Bernhard Long - Party kitchen Ahoy

1 teaspoon gem. cumin

1/2 teaspoon garam masala

1 pinch ground chilli

100 gram spelled flour

150 grams + some flour

2 liters of oil for frying

The preparation sequence

For the mango chutney 2 Peel onion and chop finely. Ginger Peel and very finely dice. Mango peel, cut the flesh from the stone and into small cubes. Oil in a saucepan, Cauldron heat. Onions sauté until translucent. Ginger sauté briefly. Sprinkle with sugar, caramelize shortly bright. Mango and mustard seeds with stirring. Season with 1/2 teaspoon salt, turmeric and tandoori masala. Vinegar admit boil and simmer 15-18 minutes, while stirring occasionally. Let cool chutney.

For the filling, potatoes covered in water so the. Cook for 20 minutes. Cauliflower clean, clean water and cut into very small florets. simmer covered for 3-4 minutes in slightly salted boiling water, cook. Peel onion and chop finely. Drain cauliflower. Deter, peel and let cool slightly potatoes. Finely dice.

Ghee in a frying pan heat up. Sauté onion in it. Turmeric, cumin and garam masala stirring. Potatoes, cauliflower and 2 tablespoons of water add. All mix well. Season with chili. Let cool down.

Spelled flour, 150 grams of flour and 1/2 teaspoon salt mix. Add 150 milliliters of cold water and vigorously knead with your hands until a smooth dough. so let it rest for about 15 minutes.

Dough into 6 equal parts large meals and shapes with floured hands into balls. Dough balls on little flour around so the. Roll 18 cm diameter. Stack dough circles cut into two halves, Brush the edges with water.

Teighälften to fold bags and pour in 1-2 tablespoons of each potato filling. Opening squeeze.

Oil in a wide saucepan, Cauldron on so the. 180°C heat. Samosas portion, in heißs Öl fry golden brown, turning once. Lifting, on Küchenpapier drain. Mango chutney rich now.

Ingredients for 10 bags

1/2 package (125 grams; 5 strudel dough) fresh Filo- or yufka pastry

1 can (185 g) tuna fillet in oil

80 grams of green onions

1/2 bunch flat-leaf parsley

75 grams grated Parmesan cheese

1 / 2-3 / 4 liters of vegetable oil for frying

10 eggs (size S)

Salt and freshly ground pepper

30 grams of capers (glass)

The preparation sequence

Take dough out of the fridge and so the. Leave to rest in the closed package 10 minutes.

Can tuna drained on a sieve. Spring onions, clean water, pat dry and cut into thin rings. Clean parsley in water, shake dry and cut into strips.

Put the oil in a frying pan with high sides (28 cm diameter) (oil must be as to the. 2 cm high in the skillet standing) and warm. A tea towel moistened, it put a second dry. Take 5 sheets of dough from the pack, close remaining sheets of dough well and chill again. Place 1 dough sheet on the tea towel and cut with a knife diagonally into two halves. Each triangle at an acute angle to the right angle fold over. On the resulting triangle in the middle so the. 1/2 tablespoon of Parmesan, give some spring onion rings and crumbled tuna. Press a small bowl, separate 1 egg, give egg whites into a small bowl, give egg yolks in the bowl and season with salt and pepper. Egg yolk and sprinkle with some Parmesan, a few capers and parsley. All around the entire edge of the dough piece thin brush with egg white. Rest dough sheet on the filling valves. About Inverted Triangle under the filled dough beat. Edges press well.

Bag lift with a frying pan spatula and place with thick Teigseite first into the hot oil. Fry over medium heat for 1-2 minutes in crispy brown, then turn carefully and fry the thin top also crispy. Drain well on paper towels Finished bags and keep warm. Fill succession 9 additional bags and fry, thereby giving this protein in a bowl and use them elsewhere. Tuna Cheese Brik bring on a big plate on the table. Garnish with lemon wedges and mint.

