Oxheart tomatoes
with couscous filling

by Nelson Müller

Ingredients for 4 people:

For the couscous:
250 ml chicken stock, 2 tbsp olive oil, 5 saffron threads, 200 g couscous, 50 g pine nuts, 5 dates, 4 tbsp finely chopped flat-leaved parsley, 4 tbsp finely chopped coriander, 1 bunch spring onions, 3 tbsp currents, A pinch of cayenne pepper, 1/2 tsp ground cinnamon, 1 tsp raz el hanout, Ground salt & pepper

For the tomatoes:
4 oxheart tomatoes (alternative beef tomatoes), 3 cloves of garlic, 3 springs of thyme, Butter for the dish

 

Method:

Bring the stock to the boil in a pot with the olive oil and saffron threads. Stir in the couscous, take the pot off the stove and let the couscous soak for 5 minutes while covered.

Roast the pine nuts in a frying pan without fat and roughly chop them. Pit and finely dice the dates. Remove and finely chop the parsley and coriander leaves. Cut the spring onions into fine rings. Mix the prepared ingredients in with couscous. Season with cayenne pepper, cinnamon, raz el hanout and salt.

Pre-heat the oven to 160 °C. Cut the top off the tomato, remove the seeds and partitions with a spoon. Season the inside of the tomato with salt and fill with couscous. Put the top back on. Press the garlic with the flat side of a knife. Put the tomatoes, together with the garlic, thyme and removed tomato flesh into a greased baking dish and cook in a hot oven for 20 minutes.

Put the oxheart tomatoes with couscous filling on plates and serve with some stock from the dish drizzled on top. If there is any couscous left over, serve separately.


Grilled bananitos
with maple syrup

by Nelson Müller

Ingredients for 4 people:

50 g crème fraîche, 1 tbsp hazelnuts, finely chopped, 1 tbsp pistachios, finely chopped, 1 tsp lime juice, 3 tbsp maple syrup, 1/2 tsp freshly grated ginger, 1/4 tsp garam masala, 12 ripe baby bananas (or 4 normal bananas), 20 ml whiskey

 

Method:

Mix the crème fraîche with the hazelnuts, pistachios, lime juice and maple syrup. Season with the ginger and garam masala.

Put the bananas in their skins on a grill that is not too hot and grill for around 10 minutes, turning them every now and then.

Cut the bananas together with skins lengthways and push apart. Fill with the crème and serve the bananitos with whiskey drizzled on top.


Rose fish fillet in
foil with Asian vegetables

by Nelson Müller

Ingredients for 4 people:

For the vegetables:
100 g carrots, 100 g celery, 100 g leek, 100 g napa (Chinese) cabbage, 100 g fresh shiitake or oyster mushrooms,
6 tbsp sesame oil, 3 tbsp sweet chilli sauce for chicken (see tip), 3 tbsp teriyaki sauce (see tip), A pinch of wasabi paste (see tip), 3 tbsp ketjap manis (sweet soy sauce; see tip), 1 tsp freshly grated ginger root,
1 tbsp finely chopped coriander

For the fish:
800 g rose fish fillet, Ground salt & pepper

Also: Aluminium foil

 

Method:

Peel the carrots and celery, wash the leek. Cut the carrots, celery, leek and cabbage into fine strips. Cut the mushrooms into thin slices and lightly sautée them in the sesame oil with the rest of the vegetables over a medium heat. Add the teriyaki sauce, wasabi paste and ketjap manis and mix in the ginger and coriander.

Cut the aluminium foil into 4 20 x 30 cm pieces. Put the vegetables in the middle of the pieces of foil. Using a sharp knife, divide the fish into 4 equal pieces, season with salt and pepper and place it on top.

Fold the foil into parcels, seal the edge well and cook the fish in the foil on a hot grill for 10 minutes.
Serve the rose fish with Asian vegetables in the open foil.

Secret tip
Since Asian cuisine is becoming more and more popular, roasted sesame oil, sweet chilli sauce for chicken, teriyaki sauce, wasabi paste and ketjap manis are available in all well-stocked supermarkets. Alternatively, these can also be found in an Asian supermarket.


