HOT CHICKEN DRUMSTICKS WITH COLESLAW
4 servings
approx. 2 lbs (1 kg) chicken drumsticks
MARINADE
4 tbsp olive oil
3 tbsp lemon juice
1 tbsp soy sauce
1 tbsp tomato purée
2 tsp honey
1 tsp chili flakes
COLESLAW
14 oz (400 g) cabbage
2 carrots
1/4 cup pumpkin seeds
DRESSING
1/2 cup (100 ml) Greek yogurt
1 tbsp mayonnaise
1 garlic clove, pressed
1/2 tsp lemon juice
1/2 tsp mustard
1 pinch of salt
1/2 tsp black pepper
Combine all ingredients for the marinade. Marinate the drumsticks for at least an hour before cooking. Cook the drumsticks in the oven at 450°F (225°C) for approximately 30 minutes.
Finely shred the cabbage. Peel the carrots and grate them coarsely. Mix together the dressing and pour over the cabbage and carrots. Add the pumpkin seeds. Mix well. Serve with the chicken.
PICKLED SALMON WITH WARMED SCALLION SALAD
4 servings
2 lbs (800 g) salmon fillets
PRESERVING JUICE
4 1/4 cups (1 liter) water
1/2 lemon (preferably organic), sliced
2 tsp salt
a few dill sprigs
DILL MAYONNAISE
3/4 cup (200 ml) crème fraiche
2 tbsp mayonnaise
3 1/2 tbsp cup (50 ml) chopped fresh dill
1 garlic clove, pressed
1/2 tsp salt
WARMED SCALLION SALAD
10 1/2 oz (300 g) romaine lettuce
1 1/2 oz (70 g) mache lettuce
17 1/2 oz (500 g) green asparagus
1 bunch of radishes
1 cup (150 g) sugar peas
2 tbsp olive oil
1 tbsp balsamic vinegar
sea salt and black pepper
Bring the preserving juice to a boil and let simmer for a couple of minutes. Cut the salmon into four equally large pieces. Remove the pot from the stove and add the fish. The preserving juice must completely cover the fish. Return the pot to the stove and let simmer while covered for about 10 minutes. Remove the fish and peel off the skin.
Mix together the dill mayonnaise.
Rinse the vegetables. Coarsely shred the lettuce. Break off the lower parts of the asparagus and cut each asparagus stalk into three pieces. Clean the radishes and slice them. Heat the olive oil in a large frying or wok. Add the asparagus, radishes, and sugar peas and stir at a high temperature without letting them change color, about 3 to 4 minutes. The vegetables should still be crispy. Add the sea salt. Place the lettuce on a large plate, top with the vegetables, balsamic vinegar, and black pepper. Mix it all together. Serve with the pickled salmon and dill mayonnaise.
GRILLED SHRIMP SCAMPI WITH GREEN SALAD AND AVOCADO CREAM
4 servings
1 lb (500 g) shrimp
4 skewers
MARINADE
1 red chili pepper
1/4 cup olive oil
1 lime, zest and juice
2 garlic cloves, pressed
1 tsp grated ginger
a pinch of salt
AVOCADO CREAM
4 avocados
1/4 cup Greek yogurt
2 tsp lime juice
2 garlic cloves, pressed
salt and black pepper
GREEN SALAD
10 1/2 oz (300 g) romaine lettuce
3 1/2 oz (100 g) green leaves
20 cherry tomatoes
1 red onion
10 1/2 oz (300 g) marinated artichokes
2 tbsp olive oil
1 tbsp vinegar
Soak the skewers in cold water. Split the chili pepper vertically, remove the core and walls, and finely chop what is left. Mix the marinade and marinate the shrimp for an hour. Pierce the shrimp with the skewers.
Mash the avocado and mix in the yogurt, lime, and garlic. Add salt and pepper to taste.
Split the tomatoes. Cut the onion into thin slices. Distribute the lettuce on four plates, and top with slices of onion, tomatoes, and artichokes. Drizzle the olive oil and vinegar on top. Distribute the avocado cream into four small cups and place them on the plates.
Grill the shrimp on a grill or in the oven. If using an oven, set the oven to broil and place the skewers close to the top for about 5 minutes. Turn them over once during the grilling.
Place the skewers on the plates with the salad and serve.
Tip: If you can’t find raw shrimp in the store, buy frozen. Just heat it up quickly in a frying pan or in the oven after marinating.
