Bernhard Long - Party kitchen Ahoy

Uitsmijter deluxe Uitsmijter deluxe Serves 4 meals 4 slices (22 grams) Brioche Sandwich 4 Kitchen finished plastered scallops (so to the. 22 grams) 20 grams of baby lettuce mix (z. B. Lamb's lettuce, beetroot leaves, arugula, spinach) 4 discs (so around the. 8 grams) Serrano ham 3 tablespoons oil 15 grams of butter Salt and freshly ground pepper The preparation sequence For each sandwich with a dessert ring (6 cm diameter) 1 Ring gouge. Clean mussels in water, pat dry. Salad Clean, clean water and drain well. Cut ham slices in half and omit in a frying pan without fat, remove. 1 tablespoon oil in a pan to warm. Add Briochetaler and fry golden brown on both sides, remove it. Frying pan with a paper towel to wipe. 1 tablespoon oil and butter in a frying pan heat up. Mussels in from each side so the. Sauté 2 minutes. Season with salt and pepper. 1 tablespoon oil heating in another frying pan. Open eggs and pour in gently. Sauté over low heat 1 / 2-2 minutes. Season with salt and pepper. Depending on a Briochetaler, 2 pieces of ham, a few leaves of lettuce, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with salad.

Pan con tomate (bread with tomato Spanish style) Pan con tomate (bread with tomato Spanish style) Serves 4 meals 2 large ripe tomatoes 1 clove garlic salt and pepper 2 slices of serrano ham 4 anchovy fillets (glass) 8-10 kalamata olives 50 grams Manchego (piece) 3 tablespoons olive oil 2 large thick slices country bread (so to the. 100 grams) The preparation sequence Clean tomatoes in water, cut into large pieces and puree with a hand blender. Peel garlic, finely chop and stir. Season with a little salt and pepper. Ham slices in half lengthwise. Anchovies rinse and pat dry. Olive stone and chop coarsely. Planing cheese with a vegetable peeler into thin chips. Oil heat in a frying pan. Slices of bread in toasting golden brown on each side, remove it. Brush with tomato. Each bread into 6 strips (as wide around the. 3 cm) cut. The 4 bread strips with ham, anchovies and cheese occupy. Anchovy bread, sprinkle with olives. Bring bread to the table and serve with good olive oil and sea salt.

Dumplings - recipe ideas with delicious fillings Dumplings - recipe ideas with delicious fillings Samosas with Mango lenses and sour dip Ingredients for 12-16 pieces 375 grams + some flour Salt and freshly ground pepper 1 teaspoon cumin seeds 1 teaspoon apple cider vinegar 100 grams of red lentils 1 small mango 1 small leek 1 chilli 4-5 stalks coriander 1 tablespoon oil 200 grams of sour cream 1.5 kg vegetable fat for frying Cling film The preparation sequence For the dough 375 grams of flour, so the. Process 1 teaspoon salt, cumin, 1/4 liter of cold water and vinegar to the dough hook of the hand mixer into a smooth dough and cover with foil. so let it rest for about 15 minutes at room temperature. Provide for the filling lentils in boiling water. so simmer about 10 minutes to cook, drain. Mango peel. The pulp from the stone cut and finely chop. Leek clean, cut lengthwise into halves, clean water and cut into half rings. Chili brush, clean water, cut lengthwise in half, remove seeds and chop. Clean coriander in water, shake dry and chop coarsely. 1 tablespoon oil heating in a frying pan. Leek, chili and lenses so that therein. Sauté 2 minutes. Add mango and half cilantro. Season with salt and pepper. Let cool down. Mix For the dip sour cream and remaining coriander. Season with salt and pepper. Roll out dough on a little flour thin, cut out 6-7 circles around the 20 cm diameter, this dough residues knead again, roll out and cut out. Cut circles in half. Circle borders brush with water. Each half of the bag forms. But just buckle side in the middle so that the edges slightly superimposed lobes. Seam squeeze. so the 11/2 tablespoons LinsenfüSettin g in the dough tgive üte. Open side firmly zusammendrübridges. Frying fat in a deep fryer or in a large saucepan, Cauldron to 180°C heat. Dumplings in portions so the. Fry 4 minutes golden brown, turning once. Drain and remove to a paper towel. Bring hot or cold on the table. Sour cream rich now.

