NEFF The Ingredient - Recipes "Mother Earth"

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O C T O B E R

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P H OTO G R A P H Y: R EI N H A R D H U N G ER ; S T Y L I N G: CH R I S TO P H H I M M EL

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A G I F T F R O M N AT U R E

Brightly coloured roots, flavoursome herbs, lettuce, mush­rooms in all shapes and sizes, bittersweet berries, the finest wines, every imaginable variety of spice: all edible plants owe their aroma, consistency and flavour to the soil in which they thrive. Not only that: the quality of meat, cheese, milk products and eggs is determined by the food that livestock eats, and is thus inseparable from the fields in which the animals graze. So the best ingredients for a delicious meal are served to us year after year by Mother Nature.

Hence, we have dedicated this booklet to the fresh­ly harvested food that grows under the soil. You can buy the fresh ingredients for the following recipes at the market.

Indeed, many of them are pure indulgence even when eaten raw. Gentle preparation techniques and refined combinations of flavour transform them into a taste experience. And the great thing: all these recipes are easy to prepare and ideal for a sumptuous meal with family or friends. We wish you lots of fun while enjoying these recipes!

Yours, The Ingredient editorial team

J A W - D R O P P I N G S T A R T E R S

P H OTO G R A P H Y: R EI N H A R D H U N G ER ; S T Y L I N G: CH R I S TO P H H I M M EL

Recipe 1

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BEEF STRIPS ON HOT SAND SERVES

4

INGREDIENTS

METHOD

1 CLOVE OF GARLIC 1/2 ORGANIC LEMON

(JUICE AND ZEST) 5 CAPERS

SEA SALT 150 G SOUR CREAM 1 HANDFUL OF FRESH HERBS

(E.G. THYME, SAGE,

CORIANDER) 100-150 G TENDER STEAK (FILLET,

RUMP STEAK)

OLIVE OIL

FRESHLY GROUND PEPPER

CHILLI THREADS 2 - 3 CUPS BEACH

SAND PARCHMENT

Peel the garlic and chop it finely. Wash the lemon, pat it dry, grate off the zest, and squeeze out the juice.

Chop the capers. Mix the garlic, lemon zest and capers into the sour cream. Season to taste with the sea salt and lemon juice. Put to one side.

Wash the herbs, shake them dry and chop them coarsely. Cut the beef into slices approx. 1 cm thick.

Cut four A4-sized sheets of parchment paper.

Brush the sheets with oil and put three to four slices of meat in the middle of each. Season with herbs, pepper, chilli and sea salt and fold the parchment into flat parcels.

Fill a large, uncoated cast-iron saucepan with sand and heat it up on the highest setting for around 8 minutes. Stir several times to allow moisture to escape. Tip half of the hot sand onto four plates.

Put the meat parcels on the sand. Put the remaining sand on top. After around 6 minutes, the parcels can be “dug out”. Now unpack the meat, arrange it on clean plates and serve it with the sour-cream dip.

Tip: barbecue sauce, chutney or fresh salad go well with the beef strips.

ROSEHIP JAM WITH CINNAMON Jars

2

INGREDIENTS

METHOD

250 G

3 1 1 200 G 1/2

Pick the rosehips the day before preparing, remove leaves if necessary, wash, drip-dry and put in a pot. Wearing disposable gloves, squash the rosehips with your hands. Finely grate the zest off one orange and juice all the oranges. If necessary, top up the orange juice to 350 ml with water.

Add the juice, vanilla pulp, vanilla pod and cinnamon stick to the squashed rosehips. Cover and let it stand in the fridge overnight.

ROSEHIPS ORGANIC OR ANGES VANILLA POD STICK OF CINNAMON GELLING SUGAR ORGANIC LEMON

Bring the pot to a simmer. Cover, and allow to simmer on medium heat for approx. 25 minutes until the rosehips are soft. Sieve the contents – press the rosehips into the sieve to squeeze them out thoroughly.

Put the pulp back in the pot; stir the gelling sugar, the juice and zest of the lemon into the rosehip pulp.

Simmer for approx. 5 minutes, until the liquid is the right thickness. Put the jam into sterilised jars and close them immediately.

Store unopened in a cool, dark place for up to approx.

1 year.

