meat | Lost in the Kitchen

29th Apr2019

Beef Wellington

by marie

(4 servings)

From one pork fillet cut off the ends so that a straight piece remains. Fry for four minutes on each sides.
	Place on a plate
Cut the end pieces into small pieces and puree with 100 ml of cream and one egg in a blender.

	Cut 250 g of mushrooms and one red onion into fine dices. Mix with the meat puree.

Whisk one egg and a dash of cream with a brush.
	Roll out one roll of puff pastry. Spread the meat and mushroom mixture on the puff pastry, not covering the whole pastry plate. Put the fried filet in the middle of it. Brush the edges with the egg mixture.

Use the puff pastry to fold the meat and mushroom mixture around the fillet.

	When all four sides are folded up, turn the roll upside down, brush with the rest of the egg mixture and cut in crossways.

Bake for 35 minutes at 200 degrees Celsius.
	Peel, core and slice four sour apples.
Fry the apple rings in a little oil.
	Add 400 g of sliced mushrooms and one diced onion.
Add 400 ml of cream and simmer for 10 minutes.
	Cut Beef Wellington into wide pieces and serve with the apple rings, mushrooms and some potatoes.

Category : meat, warm dish

08th Apr2019

Boar and Napa Cabbage with Rice

by marie

(2 servings)

In a wok heat 2 tablespoons of oil and sauté 300 g of boar goulash.
	Add an espresso cup of rice, fry for a short time, then deglaze with 2 cups of vegetable stock and simmer for 20 minutes.

Remove the outer leaves from half a napa cabbage and cut into small pieces.
	Put the cabbage in the wok and cook for additional 10 minutes.

Serve with herb cream cheese (or crème fraîche).

Category : meat, quick dish, warm dish

18th Feb2019

Carrot Turkey Curry with Pineapple and Apricots

by marie

(4 servings)

Place one teaspoon of fenugreek, one teaspoon of cumin, one teaspoon of cardamom and one teaspoon of fennel in a mortar.
	Grind the spices and fry them in two tablespoons of oil until they bubble.

Peel and slice six spring onions.
	Fry the spring onions in the spiced oil.
Peel and slice six carrots.
	Fry them with the onions.
Add two sliced turkey breasts, fry them and deglaze with half a cup of vegetable stock.

	Drain and add one can of sliced pineapples and 200 grams of sliced dried apricots.

Add one cup of cream.
	Cook for 20 minutes until its nice and creamy. Serve with rice or potatoes.

Category : meat, warm dish

14th Jan2018

Prum and Apple Goulash

by marie

(2 servings)

	Quarter 250 grams of prunes.
Place the prunes over night in one glass of Madeira.
	Peel and dice 250 grams of onions.
Cook the onions translucent in 2 tablespoons of oil.
	Add 500 grams of (boar) goulash.
Cook it for 10 minutes.
	Peel and dice 250 grams of apples.
Add apples and prunes (with madeira).
	Let it simmer for 30 minutes.
Add one cup of sour cream and season with salt and pepper.
	Serve with cooked potatoes or pasta.

Category : meat, warm dish

04th Mar2017

Haunch of Venison with Pretzel Crackling

by marie

(6 servings)

	Spice one haunch of venison with salt and pepper.
Heat one tablespoon of oil in an oven safe pan. Roast the haunch from both sides.
	Place the pan in the oven for one hour at 180 degrees Celsius.
Mix 150 grams of butter, two tablespoons of mustard, salt and pepper.
	Add two eggs.
Dice two pretzels.
Glaze one diced onion in two table spoons of oil with two tablespoons of caraway and two tablespoons of marjoram.
	Add one handful of sliced parsley and the diced pretzel.

	Add the mixture to the butter mixture.
Place the crackling on the haunch and bake it for 10 minutes.
	Serve with beetroot and potato muffins.

Category : meat, warm dish

25th Apr2014

Turnip Greens Potato Mash with Apple Cutlet Rolls and Mushroom Sauce

by marie

(4 servings)

Turnip Greens Potato Mash

Peel and dice half an onion and cook it translucent in a big pot with one tablespoon of vegetable oil.
	Peel and dice eight potatoes, add them to the onions and deglaze with two cups of vegetable stock.
Wash four bunches of turnip greens and choput the leaves and stems separately.
	Let the potatoes simmer for 10 minutes, then add the stems and after 10 additional minutes add the leaves.

Mash the vegetables and spice them with salt, pepper, nutmeg and half a cup of cream.

Apple Cutlet Rolls and Mushroom Sauce

	Batter four cutlets, spice them with salt, pepper and thyme, place apple slices on each cutlet, roll them and fix them with using yarn or spits.
Roast the rolls together with half a diced onion in two tablespoons of vegetable oil.
	Add and roast the diced left-overs of the apple and 250 grams of diced mushrooms.
Deglaze with half a cup of cream and let it simmer for 5 minutes.
	Cut the rolls in half and serve them on the turnip greens potato mash together with the sauce.

Category : meat, sauce, side dish, warm dish

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