John Myers
Ingredients for 5 servings:
- 240 g quinoa
- 1 small onion(s)
- 3 spring onions
- 60 g breadcrumbs
- 8 egg yolks
- 60 g pine nuts
- 560 ml vegetable broth
- 4 tsp mustard
- 4 tsp paprika powder
- 3 tsp curry powder
- salt and pepper
- Oil for frying
- 6 tbsp Dijon mustard
- 4 tbsp mayonnaise
- 4 tbsp sour cream
- 1 tsp honey
- Parsley, frozen
- salt and pepper
- 1,600 g potatoes
- 200 ml milk
- 300 ml cream
- salt and pepper
- nutmeg
- 100 g butter, cold
- Parmesan
- 1 pack of baby spinach
- 6 tbsp walnuts
- Parmesan
- 1 tsp honey
- 3 tsp water
- 1 garlic clove(s)
- 2 tbsp Worcestershire sauce
- 2 tbsp raspberry vinegar
- 8 tbsp walnut oil
- 1 tsp honey, liquid
- Salt and pepper from the mill
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
from the show “The Perfect Dinner” on VOX from 22.06.2020
For the quinoa meatball, bring the quinoa to a boil with vegetable stock until the liquid has evaporated, then let it swell. Sauté the onions and pine nuts. Mix all the remaining ingredients together, fold in the quinoa, onions, and pine nuts. Form meatballs and fry them for about 4 minutes on each side. For the mustard dip, mix all the ingredients together to make a dip. For the baked mashed potatoes, boil and mash the potatoes. Bring the milk and cream to a boil with the spices and add them. Mix in the butter and portion the mash into rings. Sprinkle with Parmesan cheese and fold in a little. Bake at 190°C for about 20 minutes. For the spinach salad with walnuts and Parmesan, remove the stems from the baby spinach and wash them. Roughly chop the walnuts and place them in a pan. Mix 1 teaspoon of honey with 3 teaspoons of water and add to the walnuts. Mix the spinach with the honey and sprinkle with Parmesan cheese to taste. For the dressing, combine all ingredients. Lilly prepared this recipe as a main course on Monday, June 22, 2020, in the show “The Perfect Dinner” – Day 1 in the Nahe region.
Facebook Comments