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P H OTO G R A P H Y: K AT H A R I N A B O H M

Recipe 2

F R U I T

B I T T E R S W E E T O N C R U S T Y B R E A D

P E R F E C T U N E X P E C T E D

F O R G U E S T S

P H OTO G R A P H Y: K AT H A R I N A B O H M

Recipe 3

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POTATO BR E A D WITH BEETROOT HOUMOUS Serves

4

INGREDIENTS

METHOD

530 G FLOURY POTATOES 40 G FRESH YEAST 50 ML LUKEWARM WATER 1 TSP SUGAR 250 G FLOUR 2 TSP SALT 7 TBSP OLIVE OIL

FLOUR FOR ROLLING

GROUND CORIANDER

GROUND NUTMEG

SESAME

BLACK CUMIN

FLEUR DE SEL 240 G COOKED CHICKPEAS 50 G BEETROOT 1⁄ 2 - 1 GARLIC CLOVE 1 - 2 TBSP TAHINA (SESAME PASTE) 1⁄ 2 TSP GROUND CUMIN 1/2 ORGANIC LEMON

(JUICE AND ZEST)

BLACK PEPPER

PARSLEY LEAVES OR

CORIANDER LEAVES

Peel the potatoes, cut into medium-sized cubes and cook in the steam oven for 20 minutes.

Crush the potatoes with a potato press and put into a bowl. Mix the yeast, water and sugar in a teacup and let the mixture stand for 5 minutes.

Knead the potatoes, flour, yeast mixture, salt, 2 tablespoons of oil and approx. 500 ml water into a dough. Allow to rise for 30 minutes on heat setting 1.

Preheat the oven to 230 °C (bread-baking setting) on the 2nd level, 10 minutes with low steam.

Open the oven door to allow moisture to escape, then bake it for another 15 minutes with no steam until golden brown.

For the houmous, put all the ingredients and remaining olive oil in a high container and puree them into a red pulp (if necessary, add some water).

Season to taste with lemon juice and zest, salt and pepper.Stir in the herbs and serve with potato bread.

V EGETA BL E FR I E S W I T H PA R M E S A N SERVES

4

INGREDIENTS

METHOD

2 2 TBSP 120 G

2 2 1 2 2 4 TBSP 2 TBSP 1/2

Preheat the oven to 180 °C CircoTherm. Line a baking tray with baking paper. Mix the eggs and water in a small dish. Slice Parmesan thinly and mix with a pinch of salt, pepper, paprika and garlic powder.

EGGS WATER PARMESAN SALT PEPPER PAPRIK A GARLIC POWDER R AW BEETROOTS LARGE CARROTS LARGE SWEET POTATO LARGE PARSLEY ROOTS OR LARGE PARSNIPS CRÈME FR AICHE BASIL PESTO BUNCH FLAT-LEAF PARSLEY

Peel the beetroot, carrots, sweet potatoes and parsley roots and cut them into sticks the size of fries. Roll them in the egg, then the spices, and spread across the baking tray.

Oven-bake the fries on the third level for approx.

20 minutes until they are golden brown. Turn them once during cooking. Add more salt if desired.

Chop the parsley. Arrange vegetable sticks with parsley and several Parmesan slices. Serve with crème fraiche and basil pesto as a dip.

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Recipe 4

H E A L T H Y A N D D E L I C I O U S : F I N G E R F O O D S T R A I G H T F R O M T H E O V E N

A

S W E E T A N D S P I C Y F I N I S H F O R T H E F I N E S T M E A T

P H OTO G R A P H Y: K AT H A R I N A B O H M

Recipe 5

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B E E F M E DA L L IO N S W I T H C H I L L I- C HO C OL AT E CRUST SERVES

4

INGREDIENTS

METHOD

4

100 G

2 TBSP

1

3 TBSP 1

1

1/2 1 TBSP 1 TBSP

Take the beef medallions out of the fridge approx. one hour before preparation.

Preheat the oven to 200 °C.Heat the lard in a steak pan and seal the medallions on both sides on a high heat for two minutes.

Remove and season them with salt and pepper.

