Chefs Steffen Wollradt and Patrick Ziegert show you how to prepare the delicious Crackers menu. Simply follow the instructions in the video and below.
HOW TO:
You will need:
– 1 large pot, if you booked the meat option
– a regular kitchen oven
– 1 small tray or ceramic form for the veggies
– scissors or small knife to open the bags
– a fork and a few large spoons always come in handy
– kitchen towel
Brioche & Butter – Label A: Simply serve! You can also wet the brioche a little with your hands and toast in the oven for 5 minutes at 180°C.
Salad – Label B:
For the salad, pour marinade into the paper cup, close the lid and shake. Take your plate and serve the salad. Add olives and kumquats and garnish with tapioca chips. Done!
Soup – Label C:
This soup is served chilled, so keep the soup in the fridge until just before serving. Then pour into a cold bowl and add the garnish.
Tip: place your soup bowl into the fridge or freezer until chilled.
Main – Label D:
Preheat your oven to 200°C and if you ordered the beef filet take a large pot with water and bring to a boil. Place the vacuum bag with the meat and jus, into the water and let it boil for 30 seconds, then turn the heat to low and simmer for 8 minutes.
Place the cauliflower and apricot on a tray or ceramic form and roast in the oven for 5-8 minutes. If you don’t have an oven you can also use a pan and carefully stir-fry them in a pan on medium to high heat.
Start your plate with the purees (at room temperature), carefully separate the vacuum bags without puncturing either of them, then cut a corner and squeeze out the white bean paste and the apricot sauce. Using a large spoon mix and spread them onto the plate, add the roasted Tandoori cauliflower and apricot. Garnish with pecan nuts and fennel greens.
If you ordered the filet, simply remove it from the bag and add it next to the cauliflower. Finish off with jus, pecan nuts and fennel greens. Enjoy!
Dessert – Label E:
Remove the lid of the cheesecake cream and garnish with poppy seed crumble. Easy as that!
