Ingredients for approximately 20 pieces:
• 1-2 each large carrots and long zucchini
• 4 tbsp truffle oil
• 6 tbsp light balsamic vinegar
• 120 ml crème fraiche
• 1 package blinis
• 1 truffle (approximately 15 g)
• 50 g trout caviar
Preparation time: approximately 25 minutes
1. Wash and dry the carrots and zucchini. Peel the carrots, then slice both types of vegetables into thin slices using a vegetable slicer or potato peeler, then cut into fine strips with a knife. Mix the vegetable "noodles" with truffle oil and vinegar, season with salt and pepper, and marinate for 10 minutes. Meanwhile, season the crème fraîche with salt and pepper. Warm the blinis according to package instructions. Turn the vegetable noodles into pre-portioned nests with the help of a small fork and place them on the blinis.
2. Meanwhile, place a small spoonful of crème fraîche on the "noodles" and garnish with sliced truffles and caviar.
For 8 Portions
• 4 thick carrots (e.g. original purple carrots and classic orange carrots)
• approximately 10 small carrots
• 5 shallots
• 500 g parsnips plus 1 large parsnip for the fries
• 5 tbsp butter
• 100 ml white wine
• 200 ml vegetable broth
• pepper • nutmeg
• 5 sheets gelatine
• 400 g whipped cream
• 1 large bundle basil
• 200 ml fish stock (e.g. jar)
• 16 shelled scallops
• 5 tbsp oil
Preparation approximately 40 minutes
1. Peel the thick carrots and cut them into thin strips as wide as possible using a potato peeler. Wash and peel the early carrots. First, blanch the small carrots in boiling salt water for approximately 3 minutes, then cook the carrot strips for approximately 1 minute until firm to the bite. Chill the carrots in cold water and allow to dry on a sieve.
2. Peel the shallots and dice finely. Clean, peel, and dice 500 g of parsnips. Braise half of the shallots and parsnip cubes in 1 tbsp butter. Deglaze with the wine, add the vegetable stock, and steam in a covered pot over low heat for approximately 20 minutes. Season with pepper, salt, and nutmeg. Puree cooked parsnips in a food processor, spread over a sieve. Soak the gelatine in cold water. Crush the soaked gelatine and allow it to melt in the warm vegetable puree. Allow the puree to cool. Beat 250 g cream until stiff, fold into puree.
3. Cover a small furrowed or loaf pan (approximately 20 cm) smoothly with plastic wrap. Cover the form with lightly-overlapping carrot strips, allow the strips to reach over the edge. Layer the parsnip puree, several basil leaves, and the prepared carrots. Overlap with more carrot strips, chill the foil-covered form in the refrigerator until firm for at least 4 hours, or, if possible, overnight.
4. Chop the remaining basil leaves, puree finely with 3 tbsp butter. Put in a cold place. Melt 1 tbsp butter and sauté the rest of the shallots. Add fish stock and cream and reduce by half. Cut the remaining parsnips into fine slices with the potato peeler. Fry the parsnip strips in the remaining oil until golden brown and allow them to dry on paper towels.
5. Rinse scallops, pat dry and sear quickly in 2 tbsp oil on both sides. Season with salt and pepper. Puree the basil leaves in the boiling fish stock.
6. Take out the terrine, remove foil. Cut the terrine in pieces and place on plates with scallops, parsnip chips, and basil puree.
• About 400 g fresh fruit, diced (e.g. strawberries, peaches and grapes)
• 1 grapefruit in slices, washed
• 1 orange in slices, washed
• 125 ml brandy
• 125 ml peach liqueur
• 125 ml white grape juice
• 4 small fresh sprigs of mint
• 2x 750 ml bottles of chilled sparkling wine
1. Put the diced fruit, orange and grapefruit slices, brandy, liqueur, grape juice and mint into a large jug. Allow to chill for at least one hour.
2. Pour the sparkling wine over the fruit mixture and stir. Pour the sparkling wine sangria into glasses.
For: 1 baking tin/28cm diameter
Baking time: 50-60 minutes
Resting time: 30 minutes
250 g white flour
125 g cold butter, diced
1 teaspoon salt
1 tablespoon water
1 kg mixed vegetables: carrots, root parsley, blue potatoes (or standard potatoes if unavailable) and courgettes.
