Bernhard Long - Summer Kitchen

Tuna tartare on pumpernickel with lime salsa Tuna tartare on pumpernickel with lime salsa Ingredients for 15 pieces 250 grams of tuna fillet 2 cloves of garlic 3 shallots (30 grams) 3 teaspoons olive oil Salt and freshly ground pepper 1 organic lime (juice) 10 chives 2 tomatoes 1 lime 15 slices Party Pumpernickel The preparation sequence Tuna mince underwater washing and in very small pieces. Peel garlic and shallots, chop into very small pieces and give each half for tuna. 2 teaspoons oil admit with 1 teaspoon lime juice, salt and pepper to taste. 5 chives in very thin rings and chop give half to Tatar. Clean For the salsa tomato in water, clean, shred into four pieces and remove the seeds. shred flesh into small cubes. Miscellaneous garlic and shallots with 1 teaspoon oil, lime juice and chopped chives übrigem mix. Diced tomatoes, up to 1 teaspoon, add to the salsa. Lime peel so that the white skin is completely removed. detach fillets with a sharp knife between the separating skins and give up some to decorate, to salsa. Season with salt and pepper. Tatar havoc on pumpernickel and bring to the table. Garnish with diced tomatoes, lime fillets and chives. Fill salsa in a bowl and serve at the Pumpernickel canapes on the plate and bring to the table.

Beef strips on polenta thalers with yogurt and garlic dip Beef strips on polenta thalers with yogurt and garlic dip Serves 20 250 milliliters of milk 50 grams of butter (or margarine) 150 grams of polenta (cornmeal) 2 rump steak (so to the. 180 grams) Salt and freshly ground pepper 1 tablespoon oil 6-7 stalks of thyme 4 cloves garlic 200 grams of whole milk yogurt 6 cherry tomatoes alufoil The preparation sequence Heat milk, 250 milliliters of water, 1 teaspoon of salt and 50 grams of fat once. Polenta Stir and let soak for 10 minutes. let Still hot to 1/3 of a lined with finished cut baking paper baking tray (32 x 39 centimeters) Delete and cool. clean meat in water, pat dry and season with salt and pepper. Heat oil in a frying pan, meat so therein said. sauté 5 minutes. Thyme clean water, pat dry and coarse plucking. turn the meat, 1 teaspoon thyme and cook another 5 minutes. Remove the meat, wrap in aluminum foil and let it rest. Peel Meanwhile garlic, mince 1 clove into thin slices, chop remaining very fine. give chopped garlic to the yogurt, mix and season with salt and pepper. Clean cherry tomatoes in water, up to 1-2 to decorate mince in per 6 columns. (So to. 5 cm in diameter) cut out from the polenta 20 circles. mince meat into thin slices and arrange on the polenta thalers and bring to the table. Dispense 1/2 teaspoon garlic dip the meat slices, garnish with tomato and thyme column tips. Others cherry tomatoes crosswise cut deep, squeeze slightly at the bottom. Polenta and cherry tomatoes on a platter and bring to the table. Yoghurt garnish with garlic slices, cherry tomatoes and thyme columns.

Puff pastry slices with avocado and wasabi cream and salmon Puff pastry slices with avocado and wasabi cream and salmon Ingredients for 13 pieces 1 package (270 grams) fresh butter puff pastry (ready to bake rolled rectangular on ready blank parchment paper so the. 42 x 24 centimeters) 1 egg yolk (size M) 1 clove of garlic 1 avocado (so to the. 200 grams) 2 teaspoon citrus juice 1 tablespoon oil 2 tablespoons whole milk yogurt 2 teaspoons wasabi (glass) Salt and freshly ground pepper 1 pinch of sugar 1 small bunch of arugula 125 grams of smoked salmon 5-6 tablespoons soy sauce The preparation sequence take puff 5-10 minutes prior to processing from the refrigerator and let it rest. Unroll dough on the finished blank parchment paper, long-thirds and chop in each 9 strips. 13 strips thin brush with water and with 1 strip show (1 strip is left, possibly mitverarbeiten). Whisk egg yolks and 2 tablespoons water. Dough so Brush and place on a lined finish cutting cake baking paper baking sheet. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / gas in: let knob to position 3) finished baking, remove and let cool 8-10 minutes brown. Peel and mince garlic. mince avocado in half, detach core, remove bowl from the pulp. Avocado, garlic, lemon juice and oil purée. Yogurt and wasabi stir. Season with salt, pepper and sugar. Clean arugula, let underwater washing and dry. Salmon into strips crush. Puff pastry slices with avocado cream Brush and top with arugula and salmon. Serve Puff pastry slices and soy sauce before serving with a few splashes on it.

