KACHEN LUXEMBOURG’S
WWW.KACHEN.LU
SPRING 2019
FAMILY TRIP
FOOD
AND
LIFESTYLE
MAGAZ I N E
WP
A Taste of Luxembourg
SPRING FLAVORS
Salads, radishes, turnips, rhubarb
FEATURES
Spring
Poultry, milk
RETURN INCL. TAXES
Offer subject to conditions, availability and points of sale.
Reservations on www.luxair.lu or in your travel agency
9,95 ¤
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Culinary thriller
01/2019 - 9,95 €
L U X E M B O U R G ’ S F O O D M AG A Z I N E
LISBON €99
INTERNATIONAL EDITION
KACHEN
FROM
NEW!
KACHEN ON TOUR
Ardennes • High Fens • Menorca • Namur
12/02/2019 09:31
Spring flavours
Salads Colourful and tasty!
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RECIPES n
TIP
Most of the ingredients used in our spring salads originate from the production of "Les Paniers de Sandrine" in Munsbach. There's nothing fresher and tastier! Direct sale from the farm: Tuesdays and Fridays from 3:00 p.m. to 7:00 p.m.
PHOTOS RAMUNAS ASTRAUSKAS
www.lespaniersdesandrine.lu
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Spicy Thai beef salad Serves 4
45 minutes
• 2 rump steaks (200 g each) • 7 tbsp Thai fish sauce • pepper • 2 romaine lettuce hearts • 1 cucumber • 150 g cherry tomatoes • 1 spring onion • 1 tsp frying oil • 2 cloves of garlic • 1 small red chili pepper • 2 tbsp maple syrup • 1 lime • some fresh coriander 1 Rinse the steaks, pat dry, and place in a flat oven dish. Drizzle 2 tablespoons of fish sauce over the meat, season with pepper, and leave in the fridge for 30 minutes. 2 Clean the lettuce, wash, spin dry, and tear into bite-sized pieces. Wash the cucumber,
halve lengthwise, and seed. Then also cut into bite-size pieces. Also wash and halve the tomatoes. Cut the spring onion into thin slices. Combine all the ingredients in a large bowl. 3 Heat a pan with some oil. Remove the steaks from the marinade, pat dry and fry in the pan for 4-5 minutes on each side over medium heat. Then remove the meat from the pan, wrap in aluminium foil and let rest for 5 minutes. 4 In the meantime, peel and finely chop the garlic. Wash and finely chop the chili pepper. In a small bowl, mix the maple syrup with the remaining fish sauce, 1 tablespoon of water and the lime juice. Stir in the garlic and chili. 5 Dress the Thai salad with thin slices of beef, drizzle with the dressing and serve sprinkled with coriander.
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Fennel salad with citrus and green asparagus Serves 2
30 minutes
• 1 orange • 1 grapefruit • 1 large fennel bulb • 300 g thin green asparagus spears • 2 tbsp olive oil • 1 tsp honey • 1 tbsp white wine vinegar • 1–2 handfuls of frisée salad • 2 endives • 125 g mozzarella cheese • salt and black pepper 1 Peel the orange and grapefruit, removing all the white skin. 2 Slice and set aside. Wash the fennel, cut the bulb into very thin slices with a knife or mandolin, and set the green part aside. 3 Wash the green asparagus, remove the woody end and cut into bite-sized pieces. Combine in a bowl with the fennel, citrus slices, olive oil, honey and white wine vinegar and marinate for 15 minutes. 4 Wash the frisée salad and spin dry. Clean the endives, wedge out the core and cut into thin rings. Add to the bowl and mix well. Season with salt and pepper. Garnish with mozzarella and fennel greens to serve.
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Risotto THE DELICATE CLASSIC FROM ITALY
Soft and creamy, savoury and full-bodied – a successful risotto is something quite special! Many, however, shy away from making risotto at home, although it's not all that hard to prepare with a few tips and tricks. Proper preparation, along with using the right type of rice (arborio, carnaroli, or vialone) is crucial for a first-class result.
TIP For a perfect risotto, brown the rice together with some onion in a little butter or oil. This will give it an extra taste boost and binds the starches, so that the grains won't stick together later!
Green asparagus risotto 40 minutes
• 1 litre of stock • 1 tsp dried calendula flowers (e.g. from Botanika) • 2 small onions • 2 cloves of garlic • 250 g green asparagus • 1 tbsp olive oil • 1 tbsp butter + 50 g butter • 550 g risotto rice • 100 ml white wine • 150 g Parmesan cheese • Salt and freshly ground black pepper 1 Add the calendula flowers to the broth and bring to a boil in a saucepan. Finely chop the onions and garlic. Wash the green asparagus and trim off the woody ends (these can be used for other recipes, like a soup or stock). Cut the asparagus into bitesized pieces. 2 Add the risotto rice to onions and garlic and turn up the heat. Lightly stir-fry the rice for about 1 minute until translucent. Deglaze with 70 ml of wine and continue to stir until the alcohol has evaporated and the rice is fragrant. 3 Add a big ladle of hot stock and a generous pinch of salt to
the rice. Allow the liquid to absorb on low heat. Once the rice has absorbed all the liquid, ladle in more stock and stir regularly. 4 After about 8 minutes, add the asparagus. After another 7 minutes, try the rice to check if it is cooked. If necessary, add a little more stock or just some boiling water. Carefully season with salt and pepper. 5 After about 8 minutes, add the asparagus. After another 7 minutes, try the rice to check if it is cooked. If necessary, add a little more stock or just some boiling water. Carefully season with salt and pepper. 6 Remove the pot from the stove and stir in the Parmesan, 50 g butter and the remaining 30 ml wine. Cover with the lid and let the risotto rest for another 2 minutes. This gives the risotto a nice, creamy texture. Serve immediately with some calendula flowers, freshly ground pepper and more Parmesan if desired.