Grilled halloumi with melon

by Nelson Müller

Ingredients for 4 people:

For the cheese:
600 g halloumi (Greek grilling cheese), 1 clove of garlic, 1 organic orange, 1 organic lemon,
1 spring of rosemary, 100 ml olive oil

For the melon:
1 green chilli pepper, 1 red chilli pepper, 1 small piece of ginger root (2 cm), 4 tbsp honey (e.g. pine honey),
1 tbsp white balsamic vinegar, 2 tbsp freshly squeezed lime juice, 500 g sugar melon (e.g. charentais or cantaloupe), 1 fresh spring of thyme, Salt

Also:
50 g pine nuts

 

Method:

Cut the cheese into 1.5 cm thick slices. Peel and finely chop the garlic. Grate orange and lemon skin into zest. Remove the rosemary leaves. Mix the cheese, garlic, orange and lemon zest and rosemary with the olive oil. Cover the cheese with cling film in a baking dish and leave to marinate for 1 day in the fridge.

For the melon, halve the chilli peppers lengthways, remove the seeds and finely dice. Peel and finely chop the ginger. In a pot, bring the honey and vinegar to the boil over a medium heat. Add the ginger, diced chilli and lime juice and cook for 1 minute.

Divide the melon into four and scrape out the seeds with a spoon. Peel and dice the fruit. Remove the thyme leaves. Add the melon and thyme to the honey mixture, cook for 5 minutes then season with a little salt. In a frying pan, roast the pine nuts without fat until golden brown.

Take the cheese from the marinade, let it drain and put on a grill that is too hot grill for around 4 minutes on each side until golden brown.

Serve the grilled halloumi on plates with the melon and sprinkle the pine nuts on top.


Carabinero prawns from
the grill with herb butter

by Nelson Müller

Ingredients for 4 people:

For the herb butter:
100 g soft butter, Ground salt & pepper, A pinch of cayenne pepper, A pinch of curry powder, A pinch of paprika powder, 1 tsp freshly squeezed lemon juice, 1 tsp cognac, 2 splashes of Worcestershire sauce, 2 tbsp chopped kitchen herbs (e.g. rosemary, thyme, chives, parsley, tarragon), 1 egg yolk

For the carabineros:
8-12 carabineros, Salt, Freshly squeezed juice of 1 lime, 1 tbsp chilli oil, 1 sprig of thyme, 1 clove of garlic, peeled and diced

Also:
Piping bag

 

Method:

Beat the soft butter and season with the herbs, lemon juice, cognac and Worcestershire sauce. Fold in the chopped kitchen herbs and egg yolk, cover the butter and leave to one side.

Put the carabineros with head on the grill and cook for approx. 3 minutes on each side.

Remove the meat from the shell and coat with herb butter.

A crispy baguette fresh from the oven goes well with this dish.


Pork ribs in marinade

by Nelson Müller

For 4 people:

For the marinade:
3 cloves of garlic, 500 ml Coca Cola, 300 ml orange juice, 6 tbsp honey, 7 tbsp barbecue sauce,
5 tbsp sweet chilli chicken sauce, 1/2 tsp dried oregano leaves, 3 bay leaves, 3 springs of rosemary,
4 tbsp tandoori paste, 1 tsp Mumbai curry powder, 1 tsp Piment d’Espelette, 1/2 tsp ground cumin,
Ground pepper

Also:
1 kg pork ribs

 

Preparation:

To prepare the marinade 1 day before grilling, peel the garlic and crush it in a press or dice it finely. Put all marinade ingredients into a pot with an open lid and reduce the liquid to one third of the amount over a medium heat.

Coat the pork ribs with the marinade, put them in a baking dish and cover them with cling film. Leave the meat in the fridge overnight to marinate.

Remove the pork ribs from the marinade and let them drain. Grill the meat on a grill that is not too hot for approx. 15 minutes on each side, whilst constantly basting with marinade. When the meat comes away from the bones, the ribs are cooked and can be served.

 

Secret tip to marinade:

Tandoori is an Indian spice paste which, in addition to water and salt, also contains vegetable oil, chilli, coriander, cumin, garlic, ginger, cinnamon, fenugreek, cloves, bay leaves and a shot of vinegar. It is classically used to marinate meat dishes which typically have a red colour.


