 tsp baking soda • 1 pinch of salt Glaze • 120 g vegan dark chocolate • 1tsp neutral oil (e.g. rapeseed oil) • Goji berries and chopped almonds to decorate 1 Cut the marzipan into small pieces, place in a large bowl and stir until smooth with the hot water. 2 Stir in the spices. Gradually add all remaining ingredients and stir with a spoon. 3 Spread some batter onto the baking wafers with a knife. 4 Arrange on a tray lined with baking paper, place in the oven, preheated to 160 °C (top and bottom heat) and bake for about 20 minutes. 5 For the glaze, melt the dark chocolate with the oil in a water bath and use to coat the cooled gingerbread. Decorate to taste with goji berries and chopped almonds. 2018 / 4 | KACHEN | 43
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E X K L U S I V E LY F O R K A C H E N
Paul Bungert
P
aul Bungert, a born Frenchman, discovered his passion for sweet-tasting foods at the age of 6. Each Christmas, he and his father would bake a marble cake for the family. At age 16 he then began his training to be a pastry chef. Among his favorite desserts are classics such as tarte tatin, rum baba, vanilla éclairs, and layer cake. Paul has worked for such renowned houses as Patisserie Chocomaterie Berceville and Patisserie Jean in Metz, France, the gourmet restaurant Le Sud, and the Michelin-starred restaurant Clairefontaine in Luxembourg. Each these experiences marked him deeply and motivated him to continue his path in the patisserie business. In 2012, Paul’s chocolate masterpiece won 2nd place at the Créativa Competition. His specialties are desserts, macaroons, pastry confections, individual cakes, and chocolates. Paul Bungert was recently appointed patisserie chef at the Grünewald Hostellerie in Luxembourg. Just before the editorial deadline, we were informed that Paul Bungert will be Head Pastry Chef at Sofitel Luxembourg Europe as of January 2019.
RECIPE PAUL BUNGERT PHOTOS ANNABELLE HATHERLY
Pear “Belle Hélène” and the boys
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LES SUCRÉS DU LUX n
Serves 6
1 hour 40 minutes + 24 hours cooling time
For the creamy chocolate
For the mascarpone whipped cream:
• 60 g of egg yolk • 60 g of sugar • 25 cl of liquid cream • 25 cl of milk • 280 g of dark chocolate Blanch the egg yolks by mixing them with the whipped sugar until the mixture becomes creamy, frothy and clear. 2 Heat the milk and liquid cream together and pour the boiling mixture over the whipped eggs while whisking. Return it all to the pan and let thicken over low heat, stirring with a spatula, until the cream coats the spatula. Bit by bit, pour the cream on the chocolate while mixing with a hand blender in order to get a nice emulsion. Transfer into a container and cover with cling film so that the film touches the cream on top. Cool for 24 hours in the refrigerator. When ready to use, transfer to a piping bag with an 8 mm plain nozzle. For the chocolate sponge cake • 100 g of egg whites • 20 g of icing sugar • 25 g of milk powder • 25 g of almond powder • 10 g of flour • 10 g of low-fat cocoa Mix all the ingredients with the hand blender. Sieve the mixture and put in a siphon. Load it with 4 cartridges and leave for 24 hours in the refrigerator. At a later stage, fill some cups halfway with the dough and microwave in the oven at 900 W for 50 seconds. Flip the cups so that the cake doesn’t dry out, and let cool for 15 minutes, then unmold the cake, cover with a cling film and put aside in the refrigerator. For the almond biscuit • 100 g • 12.5 cl of glucose syrup • 110 g of sugar • 120 g of flaked almonds Bring the butter, glucose syrup and sugar to the boil. When the first bubbles appear, add the almonds. Pour finely onto a baking sheet or silicone mat and spread with a bent spatula. Bake at 180 °C for about 7-10 minutes, depending on the thickness, until the mixture takes on a blond / brown colour. Take out of the oven, let cool a few minutes,
TIPS & TRICKS from
then trim using a cookie cutter. Let cool completely and set aside in a dry place.
