How To make Bratwurst with Caramelized Shallots & Apples

Vegan Zuri Geschnetzeltes

Züri Geschnetzeltes

My favorite Christmas season food. Züri Geschnetzeltes, red cabbage and potato dumplings. No animals harmed, 100% flavor. Made with soy based chicken strips by Rüggenwalder Mühle

Prep time 10 min. and cooking time 30 min

Recipe Züri Geschnetzeltes

400 grams plant-based chicken strips (Rüggenwalder Mühle, Quorn, Planted. Etc.)
200 grams button mushrooms (optional)
1.5 shallots onions
3-5 tsp paprika
1 glass of white wine
1 liter vegetable broth
0.5 liter oat milk
2-3 tbsp plant-based butter (Alsana, Naturli)
4-5 tbsp all-purpose flour
2 -3 tbsp oil
Lemon juice (1/4 of a lemon)
Salt/pepper

Marinate the plant-based chicken with paprika, salt and pepper, add about 1.5-2 tbsp oil and mix together. Finely chop the shallots and slice the mushrooms (optional).

Heat a pan on high and add about 1.5 tbsp of oil. Add the shallots and mushrooms, fry for about 3 – 5 mins. Add the plant-based chicken strips and stir together. Cook for
5 mins and add a tbsp of butter. Now add the glass of wine and let it reduce, cook another 3-5 min and put aside.

In a pot heat up the broth and then add the oat milk. Once it is boiling, whisk in some of the flour, start with 2-3 tbsp. The broth will start to thicken up and you will get a
Sauce. You might need to add a bit of flour, but go easy on it and keep on whisking – I like to use a hand-blender to get it very well mixed and creamy. Season with salt and pepper and
finish of with a squeeze of lemon and some butter. Now add the plant-based chicken strips, stir together and remove from heat.

Done!
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Recipe Red Cabbage

prep 20 min and cooking 1 hours

500 grams red cabbage
25 grams plant-based butter
1 onion (diced)
1 large apple (peeled and diced)
½ tbsp brown sugar
1 tbsp vinegar
1/8 liter water
1 bay leaf
1 glove
1 tsp all-purpose flour
2 tbsp red wine
Salt

Wash the cabbage, cut into quarters and remove the stalk. Shred the cabbage with a grater or cut into very fine strips.

Heat up the butter and add the diced onion, sugar and diced apple (about 5 min). Add the cabbage and stir well, then add the vinegar. Cover and reduce heat to medium and simmer for 10 min,
Add water, salt and spices and simmer for 45 min. You might need to add a bit of hot water (make sure the bottom of the pot is covered), stir every 10 min.

Remove the bay leadf and glove. Add the red wine and a bit of the flour to bind everything. Remove from heat and cover.

Season to taste, if you like, add some butter.

If you want to use a ready use red cabbage, use the one in the glass from Kühne.
…………………………………………………………….

Prep 40 min and cooking 20 min

Recipe Potato Dumpling

800 grams potatoes (starchy)
200 grams potato flour
1 ½ tsp salt (more for cooking)
150 ml luke-warm water

Peel the potatoes and cooked them in salt water (you can easily do this the day before). Mash the potatoes to a puree.

Mix the puree with salt and flour in a bowl. Add the water and mix to a sticky dough (you might need to add some water). Get your hands slightly wet and start to form golf size balls.
Bring a large pot of salt water to boil and add the dumplings. Bring to a boil and reduce the heat to medium and let the dumplings simmer for 20 min. The dumplings are done when they
swim on top.

If you want to use a ready use dumplings, use the ones from Alnatura or Pfanni.

How to Slice Your Onions for Caramelizing | Cooking Light

In order to get perfectly caramelized onions, you've got to start with the right cut. Watch as Katie Barreira shows how to chop onions for that perfect caramelized look and flavor.


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Pan seared Duck Breast with Passionfruit Glaze l Marcus Meacham

Duck meat goes so well with fruity flavors. Marcus makes this surprisingly simple yet fancy dish.

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INGREDIENTS

2 large duck breasts
Salt and pepper
Score and sear the duck breasts on med heat fat side down for 8 to 10 mins. Cut heat and flip breasts over to finish cooking.
Passionfruit Vin
½ c passion fruit jam, or 2 large fresh passion fruits
2 Tbsp shallot
2 Tbsp apple cider vinegar
Pinch of sugar
1 Tbsp olive oil

RECIPE

Heat a cast iron pan to high heat, and place duck breasts skin side down for a nice sear. Flip and contniue to cook.

Add oil and sautee shallots and passion fruit jam, and stir with a wooden spoon.

Deglaze the pan with the apple cider vinegar, whisk thoroughly and serve with the duck.

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ACF Chefs Forum: CMC Spotlight - Focus on Charcuterie

Join Certified Master Chef Tim Bucci, CMC, CCE, as he shares his insight on Charcuterie – the craft and preparation of meat products such sausages, terrines, galantines, ballontines, pate, confit and cured meats. During this session, Master Chef Bucci will demonstrate his preparation methods for Chicken Polish Sausage using a modified emulsion forcemeat, as well as a Chicken roulade with a mousseline style forcemeat, encased in chicken skin. Be inspired to add or elevate the house-crafted, specialty charcuterie items offered on your menus! Sponsored by BelGioioso.

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Caramelized Onion & Gruyere Tart