{"id":2526,"date":"2019-09-03T13:12:49","date_gmt":"2019-09-03T11:12:49","guid":{"rendered":"https:\/\/ca-jaisler.de\/portfolio\/recipes\/"},"modified":"2019-09-10T13:50:26","modified_gmt":"2019-09-10T11:50:26","slug":"recipes","status":"publish","type":"page","link":"https:\/\/ca-jaisler.de\/en\/portfolio\/recipes\/","title":{"rendered":"RECIEPES"},"content":{"rendered":"
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REZEPTE<\/h2>\n<\/div>
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Buckwheat cannelloni with king crab, caviar & hokkaido pumpkin<\/h2><\/div><\/div><\/div>
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\nIngredients for noodle dough:
\n<\/strong>300 gr buckwheat flour
\n100 gr wheat flour
\n100 gr durum wheat semolina
\n20 egg yolk
\n2 table spoon olive oil<\/p>\n

Preperation:
\n<\/strong>You knead the whole flour with egg yolk, olive oil and salt to the smooth dough.
\nThen you put the dough in a fridge for letting rest for 2 \/ 3 hours.
\nAfter this time you roll out the dough , cut it into 8 cm wide and 10 cm long rectangles.
\nThis rectangles have to be cooked in boiling water for 2 minutes.<\/p>\n

Filling for the cannelloni:
\n<\/strong>Ingredients:
\n<\/strong>King crab 320 gr (just meat)
\n1 bunch chives (fine cut)
\n100 gr caviar
\na bit olive oil
\n1 lime
\nSalt<\/p>\n

Preperation:
\n<\/strong>You heat a bit olive oil in a pan and make the king crab meat warm, add salt. Then you mix it with caviar and chives. This you season with lime abrasion and salt.<\/p>\n

Pumpkin puree:
\n<\/strong>Ingredients:
\n<\/strong>100 gr Hokkaido pumpkin
\n50 ml coconut milk
\n500 gr butter
\nSalt and pepper
\n1 pinch Xantan<\/p>\n

Preparation:
\n<\/strong>\u00a0<\/strong>You cut the pumpkin into small pieces and damp it softly.
\nSubsequently you mix it in a thermomix with the different ingredients to a creamy puree.<\/p>\n

Pumpkin \u201cSud\u201d – liquid
\n<\/strong>Ingredients:
\n<\/strong>300 gr Hokkaido pumpkin
\n2 small shallots
\n10 gr ginger
\n1 lemon grass
\n2 x kafir leaves
\n50 gr fennel
\n120 ml white wine
\n300 ml vegetable fond
\n300 ml coconut milk
\n1 lime
\nSalt<\/p>\n

Preparation:
\n<\/strong>You cut pumpkin, shallots and fennel in fine cubes \/ dices. The vegetable staw in butter. Add ginger, lemongrass, kafir leaves and wipe of with white wine. Fill up with vegetable fond and coconut milk, spice up with salt and lime and then it have to boil, that the vegetable will be soft.<\/p>\n

Then you mix it in a thermomix and pass it through a sieve.<\/p>\n

Just before you finish the dish, you make it warm once again and use a hand blender for create a foam.<\/p>\n

Hokkaido pumpkin variation
\n<\/strong>Pickled pumpkin Ingredients:
\n<\/strong>3 kg Hokkaido pumpkin
\n500 ml sherry vinegar
\n500 ml white wine
\n500 ml apple juice
\n200 gr sugar
\n5 x bay leaves
\n10 gr kubeben pepper
\n1 cinnamon stick
\n20 gr fresh ginger
\n2 table spoon mustard seeds
\n2 x star anise
\n2 table spoon coriander seed
\n2 table spoon salt<\/p>\n

Preparation:
\n<\/strong>You cut the pumpkin in thin slices.<\/p>\n

You boil the vinegar together with white wine, apple juice and sugar, add the spices and steep this during the night. Pass the fond through a micro screen and fill it hot together with the pumpkin in jars \u2013 special glasses. Take it in a fridge for a few days for steeping.<\/p>\n

Finish:
\n<\/strong>You fill in the king crab meat into the dough retangles and put it in the middle of the plate. Dish up the pickled pumpkin next to the cannelloni. On the top of the cannelloni you put 5 points of the pumpkin puree and decorate with caviar.<\/p>\n

At the guest you pour the pumpkin sud that is foamed up.<\/p>\n<\/div>

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