Recipe of the month July 2016
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 July2016 – recipe by René Herzog – chef of the Restaurant Stefanie:
Summery duet of chanterelles
(chanterelle aspic and chanterelle salad)
Ingredients for a 500 ml terrine dish:
250 g chanterelles
1 yellow bell pepper, finely diced
1 tbsp. parsley, chopped
1 tbsp. garlic, finely chopped
1 tbsp. balsamic vinegar
0.25 l vegetable stock
15 gelatin leaves
Ingredients for 4 servings:
200 g chanterelle mushrooms
1 red onion, finely diced
1 red bell pepper, coarsely diced
1 kohlrabi, cut into long pieces
1 tbsp. C
1 tbsp. sugar
Soak gelatin in cold water. Coarsely chop chanterelles and briefly sear. Add bell pepper, scallion, garlic, parsley and balsamic vinegar and stir. Season to taste with salt and pepper. Heat vegetable stock to approx. 40°C (104°F) and melt the gelatin in the vegetable stock. Mix with the mushrooms. Pour into the terrine dish and allow to solidify overnight in the refrigerator.
Sear the mushrooms together with the diced onions. Quench with 2 tbsp. balsamic vinegar and sugar. Fold in bell pepper, kohlrabi and chervil. Season to taste with salt, pepper and olive oil.
Arrange together with the aspic and leaf salad, as in our photo, for instance.
We wish you much success and bon appétit!