01.01.2007 vonFranz

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This tarte tatin is a delicious and exquisite garnish for chicken or lamb. And the licorice flavour goes very well with both types of meat (largely due to the hole bottle of red wine in the sauce).

Tarte Tatin with tomatoes and shallots
served with chicken and a sauce of licorice

Category: pastry
serves: 6
Recipe source: essen & trinken magazine 10/1999

Ingredients:

dough:
200 gram wheat flour
100 gram cold butter
1 egg
3-5 tsp. milk
1 tsp. sugar
1 tsp. salt

topping:
250 gram small tomatoes
200 gram small shallots
100 gram cream cheese from goat milk
1/2 bunch basil
50 gram powdered sugar
salt, pepper
olive oil

Preparation:

Dough: cut the butter into small lumps and knead a plain dough rapidly with all its ingredients. Let it rest for 30 min. in a cool place.

Cut the tomatoes in halves and place them on a kitchen paper with the cut surface facing down. Peel the shallots, cut them in halves and fry them on both sides in olive oil for 2 min. starting with the cut surface down. Pour the powdered sugar in a pan or soufflé dish (diameter approx. 24 cm)and bake until caramelized. Take it from the oven and distribute evenly. Place the tomatoes and the shallots on the caramel with the cut surfaces facing down. Salt and pepper, then sprinkle with finely-cut basil and cream cheese crumbs.

Roll the dough to a thickness of 1 cm so that it will just so cover cover the pan’s rim, then put in the pan.  Push the dough round the pan’s rim. Prick the dough with a fork and bake it in the preheated oven in the lower half at 170 degrees C with circulating air for about 40 min. If the dough’s surface remains pale, switch on the grill mode near the end of the baking time.

When the tarte is well baked, take it from the oven and let it cool for 5 min. Then loosen the tarte’s rim carefully with a knife and flip the tarte over onto a plate. Arrange all parts that are sticking to the pan on the tarte and divide it into 6 or 8 segments. Serve.

You can bake the tarte tatin hours before serving. If you want to do so, cut it in segments while it’s still arm and reheat  it at 90 degrees C in the oven 30 min. before serving.

It looks more difficult than it actually is. Don’t you chicken out!

Which brings u to the next bite.

It’s very easy to fry a chicken breast:

Heat plenty of olive oil mixed with clarified butter at a 1:1 ratio and fry the chicken breasts on each side about 3 min. until they begin to turn golden-brown; thn turn them round and fry them for another 3 min. while you salt and pepper the first side. When both sides are golden-brown, take the breasts out, salt and pepper the second side,wrap it a loosely in tin foil and put it in the preheated oven and leave it there at 80 degrees C with circulating air for about 15 minutes. After 15 to 20 min. it will be perfectly done, beautiful tender and succulent.

You should be careful with the licorice sauce because it easily dominates delicate flavours. But it’s very tasty and delicious with meat (perhaps even with fish?), not just some trendy trimming. If you like sprinkle it with some roasted golden-brown garlic slices.

Licorice sauce

Category: sauce
Recipe source: Damien Klein / own creation

Ingredients:
0,7 Ltr. red wine
4 licorice spirals
3 small red onions
2 tsp. grated licorice
250 gram soup of porcini
100 ml meat stock
2 tsp. sugar
1 tsp. instant chicken stock
cayenne
olive oil

Preparation:
Cut onions and roast them in olive oil with sugar. Add the red wine and all other ingredients and boil it down to approx. 150 ml, strain.

More recipes in English

01.01.2007 vonFranz

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Italy meets Japan: Here is an unusual, exquisite fish course even for those who do not like raw fish particularly. Of course, the fish must be extremely fresh and then, I bet, you’ll also be quite impressed.
This is my contribution for The Heart of the Matter #5 – Waterlife:

Italian style sea bass Sashimi

Category: fish
Serves: 6 (as one course within a menue)
Recipe source: Steffen Henssler, ndr

Ingredients:

3              sea basses, filleted and skinned
2     cups  Chiso-cress (or watercress, garden cress)
200  ml     olive oil
50    ml     soy sauce
50    ml     lemon juice
4     tbsp.  Balsamico
salt, pepper

Preparation:

Cut the filleted fish in ultra-thin slices by making long, oblique slashes with a big, very sharp knife. Arrange the slices on a big heat-resistant plate. Sprinkle generously with fleur de sel and pepper recently crushed an a mortar. Chop the cress and sprinkle it over the fish. Heat the olive oil until it just steams. Pour the very hot oil over the fish and the cress. Because of the cress’s moisture it will fizzle and sprinkle. So be careful and cover the plates in the immediate vicinity with some kitchen paper. Then wipe the edges of the plate clean. Mix soy sauce and lemon juice 1:1 (this is called Ponzu sauce) and pour 4 – 6 tbsp. of the solution over the fish. Add some balsamico, serve.


You can use any fresh fish with firmly textured fillets. My fishmonger told me zander or pike perch would be a good choice for this recipe, too. But I think sea bass is best.

Be careful with the Ponzu sauce and the Balsamico. Mop the sauce up with some fresh bread – simply delicious.

More recipes in English

01.01.2007 vonFranz

Rezept in Deutsch

If you like Spaghetti aglio e olio e peperoncino you will also love this noodle recipe. For me it’s pasta at it’s absolute best.