Fruity Egg Salad with Black Forest Raw Ham and King Oyster Mushrooms

The order can be designed individually

• My suggestion is to hard boil the eggs first for the main course. I pay attention to the size of at least + 53 gr. / Egg and free-range eggs. It takes about 10 minutes to cook. Then rinse the eggs with cold water, peel them and cut them into slices. Put aside and let cool down.
• Wash and core the apples and cut into small pieces. Topaz is a typical winter apple that is not available all year round. It is juicy, has a strong taste and has a sweet and sour note, which is perfect for such salads. Alternatively, the "Jazz" (apple) or the Kanzi (Nicoter) can be used. Prepare fresh pineapple (cut off the rind, quarter lengthways and cut away the hard core along the edge (approx. 2 cm). Cut small pieces from about 1/3 of the pineapple; save the rest for later recipes (desserts), or (what without Problems is possible) in Tupperware (. 21 ° Celsius). Wash rocket and finely chop. Cut the pickles into small cubes. Put all the ingredients listed under in a bowl and mix with the roasted sesame oil and apple cider vinegar. Salt and pepper Add.
• Wash and core the yellow peppers. Cut small pieces and fry on all sides in a pan with butter and sunflower oil, turning constantly, and simmer on reduced heat. Add salt and pepper. When the chili peppers are a bit soft after approx. 4-5 min. And appear slightly glassy, ​​add the agave syrup, fold in well, simmer gently for 1/2 minute and then deglaze the dish with Grand Marnier Cordon Rouge. Let the liqueur soak in and add some fig balsamic vinegar (Aceto Modena). Lift out the vegetables and add to the salad. Save the liquid in the pan for step 4. Tip: Agave syrup is ideal; but "one" is not always in the house and available. Alternatively: maple syrup, dark, sweet forest honey, or (if there is no other way) some molasses ... as a substitute.
• Melt some fresh butter in the still hot liquid in the pan and fry the sliced ​​king oyster mushrooms at about 80% heat. Season with sal, pepper, thyme and rosemary, as well as with the juniper berries previously crushed in a mortar. Add some fig balsamic vinegar from Aceto Modena (can also be a normal balsamic vinegar créma (!)) And deglaze with the Grand Marnier. Reduce the heat (to about 1/4) and let the mushrooms simmer in the liquid for a few minutes. Add dill. When the mushrooms are nice and soft and golden brown, place them on a prepared plate and let the oil drain off. Keep liquid in the pan; will be used in step 5 .....
• Reduce the heat of the pan with the liquid (from step 4) to 1/2 and fry the slices of the Black Forest raw ham in it until they are slightly crispy. You could also leave them raw, or use bacon, etc. Let a little drain before serving on a plate.
• Arrange the egg slices, fruit salad, mushrooms and ham on a plate and decorate with sweet corn, a KL sour cream (crème fraiche) and a fresh cheese (Le Gruyère) *. If necessary, do some "culinary calligraphy" with the Aceto Balsamico Créma (see picture) - and if it's going to be a feast, I recommend a pickled hibiscus flower (in syrup) / person as a decoration. Looks nice and is the sugar-sweet "icing on the cake" ..... * The "Le Gruyère" hard cheese from French-speaking Switzerland is very flavourful and a bit crumbly (depending on its ripeness). You can replace it with a Sbrinz, a hard alpine cheese from Central Switzerland, which is one of the oldest types of cheese in Europe. Le Gruyère tastes a bit nutty and goes well with the bitter component of the rocket, with the egg anyway and with the balsamic vinegar. You could also take a slightly young Parmesan cheese ....; but you "get lost" immediately in the direction of the garlic pesto league ......: - / The Allgäu hard mountain cheese is closest to it .... (Tölzer Kasladen).