recipe calendar 2013 - hettich€¦ · stir together the ginger, soy sauce, lime juice and sesame...
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Recipe Calendar 2013
The perfect recipe for every month – with Hettich
With 38 subsidiaries and production sites in Ameri-ca, Europe and Asia, the Hettich group of companies is represented all over the world. Our recipe calendar contains the favourite recipes of some of Hettich's staff. This means you have a companion throughout 2013 who will quite literally make your mouth water, whether this is with a risotto in June, chili in February or paella in August.
We hope you enjoy cooking these international delights - bon appetit!
January
Karelian roast
Steamed barramundi fillets
Risotto Val d’Aosta
Crêpes Suzette
Olivier Salad
Pumpkin soup
Chicken Kung Pao
Fried mackerel with leek sauce
Chili
Paella Valenciana
JulyJune
December
May
November
April
October
March
September
February
August
Roast porkwith dumplings and sauerkraut
Yorkshire Parkin
14 Mon
15 Tue
16 Wed
17 Thu
18 Fri
19 Sat
20 Sun
21 Mon
22 Tue
23 Wed
24 Thu
25 Fri
26 Sat
27 Sun
28 Mon
29 Tue
30 Wed
31 Thu
1 Fri
2 Sat
3 Sun
7 Mon
8 Tue
9 Wed
10 Thu
11 Fri
12 Sat
13 Sun
January31 Mon
1 Tue
2 Wed
3 Thu
4 Fri
5 Sat
6 Sun
Directions roast:1. Place the roast and the seasoning in an ovenproof dish. 2. Heat the water and pour over the meat. 3. Preheat the oven to 150°C, then roast in the oven for 3 hours. Baste the meat occasionally with its own juices.
Directions mashed potatoes: 1. Peel the potatoes and cook in boiling salted water. Drain the potatoes. 2. Pour the milk over the hot potatoes and mash well. Add a little more milk if required to achieve the desired consistency. 3. Season to taste with salt, butter, and parsley.4. Serve the mashed potatoes with the roast and gher-kins.
TIP: Fry the roast on all sides to seal it before putting it in the oven for even juicier results!
Hyvää ruokahalua!
Recipe by: Stefan Nybohm, Hettich Skandinaviska
Serves 4
Ingredients roast: 500 g beef (e.g. shoulder)500 g pork (e.g. shoulder)500 g mutton (e.g. shoulder)15 bay leaves15 black peppercorns300 ml water
Ingredients mashed potato:700 g floury potatoes700 ml salted water200 ml milk1 tbsp butter1 tsp saltbunch parsley
5-6 pickled gherkins
Karelian roast
February11 Mon
12 Tue
13 Wed
14 Thu
15 Fri
16 Sat
17 Sun
18 Mon
19 Tue
20 Wed
21 Thu
22 Fri
23 Sat
24 Sun
25 Mon
26 Tue
27 Wed
28 Thu
1 Fri
2 Sat
3 Sun
4 Mon
5 Tue
6 Wed
7 Thu
8 Fri
9 Sat
10 Sun
28 Mon
29 Tue
30 Wed
31 Thu
1 Fri
2 Sat
3 Sun
Directions:1. Fry 700 g mince in a large saucepan. Pour off the fat when the meat is cooked, and remove the meat from the saucepan. Fry the remainder of the mince and drain all but 2 tablespoons of the fat. 2. Finely chop the garlic and onions and add to the meat. Cook, stirring continuously, until soft.3. Return the cooked mince to the saucepan, then stir in the tomato sauce, water, beer, chili powder, stock, ca-raway seeds, ground paprika, oregano, sugar, coriander, cocoa and the hot sauce and bring to the boil. Reduce the heat. Cover with a lid and simmer for 2 hours.4. Combine the maize flour and flour in a small bowl, and add enough warm water to make a smooth mixture. Add to the saucepan and stir in. Cover with a lid, and simmer for a further 20 minutes.
