SPRING
E NG LI S H E DI TI O N
DELICIOUS!
Luxury sandwiches
68
ONAL SEASCIPES RE
No. 34
13 € GERMANY, FRANCE, BELGIUM, NETHERLANDS, SPAIN, ITALY: 13.90 € EUROPE: 14.50 € WORLD: 18.40 €
LËTZEBUERG
FOOD
LIFESTYLE
FEIERSTENGSZALOT CHEF PORTRAIT: JEFF OBERWEIS HUNN AM ELBLING
QUICK & EASY: PASTA FEATURE EGGS BLACK SALSIFY & LEMON
FOOD WASTE GARDEN: TIME FOR SEEDLINGS BETTER SLEEP
SANDWICH
16
PART Y
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 16
13/02/2023 11:40
COVER STORY
Whether it’s a brunch with friends or lunch in the garden on a beautiful spring day, sandwiches are always a good option. It’s a meal that is practical, great for sharing, and generally requires little preparation. But please — don’t just settle for a simple ham and cheese sandwich! Check out these five delicious and original recipes featuring different types of bread filled with both classic and surprising ingredients. Tasty combinations that will definitely hit the spot!
GR AVL A X BAGEL WITH BEETROOT Serves 4 30 minutes
For the beet marinade
› › › › › ›
1 beetroot (grated) 2 tbsp vinegar 4 tbsp olive oil Pinch of salt Pinch of sugar 1 shallot (chopped)
4 bagels 200 g cream cheese 200 g sliced gravlax 2 tbsp capers 20 g fresh dill 1 cucumber (thinly sliced)
1 For the beet marinade, mix all the ingredients in a small
17
container and leave to sit for a minimum of 20 minutes, ideally overnight. 2 Cut each bagel in half and spread a generous layer of cream cheese on each half. Top with capers, slices of gravlax, sliced cucumber and a tablespoon of the beet marinade.
RECIPES PHOTOS
› › › › › ›
Marina Etchegoyen Enia Haeck & Cédric Libar
For the sandwiches
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 17
13/02/2023 11:40
COVER STORY
SOUR DOUG H C H IC K PE A
S PA N A KOPITA Serves 4
15 minutes
For the filling
› › › › ›
1 onion (sliced) 1 clove of garlic (crushed) 1 tbsp olive oil 300 g spinach 20 g fresh parsley (chopped)
15 minutes › › › › ›
20 g fresh dill (chopped) 40 g sour cream 100 g feta cheese (crumbled) 200 g cooked chickpeas Pinch of salt
For the sandwiches
› 8 slices of sourdough bread › 1 tbsp butter › 100 g mozzarella cheese
5 Spread a layer of the filling over 4 of the slices of
with a pinch of salt for about 2 – 3 minutes until soft. 2 Add the spinach and chickpeas and cook on a high heat for 5 minutes. 3 Add the chopped herbs and sour cream, then turn off the heat. 4 Allow to cool for 10 minutes and mix with the feta.
bread and top with mozzarella cheese. Fold them together with the remaining 4 bread slices. 6 Heat the butter in a large frying pan and grill both sides of the sandwich for about 2 minutes on each side on a medium to high heat. Serve warm.
18
1 With a drizzle of olive oil, fry the onions and garlic
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 18
13/02/2023 11:40
COVER STORY
C HIC K E N SATAY B Á N H MÌ Serves 4
20 minutes
10 minutes
For the satay sauce
For the sandwiches
› › › › › › › › › › ›
› 4 half baguettes › › › › ›
(cut in half lengthwise) 400 g chicken thigh fillets (tofu for vegetarian option) 200 g shiitake (sliced) 30 g fresh coriander leaves 1 cucumber (sliced) 2 carrots (grated)
1 For the satay sauce, mix all the
ingredients (except the fish sauce) together in a small saucepan and bring to the boil. Reduce the heat and allow to simmer for about 2 minutes on a medium to low heat. Set aside to cool down for 10 minutes before adding the fish sauce. 2 Mix half of the satay sauce with the chicken and pan-fry the fillets. 3 Add the shiitake mushrooms and fry for a further 3 – 5 minutes until soft. 4 Spread a generous amount of satay sauce inside each half baguette. 5 Fill each half with grilled chicken, grated carrots, sliced cucumbers, shiitakes and plenty of coriander.
