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

Serrano & vegetable tartare . marinated morels . leaf lettuce

Ingredients for 4 servings:
Vegetable tartare:
3 carrots
4 yellow carrots
1 celery stalk
1 zucchini
4 capers, chopped
1 tbsp. mustard
salt
pepper
2 shallots, peeled and diced
10 boiled chickpeas
½ tsp. butter

6 medium-sized morels
2 tbsp. Vinagre Moscatel
1 tbsp. olive oil
1 twig of thyme

16 – 20 slices of Serrano ham (approx. 4 slices per portion, depending on size)
leaf salad – according to personal preference

Preparation:

Vegetable tartare: Peel vegetables. Slice two yellow carrots. Dice the remaining vegetables. Boil the diced vegetables in salted water. Drain (keep vegetable stock!) and wash vegetables in cold water. Boil the sliced yellow carrots in the vegetable stock until soft. When nearly finished boiling, add the chickpeas, bring to a boil once, and then strain everything (again, keep the vegetable stock!). Puree the yellow carrots and chickpeas with a hand-held blender or a tabletop blender. If the mass becomes too compact, it is possible to loosen the puree by adding vegetable stock. Season the puree with salt and pepper. Stir in butter, then allow to cool.

Mix shallots and capers with the cooled diced vegetables and stir with mustard and carrot puree until a spreadable mass arises.

Wash and clean (cut away the stem) morels, then sweat in a pan with olive oil and a twig of thyme. Season the morels, remove from heat and add Vinagre Moscatel.

Dice one or two slices of Serrano ham, brown in oil, then allow to drip dry onto paper towels.

Cut leaf lettuce (according to taste), clean and wash.

Serve vegetable tartare with Serrano ham slices, the marinated morels and leaf lettuce, together with the morel marinade from the pan, as desired. Sprinkle with Serrano greaves – as in our photo, for example.

We wish you much success – bon appétit!