Ingredients for 8 bags

200 grams of tomatoes

60 grams of mozzarella cheese

4 sprigs basil

1 tablespoon pesto (glass)

Salt and freshly ground pepper

1 package (270 grams) fresh pastry for strudel or pastries (42 x 24 cm back ready to finish cutting back paper)

1 egg yolk (Size M)

2 tablespoons milk

finished blank parchment paper

The preparation sequence

Clean tomatoes in water, brush. Cut mozzarella and tomatoes into cubes. Clean basil in water, shake dry, pluck leaves from the stems and chop. Pesto, basil, tomato and cheese mix and season with salt and pepper.

Unroll dough and 6 circles (12 cm diameter) cut out. Incidentally dough overlaying, roll out and cut out more circles 2. Egg yolk and milk together. Spread cheese and tomato mixture onto the Stack dough circles. Edges with egg milk reap.

Puff pastry circles about to fold bags. Lightly press edges. Bags with eggs milk a thin coat. Place 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. Bake 15 minutes. Serve with salad.

Ingredients for 36-38 pieces

250 grams of peeled raw prawns (fresh or frozen)

36-38 round TK Gyoza dough sheets (Asialaden)

250 grams Mayonnaise

150 grams of whole milk yogurt

2-3 teaspoons wasabi paste (Asian horseradish in the tube)

50 grams of mung bean sprouts

3 spring onions

1 carrot (so to the. 150 grams)

1 piece (so to the. 20 grams) ginger

1 clove garlic

2 tablespoons sesame

1 egg (size M)

Soy sauce 2 tablespoons

4 teaspoon sake (Japanese rice wine; substitute dry sherry)

2-4 tablespoons of oil

Soy sauce for dipping (as desired)

The preparation sequence

Thaw any shrimp. Thaw Teigpaket and careful 35-38 sheets of dough from Teigstapel replace (Rest refreeze). For the dip mayonnaise, yogurt and Wasabi (Warning - very hot!) Until smooth.

For the filling seedlings read, clean water and drain well. Seedlings chop. Vegetable brush or peel, clean water and very finely dice. Ginger, peel and finely grate. Peel garlic and chop very finely. Clean shrimp in water and very finely chop. All mix with sesame seeds in a bowl. Egg, soy sauce and sake, whisk, add to the shrimp mixture and mix well.

The edges of the Gyoza dough sheets thin brush with water. On the Stack dough circles ever so by the. Give 1 teaspoon shrimp filling, then fold so that crescents emerge. The edges together and press down firmly.

Oil in portions in a large skillet coated heat with lid. Gyozas (in multiple passes) next to each other put to one side and fry until golden brown on the bottom and are crisp. Then 100-125 milliliters of water pour - it should just be up to half in the water. Place the lid on the frying pan and the Gyozas dampen 4-5 minutes, until all the water has evaporated.

Gyozas bring to the table. Bring wasabi mayonnaise and soy sauce to the table.

Serves 4 meals

50 grams diced ham

1/2 bunch parsley

1 small red pepper (200 grams)

1 large green onion

1 package fresh goat's cheese (150 grams)

Salt and freshly ground pepper

1 package (. So to the 270 grams) fresh pastry for strudel and pastries (rolled out on finished blank parchment paper so the 42 x 24 cm;. In the refrigerated section)

1 egg yolk (Size M)

1 small head (so to the. 100 grams) Radicchio

150 grams corn salad

100 grams of salad mayonnaise

75 grams of whole milk yogurt

2 tablespoons milk

1-2 teaspoons Worcestershire sauce

3 tablespoons tomato ketchup

finished blank parchment paper

The preparation sequence

Diced ham omit in a frying pan without fat until crispy, remove. Clean parsley in water, pat dry, pluck leaves from the stems and finely chop. Paprika brush, clean water and cut into small cubes. Spring onions, cleaned in water and cut into thin rings. Mix ham, parsley, peppers and spring onions with goat cheese, season with salt and pepper.