BEEF MEDALLIONS SEA SALT FRESHLY GROUND PEPPER BUTTER (ROOM TEMPER ATURE) FRESHLY GR ATED CHOCOLATE SLICE OF WHITE BREAD, DICED FINELY PARSLEY, CHOPPED CLOVE OF GARLIC, CHOPPED SMALL RED CHILLI PEPPER FINELY CHOPPED ORGANIC OR ANGE (ZEST) MAPLE SYRUP LARD

Combine the remaining ingredients and season to taste with salt and pepper.

Spread the mixture on the meat evenly.

Put the medallions in the oven for another 8 minutes.

T I P : fried spring onions go well with this dish.

DUCK BR EAST WITH APPLES A N D C E L E R I AC PU R E E SERVES

4

INGREDIENTS

METHOD

2

1⁄ 2 1 1

150 ML

1 TSP 25 G 2 25 G 4 4 TBSP

Remove superfluous fat and skin from the underside of the duck breasts. Slice a lattice shape into the skin and season with allspice, coriander, pepper and orange zest. Lay the breasts next to each other in a vacuum pouch, extract air on level 3 and marinate for 4-8 hours in the fridge.

Put the pouch with the meat in oven and cook in sous-vide mode at 58 °C for 35 minutes.

DUCK BREASTS WITH SKIN ALLSPICE AND CORIANDER SEEDS (FINELY GROUND) BLACK PEPPER ORGANIC OR ANGE (ZEST) ROOT OF CELERIAC (500 G) ORGANIC LEMON (JUICE AND ZEST) CREAM HERBAL SALT GROUND NUTMEG BLACK PEPPERCORNS SUGAR RED APPLES BUTTER FRESH BAY LEAVES FRESHLY SQUEEZED OR ANGE JUICE SALT

Peel the celeriac, dice it, sprinkle it with lemon juice and steam at 100 °C for 20 minutes on a baking tray.

Puree the celeriac and cream and season to taste with herbal salt, lemon zest and nutmeg. Keep the puree warm.

Fry the pepper in a pan and crush in a pestle and mortar. Cut the apples into eighths and remove the cores. Caramelise sugar in a pan until it is golden brown. Greatly reduce the heat, stir in butter and pepper. Put the apple pieces in the caramel and begin to braise. Add the bay leaves and orange juice before simmering for a further 2 minutes.

Remove the duck breasts from the pouch and pat dry.

In a non-stick pan, fry them on all sides until they are crispy. Salt the meat, let it rest, and cut into strips.

Serve with the caramelised apples and celeriac puree.

T I P 1: You can sprinkle the diced celeriac with a little lemon juice and vacuum-seal it on level 2.

Sous-vide cooking: 90 °C, 1 hour. Then puree as described above.

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Recipe 6

T H E P E R F E C T A C C O M P A N I M E N T F O R D U C K : C E L E R I A C A N D F R U I T

T H E F O R E S T ’ S A R O M A T I C W I N D F A L L

P H OTO G R A P H Y: R EI N H A R D H U N G ER ; S T Y L I N G: CH R I S TO P H H I M M EL

Recipe 7

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PORCINI OMELETTE WITH BLUEBERRIES SERVES

2

INGREDIENTS

METHOD

80 G

1L 1 100 G

Pour around a litre of lukewarm water over the mushrooms and allow to soak for 30 minutes, stirring occasionally. Peel the shallot and cut finely.

Prepare the blueberries, wash in a colander and drip-dry thoroughly.

Wash the herbs, shake dry, cut coarsely.

DRIED PORCINI MUSHROOMS WATER SHALLOT BLUEBERRIES SEVER AL STEMS OF FRESH HERBS,

E.G. CHIVES, LOVAGE,

THYME 4-5 EGGS (MEDIUM) 2 TBSP WHIPPING CREAM 2 TBSP GR ATED PECORINO

SEA SALT

FRESHLY GROUND PEPPER

BUTTER FOR FRYING

Break the eggs into a bowl, season with ¼ tsp salt and a pinch of pepper, and beat with a fork until frothy for approx. 15 seconds. Fold in the cream and cheese. Season.

Warm the butter in a pan. Gently sauté the mushrooms and shallots for approx. 3 minutes; season and remove from the pan. Clean the pan and put another tablespoon of butter into it. Pour the omelette batter over the hot butter and allow it to solidify.

