Contents
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Ingredients
For the quick figs with goat cheese:
- 6 Pc. Fresh thyme
- 8 Figs fresh
- 2 tbsp Honey
- 1 Pr Salt
- 150 g Goat cheese
Beetroot soup:
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 Pr Ginger
- 4 Pc. Beetroot tubers
- 1 l Broth
- 400 ml Coconut milk
- 1 Pr Salt
- 1 Pr Pepper
- 1 shot Orange juice
For the apple-celery-mustard soup:
- 200 g Celery root
- 150 g Potatoes
- 1 Pc. Onion
- 4 Pc. Apples
- 1 tbsp Mustard coarse
- 750 ml Vegetable broth
- 125 ml Cider
- 150 ml Cream
- 1 Pr Salt
- 1 Pr Pepper
- 200 g Smoked salmon
For the consommé double with sherry:
- 1,5 kg Deer bones
- 3 kg Soup greens fresh
- 100 g Tomato paste
- 1 Pr Rosemary
- 1 Pr Thyme
- 1 Pr Salt
- 1 Pr Pepper
- 1 tbsp Venison Seasoning
- 500 ml Red wine
- 500 g Roe deer meat (fe) fresh
- 3 Pc. Eggs
- 2 tbsp Sherry
- 1 tbsp Oil
Instructions
Quick figs with goat cheese:
- Boil the thyme with honey and six tablespoons of water for five minutes until it has a syrupy consistency.
- Wash the figs and cut the bottom flat. Cut the upper piece of the fig, but not deep enough to separate the figs.
- Then fill the figs with the goat cheese. Cook in the oven for about five minutes at 230 degrees.
- Then drizzle with honey and serve.
Beetroot soup:
- Sauté a small onion with the clove of garlic in butter and add a pinch of ginger.
- Sweat the four bulbs of beetroot and deglaze with a liter of broth.
- Salt and pepper as desired.
- Then puree everything with a hand blender to a fine mass and add the coconut milk.
- Season to taste with a dash of orange juice.
Apple-celery-mustard soup:
- Sweat vegetables and apples in butter.
- Then deglaze with the stock.
- Then simmer for about 25 minutes.
- Puree all ingredients and add the cider and cream.
- Garnish with smoked salmon and serve.
Consommé double with sherry:
- Place the bones in a roasting pan that is not too high. Pour oil over the bones so that everything is moistened.
- Cook everything in the oven at 220 degrees for ten minutes.
- Roast an onion in the pan until black!
- After about ten minutes, take the roasting pan out of the oven, turn the bones and spread the tomato paste on top. Then put everything back in the oven.
- Clean and roughly chop the vegetables. After another ten minutes, add the vegetables and herbs to the bones. Let everything cook in the oven for another 30 minutes.
- Fill a large saucepan with three liters of cold water and add the game seasoning.
- Then put the bones in the cold water, first deglaze the bones in the roasting pan with wine. Then also add the remaining contents of the roaster to the pan.
- Heat everything up strongly and skim off the foam that is created. As soon as there is no more foam, reduce the heat.
- Let everything simmer for seven to eight hours with the lid slightly tilted. Then put everything through a fine sieve and let it cool down.
- Put one liter of stock in a saucepan. Add the finely chopped carrots, celery, leek and onions.
- Mix the ground game with egg white, then heat slowly. As soon as the first flakes of protein form, stop stirring and maximize the heat.
- Shortly before the broth comes to the boil, turn it down so that the broth just simmered. The so-called Klärkuchen is now formed. Skim it off after about ten minutes.
- Pour the broth through a clean cloth. Season to taste with salt, pepper and sherry.
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 2.9gProtein: 7gFat: 2.6g