Quarter the tomatoes and put them in a tall pot. Add the gin, white wine, stock, salt and sugar and cover all ingredients with water. Bring the water to a boil and allow the soup to simmer for 20 minutes at reduced heat. Blend the mixture and pour it into a sieve covered with a kitchen towel. Leave your soup for two days. Take the liquid that has been strained, boil it up again, remove it from the stove and add cream and butter. Season with salt and top each plate with one grilled prawn per serving.
Wash the apples, peel and quarter them and remove any seeds. Put the apple pieces into a pot and cover them with water and sugar to taste. Cook them until soft and puree using a hand-held blender. You can also strain your apple puree through a sieve.
To make the risotto, sauté the rice in a pan. Add one spoonful of hot stock at a time to your rice and keep stirring it until al dente. Remove the pan from the heat and add apple puree to taste. Top your risotto with Parmesan shavings and stir in the butter until creamy.
Tip: Add a little bit of wasabi to your risotto to spice it up. Diced blue cheese is also a great compliment to the dish.
Saddle of venison and chestnuts
Saddle of venison
Heat up the oil in a pan and fry the venison on all sides. Season with salt and pepper and roast it in the pre-heated oven at 160 °C for 12 to 14 minutes.
Mix all ingredients until a smooth dough starts to form. Store in the fridge for one hour.
Peel the knob of celeriac with a knife and cut it into one-centimetre pieces. Add the cream and milk to a pot and bring the liquid to the boil. Add in the chopped celeriac and cook it until tender. Puree using a blender and season with salt, white pepper and nutmeg to taste.
In a pot, caramelise the sugar until lightly yellow, add the butter and the chestnuts and toss them in the mixture.
Roll out the pasta dough to one to two millimetres. Cut it into equal squares and place a spoonful of celeriac puree on half of the squares. Slightly wet the edges with water and place a second sheet of pasta on each square; press the edges until they stick together.
Cook the ravioli in boiling salt water for four to five minutes. Remove from the water using a slotted spoon and place on the plate. Slice the meat and place it next to the ravioli. Dress the plate with the caramelised chestnuts and serve immediately.
Serves: 6 to 8
Pile 250 g of flour on a baking-board and make a hole in the middle. Place the butter, egg and salt in the hollow and slowly start mixing the ingredients with the flour until it turns into dough. Little by little add 100 ml of water and knead the dough until it becomes smooth and elastic in consistency. Form a ball, brush it with oil and put it in a plastic bag to rest. Let sit for at least 20 minutes.
Soak the raisins in water. Peel, core and quarter your apples. Cut each quarter into fine slices and put them in a bowl. Add the zest of one lemon, two tablespoons of lemon juice, three tablespoons of pine nuts and 70 grams of sugar as well as half a teaspoon of cinnamon and coat the apples evenly. Let them sit until they have soaked up all the flavours. Shortly before filling the strudel, you can drain the raisins and mix with the apple slices as well. Pre-heat your oven now to 200 °C and grease a baking tin.
Dust a large kitchen towel with flour and place the dough on top. Once you have rolled out the dough, carefully grab it from below and gently pull it in all directions to get an evenly thin layer.
Sprinkle the pastry sheet with melted butter and two to three tablespoons of breadcrumbs. Spread the apple mixture evenly, leaving a two-centimetre margin. Brush some more butter on the rims and fold them over the filling. Lift the kitchen towel and start rolling the strudel lengthwise with a little bit of momentum. Once you are done rolling, use the kitchen towel to lift your strudel into the baking tin. Brush the entire strudel with plenty of melted butter.
Bake in the pre-heated oven for approximately one hour.
Let cool, dust with icing sugar and serve.
Instead of tart apples, other slightly sour fruit, for example pears and apricots, also make for a great filling. If you prefer to bake the strudel in a roasting dish, fill it up with 200 millilitres of cream and occasionally brush the strudel with the cream.