- Medium effort
- Hard
- Spring, Autumn, Summer
- Aperitif, Main course, Snacks, Starter
Product matching the recipe
Onion chutney
Ingredients
- 150 g red onions
- 4 g garlic paste
- 10 g sunflower oil
- 40 g cane sugar
- 25 g port wine, red
- 50 g balsamic vinegar
- 25 g vegetable stock Salt and pepper
- 2 Piece rosemary needles
- 10 Piece HUG Mini Snack-Tartelettes beetroot-pepper 4.2cm
Preparations
- Sauté the onions slowly and reduce with the remaining ingredients.
- Season to taste and fill the beet tartelettes with a little onion chutney.
Flamed sous-vide leek
Ingredients
- 400 g leek stalks
- 30 g butter
- 9 g white balsamic vinegar
- 0.1 g salt
Preparations
- Cut the white part of the leek into equal-sized pieces (approx. 2 cm) and remove the outermost “ring”.
- Vacuum the leek pieces with 2 tbsp butter, white balsamic vinegar and salt and cook sous-vide in a water bath at 85°C for one hour.
- Remove the leeks from the vacuum bag, dab them dry and flame them vigorously with a blowtorch.
Pickled radish
Ingredients
- 30 g apple cider vinegar
- 20 g water
- 10 g sugar
- 1 g salt
- 50 g radish
Preparations
- Bring all the ingredients except the radish to the boil.
- Pour the hot stock over the radish rondelles and leave to infuse.
Ideas for garnishes
- Place the flamed leek in the middle of the beet tart
- Dab the radish dry and sprinkle with the leek powder, gently place on top of the tart like a carpet.
Contact
Neumühlestrasse 4
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
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