TIP: Double the amount of hot sauce to make the chili hotter!
Enjoy!
Recipe by: Annette Duetz, Hettich America
Serves 4
Ingredients:1600 g mince (half beef, half pork)4 garlic cloves 2 onions 250 ml tomato sauce 250 ml water1 can beer 3 tbsp ground chili 2 tbsp beef stock powder (or 6 stock cubes) 2 tbsp caraway seeds 2 tsp ground paprika 2 tsp grated oregano 2 tsp sugar 1/2 tsp ground coriander 1 tsp cocoa powder 1/2 tsp hot sauce (e.g. Louisiana Hot Sauce) 1 tsp maize flour 1 tsp flour 1 tsp warm water
Chili
Directions:1. Cut the chicken into 2.5 cm pieces. Marinade in oyster sauce in a bowl for 10 minutes. 2. Combine the ingredients for the sauce in a bowl. 3. Place a wok over high heat until hot. Add 2 table-spoons oil, swirling to coat sides. 4. Add chilies and cook, stirring, for about 10 seconds until fragrant. Now add the chicken and stir fry for 2 minutes. Remove the chicken and chilies from the wok. Add 1/2 tablespoon oil to wok and again swirl to coat the sides.5. Add garlic and cook, stirring, for about 10 seconds un-til fragrant. 6. Dice the celery and bell pepper. Drain the bamboo shoots and slice. Put in the wok and stir fry for 1 1/2 minutes. 7. Return the chicken and chilies to the wok and stir fry for 1 minute. Add the prepared sauce and bring to a boil. 8. Dissolve the cornstarch in water and add to the wok. Cook, stirring, until the sauce thickens. 9. Add the peanuts at the end.
TIP: Have all the ingredients ready before you start coo-king. Chinese cooking is fast cooking!
乐享美食
Recipe by: Marilyn Xu, Hettich China
March11 Mon
12 Tue
13 Wed
14 Thu
15 Fri
16 Sat
17 Sun
18 Mon
19 Tue
20 Wed
21 Thu
22 Fri
23 Sat
24 Sun
25 Mon
26 Tue
27 Wed
28 Thu
29 Fri
30 Sat
31 Sun
4 Mon
5 Tue
6 Wed
7 Thu
8 Fri
9 Sat
10 Sun
25 Mon
26 Tue
27 Wed
28 Thu
1 Fri
2 Sat
3 Sun
Serves 4
Ingredients chicken:350 g chicken, boned and skinned2 tbsp oyster sauce2 1/2 tbsp vegetable oil 8 small dried red chilies 4 tsp minced garlic 2 stalks celery1/2 red bell pepper1 can bamboo shoots2 tsp cornstarch 1 tbsp water70 g roasted peanuts
Ingredients sauce:3 tbsp Chinese rice wine or dry sherry50 ml balsamic vinegar50 ml chicken stock1 tbsp soy sauce2 tbsp hoisin sauce2 tsp sesame oil 2 tsp chili garlic sauce2 tsp sugar
Chicken Kung Pao
Directions:1. Cook the meat, potatoes, carrot and eggs separately and refrigerate. Do not peel the potatoes and carrot be-fore cooking.2. Peel the carrots, potatoes and eggs.3. Dice the meat, potatoes, carrot, eggs, onions and cu-cumbers into small pieces. Place in a bowl and combine. 4. Drain the peas and add to the salad.5. Wash and dry the dill, then chop and add to the salad.6. Add mayonnaise and salt to taste.
TIP: Cold pork sausage is a good substitute for the meat!
Приятного аппетитa!