Evenly sprinkle the fried mushrooms, some fresh herbs and 50 g of the blueberries over the omelette.

Cover and cook for a further 10 minutes on a low heat.

Fold one half of the omelette over the other, cut in half and place on warm plates. Lightly braise the remaining blueberries in the pan for approx.

2 minutes and sprinkle over the two omelettes.

M USH ROOM TA RT W I T H S PR E A DA B L E G OAT ’ S C H E E S E SERVES

4-6

INGREDIENTS

METHOD

TART PASTRY:

Soak the dried mushrooms in hot water for 30 minutes. In the meantime, knead the flour, baking powder, salt, sugar, oil and water into a tender dough. Roll out the dough and place it in a tart tin lined with baking paper, leaving leaving a 2 cm-high edge.

240 G 1 TSP 1 PINCH 1 PINCH 80 ML 80 ML

FLOUR BAKING POWDER SALT SUGAR R APESEED OIL HOT WATER

FOR THE FILLING: 25 G

700 G

2 1 1 2 TBSP 250 ML

1 TBSP 2 2 TBSP 125 G

DRIED PORCINI MUSHROOMS FRESH MUSHROOMS (PORCINI AND OYSTER MUSHROOMS, COMMON MUSHROOMS) SHALLOTS CLOVE OF GARLIC SMALL STEM OF THYME OLIVE OIL CREAM SALZ FRESHLY GROUND BLACK PEPPER LEMON JUICE EGGS CHIVES (CHOPPED) GOAT’S CREAM CHEESE

Rub down the fresh mushrooms with kitchen roll and cut into slices. Drain the soaked mushrooms in a colander, rinse them with cold water several times, and drip-dry. Cut the mushrooms into small pieces. Preheat the oven to 220 °C. Peel and chop the shallots and garlic.

Wash the thyme and chop the leaves finely. Put the shallots, garlic and thyme in a frying pan and sauté in oil. Add the fresh mushrooms and continue frying for 2 minutes. Thoroughly squeeze the remaining liquid from the soaked mushrooms and add them. Deglaze with the cream and continue on heat level 4 until the liquid has thickened somewhat.

Season to taste with salt, pepper and lemon juice.

Mix the eggs with the chives and fold them into the mushroom mixture. Spread the cheese over the base of the dough, then evenly distribute the mushroom mixture before putting the tart into the hot oven on the second level for approx.

15 minutes. Reduce temperature to 180 °C to finish off the tart for 20 minutes.

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Recipe 8

A H E A R T Y C H U N K O F A U T U M N F L A V O U R

Recipe 9

R O O T S I N A B S O L U T E L Y

C A K E S ?

D E L I C I O U S

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BEETROOT C HO C OL AT E C A K E SERVES

6-8

INGREDIENTS

METHOD

70 G 3 1 125 G 160 G 200 G 150 G 50 G 1 TSP 1⁄4 TSP 1

Preheat the oven to 160 °C CircoTherm.

Dry-roast the hazelnuts in a frying pan until you can smell them, then allow to cool. Separate the eggs.

Add a pinch of salt to the egg whites and beat until stiff. Gently melt the butter and chocolate in a pan.

HAZELNUTS EGGS (M) PINCH OF SALT BUTTER DARK CHOCOLATE BEETROOT BROWN CANE SUGAR FINE-GR AIN POLENTA GROUND CINNAMON GROUND NUTMEG ORGANIC OR ANGE (ZEST) BUTTER AND FLOUR FOR THE BAKING TIN ICING SUGAR TO DUST

Wash the beetroot, peel it and scrape off a few strips with a zester for decoration. Dice the remaining beetroot and pulp it in a blender together with the sugar and hazelnuts. Put the mixture in a mixing bowl and stir in the egg yolks and melted chocolate.

Carefully fold in the whipped egg whites, polenta, cinnamon, nutmeg and orange zest.

Grease the baking tin with butter and thinly sprinkle it with flour. Pour in the cake mix and bake for approx. 50 minutes on the second level of the oven.

Test with a skewer!

Take the cake out of the oven, let it cool for 10 minutes, then carefully turn it out of the tin and allow to cool on a cooling rack. Dust with icing sugar and decorate with beetroot strips.