• 20 cl of liquid cream • 100 g of mascarpone • 30 g of sugar • ½ vanilla pod Put all ingredients in a bowl and assemble with an electric mixer. Put in a piping bag with an indented 8 mm nozzle and chill in the refrigerator. For the preparation of the pears • 3 pears • 40 g + a little more sugar • ½ lemon • a few drops of Poire Williams brandy • 6 baby pears Peel the 3 pears, remove the seeds and cut into small cubes. Coat the cubes with 40 g of sugar, drizzle with lemon juice and gently sauté until they caramelise. Deglaze with a few drops of brandy. Put the compote in a bowl, cover to seal with cling film and let cool down before chilling in the refrigerator. In the meantime, cut the baby pears lengthwise, remove the seeds and dip only the cut side in a little bit of sugar. Sear the pear halves on the sweet side in a nonstick skillet without adding any fat. For the chocolate sauce • 15 cl of liquid cream • 5 cl of milk • 60 g of dark chocolate • 5 g of low-fat cocoa • 20 g of sugar Bring the liquid cream to the boil together with the milk. Reduce the temperature and add the chocolate, cocoa and sugar. Melt gently while stirring with a spatula; then pass the mixture through a sieve. For the assembly Draw a creamy chocolate path on each plate. Using a spoon, sprinkle with pear compote and add two baby pear halves per person. Crumble the sponge cake and put it onto the cream. Add the mascarpone whipped cream and the almond tiles. Heat the sauce and serve separately.
Yves Jehanne
Chef Patissier Steffen Traîteur
Tasty pancakes There may be a thousand and one pancake recipes, but to truly bring out your choice of flavouring (rum, vanilla, orange blossom, etc.), consider letting the batter rest in the fridge for a day or two, as this will allow all the aromas to develop and ensure your pancakes are a total success!
dry ingredients and use a pastry bag with a star tip to create Spritz shapes on a baking sheet. Preheat the oven to 180 ºC and bake for about 12 minutes. Let cool and dip half in melted milk chocolate to decorate.
Vanilla Spritz cookies Easy Spritz shortbread cookie recipe for winter Sundays: • 200 g flour • 100 g butter • 100 g sugar • 4 g baking powder • ½ vanilla pod • 1 egg • 50 g powdered almonds Combine the butter, sugar and eggs, then add the flour and
Indulgent hot chocolate To prepare an indulgent hot chocolate, use half milk, half liquid cream for an even creamier texture, and of course preferably use a chocolate bar rather than cocoa powder for a really chocolaty taste.
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Homemade crispy snacks Right in time for the holidays, we have gathered here a few hearty recipe ideas for your next cocktail reception. These snacks can be served with a glass of Crémant or even packaged as a gift!
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DO IT YOURSELF n
Roasted chickpeas For 1 large portion
5 minutes + 40 minutes baking time
• 230 g drained chickpeas from the tin • ½ tsp of garlic powder • ½ tsp of chili powder • ¼ tsp of black pepper • ¼ tsp of sea salt • ¼ tsp of cumin powder • ½ tsp of olive oil 1 Den Preheat the oven to 200 °C top and bottom heat. 2 Drain the chickpeas and rinse in a sieve with water. Then dab with paper kitchen towels until they are completely dry. 3 Lay out a baking tray with parchment, spread the chickpeas on it and bake for 10 minutes. 4 In a small bowl, mix the spices and set aside. 5 Remove the chickpeas from the oven, place in a bowl and add ½ tsp of olive oil, then add the spices. 6 Bake for another 20-30 minutes in the oven on the parchment-lined baking sheet until they are browned and crispy all around. 7 Turn off the oven, place a wooden spoon in the oven door to allow the steam to escape and allow the chickpeas to cool completely. Tip: Roasted chickpeas can be kept at room temperature for about 4 days. If they lose their crunchiness, you can reheat them for a few minutes at 150°C.
