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"Hi, I'm Thomas Nowak. I am the Head Chef and co-proprietor of Chesa Swiss Restaurant, and I would like
to share a few of my easy-to- prepare special recipes with you. This
month we are going to make Sliced Veal Liver with Rösti, and first we
need to make sure we have the following ingredients:
Sliced Veal Liver with Rösti
Ingredients |
Quantity |
Boiled Potatoes (boil the night before then shred
them) |
200gr |
Onions (chopped) |
1 tablespoon |
Bacon (cut in strips) |
1 tablespoon |
Nutmeg |
Pinch |
Salt & Pepper |
Pinch |
Veal Liver (sliced) |
100gr. |
Shallots (chopped) |
1 teaspoon |
Port Wine |
2 tablespoons |
Raspberry Vinegar |
1 tablespoon |
Gravy |
3 tablespoons |
Deep fried onions (decoration) |
1 teaspoon |
Method for
the Rösti
Sauté the onion and bacon with a little
butter on slow heat for a minute, add the shredded potatoes, season it with
salt, pepper and nutmeg, mix it and fry on both sides until golden brown. Add some
butter if it gets too dry. Keep warm.
Method for
Veal Liver
Season the liver with salt and pepper, add some
white flour, pre-heat an iron pan very hot 'til it smokes, add oil and fry
the liver quickly on all sides. It takes not more than 30 seconds because
you don't want to over cook the liver. Put the liver on top of the Rösti.
Now add the shallots, raspberry vinegar, and the port wine to the pan. Reduce a
little, fill it up with the gravy, then reduce again to a nice consistency.
Now put it
over the liver and around the plate.
......................................................
Braised Lamb Shank
Ingredients and quantities
|
12 pc. Australian Lamb shanks |
500 gr. Carrots cut in small cubes |
500 gr. Onions cut in small cubes |
|
500 gr. Leek cut in small cubes |
300 gr. Celery cut in small cubes
|
| 5 pcs. Bay leave |
2 tbl.spoon Mixed herbs |
5 tbl.spoon Tomato paste |
1/2 lt. Red wine |
1tbl.spoon Crushed black pepper corns |
3 - 4 lt. Brown sauce or gravy |
|
Oil for roasting the shank |
Salt and pepper up to taste |
White flour |
Method
Season the shanks with salt and pepper, flour it a little
and sear it off in a hot pan with some oil till nice brown color
all around. Put the shank on the side, add the carrots, onions, celery sauté it under low fire till nicely golden brown.
Put in the leek, garlic, mixed herbs, bay leave and keep stirring
(don’t let it get burned) Add tomato paste and continue to sauté
it till the paste looses its red color and then put in the wine,
let it reduce to half.
Now give the shanks in to the pan fill up with gravy
or brown sauce add water if needed till the shanks are covered with liquid, bring to boil on the stove.
Meantime reheat the oven to 250 decrees Celsius as soon
the shanks are boiling remove it from the stove
and put it in to the oven with the lit.
After 1/2hour reduce the heat to 220 decrees Celsius
and let it braise nicely for about 2 hours. You may need to add water from time to time, as soon the shanks are soft, remove the pan from the oven and take out the shanks, strain the sauce,
return the sauce into the pan and reduce it over medium heat
till you get a nice concentrated brown sauce, Season it if needed,
return the shanks and serve with and preferred garnish.
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