Mango-curry Cappuccino with Ginger Cream and Banana-chilli Soup with Chicken Satay

Mango curry soup with ginger cream

1. Peel the mango, cut the flesh from the stone and roughly dice. Possibly pass through a sieve because of the fibers. Dice the onion. Finely dice the garlic. Sauté the onion and garlic in the butter until translucent and deglaze with white wine. Add the mango and vegetable stock and bring to the boil. Reduce the heat and as soon as the soup no longer boils, stir in the cream and froth up again with the hand blender. Season to taste with salt, pepper, chilli and a pinch of curry paste. Beat the cream for the ginger foam with the mixer and add the ginger through a press. If you like, season the cream a little with paprika or salt and after pouring in the mango curry soup, add it as a foam / cream to get the effect of a cappuccino.

Banana Chili Soup

1. Peel and finely dice the onion. Wash the chilli pepper, slit open lengthways, remove the white inner skins and seeds and cut into thin strips. If you like it particularly spicy, you can leave some of the kernels of the chili pepper inside – most of the heat is in the kernels! Heat a tablespoon of sunflower oil, fry the chilli pepper and the onion cubes in it. Add the orange juice and zest and 400 ml water, bring to the boil and dissolve the vegetable stock in it. Stir in the tomato paste and cook covered for about five minutes. Peel the bananas, add two bananas to the soup and puree. Roast the desiccated coconut in a pan without fat. Cut the remaining banana into slices, turn in desiccated coconut and press down. Heat the remaining oil in a non-stick pan and fry the banana slices on both sides. Add the coconut milk to the soup for a more intense flavor. Divide the soup on plates, insert the baked banana slices and sprinkle with the remaining desiccated coconut. Serve garnished with chili rings and herbs if desired.

Organ rosemary butter

1. Wash the orange half hot, dry it and rub off a good 1 teaspoon of the peel. Squeeze out the juice. Wash the rosemary sprig. Strip off the needles and chop finely. Clean, wash and dice the chilli piece. Stir the butter until smooth, season with 1 teaspoon of salt, rosemary, chilli, orange peel and 1 tablespoon of orange juice and stir everything well. Season the butter with salt and pepper and roll it into a roll using baking paper. Let it set in the refrigerator.

Marinated chicken satay

1. Finely dice the garlic and red onions. Wash the lemons, peel thinly and finely chop the peel. Then squeeze the lemons. Remove the thyme leaves from the stem and chop finely. Add lemon juice, lemon zest, onions and garlic to the Greek yogurt and season with salt, pepper, as well as paprika powder, curry powder and chili powder. Cut the chicken breast fillets into pieces about 3 cm thick and divide over 5 skewers. Now put the skewers in a mold and pour the yogurt marinade over them and leave them to stand in the refrigerator overnight. The next day, take the skewers out of the marinade and strip off the yogurt a little. Grill the skewers in the pan or on the grill for about 5 minutes until the skewers have turned a nice color. If you like it on the grill, you can coat the skewers with the marinade the first time you turn them. If you like, season the skewers again with a little salt and pepper.

Serving

1. Use a plate (round or square) as a base and for serving. Place two cappuccino cups on the plate and pour one of the soups into each of the two cups. The result is a beautiful picture with a yellow and an orange soup. Pour the cream on the mango soup and place the chicken skewer with a slice of orange butter in front of the two soups.