Recipe by: Olga Kalugina, Hettich Russia
April
8 Mon
9 Tue
10 Wed
11 Thu
12 Fri
13 Sat
14 Sun
15 Mon
16 Tue
17 Wed
18 Thu
19 Fri
20 Sat
21 Sun
22 Mon
23 Tue
24 Wed
25 Thu
26 Fri
27 Sat
28 Sun
29 Mon
30 Tue
1 Wed
2 Thu
3 Fri
4 Sat
5 Sun
1 Mon
2 Tue
3 Wed
4 Thu
5 Fri
6 Sat
7 Sun
Serves 4
Ingredients:300 g beef or chicken fillet4 potatoes1 carrot5 eggs1/2 onion2 cucumbers100 g tinned green peasdillmayonnaisesalt
Olivier Salad
MayDirections:1. Cut the butter into small pieces. Place in a salad bowl and heat over hot water until soft.2. Meanwhile, wash the oranges and lemon in warm wa-ter and dry them. Now rub 8 sugar cubes over the rind of the orange and 4 cubes over the rind of the lemon. 3. Use a zester or small knife to cut thin strips of rind from the citrus fruit. Then squeeze the oranges and lemon.4. Place the sugar cubes in a saucepan with the orange and lemon juice and the Grand Marnier. Stir to dissolve the sugar until you have a syrup.5. Whisk the softened butter with a whisk or mixer until creamy, and gradually add the syrup to make a smooth mixture. Stir in the citrus fruit zest. Arrange the Suzette butter in a bowl and chill for half an hour.6. Melt a good-sized knob of Suzette butter in a pan, spreading it evenly across the surface of the pan.7. Place a crêpe in the pan and fry quickly on both sides. Fold the cooked crêpe into quarters and place on a ser-ving dish with the melted butter. Dust it with icing sugar and keep warm.
TIP: Flambé a little Grand Marnier in a small saucepan and pour over the crêpes!
Bon appétit!
Recipe by: Isabelle Oplatka, Hettich France
6 Mon
7 Tue
8 Wed
9 Thu
10 Fri
11 Sat
12 Sun
27 Mon
28 Tue
29 Wed
30 Thu
31 Fri
1 Sat
2 Sun
13 Mon
14 Tue
15 Wed
16 Thu
17 Fri
18 Sat
19 Sun
20 Mon
21 Tue
22 Wed
23 Thu
24 Fri
25 Sat
26 Sun
29 Mon
30 Tue
1 Wed
2 Thu
3 Fri
4 Sat
5 Sun
Serves 4
Ingredients:8 crêpes 200 g butter 12 sugar cubes 2 oranges 1 lemon 10 cl Grand Marnier icing sugar
Crêpes Suzette
Directions:1. Heat the chopped onion in a pan in the oil and butter. Add the peeled tomatoes and simmer for 5 minutes. 2. Wash the rice and add to the pan. Stir well, and when it has turned slightly brown pour over the wine and allow it to evaporate. 3. Simmer, stirring continuously, and gradually add the stock. 4. Grate the cheese and add to the pan a few minutes before turning off the heat. Season with salt, pepper and nutmeg, then stir well and serve.
TIP: Stir constantly to prevent the risotto from burning.
Buon appetito!
