John Myers
Contents
show
Three Things from Forest Floor
The perfect three things from forest floor recipe with a picture and simple step-by-step instructions.
Porcini Mushroom Soup
- 500 g Fresh boletus mushrooms
- 4 piece Garlic cloves
- 1 piece Celery
- 1 piece Carrot
- 4 tbsp Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 1 piece Sprig of thyme
- 1 Splash Lemon juice
- 0,5 bunch Parsley
- 1 piece Rosemary sprig
- 400 ml Wild fund
- 250 ml White wine
- 1 shot Instant broth
- 1 pinch Sugar
- 1 shot Cream
- 1 tbsp Flour
Variations of lettuce with Sylt dressing
- 500 g Leaf salads
- 200 ml Sylt dressing (finished product)
Carpaccio of rabbit fillet
- 425 g Rabbit fillet
- 6 tbsp Fruit vinegar
- 1 pinch Salt
- 9 piece Black olives
- 6 tbsp Sunflower oil
- 6 tsp Mustard
- 1 bunch Basil
- Cut the porcini mushrooms into fine strips. Peel and finely chop the onion and garlic cloves. Cut the celery stalk and the carrot into small cubes. Sauté everything in the olive oil until it becomes softer but still has a bite. Add the porcini mushrooms and immediately season with salt, pepper, thyme and a splash of lemon juice. Continue to steam for about 5 minutes.
- Mix in the chopped parsley and add the sprig of rosemary, deglaze with liquid and season as much stock as necessary. Cook for about 5 minutes. The vegetables should not be overcooked. Cooking too long can also make the porcini mushrooms bitter.
- Add a little sugar to taste and season with salt and pepper if necessary. Take out the rosemary sprig. Stir in some roux and add a dash of cream. Serve sprinkled with a little parsley.
- Wash the lettuce and drain well, serve with Sylt dressing.
- For the carpaccio, pre-freeze the piece of rabbit fillet in the freezer for 2 hours until it is frozen all around. Cut the fillet into wafer-thin, diagonal slices with a very sharp knife. Cover the slices with cling film, pound the smooth side of the meat tenderizer until it is almost transparent.
- Mix 6 tablespoons of fruit vinegar with 6 teaspoons of mustard, 6 tablespoons of oil, salt and pepper to make a marinade. Halve 9 olives, cut the flesh from the stone in narrow strips. Always brush a slice of rabbit fillet with the marinade, put on olive strips. Pluck the basil leaves from the stems. Cover a slice of meat with 1-2 basil leaves and serve.
Facebook Comments