Tue | Dec 6, 2016

Great German Goodies

Published:Thursday | April 15, 2010 | 12:00 AM
German vegetable salad with avocadoes and pumpernickle bread.
Caviar and condiments.
Hengstenberg sauerkraut and red cabbage cream purée soup.
Executive Chef Kai Bechinger works his magic inside Ambience in the Liguanea Post Mall.
Caviar and condiments. - Rudolph Brown/Chief Photographer
Hengstenbergs Sauerkraut and red cabbage with meica sausages accompanied by rosemary and garlic pan-fried potatoes.
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Chef Kai Bechinger shares his recipes

The affable Executive Chef Kai Bechingers' has 20 years' experience in the five-star hospitality industry, including nine years as hands-on executive chef in Jamaica. He has vast experience working under various conditions and sometimes under severe circumstances like tropical storms, hurricanes, mud slides, floods, power outages and water lock-offs.

Bechinger has worked as a hotel duty manager and food and beverage manager in hotels and restaurants in Jamaica, Antigua, England and Germany. He received formal training in cuisine, catering, computer science, public health and culinary sciences in Thailand, Germany and England. Very knowledgeable in his field, he worked his way up from demi-chef to sous-chef and executive chef.

Chef Bechinger cooked up some of his favourite German dishes for The Gleaner and shares some recipes with us. Ingredients can be found at Ambience in the Liguanea Post Mall.

RECIPES

Hengstenbergs Sauerkraut & Red Cabbage with Meica Sausages Accompanied by Rosemary and Garlic Pan-fried Potatoes

Sauerkraut Ingredients:

1 jar Hengstenberg Sauerkraut

5oz bacon (finely diced)

5oz onion (peeled and finely cut julienne style)

5oz apple sauce

3 whole cloves

1 bay leaf

1/2 tsp caraway seeds

5 juniper berries

1 tbs brown sugar

1 1/2oz butter (cut in small pieces and chilled)

Sea salt and black pepper (use grinder or mill).

Red Cabbage Ingredients:

1 Jar Hengstenberg red cabbage

5oz bacon (finely diced)

Chef Kai Bechinger shares his recipes

5oz onion (peeled and finely cut julienne style)

5oz apple sauce

1 small stick cinnamon

3 whole cloves

1 bay leaf

5 juniper berries

1 tbs brown sugar

1 1/2oz butter (cut in small pieces and chilled)

Sea salt and black pepper, use grinder or mill

Method:

1. Cook sauerkraut and red cabbage the same way but in separate, non-stick pots.

2. Over medium heat, fry the bacon until crispy, add onions and cook until translucent.

3. Then add all other ingredients except the butter and simmer on low flame until juices are reduced by 3/4 for about 25-30 minutes.

4. Mix in the cool butter until the cabbage gets shiny and leftover juices are binding with the butter.

Pan-Fried Potatoes Ingredients:

8-10 medium sized potatoes (cut off both ends of the potatoes, then cut them long ways in half the flat side (use a small knife to cut desired shape).

1 1/2oz olive oil

8 sprigs rosemary

6 cloves garlic (peeled and finely sliced)

1oz butter

Sea salt and black pepper (use grinder or mill)

Method:

1. Boil the turned potatoes until almost cooked, strain them and place on paper towel.

2. Heat a non-stick frying pan into which the potatoes can be spread evenly, then add olive oil, heat, add potatoes, fry until all sides are nearly golden brown then add the butter, garlic and rosemary.

3. Continue to cook until potatoes and garlic are golden brown and the rosemary crispy.

Meica Sausages

Heat as described on label

Condiments for the dish are:

Hengstenberg Sweet and Spicy Mustard

Hengstenberg Hotand Spicy Mustard

Hengstenberg Dijon Mustard

Hengstenberg Sauerkraut and Red Cabbage Cream Purée Soup

This is a good and easy dish to prepare as a first course from your left-over cooked sauerkraut and red cabbage

Ingredients:

1/4 jar cooked sauerkraut

1/4 jar cooked red cabbage

250 ml heavy cream

300 ml chicken or vegetable stock

3oz butter

2 slices Mestemacher pumpernickel bread (toast and cut in small dice like croutons)

Little alfalfa spouts

Method:

1. Cook the sauerkraut and red cabbage in separate pots as described above or use your leftovers from the day before.

2. Heat the sauerkraut and the red cabbage in separate pots with equal shares of the heavy cream and the stock; bring to boil and then simmer on low heat for 3-4 minutes.

3. First transfer the sauerkraut and half of the butter into the blender and blend until smooth, transfer into a jug and keep warm. Do the same with the red cabbage.

4.To present the soup take both jugs at the same time and pour into the soup bowl so you will have two different colour soups in your bowl. Garnish with pumpernickel croutons and alfalfa sprouts and maybe some mini Meica sausages

Caviar & Condiments:

Ingredients:

Minimum 2 oz caviar (Beluga, Osetra or Sevruga)

1 egg hard boiled(chop finely and separate egg yolk and egg white)

2oz red onion (peeled and finely diced)

1oz chopped parsley

2oz sour cream

2-3 leaves iceberg lettuce

Alfalfa sprouts and lime as garnish

Method:

1. Dress all ingredients as shown in the picture. Serve the caviar on crushed ice and the sour cream on the side.

Assorted Canapés:

1. Smoked salmon roses with horseradish, petit capers and dill on Mestemacher sunflower seed bread.

2. Smoked marlin roses with pepper jelly, red bell pepper julienne on Cumber Mestemacher rye muesli bread

3. Gorgonzola blue cheese dressed in celery stick and its leaves on Mestemacher Fitness bread.

4. Hard boiled quail eggs with caviar and anchovies on alfalfa sprouts, Mestemacher whole meal rye bread.

5. Pan-fried bacon-wrapped asparagus tips with red onion on Mestemacher Mix Cereals bread.

(serving dishes available at Ambience).