Bernhard Long - Winter Cuisine

Crawfish Coconut soup with tomato, ginger and chili pepper spice Crawfish Coconut soup with tomato, ginger and chili pepper spice Ingredients for 6 meals 2 Crawfish tails (refrigerated so. 260 grams) 5 small onions (so. 160 grams) 3 rods celery (so. 160 grams) 3 large tomatoes 1 piece of ginger root (so. 40 grams) 1 large spoon oil 2 large spoon tomato 2 large spoon curry powder 3 stems of parsley 4 branches of thyme 2 bay leaves 400 ml coconut milk (9 % fat) Salt and pepper from the mill 2 small spoon food starch ½ lemon 2 small chili (on request red or green color) 2 stalks fresh mint 5 large spoon vegetable broth The preparation process The crawfish tails thaw. Short rinsing, pat dry and each of the tanks at the bottom with a Kitchen shears cut. Now the break tank, loosen and remove the meat in about 1 centimeters large pieces of crushing. Cold. Peel the onions, celery and tomatoes in clean water, cleaning and coarsely chop everything. Ginger shells and coarsely. The oil in a large saucepan and heat high. The lobster tanks in 3 to 4 minutes while stirring with strong heat browning. Onions and celery and more 3 4 minutes roasting. Stir in ginger and tomato, sprinkled with spicy curry and sauté 30 seconds. Tomatoes and 1.2 liters of water and give everything a heat . Parsley and thyme in clean water and shake dry. With the Laurel to the soup and covered over a medium heat for 60 minutes of cooking. Coconut milk and simmer for another 30 minutes, cooking. The Soup through a fine sieve into a second pan and bring to the boil again. Salt and pepper from the mill, seasoning. Strong with a little cold water touch, stirring in the Cooking soup. Lemon expressions, the soup with lemon juice tastes and keep warm. Chili Peppers lengthwise in two halves , seed crushing in water to clean and fine grinding. Rinse mint, shake dry, leaf pluck and set aside. Vegetable broth in a frying pan and heat. Lobster pieces and chili spice it at medium heat 1 2 minutes steaming. In the soup, decorate with mint leaves and put on the table.

The Creole Lobster soup with Okra, spinach and coconut The Creole Lobster soup with Okra, spinach and coconut Ingredients for 4 meals 4 onions (so. 160 grams) 2 small cloves of garlic 1 red pepper 250 grams of okra 260 grams of spinach 4 fixed boiling potatoes (so. 260 grams) 2 large spoon olive oil 1 ¼ liter of broth of chicken 200 ml coconut milk (9 % fat) 3 branches of thyme 2 Crawfish tails (so . 260 grams of fresh or thawed) 1 of the German Spring onions 2 red chili ½ biologically lime Salt and pepper from the mill The preparation process Peel the onions and garlic finely and cubes. Pepper in two halves , seed crushing in water to clean and fine cubes. Okra in clean water and cleaning. Spinach, thoroughly in clean cold water in water, then drain well. Spinach coarsely. Peel potatoes in water to clean and districts. The oil in a pan and heat. Onions and garlic is at medium heat sauté 3 minutes. Peppers, okra and potatoes, stir also briefly sauté. Pour the broth and coconut milk. Thyme in water, shake dry and clean. Heat the soup and with small heat simmer for about 25 minutes. In the meantime the crawfish tails on the undersides with a stable Kitchen shears cutting, the tanks with the hands break apart and the meat is triggered. Crawfish Meat chopping into small pieces. Spring onions cleaning, clean in water and drain. Spring onions diagonally in the fine rings crush. Chili in clean water, dry, longitudinal cutting, core and crush. After approximately 25 minutes, spring onions, crawfish meat and spinach to the soup. The Soup heat up again and simmer for a further 10 minutes, cooking. Half the lime expressions. Soup with salt, pepper from the mill, from the mill and lime juice tastes as desired.