Scampi en croute Scampi en croute Serves 4 meals 6 slices (45 grams; 10 x 10 cm) deep-frozen puff pastry 2 eggs (size S) 50 grams of pitted green olives 250 grams of raw scampi (headless, in shell) 1-2 teaspoons of tomato paste Salt and freshly ground pepper 1 pinch Edelsüß Chilli Flour for the work surface finished blank parchment paper The preparation sequence Puff juxtaposition and thaw. Eggs in boiling water so the. Cook 9 minutes hard. Deter eggs under cold water, peel and finely chop. Olives cut into small pieces. Scampi peel and remove the intestines. Scampi in clean water, pat dry and chop. Scampi pieces, mix chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika. Puff pastry slices piling up and on a floured surface rectangular (so to the. 33 x 44 cm) roll out and cut into 12 squares. Distribute scampi mixture each in the middle of each square and brush the edges with a little water. Teigecken hit the middle, then squeeze the edges to the same pack. Put Scampi pack on a lined finish crop baking tray and pierce the dough with a wooden stick several times. Parcels in the heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan: Level 3: 180 ° C / gas) bake until golden brown 20-30 minutes. Accept packets from the oven tube, kitchen stove and bring to the table.

Vegetable samosas sardines Vegetable samosas sardines Ingredients for 6 meals 1 small onion 1 piece (so to. 1 cm) ginger 1 clove garlic 200 grams of carrots 75 grams of frozen peas 1 can (as the. 135 grams) Sardines in Oil 4-5 strudel dough Filo- or yufka pastry (1 Pack = 10 Reeds 30 x 31 cm in the refrigerated section) 4 tablespoons olive oil Salt and freshly ground pepper 1 teaspoon Garam Marsala 2 tablespoons butter 200 grams Pflücksalat mix 3 tablespoons white wine vinegar finished blank parchment paper The preparation sequence Peel the onions, ginger and garlic and chop finely. Peel carrots, clean water, cut lengthwise into two halves and cut into small cubes. Peas and carrots in salted water so the. Cook for 5 minutes, then drain and rinse under cold water. Sardines drain, remove the bones and possibly skin. Fish Crumble. Sheets of dough at room temperature so the. Let it rest for 10 minutes. 1 tablespoon oil heating in a frying pan. Onion, carrots and peas fry 3-4 minutes. so add about 2 minutes before end of cooking ginger, sardines and garlic. Season vegetables with salt, pepper and garam marsala. Melt the butter. Sheets of dough so bepinseln and so the. Cut 6 cm wide strips. In each case the left corner give 1-2 teaspoons filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush. The remaining strips and filling process as well. Laying Finished Triangles on a lined finish crop baking tray. In the heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan 180 ° C / gas mark 3) as to the. 10 minutes until golden brown bake. Clean lettuce in water and drain well. Salad, vinegar and 3 tablespoons of oil mix, season with salt and pepper. Bring samosa and salad in bowls on the table and immediately bring to the table.

Ham and cheese dumplings Ham and cheese dumplings Serves 4 meals 50 grams of walnut kernels 3 slices smoked ham 100 grams of Roquefort cheese 3 stalks parsley 100 grams of crème fraîche Salt and freshly ground pepper 2 tablespoons butter 4 slices (25 grams) or Yufka- Filo dough (so to the. 30 x 31 cm) 3-4 green salad leaves finished blank parchment paper The preparation sequence Nuts roast in a frying pan without fat. Remove, let cool and chop. Cut ham into thin short strips. Roquefort crumble. Clean parsley in water, shake dry and finely chop the leaves. Mix cheese and crème fraîche. Nuts, parsley and ham admit and mix well. Season with pepper and a little salt. Butter in a small saucepan, Cauldron melt. Brush dough sheets with butter and divide transversely into 4 strips. In each case the left corner as the. Give 1 tablespoon ham filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush. Laying Finished Triangles on a lined finish crop baking tray and brush with butter again. In the heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan 180 ° C / gas mark 3) as to the. 10 minutes brown bake. Turn half way through the baking time. Clean lettuce in water and shake dry. Bring dumplings on salad leaves on the table, and go immediately to the table.