John Myers
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Spicy Chicken Buns, Spicy Creamy Pointed Cabbage, Potato and Garlic Puree
The perfect spicy chicken buns, spicy creamy pointed cabbage, potato and garlic puree recipe with a picture and simple step-by-step instructions.
Spicy chicken sauces
- 4 Chicken sausage
- 100 g Soft butter
- 1 branch Rosemary, the needles, finely chopped
- 1 tsp Lime zest
- Roasted garlic
- Salt
- Black pepper from the mill
- Oil
spicy creamy pointed cabbage
- 1 Cabbage
- 1 Onion, finely diced
- Finely chopped chilli peppers, to taste
- 100 ml White wine
- 100 ml Cream
- 1 tbsp Oil
- 1 tbsp Butter
- Salt
- Black pepper from the mill
Potato and garlic puree
- 500 g Cooked potatoes
- Roasted garlic
- Milk
- Butter
- Nutmeg, freshly grated
- Salt
- 2 tbsp Finely chopped leaf parsley
Otherwise
- 1 Garlic bulb
- Olive oil
roasted garlic
- For the roasted garlic, a garlic bulb is freed from the outer paper skin, but the skin around the individual toes remains on and please make sure that the root remains on the bottom so that the cloves stay together. Now cut off the tip of the tuber with a sharp knife so that all toes are open at the top.
- Now place the tuber on aluminum foil and drizzle with olive oil, close the aluminum foil tightly and place in the oven at 180 degrees for 35 – 40 minutes. When the garlic is ready, you can simply squeeze the garlic out of your toes or remove it with the handle of a teaspoon, then mash it and now you can easily add it to various dishes.
Spicy chicken drumsticks
- Put the softened butter in a bowl, add some of the roasted garlic, the chopped rosemary needles and the lime zest. Season with salt and pepper and knead everything well with a fork.
- Now push the butter of the chicken drumsticks under the skin and distribute well. Put the Hähnchenschlegl in an oiled ovenproof dish and rub in the remaining butter from above and bake in the oven preheated to 180 degrees for about 40 – 45 minutes.
Spicy creamed pointed cabbage
- Cut the pointed cabbage finely, the food processor took over for me, goes wonderfully quickly and the cabbage is cut very nicely and evenly.
- Heat the butter with the oil in a saucepan and then sauté the onion until translucent, then add the pointed cabbage and the chopped chilli to taste and sauté for a few minutes while turning, then deglaze with the white wine and reduce well. Then add the cream and simmer for a few minutes. Then season with salt and pepper.
Potato and garlic puree
- Drain the potatoes boiled in sufficiently salted water, let them steam out well and then pass them through the potato press. Add some of the roasted garlic (to taste), milk and a good pinch of butter and put everything back on the stove at low temperature. Now let the butter melt while stirring, making sure that the puree is not stirred too much (I always do this with a wooden spoon with a hole), otherwise too much starch will come out and the puree will turn pasty very quickly.
- Then season with salt and nutmeg and finally fold in the chopped parsley.
finish
- Arrange the mashed potatoes on a plate with the help of a serving ring and arrange the pointed cabbage and the chicken drumsticks in an appetizing way.
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