Recipe of the month June 2013
For your enjoyment…
Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month!
From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!
In June 2013 - recipe by Johannes Reiser – Chef at the decorated Restaurant “Das Schick”:
Paella à “Schick”
Roulade of chicken “Steirerhuhn” . scallop . prawns . trout “Gut Dornau”
Ingredients for 4 servings:
250 g Fair trade jasmine rice
150 g olive oil
1 packet of saffron
3 cloves of garlic
3 shallots, finely sliced
3/4 l vegetable stock
1/8 l sherry
8 cherry tomatoes, washed and sliced in half
1 red bell pepper, cut into diamond-shaped slices
1 green bell pepper, cut into diamond-shaped slices
100 g snow peas
7 olives, cut in half and pitted
100 g leek, cut into diamond-shaped slices
4 giant prawns
4 trout fillets
Roulade of chicken “Steirerhuhn”:
2 small chicken fillets (e.g., from Styrian chicken)
5 slices of bread for toasting, crusts removed, diced
1 bunch of parsley, chopped
1 bunch of coriander (cilantro), chopped
3 shallots, peeled and finely diced
2 cloves of garlic
1 orange carrot, peeled and finely diced
1 yellow carrot, peeled and finely diced
1 whole egg
fresh lemon juice
Briefly sweat washed and drained rice with the shallots and garlic in 1/8 l olive oil. Infuse with vegetable stock and sherry. Add saffron and salt and slowly stew until al dente.
Roulade of chicken “Steirerhuhn”: For the stuffing, boil diced orange and yellow carrots in lightly salted water, then drain. Sweat shallots in olive oil. Add vegetables and garlic.
Mix bread cubes, egg, herbs and cooled-down vegetables. Season to taste with lemon, salt, pepper and nutmeg. Carefully tenderize chicken filets. Stuff, then roll chicken fillets. Season with salt and pepper, then coat with some soy sauce and a bit of honey. Roll roulades tightly in aluminum foil. Cover them halfway with the remaining vegetable stock, then bake in the oven at 150º C (300º F) for approx. 25 minutes. After baking, unwrap and apportion chicken fillets.
Season and briefly pan-fry fish and seafood.
Lightly stir-fry vegetables and olives, then fold into the cooked paella rice. Season to taste with salt, pepper and some lemon juice.
Arrange everything decoratively (individually on plates, as in our photo, for instance, or classically in a paella pan).