RECIPE ELISABETH BECKERS & MIRJAM PFEIFFER PHOTO MIRJAM PFEIFFER
Serves 6
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RECIPE n
Millet risotto with beetroot and goat's cheese Serves 4
1 hour
• 700–900 ml vegetable stock • 1 onion • 1 tbsp olive oil • 4 tbsp butter • 200 g millet • 50 ml white wine • 50–100 ml beetroot juice • 1 bay leaf • ¼ bundle of fresh thyme • 2 small tart apples • 2 red beets, cooked • 2 tsp honey • 1 tbsp Balsamic vinegar • 30 g Parmesan cheese, grated • 150 g fresh goat's cheese • Salt and black pepper
RECIPE EVA FISCHER (FOODTASTIC) PHOTO ELISABETH BECKERS
1 Prepare the vegetable stock and finely chop the onion. Heat the olive oil and 1 tbsp butter in a large saucepan and sweat the chopped onion until translucent. Add the millet and stir in briefly until translucent. 2 Deglaze with white wine and beetroot juice. Add the bay leaf and picked thyme leaves and simmer for 1-2 minutes until nearly all the liquid is absorbed. Stir a few times while doing so. 3 Gradually add more vegetable stock until the
millet has the desired consistency (this takes about 25 minutes). 4 Cut the beets into small dices and place them in the pot. Add another 100-200 ml of vegetable stock as needed. Stir and simmer for another 10 minutes. 5 In the meantime, peel the apples, remove the core and cut into eight segments. Heat 2 tablespoons of butter and sauté the apple slices for 4 minutes. Then add the honey and caramelise slightly. After another 4 minutes, add the balsamic vinegar and season with a pinch of salt. 6 Take the millet risotto off the stove. Stir in 1 tbsp butter and the grated parmesan. Fold in half of the goat's cheese. Cover and let stand for 1 minute for the butter and cheese to melt. Stir again, season the millet risotto with salt and pepper, and portion out into deep bowls. 7 Serve with the remaining goat's cheese and top with apple slices.
TIP
One often hears that risotto should be constantly stirred, but you needn't go overboard here. Exposure to too much air may cool the rice, making the risotto sticky. It's enough to give it a regular stir!
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Canja de Galinha Portuguese chicken soup In Portugal, Canja de Galinha is a popular home remedy for colds and congestion. However, it is also served as a starter on special occasions such as birthdays, New Year's Eve or family celebrations. Here's a quick everyday version of the traditional soup for when you're pressed for time. Serves 3–6 people as starter
35 minutes
• 1 kg chicken thighs • 1 carrot, peeled and diced • 1.5 litres of water • 150 g Pevide Risone (orzo) • 1 pinch of sea salt • some parsley 1 Add the water, chicken and salt to a large pot, bring to a boil and simmer for 15 minutes, until the meat is tender. 2 Remove the chicken from the pot, strip the meat off the bones in small pieces and set aside. 3 Add the orzo and carrot to the broth and simmer for another 15 minutes. 4 Ladle the soup into some bowls and garnish with chopped parsley. Serve with a piece of country loaf or baguette.
This label, launched in February 2018 by Cactus working in partnership with Lëtzebuerger Poulet SARL, is all about quality, animal welfare, traceability, and fair pay for producers. The chickens are given enough space so they can run around freely and develop their muscles. Careful analysis, however, ensures quite tender meat with a taste like no other. The label’s charter commits all the stakeholders to ensuring that their production’s impact on nature and the environment is minimized, so that this poultry production remains sustainable in the Grand Duchy over the long term. With five poultry producers in the scheme, production is small and local – and quality comes first. More information available at www.cactus.lu
RECIPE ANDRÉ FERREIRA PHOTO MIRJAM PFEIFFER
Cactus-Poulet vum Lëtzebuerger Bauer
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Shakshouka with artichoke and Mettwurst Serves 4
30 minutes
RECIPE BIBI WINTERSDORF PHOTO MIRJAM PFEIFFER
• 2 tbsp olive oil • 1 small onion, finely chopped • 1 large clove of garlic, finely chopped • 2 red peppers, cut into thin slices • 350 artichoke hearts in brine, drained and quartered • 2 small Luxembourgish Mettwurst • 2 cans (400 g) tomato sauce with herbs • 1 pinch of salt • black pepper • 1 tsp ground coriander • 1 tsp sweet paprika powder • ½ tsp ground cumin • 1 pinch of red pepper flakes (optional) • 5-6 eggs • 150 g of crumbled feta cheese • 2 tbsp watercress or parsley
1 Preheat the oven to 180 °C top and bottom heat. 2 Dice the sausage. 3 Heat the olive oil in a 25 cm cast iron pan over medium heat. Add the onion, garlic, red pepper, artichoke hearts and diced Mettwurst and simmer gently for approx. 5-10 minutes until soft. 4 Remove the pan from the heat, add the tomato sauce and season with salt, pepper, coriander, paprika, cumin and pepper flakes. Let simmer for a few minutes. 5 Put the Mettwurst pieces either in the sauce and cook for a few minutes or fry them separately in a pan until crispy and then add them to the sauce. 6 Using a spoon, make 6 wells in the tomato sauce and fill each well with an egg. Season again with salt and pepper. 7 Place the pan in the middle of the oven and bake for 10-15 minutes until the egg whites are cooked but the yolks are still runny. 8 Garnish with crumbled feta and cress and serve with fresh baguette.
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