Recipe by: Martina Dal Bianco, Hettich Italy
June
3 Mon
4 Tue
5 Wed
6 Thu
7 Fri
8 Sat
9 Sun
17 Mon
18 Tue
19 Wed
20 Thu
21 Fri
22 Sat
23 Sun
24 Mon
25 Tue
26 Wed
27 Thu
28 Fri
29 Sat
30 Sun
10 Mon
11 Tue
12 Wed
13 Thu
14 Fri
15 Sat
16 Sun
27 Mon
28 Tue
29 Wed
30 Thu
31 Fri
1 Sat
2 Sun
Risotto Val d’Aosta
Serves 4
Ingredients: 1 tbsp oil1 tbsp butter1 onion1 can peeled tomatoes300 g rice (risotto or pudding rice)2 glasses dry white wine 1 ltr stock 250 g cheese (e.g. Fontina or Parmesan)saltpeppernutmeg
July 1 Mon
2 Tue
3 Wed
4 Thu
5 Fri
6 Sat
7 Sun
22 Mon
23 Tue
24 Wed
25 Thu
26 Fri
27 Sat
28 Sun
29 Mon
30 Tue
31 Wed
2 Thu
3 Fri
4 Sat
5 Sun
8 Mon
9 Tue
10 Wed
11 Thu
12 Fri
13 Sat
14 Sun
15 Mon
16 Tue
17 Wed
18 Thu
19 Fri
20 Sat
21 Sun
Directions:1. Half fill a wok or large pan with water and bring to a boil. 2. Line a steamer insert with baking parchment or place a plate inside.3. Trim and slice the shiitake, then spread them over the steamer and place the fillets on top. If the fillets are thick, score the skin side with a knife.4. Stir together the ginger, soy sauce, lime juice and sesame oil.5. Place the steamer insert over the wok or pan, and spoon the soy sauce mixture over the fish. Cover with a lid and cook for 10-12 minutes until the fish is opaque and breaks apart easily with a fork.6. Dry fry the sesame seeds in a pan, stirring gently.7. Arrange the fillets and shiitake mushrooms on plates, scatter over the sesame seeds and coriander and spoon over the cooking juices. Serve with steamed rice or nood-les.TIP: Other types of fish that can be used in this recipe are mulloway, Antarctic butterfish or silver perch.
Enjoy!
Recipe by: Leanne Christie, Hettich Australia(Recipe from the Sydney Seafood School).
Serves 4
Ingredients:100 g shiitake mushrooms (or oyster mushrooms)
4 x 180 g barramundi fillets, skin on, bones removed
3 tsp grated ginger
50 ml light soy sauce
50 ml lime juice
1 tbsp sesame oil
1 tsp sesame seeds
bunch fresh coriander
Serve with: steamed rice or noodles
Steamed barramundi fillets with lime, ginger & shiitake
August
August
5 Mon
6 Tue
7 Wed
8 Thu
9 Fri
10 Sat
11 Sun
26 Mon
27 Tue
28 Wed
29 Thu
30 Fri
31 Sat
1 Sun
12 Mon
13 Tue
14 Wed
15 Thu
16 Fri
17 Sat
18 Sun
19 Mon
20 Tue
21 Wed
22 Thu
23 Fri
24 Sat
25 Sun
29 Mon
30 Tue
31 Wed
1 Thu
2 Fri
3 Sat
4 Sun
Directions:1. Cut the chicken and rabbit into medium-sized pieces.2. Heat the oil in a pan. Once it starts to steam, fry the meat until golden. 3. Slice the artichoke hearts, then add to the pan with the beans and simmer for a few minutes.4. Make a well in the middle of the pan. Pour in the strai-ned tomatoes and simmer for a few minutes. Then add the ground paprika and simmer for one minute over a low heat.5. Add water almost to the top of the pan. Season with a little salt and simmer over a low heat for 20 minutes. 6. Reduce the liquid until the stock reaches the handle rivets. Season the stock with salt. It must be very spicy and slightly salty.7. Stir in the rice and saffron. Now fold the rice evenly into the contents of the pan and cook over a high heat for approx. 8 minutes.8. Reduce the heat as far as possible and simmer for about 7 minutes. 9. Depending on the amount of liquid left, finish by sim-mering over a low heat for approx. 4 more minutes. If the paella still contains lots of stock, continue simmering over a medium heat.10. Remove the pan from the hob and leave to stand for 5 minutes.
TIP: Remove the paella from the hob while there is still some liquid left, otherwise it will become too dry.
Buen Provecho!