GOLDEN CABBAGE PUDDING
4 servings
21 oz (600 g) cabbage
1 lb (500 g) ground venison (or ground beef)
1 onion
2 tbsp olive oil
1 cube of beef bouillon
1 tsp salt
black and white pepper
1/2 cup (100 ml) cream
1/4 cup (50 ml) uncooked whole grain rice
3/4 cup (200 ml) frozen cranberries
Finely shred the cabbage and boil it in a saucepan with 3/4 cup (200 ml) water until the cabbage is soft (approximately 15 minutes). While the cabbage is boiling, in a frying pan, sear the ground venison or beef and onion with the oil. Add bouillon, salt, and pepper to taste. Pour the meat into the saucepan with the cabbage and add the cream and rice. Mix well.
Place the mixture in a baking pan and put in the center of the oven at 400°F (200°C). Let it cook for approximately 40 minutes; stir occasionally. Serve with frozen cranberries; if the frozen cranberries are too sour for your taste, sweeten with a bit of honey.
LEMON CHICKEN WITH OVEN-BAKED VEGETABLES
4 servings
approx. 2 2/3 lbs (1.2 kg) diced chicken thighs (with skin and bone)
MARINADE
1 lemon (preferably organic), zest and juice
1/4 cup olive oil
1 tbsp soy sauce
a pinch of turmeric
a pinch of black pepper
OVEN-BAKED VEGETABLES
4 small fennel stalks
8 parsnips
1 large red onion
12 mushrooms
8 garlic cloves
20 green olives
16 cherry tomatoes
salt and pepper
FETA CHEESE MIX
2/3 cup (150 g) feta cheese
1/2 cup (100 ml) Greek yogurt
1 tsp olive oil
black pepper
Mix the marinade for the chicken and let it marinate for at least 30 minutes to an hour. Clean the fennel and split each stalk into 4 parts. Peel and cut each parsnip into 4 parts, peel and cut the onion, divide up the mushrooms, and peel the garlic cloves.
In a baking pan, combine the vegetables (except for the tomatoes, mushrooms, and olives) with the chicken and the marinade. Stir thoroughly with your hands and bake in the oven at 450°F (225°C). After 20 minutes, add the tomatoes, mushrooms, and olives and continue to cook until the chicken is done, which should take about 10 minutes. Add salt and pepper to taste.
Mash the feta cheese with a fork. Pour in the yogurt and olive oil and stir. Add salt and pepper to taste. Serve the feta cheese mix with the chicken and vegetables.
FISH SOUP WITH AIOLI
4 servings
2/3 lb (300 g) salmon fillet
2/3 lb (300 g) white fish fillet (e.g. cod or pollock)
1/3 lb (150 g) peeled shrimp
2 tbsp olive oil
3 garlic cloves
1/2 leek
1 fennel stalk
2 carrots
2 parsnips
1 pinch, (1/2 a packet) of saffron
1 can of canned cherry tomatoes
4 1/4 cup (1 liter) water
3 tbsp fish stock
2 tbsp tomato purée
1 tsp dried thyme
a pinch of black pepper
salt
AIOLI
1/4 cup crème fraîche
1/4 cup mayonnaise
2 garlic cloves, pressed
salt
Heat the olive oil in a large saucepan. Finely chop the garlic and fry in the oil—but be careful not to sear it. Add in the thinly sliced leek, coarsely chopped fennel, and thinly sliced carrots and parsnips. Fry until the vegetables have softened slightly and are shiny. Add the saffron and fry for a short while. Add the cherry tomatoes, water, fish stock, tomato puree, thyme, and black pepper. Let the mixture boil until the vegetables are soft.
Add the fish and let simmer for a couple of minutes. Add the shrimp, remove from the stove, and add salt to taste. Stir together the ingredients for the aioli and add salt to taste.
LCHQ ROOT VEGETABLES WITH SALMON AND FETA
4 servings
1 1/3 lbs (600 g) salmon fillet
2/3 lb (300 g) beets
2/3 lb (300 g) parsley root
2/3 lb (300 g) celery root
2/3 lb (300 g) turnips (alt. kohlrabi)
4 tbsp olive oil
1 tsp dried herbs, e.g. Herbes de Provence
salt and black pepper
2/3 cup (150 g) feta cheese
Peel the root vegetables and cut them into equally large chunks. Place them in a baking pan and drizzle with olive oil. Sprinkle the herbs on top and add salt and pepper to taste. Stir so that the spices and oil are thoroughly mixed. Bake in the oven at 450°F (225°C) for about 25 minutes. Reduce the heat to 400°F (200°C) and place a baking sheet with the fish in the oven. Continue baking the vegetables and the fish for 15–20 minutes.
Sprinkle the feta cheese over the root vegetables and season the fish with salt.