Sardine Happen Sardine Happen Serves 4 meals 1 small onion 1 tablespoon flour 2 tablespoons olive oil 1 pinch of salt 4 slices bacon (bacon) 4 small slices of olive or brown bread 8 pickled in olive oil Sardines The preparation sequence Onion peel and chop into thin rings. in flour and fry in hot olive oil ausfertigbacken golden yellow. With salt and then, let dry thoroughly on paper towels. Bacon fry crisp in the dripping. Also let dry. Then fry the bread slices in the frying fat per page crispy. Slices of bread with 1 slice of bacon, 2 sardines and some fried onions prove. If desired, with a little pesto, a few drops of it.

Tramezzini turrets Tramezzini turrets Serves 4 meals 1 stalk celery 1 small apple 1 tablespoon citrus juice 1 bunch of chives 200 grams Mayonnaise 1-2 teaspoons curry powder Salt and freshly ground pepper 1 pinch of sugar 1 small head iceberg lettuce 12 slices of sandwich toast 250 grams of French rosé ham wooden skewers The preparation sequence Clean celery, dice under water Wash and finely. clean apple in water, coarsely grind out the seeds and mix immediately with citrus juice. clean chives in water, shake dry, chop in rolls. Celery, chives, apple mixture, mayonnaise and 1 teaspoon curry powder mix, salt, pepper, curry powder and sugar to taste spicy. clean salad, clean water, possibly crushing into two halves, leaves solve individually from the head. Press 24 sheets flat. 4 smaller leaves as "shells" to set aside for serving. use moreover salad otherwise. 8 slices of toast each with 1/2 tablespoon of apple cream Brush, each be assigned 1/8 of the ham and each 3 lettuce leaves. The 2 slices of toast took superimpose, each be assigned 1 Blank Underlined toast. Each sandwich diagonally at the 4 corners are stuck with wooden skewers. Mince edges of the sandwiches, mince sandwiches into four pieces, arrange and bring to the table. Others cream in the blade shells inflict enough to do so.

Uitsmijter deluxe Uitsmijter deluxe Serves 4 meals 4 slices (22 grams) Brioche Sandwich 4 kitchen finished plastered scallops (as the. 22 grams) 20 grams baby lettuce mix (z. B. lamb's lettuce, beetroot leaves, arugula, spinach) 4 slices (so to. 8 grams) Serrano ham 3 tablespoons oil 15 grams butter Salt and freshly ground pepper The preparation sequence For each sandwich with a dessert ring (6 cm diameter) Cut out 1 ring. Clean mussels in water, pat dry. clean salad, leave under water and dry washing well. Mince ham slices in half and leave in a frying pan without fat, take out. Heat 1 tablespoon oil in a frying pan. Add Briochetaler and fry golden brown on both sides, remove it. Frying pan with kitchen paper wipe. Heat 1 tablespoon oil and butter in a frying pan. Mussels in from each side so the. sauté 2 minutes. Season with salt and pepper. 1 tablespoon of oil heat in another frying pan. open eggs and pour in gently. Sauté over low heat 1 1 / 2-2 minutes. Season with salt and pepper. The one Briochetaler, 2 pieces of ham, some lettuce leaves, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with lettuce.

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 of 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 slices of brown bread (so to the. 120 grams) The preparation sequence Clean tomatoes in water, chop into chunks and puree with the hand immersion 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 coarsely chop. planing cheese with a peeler into thin chips. Heat oil in a frying pan. Bread slices in roast until golden brown on each side, remove it. Brush with Tomato. Each bread into 6 strips (so to. 3 centimeters wide) crush. The 4 bread strips with ham, anchovies or cheese show. Anchovy bread sprinkle with olives. Bread on the plate serving plus a good olive oil and sea salt rich.