Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Grilled onion steaks with Almdudler mustard glaze on vegan Caesar salad
After the success of the ribs, we’re marinating with Almdudler once again — this time turning the humble onion into a delicious vegan steak.
Almdudler is a popular, carbonated Austrian herbal lemonade made from grape and apple juice extracts combined with 32 natural Alpine herbs – such as lemon balm, sage, and elderflower. Often called the "national drink of Austria," it has a sweet, slightly tangy herbal flavor.
If you can't get your hands on the Almdudler syrup, you can substitute it with Pommac, which offers a similarly complex fruit and botanical profile.
Ingredients serve 4.For the main dish
| Ingredients | ||
|---|---|---|
| 3 | large yellow onions | |
| 60 | ml | olive oil |
| 2 | tablespoon(s) | margarine, melted |
| 1 | tablespoon(s) | Dijon or tarragon mustard |
| 2 | tablespoon(s) | Almdudler syrup |
| 1 | bunch | fresh lovage or 1 tbsp dried lovage (plus extra for garnish) |
| 1 | teaspoon(s) | Worcestershire sauce |
| 1 | head iceberg lettuce or lamb’s lettuce | |
| 16 | skewers | |
Preparation
Slice the onions horizontally into 1 cm thick rounds.
Mix together the olive oil and melted margarine. In a small bowl, combine the mustard, Almdudler syrup, lovage, and Worcestershire sauce.
Insert two thin metal or bamboo skewers parallel through each onion slice to help keep them intact while cooking. Brush both sides of the onion slices with the oil and margarine mixture and grill or pan-fry over medium heat, turning occasionally.
Once the onions are soft, brush them with the Almdudler mustard mixture and allow them to caramelise slightly.
Tip:
In case you are wokring with Pommac
Pour a 300 ml can of Pommac (or Almdudler) into a small saucepan. Place over medium heat and bring to a gentle simmer, being careful not to let it boil vigorously so the fruit sugars do not burn.Lower the heat slightly to maintain a steady simmer. Allow the liquid to evaporate until it reduces significantly and the bubbles become large and slow.Test the consistency by dipping a spoon into the liquid; it should lightly coat the back of the spoon like warm maple syrup. Remove from heat, collect the remaining two tablespoons of thick, concentrated syrup, and let it cool, keeping in mind that it will continue to thicken as it cools down.
For the dressing
| Ingredients | ||
|---|---|---|
| 4 | tablespoon(s) | vegan mayonnaise |
| 3 | tablespoon(s) | lemon juice |
| 1 | tablespoon(s) | nutritional yeast |
| 1 | tablespoon(s) | capers, chopped |
| A pinch of salt | ||
| Pepper | ||
Tip:
Preparation
For the Caesar dressing, mix all ingredients together in a bowl or blend until smooth. The nutritional yeast gives the dressing a flavour reminiscent of Parmesan.
Wash and prepare the lettuce.
Sprinkle the grilled onions with fresh lovage and serve on top of the dressed salad.
