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 January 2014 – recipe by Johannes Reiser – chef of the Restaurant “Das Schick”:

Saddle of wild boar . rose hip shallots . chestnut croquettes . white Rioja cabbage

Ingredients for 4 servings:
600 g saddle of wild boar / wild boar loin, deboned and with fat trimmed
rosemary
juniper berries
bay leaf
1 sprig of thyme
1 onion
2 cloves of garlic
1/2 l bouillon
1/4 l red wine

Rose hip shallots
12 shallots, peeled
1/8 l rose hip marmalade
3 tbsp. balsamic vinegar
1 dash of Tabasco sauce
salt

Chestnut croquettes
250 g floury potatoes, boiled and peeled
250 g chestnuts
celery salt
nutmeg
3 egg yolks
1 tbsp. semolina
some flour and oil for baking
for coating with breadcrumbs: flour, egg, breadcrumbs

Rioja cabbage
700 g green or white cabbage, cleaned and finely sliced
1/2 l white Rioja wine
1/8 l bouillon
olive oil
salt
pepper
sugar
cumin

Preparation:

Season saddle of wild boar with salt and pepper, sear and then remove from the pan. Sauté the bones (if present) in the pan drippings. Add herbs, onions and garlic. Pour red wine and bouillon into pan and simmer into a tasty gravy. Bake the seared saddle of wild boar with some oil and pan drippings for approx. 10 min. at 180° C until pink, and subsequently allow to sit for 15 min.

Rose hip shallots: Blanch peeled rose hip shallots in salt water for approx. 3–4 min., then briefly rinse with cold water. Stir the remaining ingredients until smooth and briefly cook them, then add shallots.

Chestnut croquettes: Cut into the chestnuts on their round side. Bake in an oven for approx. 20–30 min. at 200° C (it’s best to taste whether the chestnuts are cooked through – tasting is fun!). Subsequently peel the chestnuts and press them, together with the boiled potatoes, through the potato press. Briefly mix all ingredients, season to taste, and put the mixture in a cool place, allowing it to sit for approx. 30 min. Then form rolls from the mixture, slice into equally sized pieces, and bread in flour, egg and breadcrumbs (tip: depending on your taste, the breadcrumbs can also be mixed with parsley, ground nuts, sesame or ground pumpkin seeds!). Fry in oil and allow to drip well.

Rioja cabbage: Season cabbage with salt and sugar. Mix well and allow to steep for 30 min., kneading it intermittently. Subsequently pour off the juice. Bring Rioja wine, olive oil and bouillon together with the spices to a boil and pour the still-hot mixture over the cabbage and mix thoroughly. Allow to steep for a bit and season to taste.

Serve slices of saddle of wild boar together with the shallots, chestnut croquettes and Rioja cabbage as desired – like in our photo, for example – and enjoy…

We wish you much success!