Recipe by: Gorka Aldasoro, Hettich Spain
Serves 4
Ingredients:700 g chicken300 g rabbit400 g thick runner beans100 g lima beans100 g cannellini beans3-4 artichokes12 tbsp strained tomatoes1 tbsp (level) ground paprika, sweetwater150 g native olive oil320 g ricesaltsaffron threads
Paella Valenciana
September
2 Mon
3 Tue
4 Wed
5 Thu
6 Fri
7 Sat
8 Sun
23 Mon
24 Tue
25 Wed
26 Thu
27 Fri
28 Sat
29 Sun
30 Mon
1 Tue
2 Wed
3 Thu
4 Fri
5 Sat
6 Sun
9 Mon
10 Tue
11 Wed
12 Thu
13 Fri
14 Sat
15 Sun
16 Mon
17 Tue
18 Wed
19 Thu
20 Fri
21 Sat
22 Sun
26 Mon
27 Tue
28 Wed
29 Thu
30 Fri
31 Sat
1 Sun
Directions:1. Cut the gill covers off the mackerel with a knife and gut the fish.2. Holding the fish firmly in one hand, angle the knife against the tail joint and scrape off the scales. Rinse un-der cold water and sprinkle with salt.3. Combine the sake, sugar, soy sauce, vinegar and se-same oil in a bowl. Peel and grate the garlic and ginger, then chop the leek and bell pepper and combine. 4. Coat the salted mackerel in wheat flour, and heat the oil in a pan. Fry the mackerel on both sides until golden, then cover with a lid and cook for approx. 3 minutes.5. Garnish the fish with the leek sauce.
TIP: The fish is traditionally served with steamed rice.
どうぞ召し上がれ
Recipe by: Naoko Takayama, Hettich Japan
Serves 4
Ingredients fish: 4 whole jack mackerelpinch saltwheat flour oil
Ingredients sauce:1 tbsp sake1 tbsp sugar4 tbsp soy sauce2 tbsp vinegar2 tbsp sesame oil4 cloves garlicsmall piece ginger1 leek 1 red bell pepper
Fried jack mackerel with leek sauce
October
7 Mon
8 Tue
9 Wed
10 Thu
11 Fri
12 Sat
13 Sun
28 Mon
29 Tue
30 Wed
31 Thu
1 Fri
2 Sat
3 Sun
14 Mon
15 Tue
16 Wed
17 Thu
18 Fri
19 Sat
20 Sun
21 Mon
22 Tue
23 Wed
24 Thu
25 Fri
26 Sat
27 Sun
30 Mon
1 Tue
2 Wed
3 Thu
4 Fri
5 Sat
6 Sun
Directions:1. Peel and dice the pumpkin and onions.2. Sauté both in the butter in a pan. Pour over a little of the stock and simmer for 15 minutes. Then strain through a hair sieve, or puree with a stick blender.3. Heat the remainder of the chicken stock, add the mix-ture and stir well. Briefly return to the boil.4. Season to taste with brown sugar, salt, pepper, curry powder, ginger and cinnamon.5. Finally, stir in the cream and reheat.
TIP: Once the soup has been ladled into bowls, drizzle over a few drops of pumpkin seed oil!
Guten Appetit!
Recipe by: Gabriele Wüller, Hettich Germany
Serves 4
Ingredients:750 g pumpkin (e.g. Hokkaido)1 onion1 tbsp butter800 ml chicken stock1 – 2 tbsp brown sugarsaltpeppercinnamoncurry powderginger200 ml cream
Pumpkin soup
Directions yeast dumplings:1. Dissolve the yeast in lukewarm water with the sugar. 2. Combine the flour, salt, egg and diced bread roll in a large bowl. 3. Allow the yeast to rise, then add to the ingredients in the bowl and knead for approx. 10 minutes. Dust a baking sheet with flour. Shape the dough into 4 rolls and place on the sheet. Cover, and allow the dough to rise.4. Bring salted water to a boil in a saucepan, then carefully lower the dough rolls into the water, one or two at a time. Cover with a lid, and simmer for approx. 20 minutes. 5. Test the mixture with a toothpick, they should be light and airy when ready. 6. Remove the dumplings from the water and cut into slices. Directions sauerkraut: 1. Cut the bacon into strips and dry fry in a pan until brown and crispy. Remove and set aside. 2. Chop the onion and fry in butter until translucent. Add the sauerkraut and its liquid to the pan and cook until ten-der. Stir in the bacon, and season to taste with salt, pepper and caraway seeds.3. Dissolve the starch in water and stir into the sauerkraut. Simmer for a few minutes, then remove from the heat. 4. Season to taste with sugar and vinegar.