L E N T I L S OU P W I T H DAT E A N D D U C K- B R E A S T K E B A B S SERVES

4

INGREDIENTS

METHOD

6 2 TBSP 2 1 3 TBSP 1 2–3 300 G 1.5 TBSP 1.5 TSP 1.5 TSP 1.200 ML 200 G

12

6 2 TBSP 1.5 TSP 1⁄ 2 BUNCH 50 G

Remove the stones from the dates and soak in sherry. Peel the onions and garlic and dice finely. Heat the oil in a pot. Sauté the onions, garlic, cinnamon and chilli for 3 minutes, turning repeatedly. Add lentils and tomato puree, briefly braise, season with cumin and paprika.

Deglaze with stock, cover and simmer for a further 15 minutes.

MEDJOOL DATES DRY SHERRY ONIONS CLOVE OF GARLIC R APE-SEED OIL CINNAMON STICK SMALL DRIED CHILLIES RED LENTILS TOMATO PUREE CUMIN (GROUND) MILDES PAPRIK APULVER VEGETABLE STOCK CREAM SALT BLACK PEPPER SUGAR THIN SLICES SMOKED DUCK BREAST SHASHLIK SKEWERS SHERRY VINEGAR MUSTARD CHIVES COLD BUTTER

Remove 4 heaped tbsp and set aside.

Remove the cinnamon stick. Puree the soup then rub it through a fine sieve. Add cream.

Simmer for several minutes until the soup thickens.

Season to taste with salt, pepper and sugar.

Put one rolled-up slice of duck breast, a date and another rolled-up slice of meat on each skewer.

Stir together the remaining lentils, vinegar and mustard. Season with salt, pepper and sugar.

Cut the chives into tiny tubes. Use a hand blender to mix the cold butter into the soup.

Sprinkle the soup with lentils, chives and pepper and serve. Lay a skewer over each soup bowl.

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Recipe 10

E X O T I C R E F I N E M E N T A N D E N E R G I S I N G W A R M T H

F R U I T Y A N D F L A V O U R S O M E T U R K E Y S A N D W I C H 2 . 0 !

P H OTO G R A P H Y: K AT H A R I N A B O H M

Recipe 11

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CARIBBEAN TURKEY WITH R E D C A BBAGE A N D N U T SA L A D SERVES

4-6

INGREDIENTS

METHOD

6G ALLSPICE AND BLACK PEP

PERCORNS 3 G CINNAMON STICK 2G CUMIN, CLOVES, NUTMEG,

GROUND GINGER, ONIONS

AND CHILLI (DRIED) 4 G SWEET PAPRIK A 1 G GR ANULATED GARLIC 15 G BROWN CANE SUGAR 2 G SALT 1.5 KG TURKEY THIGHS WITH

BONES 90 G KETCHUP 50 G ENGLISH MUSTARD 1-2 TBSP HONEY 2 ORGANIC LIMES (JUICE

AND ZEST) 1-2 TBSP DARK RUM 500 G RED CABBAGE 1 SHALLOT (CHOPPED) 2 TBSP DRIED CR ANBERRIES 3 TBSP CHOPPED WALNUTS 2 TBSP R APESEED AND

WALNUT OIL

FRESHLY GROUND PEPPER

MAYONNAISE 50 G FRESH ROCKET

FRESH CORIANDER

Toast allspice, pepper, cinnamon, cumin and cloves in a pan until they release their aromas; let them cool before grinding them with paprika, nutmeg, ginger, chilli, garlic, onions, sugar and salt in a coffee-bean grinder. Keep this Caribbean spice blend in a screw-top jar (keeps for 3 months).

Bone turkey thighs, rub Caribbean spice blend into the meat and put it into a vacuum pouch and vacuum-seal on setting 3. Place in the steam oven on the third shelf from the bottom and cook in sous-vide mode for 3 hours. Turn off the closed oven and leave for 60 minutes.

Remove meat from pouch and put in a flat roasting pan. Bring the gravy from the meat to the boil with the ketchup, mustard, honey and approx.

1 tsp Caribbean spice blend and simmer until it becomes a thick sauce. Season with half of the lime juice and zest, rum and salt.

