For the Lamb:
Ingredients |
145 |
g |
lamb shank |
|
|
salt |
|
|
pepper |
10 |
g |
oil |
Bain-marie: 65 °C
Time: 20 minutes
- Vacuum seal the lamb rump and cook in a bain-marie. Remove the bag and cut open.
- Prepare the Stove-Top Bodum: put 1 litre of water, a few dried violets and primroses in the appliance.
- Take out the meat and put it in the upper part of the Bodum. Fill the lower part with water, add a pinch of salt and heat the water just enough that the water boils over and covers the meat. Leave the meat in the stock for a short time. Then remove the machine from the heat and serve the meat.
Wild Green Asparagus
Ingredients |
210 |
g |
green wild asparagus |
15 |
g |
butter |
|
some |
salt |
Bain-marie: 65 °C
Time: 20 minutes
- Cut the asparagus into desired sizes, vacuum seal with the butter and a little salt.
- Place in the bain-marie and cook. After the time has elapsed, remove the bag and cut it open.
- Briefly pan-sear the asparagus.
Wild Garlic Buds
Ingredients |
40 |
g |
wild garlic buds |
20 |
g |
butter |
|
|
salt |
|
|
pepper |
Melt butter in a pan, briefly brown the buds in it and season with a little salt and pepper.
Kohlrabi
Ingredients |
2 |
piece(s) |
kohlrabi |
Remove the outer part of the kohlrabi and peel it to create long strips. Arrange these in a decorative way.
Natural Yogurt Dip
Ingredients |
200 |
g |
water |
3 |
g |
sodium alginate |
100 |
g |
natural yogurt |
- Briefly mix water with alginate in a measuring cup. Let it stand for about 20 minutes, then pour into a small glass bowl.
- Fill another glass bowl with water.
- Now slowly go in and fill the natural yogurt with a dropping spoon. Slowly slide this spoon into the alginate bath and turn it over so that a small ball is formed. Take this out with a slotted spoon and bathe briefly in the clear water.
Garnishes:
- Sprinkles of beetroot juice, various herbs, apple blossoms
Coffee Beer Infusion
Ingredients |
100 |
g |
apple juice |
20 |
g |
coffee beans |
5 |
|
apple blossom |
200 |
g |
water |
100 |
g |
coffee beer |
- Place apple juice, coffee beans, apple blossoms and water in a vacuum bag and seal.
- Place the bag in a sous-vide bath and cook at 36 °C for 3 hours.
- Then cut the bag open, pour through a coffee filter, infuse with coffee beer and serve.