Recipe of the month April 2019
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 your meal yourself, it will be a pleasure for the teams of the Schick Restaurants to spoil you with culinary treats all around…
In April 2019 – recipe by Gerasimos Kavalieris – new chef of the decorated Restaurant “Das Schick”:
Quail’s egg . Viennese snail . (Wiener Schnecke) Wild garlic buckwheat
Ingredients for 4 people:
4 pieces quail eggs
600 g spring vegetables, peeled and cleaned
(fresh peas and sprouts, mini-corn, young carrots, radishes etc.)
300 g water
150 g rice vinegar
50 g Mirin
15 g salt
15 g sugar
2 – 3 juniper berries
2 – 3 white peppercorns
2 bay leaves
200 g buckwheat
200 g vegetable stock
1 tbsp olive oil
1 shallot – peeled, finely chopped
100 g wild garlic puree
Salt, pepper, nutmeg
24 pieces Viennese snails (Wiener Schnecken) – ready to cook
1 tbsp butter
1 clove of garlic – peeled, finely chopped
Cook the quail eggs in salted water for 3 minutes, cool and peel them.
Bring all the ingredients for the pickle stock to the boil once, cook each spring vegetable separately (starting with white vegetables) in the stock as desired.
Finish cooking buckwheat with vegetable stock.
Sauté the shallots in olive oil, add the buckwheat and wild garlic puree, season with salt, pepper and nutmeg.
Glaze Viennese snails (Wiener Schnecken) in butter, season with garlic, salt and pepper.
Decorate with spring herbs – as, for example, in our photo.
Enjoy your meal!