150 ml single cream
150 ml milk
70 g grated cheese
½ teaspoon salt, pepper, nutmeg
1 teaspoon ground cumin
Zest of ½ organic lemon
Mix the flour, diced butter, salt, egg and water to make the pastry. Continue to knead with your hands until the pastry is homogeneous. Make sure that the pastry does not get too warm. Then cover and chill for 30 minutes.
Cut the vegetables lengthwise into thin slices using a food slicer (about 3 mm). Boil a pot of salted water and precook the vegetables (except for the courgettes) for 5 minutes. Drain and leave to cool.
Thinly roll out the chilled pastry on a lightly floured work surface, line the springform baking tin and firmly press the rims (about 3 cm high). Arrange the vegetable strips in a circle, working from the outside in.
Add the cream, milk, eggs and grated cheese in a mixing bowl. Season with salt, pepper, nutmeg and cumin. Mix with a hand mixer, add the lemon zest and pour the mixture over the vegetables.
Bake the quiche in a preheated oven at 180 °C (top/bottom heat) on the second shelf from below for about 50-60 minutes.
Tip: The pastry is easier to work with when rolled out between two layers of baking paper.
4 different skewers
• 1 veal cutlet (approximately 150 g)
• 3 sheets Parma ham
• 2 sheets semi-mature gouda
• 1 small bundle parsley
• 1 tbsp red pepper seeds
• 1 lime
• 3 cherry tomatoes
• 1 breast and leg from a spring chicken
• 50 g thin chorizo
• green paprika
• 120 g saddle of lamb (large cubes approximately 2x2 cm)
• 120 g pork loin (large cubes approximately 2x2 cm)
• 3 marshmallows
• sea salt and pepper for seasoning
• 1 tbsp roasted coffee beans
• 1 tbsp fennel seeds
• 1/2 tsp coriander kernels
• juice of one lemon
1. Pound the veal cutlet thin, cover with the ham and cheese and roll up firmly into a roll. Finely chop the parsley and mix with the lightly pounded red pepper flakes. Coat the roll in the herb-pepper mixture and cut into 2-centimeter-thick slices and place on a barbeque skewer.
2. Wash the lime and the cherry tomatoes and cut the lime into thick pieces. Separate the chicken leg at the joint and place on a barbeque skewer in alternation with the chicken breast and the tomato and lime pieces. Cut the chorizo into thick slices and divide the washed paprika into large pieces.
3. Place the lamb pieces onto the grill alternately with the paprika and the chorizo. Lightly oil the hot grill and grill the skewers for approximately 2 to 3 minutes on each side. Grill the pork pieces separately and place onto a skewer alternately with the marshmallows, then return to the grill for a brief amount of time.
4. Season the veal cutlet skewer and the lamb skewer with pepper and sea salt. Season the pork-marshmallow skewer with crushed coffee beans and sea salt. Finally, season the spring chicken skewer with crushed fennel seeds, coriander kernels, and sea salt.
5. Sprinkle each of the skewers with lemon juice, plate, and serve immediately.
Recipe for 8 pieces
50 g butter
3 egg whites
3 egg yolks
2 tablespoons of sugar
1 to 2 tablespoons of sugar powder
3 sheets of red gelatine
50g sugar powder, sieved
1 tablespoon of raspberry brandy
125g cream • Sugar powder
Preheat the oven to 200°C. Melt the butter at medium heat. Beat the egg whites into a stiff mass, constantly adding a little sugar. Beat the egg yolks and sugar until foamy and fold in a third of the beaten egg whites. Sieve the flour and cornflour onto the egg yolk mass and mix it in. Then fold in the remaining beaten egg whites with the liquid butter. Place the sponge mass on a baking tray laid out with a silicone baking mat, smoothen it and bake it in the middle position of the oven with upper and lower heat for approx. 10 minutes.
Dust a clean cloth with sugar powder. Drop the sponge onto it, carefully pull off the baking mat and let the sponge cool off.
In the meantime, let the gelatine soak in cold water for approx. 10 minutes. Puree 2/3 of the raspberries and spread the mass through a fine sieve. Press out the gelatine, dissolve it in warm raspberry brandy and mix it into the raspberry pulp. Beat the cream until it is stiff and fold it into the raspberry pulp together with the remaining raspberries.
Spread the raspberry cream onto the sponge base, carefully roll it together with the help of the cloth and leave it covered in a cool place for approx. 1 hour. Dust the Swiss roll with sugar powder and cut it into slices.
This vintage Tawny has been carefully aged for 20 years in oak casks. A wine of great intensity and balance and sumptuous elegance with wonderful flavours of honey and spice.