TIP: Allow the roast to absorb the seasoning for 45 minutes before putting it in the oven.
Dobrou chut´
Recipe by: Petr Stanek, Hettich Czech Republic
November
4 Mon
5 Tue
6 Wed
7 Thu
8 Fri
9 Sat
10 Sun
25 Mon
26 Tue
27 Wed
28 Thu
29 Fri
30 Sat
1 Sun
11 Mon
12 Tue
13 Wed
14 Thu
15 Fri
16 Sat
17 Sun
18 Mon
19 Tue
20 Wed
21 Thu
22 Fri
23 Sat
24 Sun
28 Mon
29 Tue
30 Wed
31 Thu
1 Fri
2 Sat
3 Sun
Serves 4Ingredients roast pork:1 tbsp each of vegetable oil, prepared mustard, garlic powder, salt 2 tbsp caraway seeds 1 tbsp ground black pepper 1 kg roast pork 1 medium onion 125 ml beer (or water) 1 tbsp cornstarch 2 tbsp butterIngredients yeast dumplings:1/2 sachet dry yeast 1 tsp sugar 500 ml warm water 500 g flour 2 tsp salt 1 egg 1 bread roll
Roast pork with dumplings and sauerkraut
Directions roast pork: 1. Mix together the vegetable oil, mustard, caraway seeds, garlic powder, salt and pepper and rub over the roast pork.2. Dice the onion, then place in a large roasting pan and pour in the beer. Put the roast in the roasting pan and cover with foil.3. Preheat the oven to 165 °C and roast for 1 to 1 1/2 hours, basting and turning it occasionally.4. Remove the roast from the oven. Save the juices in the roasting pan and add the cornstarch and butter, simmering gently until thickened.
Ingredients for sauerkraut:4 rashers bacon 1 medium onion 500 g sauerkraut (with liquid) salt, pepper 1 tsp caraway seeds 1 tsp cornstarch 2 tsp cold water sugar, vinegar
Directions:1. Sift the flour, baking powder and ginger. Fold into the oatmeal, sugar and margarine and combine well.2. Make a well in the middle of the mixture, and place the warm treacle and egg in it. Combine, adding enough milk to make a firm mixture. 3. Preheat the oven to 180°C. Pour the mixture into a greased baking tray and bake for approx. 1 1/2 hours.4. Leave the parkin to cool in the tray, then cut into squares.
TIP: Parkin will stay moist and tender for a long time if stored in an airtight container!
Enjoy!
Recipe by: Colin Patterson, Hettich UK
December
2 Mon
3 Tue
4 Wed
5 Thu
6 Fri
7 Sat
8 Sun
23 Mon
24 Tue
25 Wed
26 Thu
27 Fri
28 Sat
29 Sun
9 Mon
10 Tue
11 Wed
12 Thu
13 Fri
14 Sat
15 Sun
30 Mon
31 Tue
1 Wed
2 Thu
3 Fri
4 Sat
5 Sun
16 Mon
17 Tue
18 Wed
19 Thu
20 Fri
21 Sat
22 Sun
25 Mon
26 Tue
27 Wed
28 Thu
29 Fri
30 Sat
1 Sun
Yorkshire Parkin
Serves 6
Ingredients:125 g flour1 tsp baking soda2 tsp powdered ginger250 g oatmeal250 g Demerara sugar (brown sugar)250 g margarine250 g molasses (black treacle)1 eggmilk
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