Mixed Appetizers
Ingredients
- Carpaccio bread - 16 pieces
- 16 slices Baguette
- 3 Tbsps butter
- 150 grams Carpaccio (thinly sliced beef)
- 16 Quail egg
- 50 grams button Mushroom
- peppers
- 2 sprigs fresh Chervil
- Pork Medallions with grape jelly - 16 pieces
- 2 Pork tenderloin (500 grams)
- peppers
- 1 Tbsp honey
- 2 Tbsps soy sauce
- 4 sheets gelatin
- 200 milliliters Sparkling wine
- 150 grams purple Grape
- 100 grams Mascarpone
- ½ lemon
- 2 Tbsps vegetable oil
- Turkey brochettes - 40 pieces
- 300 grams turkey breasts
- ½ tsp cayenne pepper
- ½ tsp ginger
- ½ tsp Cumin
- ½ tsp salt
- ½ tsp paprika
- 320 grams pickled Pumpkin (1 jar)
- 50 grams Cucumber
- 2 Tbsps vegetable oil
- Avocado slices - 16 pieces
- 2 ripe Avocados
- lemon juice
- 8 slices Toast
- 2 Tomatoes
- 3 Tbsps Sesame seeds
- ½ bunch Chives
- Ratatouille Swirl - 20
- 100 grams Pastry flour
- 2 eggs
- 200 milliliters milk
- salt
- each 2 small yellow and red Bell pepper
- 150 grams Zucchini
- 1 onion
- 1 Tbsp vegetable oil
- 1 Tomato
- peppers
- 6 sheets white gelatin
Preparation steps
For the carpaccio bread, butter thin baguette slices and top with beef. Heat remaining butter in a pan, create 16 fried eggs from quail eggs and season eggswith salt and pepper. Place eggs over beef. Trim mushrooms and slice thinly. Pluck chervil leaves from stems. Serve carpaccio bread on a plate garnished with mushrooms and chervil.
Pork Medallions with grape jelly, rinse pork and pat dry. Mix soy sauce in a bowl with honey and pepper, add pork to the bowl, cover and let rest in the marinade. Soak gelatin in cold water, place dripping wet in a small saucepan and dissolve over low heat, then stir in sparkling wine. Rinse grapes, pat dry, cut in half, remove seeds and add to the saucepan. Pour grape mixture into a pan and let cool. Finely grate lemon peel. Squeeze juice from lemon. Mix lemon juice in a bowl with mascarpone, salt and pepper. Heat oil in a pan and fry pork over medium heat for around five minutes. Cut pork fillets into slices, arrange on a plate, sprinkle with mascarpone cream and garnish with finely diced grape jelly and lemon zest.
For the turkey brochettes, rinse turkey breast, pat dry and cut into 1 cm (approximately 1.2 inch) small cubes. Mix spices in a bowl. Rub turkey with spice mixture, cover and let rest overnight in the refrigerator.
Drain pumpkin and cut into small cubes. Rinse cucumber and cut into small cubes. Alternately stick all ingredients on small wooden skewers. Heat oil in a pan and fry skewers on all sides for around 3 minutes.
For the avocado slices, cut crusts from bread and cut in half. Peel avocado, remove pit and cut into fine slices. Cut slices in half and immediately sprinkle with lemon juice. Arrange slices of bread on a plate. Scald tomatoes in a pot of hot water, drain, rinse with cold water, drain again, peel, remove seeds and chop into small pieces. Toast sesame seeds in a frying pan. Rinse chives, shake dry and cut into small rings. To serve, cover bread pieces with avocado slices and tomato pieces. Serve garnished with chives and sesame seeds.
For the ratatouille swirl, mix eggs in a bowl with flour, milk and a pinch of salt to form a smooth dough. In a non-stick baking pan, cook batter into 2 thin pancakes. Rinse bell peppers, cut in half, remove seeds and ribs and finely chop. Rinse zucchini, pat dry and cut into tiny cubes. Peel onion and finely chop. Heat oil in a pan and fry onion until translucent. Add bell peppers and zucchini. Add tomato, mix and season with salt and pepper. Simmer for 10 minutes. Soak gelatin in cold water, squeeze and dissolve into vegetable mixture. Cool slightly and spread on pancakes. Roll pancakes firmly, wrap in foil and place overnight in the refrigerator. To serve, cut into slices.
