05 October 2011
Posted in Picnics and Barbecues

A long and relaxed afternoon of feasting with friends, while our host prepares a late summer fare. Here, Uli shares with you his impressive four course menu:

 

Duet of soups with a scallop.

 

Cream of Zucchini Soup:

Serves 4

400 g Zucchini
½ Liter of vegetable broth
200 g cream
white wine, a dash
Salt, pepper
nutmeg, to taste

Peel and dice the zucchini. Cook them in the vegetable broth until they are soft then mash with a hand-held blender. Add the cream and a dash of white wine then season with salt, pepper and nutmeg.

Cream of Tomato Soup:

Serves 4

1 kg, tomatoes
1 tablespoon, tomato paste
½ Liter vegetable broth
100 g cream
100 g crème fraîche
Salt, pepper, hot paprika

Douse the tomatoes in boiling water and peel them when cooled. Sauté the tomato paste in a pan then add the diced tomatoes and deglaze with white wine. Add the vegetable stock and simmer for about 15 minutes. Puree with hand-held blender. Mix in the cream, crème fraîche, a dash of white wine and season to taste with the spices.

Scallops:

4 scallops
butter, 40g 
2 sprigs of rosemary
1 vanilla pod, scraped

Wash the scallops, pat dry and drizzle with salt, pepper and lemon. Melt the butter in a pan, add the rosemary and the scraped vanilla pod then brown the scallops over a medium heat for about 2 minutes each side. Gently tip the soups (one soup on either side) into a soup bowl. Place the scallop in the middle of the soup.

 

Queens pie with mushroom ragout and salad bouquet

Serves 4

1 kg, mushrooms (chanterelles mushrooms)
2 large onions, chopped
2 garlic cloves
250 ml cream
white wine, dash
Salt, pepper, paprika
Vegetable Broth (powder)
8 Queens pie shells (store bought parcels)

 Finely chop the onion and garlic and braise in a pan in olive oil. Add the mushrooms to the onions and fry well. Sprinkle in the vegetable broth powder to the mushrooms and onions and deglaze with the white wine. Add the cream and season to taste with the spices. Put the queens pies into the oven according to package instructions. When ready, fill them with the mushroom mixture. Garnish the plate with a side salad.

 

Vegetable-Risotto with Red Snapper 

Serves 4

1 small onion, diced
50 g, butter
200 g, risotto rice
450 ml, vegetable stock
Salt, pepper
Parmesan, 60 g
50 g peas
4 pieces red snapper (about 150g per person)
½ lemon

 

Finely dice the onion and fry in a saucepan with the melted butter. Add the risotto rice and a little bit of the vegetable stock. Let simmer on a medium heat for 20 minutes and gradually pour in the remainder of the vegetable stock in batches. Add the peas after 15 minutes of cooking the rice, and mix through the grated parmesan just two minutes before removing the pan from the heat. Garnish with salt and pepper.

Rinse the fish, pat dry and sprinkle with lemon. Melt the butter in a pan and cook the fish over medium heat so that the fish is still glossy and not dried out. Place the fish on top of the risotto to serve.

 

Pêche Provence

Serves 4

4 peaches, firm
powder sugar
8 slices, fresh goat cheese

For the Pesto:

2-3 tablespoons olive oil
20 g white chocolate
1 lemon
10 g pine nuts
1 bunch basil

Sear the pine nuts in a pan without fat. Coarsely chop the basil, grate the white chocolate and squeeze in the lemon. Mix all ingredients with a hand-held blender. Keep in the refrigerator to keep cool.

Halve the peaches, sprinkle with powdered sugar and grill on the cut side up in the oven.Then turn the peaches, cover with a slice of fresh goat cheese and grill once again. Place the peaches on a plate, pour over the Pesto and serve hot as possible.