John Myers
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Hessian Sushis Filled with Handkäs with Music and Worscht and Vegetables, with Gree Sauce
The perfect hessian sushis filled with handkäs with music and worscht and vegetables, with gree sauce recipe with a picture and simple step-by-step instructions.
Hessian Gree Sauce
- 1 a cup Sour cream
- 1 a cup Curdled milk
- 500 g Cream curd
- 3 tsp Mustard
- 1 tbsp Lemon juice
- 6 Boiled egg
- 1 packet Herbs
Honey pepper butter
- 200 g Soft butter
- 5 g Red pepper
- 1 piece Garlic cloves chopped
- 1 pinch Pepper White
- 3 tsp Honey
- 1 pinch Black kala namak salt
Lightning Blackberry Fruit Chutney
- 250 ml Blackberry puree
- 4 tbsp Vinegar
- 1 pinch Pepper
- 1 pinch Salt
- 3 tbsp Red wine
- 3 tbsp Honey
Hand cheese sushis and sushis with worscht and vegetables
- 200 g Hand cheese
- 100 ml Cider
- 50 ml Apple Cider Vinegar
- 4 piece Shallot
- 1 pinch Pepper
- 1 pinch Ground caraway
- 2 tsp Ginger bread spice
- 4 tbsp Rapeseed oil
- 4 tbsp Roasted onions
- 4 tbsp Chives
- 1 piece Mettwurst cut resistant
- 1 piece Carrot
- 0,25 piece Cucumber
- 2 Cup Sushi rice
- 5 g Rice vinegar
Chinese bread
- 50 ml Lukewarm water
- 1 tbsp Sugar
- 1 Yeast cubes
- 400 g Flour
- 1 tbsp Salt
- 2 tbsp Rapeseed oil
- 5 g Red pepper
- 5 g Garlic
- For the gree sauce, roughly chop 1/4 fresh herbs and set aside. In a blender, chop the curd and the remaining herbs. Add sour cream, yoghurt and quark without a mixer and stir in with the spatula. Season with a little mustard, salt and pepper.
- Cut hard-boiled eggs several times with the egg cutter and fold in, season with lemon juice. Let it steep for an hour. Finally fold in the coarsely chopped herbs. In Hessen there is the point of contention “chop herbs or not”, I took this solution and everyone liked it.
- The butter and all the ingredients are kneaded with a fork and placed in the refrigerator for 2 hours. Use red schinus fruits to serve and black salt for garnish.
- For the lightning blackberry fruit chutney, shake all ingredients vigorously in a shaker, done! Refrigerate.
- Cut the hand cheese into tiny pieces. Then put in a bag together with the apple cider and oil. Add the finely diced onion with pepper as desired and, if necessary, add caraway seeds (whole or ground). Mix everything well and let it steep for about 20 minutes to 2 hours. In the meantime, boil 2 cups of sushi rice with 3 cups of water in the rice cooker, mix with rice vinegar and add 1 tablespoon of chives to the rice. Season the rice with salt and pepper. Now add the vinegar to the hand cheese and pour this mixture into the sushi California roll form. Roll tightly with bamboo mat, turn in chives or fried onions and cut into pieces. For worscht and vegetables, cut an air-dried thin Mettwurst, carrot and cucumber into thin long sticks and fill the sushis, otherwise proceed as with the hand cheese sushis.
- Put the lukewarm water with the sugar and the crumbled yeast in a bowl. Stir together and let rise, covered, in a warm place for 15 minutes.
- Sift the flour into a bowl and make a well in the middle. Add the salt, the Schinus fruits and the oil. Pour in the yeast mixture and knead everything into a smooth, supple dough. Then cover and let rise in a warm place for about 1/2 hour. Fill the dough into rose baking molds and wet with apple cider. Bake in a preheated oven at 180 ° C for about 20 to 30 minutes. Then wet again with apple cider, very moist and store in a cookie jar.
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