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Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month September 2018

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

Neck of Ibérico Pork
Greaves dumplings . Chanterelles

Ingredients to serve 6 persons:

1 neck of Ibérico pork, approx. 1200 g
thyme, rosemary, garlic
100 g greaves
1 bundle of parsley
1 onion
1 garlic clove, finely chopped
pinch of marjoram, fresh
pepper from a mill
250 g potatoes
50 g flour
1 tbs. butter
1 egg yolk
800 g chanterelles


Season the neck of Ibérico pork with salt and pepper and garnish with thyme, rosemary and the crushed clove of garlic. Cover the neck of pork and place in the oven at 90 degrees for around 5 – 6 hours. Remove and allow to cool a little. Cut into six (6) pieces of equal size.

Greaves dumplings: For the stuffing, chop half an onion finely and panfry in some butter until translucent. Finely cut the greaves and mix with parsley, the fried onion, garlic and marjoram. Season with salt and pepper. Form small balls from the mix and cool them in the fridge.

Peel the potatoes, cook in boiling water, briefly dry in the oven and crush them using a potato press. Allow to cool. On a work surface covered with flour, knead the potatoes with butter, the egg yolk, salt and as much flour as the dough will take until smooth. Wrap the dough in foil and allow to rest in the refrigerator for 15 minutes. Shape the dough into a roll and cut into slices. Wrap each ball of stuffing well with dough and shape into round dumplings.

Bring salted water to the boil and cook the dumplings in it for around 7 minutes at a lightly rolling boil. At the same time, prepare the breadcrumbs in butter. Remove the dumplings after the aforementioned cooking time, drain and toss in the butter-breadcrumbs.

Cut or leave the chanterelles according to size as required. Finely dice half an onion. In a pan, sauté the onion until pale yellow, add the chanterelles and fry with the onion. Add cut parsley and season with salt and pepper.

Sear the neck of pork in butter with thyme all over and serve with the dumplings and the chanterelles.

Enjoy your meal!


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