John Myers
Contents
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Ingredients
Ragout Fin:
- 400 g Veal
- 400 g Mushrooms
- 1 Bd Lovage
- 1 Handful Juniper berries
- 5 Pc. Bay leaves
- 1 Pr Salt
- 1 Pr Pepper
- 4 tbsp Flour
- 40 g Butter
- 200 g Thunderstorm cheese
- 1 tbsp Sunflower oil
- 1,5 Pc. Lemons
Wild salad:
- 600 g Wild herbs
- 2 tbsp Sugar
- 250 g Walnuts
- 150 g Fresh cranberries
- 1 Pc. Pomegranate
Dressing:
- 1 Pr Pepper
- 1 Pr Salt
- 1 tbsp Honey
- 1 tbsp Mustard
- 1 tbsp Milk
- 1 tbsp Sunflower oil
- 1 tbsp Walnut oil
- 1 tbsp Vinegar
Sweet potato and chestnut bread:
For the poolish:
- 100 ml Lukewarm water
- 1 g Fresh baker's yeast
- 100 g Wheat flour type 550
For the main dough:
- 150 g Sweet potato
- 150 g Sesame seeds
- 150 ml Whole milk
- 170 g Chestnuts pre-cooked and peeled
- 400 g Wheat flour type 550
- 20 ml Sesame oil
- 10 g Honey
- 12 g Salt
- 8 g Fresh baker's yeast
Instructions
Ragout Fin:
- Bring the pot with water, juniper berries, bay leaves and lovage to a boil. Let the veal simmer in the boiling broth for about 30 minutes, then take it out and let it cool down.
- Remove the juniper berries, bay leaves and lovage from the broth and set aside to cool. Fry the mushrooms in the pan.
- Now prepare the roux. Heat the butter while stirring constantly, add the flour until the mixture looks light yellow, then slowly add the broth with the whisk until it has a creamy consistency.
- Now cut the veal into cubes and add to the sauce with the mushrooms. Season with salt, pepper and lemon juice.
- Pour the mixture into a heat-resistant container and sprinkle with the grated cheese. Preheat the oven to 200 ° C and bake in the oven for about 15 minutes.
Wild salad:
- Wash the wild lettuce, spin dry and set aside. Caramelize the walnuts with the sugar in the pan and place on baking paper to cool.
- Wash the cranberries and cut them into slices, remove the seeds from the pomegranate. Prepare the dressing and then mix it with the salad.
- Arrange the walnuts, cranberry slices and the pomegranate seeds on the salad.
Sweet potato and chestnut bread:
- For the poolish mix the water with the yeast and stir in the flour until a smooth dough is formed. Cover the dough with cling film and let it mature for 2 hours at room temperature, then place in the refrigerator for about 16 hours.
- On the baking day for the main dough, peel the sweet potatoes and cut them into small pieces. Then boil the sweet potatoes in the water until they are soft, drain, drain and then mash. Let the whole thing cool down to room temperature.
- Toast 15 g of sesame seeds in a non-stick pan until they start to smell. Then take it out, pour some milk over it and let it soak. Roughly chop the chestnuts.
- Put the flour with the soaked sesame seeds, sesame oil, honey, salt, yeast and the remaining milk in the dough mixer.
- Add the pre-dough and the sweet potato puree. Mix everything in slow gear for about 6 minutes and then knead in fast gear for about 4 minutes.
- Add the chestnuts and knead briefly. Work the dough by hand on the work surface, place it in a bowl and cover it and let it rest for an hour at room temperature. During this time, fold the dough up twice.
- Brush the dough with water and sprinkle with the remaining sesame seeds. Let the bread rest on the baking sheet for about 30 minutes. Preheat the oven to 230 ° C top and bottom heat. Place the loaf of bread directly in the oven and steam, i.e. put boiling water in a container and place under the loaf of bread.
- After baking for 5 minutes, briefly open the oven door to let the moisture escape. Bake the dough for another 15 minutes and leave to cool on a rack.
Nutrition
Serving: 100gCalories: 217kcalCarbohydrates: 11.2gProtein: 7.2gFat: 16g