Lamb and cheese burger

by Nelson Müller

 

Ingredients for 4 persons:
For the meatballs:
3 shallots or spring onions, 1 toe of garlic, 40 g dried tomatoes, 20 g black olives without stones, 100 g Pecorino (Italian hard cheese), 500 g minced lamb, 1 pinch of ground cumin, 1 tbsp sweet paprika powder, 1 tsp finely chopped rosemary, freshly ground salt & pepper, 1 tbsp edible oil
For the burgers:
4 tbsps tomato ketchup, 4 tsps medium hot mustard, 2 tomatoes, 4 olive ciabatta rolls, 4 leaves of Lollo Rosso lettuce

Method:
Peel shallots and garlic and chop finely. Finely chop tomatoes and olives. Coarsely grate the Pecorino cheese. Mix the minced lamb with the shallots, garlic, tomatoes, olives, Pecorino and the seasonings and season with salt and pepper to taste. Form into four flat meatballs, cover with cling film and refrigerate until needed. Brush the meatballs with the oil and barbecue for 4 minutes on each side on a hot grill. In the meantime, remove the tomato stalks and cut them into thin slices. Halve the ciabatta rolls and place them onto the grill for 1-2 minutes, turning them from time to time, so that they do not char. Spread some ketchup and mustard onto the rolls, top with tomato slices, a leaf of Lollo Rosso and a meatball to create a delicious lamb and cheese burger fit for any guest.


Tortilla Wraps

filled with broccoli and minced meat

rezepte__0000_wraps

Ingredients for 4 persons:
4 tortilla wraps, Gorgonzola creme, broccoli florets, 400 g minced meat, 4 rashers of bacon, 1 tomato (if you like it hot, add 1 red chilli pepper), wood toothpicks

Method:
Spread Gorgonzola cream onto half of the tortilla wrap. Form a 2 cm thick sausage with the minced meat and place it onto the wrap. Carefully remove the tomato flesh with a spoon and cut the tomato into rings. Cut the rings in half to obtain strips. (If using a chilli, remove the seeds and cut it into thin strips. Be careful when handling chilli and do not rub your eyes!) Press the tomato and the chilli strips into the minced meat sausage. Break the broccoli into small florets and distribute these on the minced meat sausage. Finally, place a rasher of bacon on top and roll up the wrap. Secure the wrap with wood toothpicks and place it onto the grill for about 10 minutes. Cut the wrap diagonally in the middle and serve.


Smoked sheep’s cheese with onions

rezepte__0000_schafskaese

Ingredients:
1 packet of sheep’s cheese or feta, Spanish onion, white wine vinegar, olive oil, pepper, salt, moist beechwood pieces, red and green chillies

Method:
Carefully pat the sheep’s cheese dry (it cannot absorb any smoke aromas in a moist state). Cut the onions in thin slices and pat them dry a bit. Place the soaked beechwood in the glowing coals, wait until it begins to smoke, and then place the cheese and the onions onto a grilling pan and onto the grill. The cheese is ready once it begins to get slightly brown and soft. Season the onions with some of the vinegar, oil, salt and pepper and red or green chillis to taste, garnish the cheese with the seasoned onions and serve.


Goats’ Cheese on Lamb’s Lettuce with Walnuts

with smoked oil vinaigrette

Ingredients:
For the salad:
4 rolls of goats’ cheese, 50 g each, 8 slices of Serrano ham, fresh thyme, 4 walnuts, 200 g lamb’s lettuce, 1 onion, 1 lemon, smoked oil, sweet-hot chilli sauce, coarse mustard, seasalt, cedar wood board
For the vinaigrette:
The juice of ½ lemon, 2 tbsps smoked oil, 2 tbsps sweet-hot chilli sauce, ½ tsp coarse mustard, a pinch of seasalt

Method:
Sprinkle a small amount of fresh thyme onto the Serrano ham and wrap it around the goats’ cheese. Place the onion and the cheese onto the cedar wood board and grill/smoke for 8-10 minutes at approx. 150°C. Arrange five sprigs of lamb’s lettuce on a plate, mix the vinaigrette, crack and chop the nuts and arrange the cheese on the lettuce. Finally, pour 1 tbsp of the vinaigrette sauce over the goats’ cheese and garnish with the chopped walnuts. Delicious!


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