LEMONGRASS CHICKEN STIR FRY WITH A GREEN SALAD
4 servings
1 1/3 lbs (600 g) chicken thigh fillets
3/4 cup (80 g) roasted cashews
MARINADE
1 red chili pepper
1 lemongrass stalk
4 garlic cloves
4 tbsp canola oil
4 tbsp Thai fish sauce
SALAD
1 squash (alt. 1 cucumber)
2 peppers of different colors
3 1/2 oz (100 g) baby spinach
DRESSING
2 tbsp canola oil
1 tbsp squeezed lime
herb salt
Split the chili, scrape out the seeds, and finely shred it. Lightly pound the white part of the lemongrass stalk and finely chop it. Peel and finely chop the garlic. Mix the marinade.
Cut the chicken into small slices and let them marinate for half an hour. Fry the chicken in a wok or large frying pan with the marinade until it is fully cooked, for approximately 5 minutes. Add the nuts.
Cut the peppers and the squash into chunks and mix with the spinach. Prepare the dressing and pour on top.
Tips: If you want a warm salad, you can quickly heat the salad in the wok, but be carefuly that the vegetables maintain their crispiness.
STUFFED PEPPERS AND PORTOBELLO MUSHROOMS
4 servings
4 red bell peppers
4 portobello mushrooms
1lb (500 g) ground beef (10% fat)
1 red onion
2 garlic cloves
2 tbsp olive oil
2 tbsp tomato purée
2 tsp pizza seasoning
2 pinches of salt
a pinch of black pepper
a pinch of white pepper
approx. 5 drops of tabasco sauce
1 tbsp olive oil for brushing
1 1/3 cups (300 ml) grated cheese
Chop the onion and garlic and fry quickly in oil. Add the beef and sear it. Add the spices. Cut off the tops of the peppers and remove the core and seeds. Wash off the mushrooms and cut off the stems. Brush the mushrooms with olive oil. Distribute the beef into the peppers and into the mushroom caps and sprinkle the grated cheese on top. Bake in the oven at 450°F (225°C) for 15 to 20 minutes.
MEAT-STUFFED EGGPLANTS
4 servings
4 eggplants
1lb (500 g) ground beef (max. 10% fat)
1 large onion
4 tbsp olive oil
1 tsp curry
2 pinches of salt
1 1/3 cups (300 ml) grated cheese
Halve the eggplants lengthwise and carefully scoop out the flesh. Dice the eggplant flesh. Peel and chop the onion. Heat the olive oil in a frying pan and fry the onion and eggplant flesh for about 5 minutes, until they are soft. Remove from the pan and sear the meat. Season with curry and salt to taste. Combine the meat and the vegetables, and place in the eggplant halves. Sprinkle grated cheese on top and bake in the oven at 400°F (200°C) for about 30 minutes, until the eggplant flesh is soft.
Ideally, serve the stuffed eggplants topped with lettuce, cucumber, and tomatoes.
GRILLED RACK OF LAMB WITH TABBOULEH TOMATOES AND FETA CHEESE MIX
4 servings
2 1/4 lbs (1 kg) racks of lamb
MARINADE
2/3 cup (150 ml) olive oil
8 garlic cloves,pressed
1 tbsp Herbes de Provence
1 pinch of salt
TABBOULEH TOMATOES
4 large tomatoes
1/2 cup (100 ml) bulgur
1 red onion
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
2 tbsp freshly squeezed lemon juice
salt and black pepper
FETA CHEESE MIX
2/3 cup (150 g) feta cheese
1/2 cup (100 ml) Greek yogurt
1 tsp olive oil
black pepper
Prepare the marinade and marinate the split lamb racks for at least a couple of hours. Remove the excess marinade before grilling to prevent the oil from dripping down onto the flame. Grill.
Soak the bulgur in water for half an hour. Halve the tomatoes and remove the cores. Peel and finely chop the onions. Remove any excess water not absorbed by the bulgur. You can squeeze out that last bit with your hands. Mix the bulgur with the herbs, onion, oil, and lemon juice. Add salt and pepper to taste. Stuff the tomato halves with the bulgur mixture and place them in a baking dish. Top each tomato with a couple of drops of oil. Bake in the oven at 450°F (225°C) for 15 to 20 minutes, until the tomatoes have gained some color. You can cover the dish with aluminum foil to keep the surface of the food from burning.
Mash the feta cheese with a fork. Pour in the yogurt and olive oil and mix until smooth. Season with black pepper to taste.
Serve the racks of lamb with the tomatoes and feta cheese mix. Serve with a green salad.
