For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In October 2014 – recipe by Roman Rothmayer – new chef of the Restaurant “Das Schick”:

Ham of wild boar & Queso de cabra (goat’s cheese)
cream of mountain cranberries . marinated Chioggia beets

Ingredients for 4 servings:

2 Chioggia beets
Vinagre Moscatel
Olive oil
200 g goat cheese (Queso de Cabra)
400 g yogurt
2 cloves garlic
approx. 10 gelatin leaves
1 tbsp. chopped parsley
juice from 1 orange
8 cl port wine
2 – 3 tbsp. cranberries (compote or pickled)
1 container crème fraîche
300 – 400 g wild boar ham (approx. 80 g per portion)

Preparation:

Boil Chioggia beets until soft, peel, cut into thin slices using a slicing machine and marinate with Vinagre Moscatel and olive oil.

Mix goat cheese with yogurt and garlic as well as salt and pepper to taste into a creamy mass, then add parsley. Soak 10 gelatin leaves in cold water. Heat 4 spoonfuls of the goat cheese cream in a pan. Squeeze water out of the gelatin and stir into the heated cream. Afterwards, stir this gelatin mixture into the remaining goat cheese mass, then fill it into a form. Allow to chill.

Cranberry cream: Heat port wine and orange juice together and allow to thicken to half its original consistency. Blend cranberries, then mix cranberries with crème fraîche together with the thickened port wine and orange juice.

Arrange marinated Chioggia beets with goat cheese, wild boar ham and the cranberry cream as desired, such as in our photo – and enjoy!

We wish you much success!