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 2015 – recipe by Roman Rothmayer – new chef of the Restaurant “Das Schick”:

Jellied papaya chutney . pumpkin . chorizo

Ingredients for 4 servings:

1 small papaya
1 onion
1 coffee spoonful apricot marmalade
1 small Hokkaido pumpkin or butternut squash
1 small Chorizo sausage
50 g cake flour
50 g corn starch
113 g mineral water
1 tbsp. olive oil
1 package saffron (approx. 1 g)
10 gelatin leaves
0.5 l olive oil
250 ml water
leaf lettuce, as desired
100 ml Vinagre de Moscatel

Preparation:

Peel papaya, remove seeds and dice. Peel onion and likewise dice into fine cubes. Soak gelatin in cold water. Heat some oil in a pan and sweat onion without letting it color. Add papaya cubes and marmalade and stir well. Quench with 3 tbsp. vinegar and infuse with approximately the same amount of water. The mass of the fruit should predominate (the sauce should have a thicker consistency). Season with salt and pepper. Put approx. 5 tbsp. of the mixture into a pan, bring to a boil with the soaked gelatin, and stir at low heat until the gelatin has dissolved. Again add this to the rest of the mixture, fill into a mold or Flexipan baking pan and allow to cool for approximately 2 hours – the mixture should gel slightly.

Peel pumpkin and remove seeds, then slice lengthwise or crosswise. Peel Chorizo sausage and likewise cut into slices. Lightly sauté pumpkin in a pan – until it changes color slightly, then add Chorizo sausage and toss. Quench with 2 tbsp. Vinagre de Moscatel and 3 tbsp. water, then allow to sit and infuse.

Meanwhile, mix the dough: Bring a bit of mineral water together with the saffron to a boil, then allow to sit. Mix flour, corn starch, olive oil and some salt in a large mixing bowl into a dough, then stir together with the saffron water until smooth.

Heat oil. Dust pumpkin with the flour and pull through the dough. Fry in hot oil and allow to drip dry onto a paper towel.

Wash leaf lettuce as desired and allow to dry. In a deep dish, add approx. 2 tbsp. of the slightly jellied papaya mixture. Arrange the leaf lettuce alongside the jelly, place the fried pumpkin atop the jelly and the Chorizo sausage in between. Using a spoon, pour the marinade from the pan over the lettuce and jelly – as in our photo – and enjoy.

We wish you much success!