Äppelwoi-Hinggel with quendel-Schnidlauch-galangal Mushrooms with Grilled Äppel-slices

Dull

1. Peel 5 kilos of potatoes, cook for 20 minutes and then drain. Do not peel the pumpkin, just remove and cut into pieces and cook for 10 minutes. Mash the potatoes and pumpkin with a potato masher. Add nutmeg, 100 ml milk and 100 g butter to the potato mixture, continue pounding until it is creamy but still crumbly. If it is too firm, add milk. Remove about 300 g of the finished potato dump and add to the pumpkin mixture. With the cumin and mix. Salt and pepper both stump masses and serve layered on top of each other with a serving ring garnished with chives. The stump can be kept warm when covered in the oven at 50 ° C.

Hinggel

1. Cut a pocket in the middle of the breast fillets. Put the roughly chopped green sauce herbs, lemon zest and ginger powder in the bag. Season the chicken with salt and pepper and gingerbread spice, soak in apple cider (approx. 200 ml) in a freezer bag in the refrigerator for 2 hours. Heat half of the butter and a little oil in a pan and brown the shallots. Add the chicken pieces and the 4 peeled and cut apples and then brown them in portions. Add the rest of the apple cider and simmer gently. Put the lid on and cook for 15 minutes, turn the chicken pieces after 10 minutes. Now let the roasting pan stew in the oven at 80 ° C for 20 minutes. Then take the chicken out of the roaster and moisten with apple cider and keep warm in the oven covered with aluminum foil at 50 ° C. Now mix the braised sauce with the hand blender and add about 200 g of cream and cold butter without boiling. Puree the mixture again until the sauce is frothy. Fan the chicken breasts and place in the sauce.

Quendel-Schnidlauch-Galangal-Mushrooms

1. For the soft leek and galangal mushrooms according to Hildegard von Bingen, sauté the mushrooms in the remaining butter for 4 minutes in a wok over high heat, add the thyme, galangal and chives, season with salt and pepper. The herbs have healing powers for the human body and promote digestion and detoxify the metabolism.

Apple and chilli slices

1. For the apple and chili slices, remove the unpeeled apples from the core and cut into thin slices. Fry in 1 teaspoon butter until golden brown and garnish with chilli threads.