Clean the cabbage and remove outer leaves, then shred into fine strips before putting in a dish with the remaining ingredients (except rocket and coriander) and mixing. Season the salad with lime juice, zest, sugar, salt and pepper. Mix thoroughly and allow to infuse for 10 minutes. Add rocket immediately before serving, then season to taste again.

Before arranging, grill the meat in a preheated oven at 275 °C with activated grill function, on the 3rd shelf from the bottom, for approx. 5 minutes until crisp, then cut into fine slices. Spread mayonnaise thinly on crusty wholemeal bread or baguette slices.

Put some salad and several slices of turkey onto each slice of bread, sprinkle with warm sauce, and then with coriander.

C L AY C H IC K E N W I T H AU T U M N V E G E TA BL E S SERVES

INGREDIENTS 1

1

1 HANDFUL

4 2 2 2 2 1 200 G 3 KG

ORGANIC CHICKEN SEA SALT FRESHLY GROUND PEPPER ORGANIC LEMON (JUICE AND ZEST) HERBS (E.G. THYME, SAGE, LOVAGE, PARSLEY) NEW POTATOES BEETROOTS YELLOW BEETROOTS PURPLE CARROTS JERUSALEM ARTICHOKES SPRING ONION GREEK YOGHURT POTTERY CLAY

4

METHOD Preheat the oven to 200 °C. Wash the chicken, pat it dry and season all over with sea salt, pepper, a little lemon juice and zest. Wash the herbs, shake them dry and stuff the bird with all but one quarter of them. Clean the vegetables.

Place a quarter of the clay between cling-film sheets and roll it out, 0.5 cm thick. The clay sheet should be several centimetres larger than the chicken in all directions. Place the chicken in the middle.

Cover the chicken with a sheet of clay of an equal size.

Seal the edges by pinching with your fingers to create a closed clay shell. One after the other, wrap the vegetables in clay. Place the clay-wrapped ingredients on a tray lined with baking paper and roast in the oven (fan-assisted) for approx. 90 minutes at 180 °C. During roasting, open the door several times to allow the steam to escape.

In the meantime, clean the spring onion, cut into rings and combine with yoghurt, remaining lemon juice and zest, salt and pepper, to create a dip. Remove chicken and vegetables from oven. Carefully open the hardened clay shell with a hammer and serve the meat and vegetables with the dip. Season with salt, pepper and remaining herbs.

P H OTO G R A P H Y: R EI N H A R D H U N G ER ; S T Y L I N G: CH R I S TO P H H I M M EL

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Recipe 12

S T E W E D I N I T S O W N J U I C E

C O O L V E G E T A B L E S

D O W N F O R D E S S E R T

P H OTO G R A P H Y: R EI N H A R D H U N G ER ; S T Y L I N G: CH R I S TO P H H I M M EL

Recipe 13

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BEETROOT ICE CR EAM W I T H S P I C Y- S T R O N G S T I LT O N SERVES

4

INGREDIENTS

METHOD

4 CARROTS

OLIVE OIL 150 G SUGAR 2-3 BEETROOTS (COOKED) 300 ML MILK 300 ML CREAM 1 VANILLA POD 6 EGG YOLKS 50 G BLUE STILTON

FRESHLY GROUND PEPPER

ICE-COLD GR ANITE SLAB

Clean the carrots, place in a heat-resistant tin and oven-roast for approx. 20 minutes at 180 °C (fan-assisted). Turn, sprinkle with 1 tbsp sugar and caramelise for a further 10 minutes.

Remove from the oven and set aside.

Dice the beetroot and set aside. Place the milk and cream in a pot, cut open the vanilla pod and add it, then bring to the boil. Remove from the cooktop and let it rest for 10 minutes. Remove vanilla pod and scrape out pulp with a sharp knife. Puree it together with the beetroot cubes and milk-and-cream mixture.

Beat the egg yolks and remaining sugar with an egg whisk. Gradually add the beetroot milk and stir.

On a low heat, allow it to thicken while constantly stirring for 5-10 minutes. Remove from the cooktop and allow to cool while stirring occasionally, then place in the fridge.

Before serving, remove the granite slab from the freezer. Spread the ice-cream mixture thinly on the slab. Scratch off the ice cream and arrange with the carrots. Sprinkle a little stilton and fresh pepper over it.

N O T E S

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N O T E S

Space for ideas