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 July 2018 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:

Saddle of Ibérico pork . White radishes . Chimichurri

Ingredients for 6 people:

1.2 kg saddle of Ibérico pork
18 white radishes
50 g butter
1 bunch of parsley
1 piece of lime
2 shallots
1 tsp chili
1 tsp salt
1 pinch of pepper
50 ml olive oil
1 tbsp thyme leaves
1 tbsp oregano leaves

Method:

Chimichurri:
Wash parsley and chop finely. Peel and also finely chop the garlic and shallot. Mix everything in a bowl. Wash the lime, grate some of the peel and squeeze the juice. Add both to the bowl. Add the chilli, pepper, oil, thyme, oregano and salt. Season to taste and leave in the fridge for two hours.

Saddle of Ibérico pork:
Cut into 200 g pieces, season with salt and pepper. Fry well on all sides in some oil and place in the oven at 180 degrees for approx. 10 – 15 minutes. Let the meat rest under aluminium foil for 5 minutes.

White radishes:
Peel, cook in salted water until tender and fry in some butter.

Arrange the meat and white radish on the plate and drizzle with chimichurri.

Bon Appetite!