Crispy swirls with rosemary and pink pepper For 20-30 swirls, depending on the length 5 minutes + 10-15 minutes baking time
RECIPES & PHOTOS MIRJAM PFEIFFER
• 1 puff pastry roll (ideally rectangular) • 2-3 tbsp of cream cheese • 1-2 tbsp of pink pepper • 3 fresh sprigs of rosemary 1 Remove the puff pastry from the refrigerator and let it rest for 5 minutes. 2 Roll out the puff pastry and spread with cream cheese. Sprinkle pink pepper and rosemary needles evenly on top. 3 Using a knife, cut lengthwise into 4 cm wide strips. Cut the strips at least once, halve them again if necessary in the middle. 4 Hold the strips at the ends and twist them. Put on a baking sheet covered with baking paper. Bake in the oven at 200°C for 10-15 minutes and enjoy! 2018 / 4 | KACHEN | 53
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Red cabbage salad with mandarin and walnut Serves 2
25 minutes
• 1 small red cabbage (400 g) • 3 mandarins • 2 tbsp white wine vinegar • 1 tbsp maple syrup • 3 tbsp sunflower oil • 1 tbsp walnut oil • 40 g walnuts • salt and black pepper 1 Remove the outer leaves from the red cabbage, quarter the cabbage, removing the hard stalk, and cut into fine strips. Mix in a bowl with 1 pinch of salt and knead for 5 minutes with your hands (preferably with disposable gloves). 2 Peel 2 mandarins, remove the white skin and cut into pieces. Squeeze the juice from the remaining mandarin. Mix the juice with vinegar, maple syrup, sunflower and walnut oil and pepper. Add to the red cabbage, mix well and leave to infuse for at least 10 minutes. 3 In the meantime, chop the walnuts and roast them in a pan without adding oil at medium heat. Make sure they do not burn. Remove from the pan and allow to cool. 4 Add the mandarin pieces to the red cabbage, mix and season with salt and pepper if necessary. Serve with the roasted walnuts.
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Crêpes with mascarpone cream and honey orange compote Serves 6
1 hour
For the crêpes: • 3 large eggs • 360 g of canned coconut milk • 200 g of flour • 4 tbsp of coconut oil, melted • 2 tsp of vanilla powder • ¼ tsp of salt • 160 ml of water • a drizzle of honey for serving For the mascarpone cream: • 250 g of mascarpone • 320 g of cold whipping cream • 1 package vanilla sugar
PHOTO SONJA VANDERHAEGEN
Sonja Vanderhaegen
For the orange compote: • 6 oranges • 75 g of honey • 1 vanilla bean, seeds removed • ¼ tsp of agar For the healthy candy sprinkles: • Dried lemon, lime and orange peel • Freeze dried raspberries and blackberries • Grated coconut 1 For the crêpes, combine all of the ingredients in a bowl and mix well. Place in the fridge for 30 minutes. 2 Meanwhile, put
the mascarpone and the cream in a mixing bowl. Beat on high speed for about 5 minutes with an electric hand mixer until soft peaks form. Mix in the vanilla sugar, then cover and place in the fridge until ready to serve. 3 For the orange compote, zest 1 of the oranges and set the zest aside. Slice 4 oranges into 5 mm thick rounds, cut the peel and white pith away from the flesh, and put in a bowl. 4 Squeeze the 2 remaining oranges and pour the juice into a skillet. Add the reserved zest, the honey, and the vanilla seeds. Bring to the boil, reduce the heat and let simmer for 5 minutes. Add the agar, bring to the boil again and let simmer for 2 minutes. Then remove from heat, add the oranges slices, and set aside. 5 Heat a non-stick pan with a little butter and make thin crêpes. 6 To serve, fill each crêpe with mascarpone cream and add the orange compote on top as well as a drizzle of honey. If you wish, you can decorate the crêpes with homemade healthy candy sprinkles (simply pulse-blend all of the sprinkle ingredients in a coffee grinder). 2018 / 4 | KACHEN | 61
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