19
60 g peanut butter 100 ml water 1 tbsp soy sauce 3 tbsp water 1 shallot (chopped) 1 lemongrass stalk (grated) 1 cm of ginger (grated) 1 tsp brown sugar ½ lime ( juice) 3 tbsp coconut cream 1 tbsp fish sauce (optional)
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 19
13/02/2023 11:40
30
RECIPE PHOTOS
Va l e n t i n R a m e a u Ramunas Astrauskas
MY LUXEMBOURG
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 30
13/02/2023 11:40
MY LUXEMBOURG
Creativity runs in the family! It’s apparent as soon as you enter De Pefferkär in Huncherange. The walls are adorned with paintings by Valentin Rameau’s grandfather, Yves Blin — colourful works of art that set the scene for the gourmet experience ahead: scallop on the plate = scallop on the wall! The son of the house, who usually wields the wooden spoon with his mother Rachel, shows KACHEN readers the Luxembourgish classic “Feierstengszalot” in a new guise. Normally the beef is cooked; in Valentin’s version it is served raw. Even the visual presentation shows little sign of the traditional beef salad, demonstrating this young chef’s bold creativity. After numerous experiences with top chefs including Arnaud Magnier (Clairefontaine), Cyril Molard (Ma Langue Sourit), he knows just how to spice things up in the family kitchen.
F E IE R S T E NG SZ A LOT Serves 4
20 minutes
25 minutes
› 100 g fillet of local beef › 10 g chives, chopped › 4 g salt
› › › ›
Potato salad with mayonnaise
Baby leaf salad with vinaigrette
› › › › ›
› Mix of baby leaf salad,
For the beef
400 g potatoes 1 egg yolk 25 g mustard 80 g sunflower oil 40 g capers, chopped
10 g shallots, chopped 5 g chives, chopped 1 hard-boiled egg, chopped 1 pinch of salt
chervil, curly mustard greens, mizuna › 5 g old-fashioned mustard › 25 g sunflower oil
The day before 1 Marinate the fillet of beef in the salt-chive mixture.
Wrap in cling film and refrigerate for 24 hours. The day of serving 1 Boil the potatoes in their skins then peel and
chop them. Mix the egg yolk, mustard and sunflower oil to make a mayonnaise. Stir in the capers, shallots, chives and
4
5
Vinaigrette dressing
› › › › ›
5 g mustard 25 g sunflower oil 20 g capers and 10 g caper juice 5 g chives, chopped 1 pinch of salt
hard-boiled egg and add this mixture to the potatoes. Prepare both dressings by mixing the respective ingredients together. Form three small towers out of the potato salad with round cutters. Place thin slices of marinated beef on top and garnish with the baby leaf salad. Drizzle with vinaigrette and serve.
31
2
3
› 8 g sherry vinegar › 1 pinch of salt
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 31
13/02/2023 11:40
ROA S T C H IC K E N W I T H
SUMAC, BABY VEGETABLES & BLOOD OR ANGES Serves 6 15 minutes 75 minutes
1 Mix the oil and sumac in a ramekin. Leave to macerate. 2 Wash and dry the carrots and turnips thoroughly
(no need to peel them). 3 Squeeze the juice from one blood orange. Peel and slice
the other orange. 4 Brush the chicken skin a few times with the sumac oil.
Season with salt and pepper. 1 large free-range chicken 3 tbsp grapeseed oil 1 tbsp sumac 1 kg baby carrots 1 kg baby turnips 2 blood oranges Salt & pepper Fresh mint
water in the bottom of the dish and bake for 45 minutes, basting the chicken regularly with the cooking juices. Then scatter the vegetables around the chicken and drizzle with the orange juice. Season with salt and pepper and roast for another 30 minutes, stirring the vegetables once or twice. 7 Garnish with the orange slices and some fresh mint leaves just before serving.
54
› › › › › › › ›
5 Preheat the oven to 180°C /160°C fan. 6 Place the chicken in a large ovenproof dish, pour half a glass of
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 54
13/02/2023 11:41
RECIPES
S PIC Y S E MOL I N A W I T H OR A NG E S , B LUE B E R R IE S , YOG HURT & PAS S ION F RUIT
Serves 6 15 minutes 10 minutes
› › › › › › › › › ›
250 g fine couscous 2 tsp cinnamon powder 1 tbsp orange blossom water 1 tbsp acacia honey 1 passion fruit 1 organic orange 200 g fresh blueberries 50 g walnut kernels, crushed Fresh mint 250 g Greek yoghurt
1 Cook the couscous according to the instructions on the packet
and allow to cool. 2 In a bowl, crumble the warm couscous and cinnamon with your
TIP This recipe can also be made with medium semolina or bulgur.