Thai Calamari soup with coconut milk and shiitake mushrooms Thai Calamari soup with coconut milk and shiitake mushrooms Ingredients for 4 meals 1 ½ kg calamari ( so. 250 grams) 100 grams shallots 3 cloves of garlic 1 piece of ginger (so. 60 grams) 4 large spoon oil 1 large spoon of sugar 400 ml coconut milk (9 % fat) 300 ml vegetable stock 2 large spoon srir Sambal Oelek Acha (or) 2 federal spring onions 160 grams of Shiitake Mushroom Salt and pepper from the mill 3 lime leaves 5 stems of basil The preparation process The Calamari brushing: first the heads and pull it hanging parts cut short on the eyes without the tentacles to separate each one. The shears. Tentacles rinse and set aside. The fins of the bodies eliminate, remove the skin and the chitin strips from the bodies. Body with a very sharp knife to cut the body positioned inwards and eliminate the calamari meat cold rinse. Calamari with the outer side down on a board and the meat with a knife cut diamond light. The length in the middle cut and the body in about 2 centimeters wide Right Corner Crush. Crush tentacles into two halves. Shallots and garlic dishes and fine cubes. Peel and finely grate the ginger. 1 large spoon oil in a saucepan. Shallots, garlic and ginger is short sauté. Sprinkled with sugar and with the coconut milk and the liquid to fill. Stir in Chili sauce and from the Cooking Station. Spring onions cleaning, the white and bright green oblique slices of crushing. Shiitake Mushrooms clean cut the stem ends and the hats in washers crush. 1 large spoon oil in a saucepan. Spring onions and mushrooms is in strong heat Sear 1 minutes, take out and the sauce in the pot. The rest of the oil in 2 pans and heat. Calamari with the smooth side down and the tentacles in the fat and 2 minutes with strong heat fry. Lightly with salt and freshly ground pepper flavor. Lime leaves in the water clean. Cuttlefish with the lime leaves in a pot. Pour the sauce and covered over a medium heat for 30 minutes simmer, cooking. Basil in water, shake dry and clean the leaf pluck. After 20 minutes of the spring onion and basil, mushroom discs in the pot. With salt and freshly ground pepper flavor.

Goa shrimp soup with roasted coconut and coriander Goa shrimp soup with roasted coconut and coriander Ingredients for 4 meals 100 grams of fresh coconut flesh 1 piece of cinnamon (so. 3 centimeters) 1 small spoon coriander seeds 1 small spoon cumin 2 cloves ½ small spoon chili flakes 1 small spoon turmeric 2 red onions (so. 100 grams) 3 cloves of garlic 1 piece of ginger root (so. 60 grams) 1 green chili 4 large tomatoes 600 grams of shrimps and prawns (without the head and the shell so. 40 grams) 3 large spoon oil 1 large spoon tamarinds mark (vessel, container, glass) Pinch of salt 1 large spoon Red wine vinegar The preparation process Coconut fruit flesh roughly on a metal grating and 2 to 3 hours to dry. Break into small pieces of cinnamon and coriander, cumin and carnations in a frying pan on a medium heat until roasting aromatic smoke, then take it out. Wipe the frying pan. The dried Coconut Shaving in the frying pan and stir-light brown rust. If the shredding browned, chili flakes and turmeric and sauté briefly. All prepared ingredients with the hand blender or in a lightning hacker fine grinding. Peel the onions and garlic finely and crush. Ginger shells and rub. Chili spice in clean water and crush rings. Clean tomatoes in water, districts, stems, seed and cutting out into large pieces crush. Cut on the back of shrimps, the dark intestines removed. Shrimp rinse and pat dry. Oil in a large frying pan heat, onions and garlic to sauté 2 3 minutes. Ginger and chili spice and 1 minutes sweat. Coconut mixture of spices, tamarinds marrow and tomatoes and 1 minutes steaming. 200 milliliters of water and heat. The Shrimp season with salt in the frying pan and covered 3 to 5 minutes at low heat simmer, cooking. The sauce with salt and vinegar to taste and immediately prepare. To fit the rice or crispy papa dams.

Fish coconut curry soup with mango fruit, tomatoes and sharp spices Fish coconut curry soup with mango fruit, tomatoes and sharp spices Ingredients for 4 meals 760 grams of fixed fish fillet (e.g. Pangasius) 1 biologically lime 3 cloves of garlic 1 green chili 1 large piece of ginger root (so. 8 inches long) 400 grams of ripe tomatoes 1 small mango fruit (so. 160 grams) 2 red onions 3 large spoon oil 1 large spoon brown mustard seeds 1 Whole. small spoon coriander (ground) 1 Whole small spoon cumin (ground) 1 large spoon sharp curry powder 1 small spoon turmeric 200 ml coconut milk (9 % fat) Pinch of salt 2 stalks fresh mint The preparation process Fish fillet rinse, dry it and in 3 centimeters large pieces of crushing. Lime expressions, the juice over the fish pieces dribbling and cold. Peel and finely chop the garlic. Chili in clean water, cleaning and slices of crushing. Peel and finely grate the ginger. Clean tomatoes in water, neighborhoods, core and coarsely. Mango fruit peel, the flesh in strips of the stone crushing and coarsely chop. Peel the onions and chop into thin slices. The oil in a saucepan, mustard seeds is heated until it is easy to crack. Immediately onions, garlic, ginger and chili spice and give everything a stir- fry 1 minutes. Coriander, cumin, curry powder and turmeric. Sauté briefly and then pour out the coconut milk. Tomatoes in the sauce, heat and over a medium heat for 4 minutes to simmer. Mango fruit cubes and boil 1 minutes. Lightly salt fish and in the pot. Covered on medium heat 4 6 minutes simmer, cooking. Mint in water to clean and dry shake. The Curry for decorating and on the table.