55
fingers. Add the orange flower water and honey. Fluff with a fork. Set aside. 3 Cut the passion fruit in half, remove the seeds and juice and set aside. 4 Zest the orange, then peel it and cut the flesh into slices. 5 Put the couscous on a long serving platter and garnish with the orange slices, blueberries, crushed walnuts and mint leaves. Drizzle the yoghurt over the fruit and top with passion fruit juice and seeds.
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 55
13/02/2023 11:41
68
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 68
13/02/2023 11:42
QUICK & EASY
T R IO OF F E T T UCC INE WI T H F E TA SAUC E
Serves 2 10 minutes 10 minutes
› 160 g tricolour fettuccine › 120 g feta cheese › 100 ml single cream or crème fraîche
› 1 tbsp dried rosemary › Salt › 30 g green olives
For the sauce 1 In a saucepan, fry the feta cheese
with the cream over a low heat. Once melted (chunks of feta can remain), add the olives and rosemary. For the pasta 1 In a large pot of boiling salted
69
water, cook the fettuccine until al dente, then drain. 2 Add the fettuccine to the feta sauce and serve with olives.
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 69
13/02/2023 11:42
SEASONAL FRUIT
5 FAC TS A BOUT
LE MON S
H E A LT H A L L- R OU N DE R S
An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu
L I T T L E B AT T E R I E S & A L L- PUR P OS E C L E A N E R S
With 53 mg of vitamin C per 100 g, one lemon meets half the daily recommended nutritional requirement of vitamin C, boosts the immune system, protects against viruses and bacteria, detoxifies the body, and increases the body’s collagen production. What’s more, hot water with lemon and ginger works wonders for colds.
The acid in lemon juice makes it an ideal conductor of electricity. Just a few lemons can power a small digital clock, but you would need around 500 lemons for a torch. The peels, soaked in vinegar in an airtight container for a few weeks, make a fabulous all-purpose cleaner.
S OU R , B U T ALK ALINE
Vitamin C boosts the production of serotonin (dubbed the “feelgood hormone”) which increases metabolism and burns fat. Citric acid helps with the digestion of fatty, rich foods, and its high potassium content helps drain excess fluid from the body, flushing out toxins faster and strengthening the heart, nerves and muscles.
B U Y I NG & S TO R I N G The colour of the peel has nothing to do with the ripeness of the fruit. Lemons with thin peels and fewer seeds (eight seeds on average) are generally of better quality, and the heavier they are, the more juice they contain. Southern fruits do not like cold temperatures, so store them in a cool (approx. 10°C), dark place, but not in the refrigerator.
Lemons are alkaline foods and increase the absorption of iron in the body, which is particularly important if you follow a vegan or vegetarian diet. Hang on to your organic lemon peels as they contain even more vitamins, minerals and fibre.On top of that, they are versatile and delicious, whether freshly zested or dried.
96
TEXT
Martina Schmitt-Jamek
FAT B U R N E R & DE TOX H E R O
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 96
13/02/2023 11:43
CHINESE L E MON TOF U Serves 4 › 400 g tofu › 6 tbsp corn starch › 2 tbsp sesame oil For the marinade
› 2 tbsp corn starch › 2 tbsp water › 2 tbsp rice vinegar For the sauce
2 lemons ( juice & zest) 4 tbsp rice vinegar 2 tbsp corn starch 6 tbsp sugar 400 ml water Salt & pepper
15 minutes
1 Dice the tofu. 2 For the marinade, mix the corn starch, water and
rice vinegar. Pour over the tofu and give it a good stir. Refrigerate for 30 ‒ 60 minutes. 3 Put the 6 tbsp of corn starch into a large bowl. Take the tofu cubes out of the marinade and coat them in the corn starch. 4 Heat the sesame oil in a non-stick pan and fry the tofu cubes until crispy. Remove from the pan and set aside. 5 In a separate bowl, mix all the sauce ingredients and season accordingly. Add the sauce and the remaining marinade to the frying pan and bring to a boil allowing it to simmer for 3 ‒ 5 minutes until thickened. Add the crispy tofu back into the pan and mix with the sauce. Serve with white rice and a sprinkle of sesame seeds.
97
› › › › › ›
10 minutes
KACHEN No.34 | SPRING 23
00_KACHEN_2023_01_EN.indb 97
13/02/2023 11:43