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Hallhuber x Epifood

On the occasion of New Year's Eve 2015 we have created a menu for Hallhuber.
The food is as stylish and the dessert as pompous as in the Golden Twenties.
But the desire to eat and the hunger as big as with the Gipsy. Because it may
tapas from friends and family. The Epi-Tapas-Party are
and everyone is free to contribute as he or she pleases.

Simply a carefree feast to your heart's content.

STARTER
Creamy parsnip cashew soup with truffled baked chickpeas
Ingredients:

• ¾ cup cashews (approx. 100 g), min. soak for. 2 hours
• 3-4 cloves of garlic
• 1 white onion
• 600 g parsnip
• 1 liter water
• 3 cloves
• 1 bay leaf
• 3 tbsp lemon juice
• 1 pinch ground nutmeg
• 1 tbsp olive oil
• 2 teaspoon salt
• pepper

Preparation:

• dice or chop onion, parsnips and 2 cloves of garlic
• Mortar or grind cloves and bay leaf, alternatively they can also be simply well pureed at the end.
• Heat the oil and onion in a saucepan.
• Add the parsnips and 2 chopped garlic cloves and fry for about 2 minutes.
• Deglaze with half a litre of water and simmer for 10 minutes at low temperature.
• Drain the cashews and pour into the pot.
• Except for the lemon juice, add all other ingredients and leave to stand for another 10 minutes.
• Puree everything well and season with lemon juice, salt and pepper.

Truffled baked chickpeas
Ingredients:

• 1 big can of chickpeas
• 2 cloves of garlic
• 2 tbsp truffle oil
• ½ teaspoon salt
• 1 pinch white pepper
• 1-2 teaspoons truffle carpaccio (optional)

Preparation:

• Drain the chickpeas and chop the garlic cloves finely.
• Mix everything well in a bowl and spread on a baking tray lined with baking paper.
• Place in the oven at 180°C for 30-40 minutes.
• Once the chickpeas are golden brown and crispy, they can be taken out of the oven.
• These can now be used as a garnish for the soup.

Decadence on Surf & Turf -
Roasted beef with sage and lemon seafood on Julienne

Roasted Beef with sage
Ingredients:

• 300 g lean piece of beef
• 2 cloves of garlic
• 3-4 coloured carrots
• 1 red onion
• 10 sage leaves
• 3-4 tbsp olive oil
• 1 pinch of pepper

Preparation:

• Finely chop the garlic cloves
• Peel the carrots and cut them into thin strips with the asparagus peeler.
• Peel and eighth the onion
• Heat the oil in a frying pan.
• Add the meat and onion to the pan and fry the meat on one side for 3 minutes.
• Turn the roast beef, add the carrots, garlic and sage to the pan and fry for a further 3 minutes until hot
• turn the meat over and fry until it is browned all around
• Wrap the meat together with the vegetables and sage in aluminium foil and place in the oven at 100°C circulating air for 15-20 minutes.
• Before serving, cut into slices and arrange on a large plate.

Lemon Seafood
Ingredients:

• 3 Argentine red prawns
• 4 Gamba
• 4 scallops
• 1 lime
• 2 cloves garlic
• salt and pepper to taste
• 3 tbsp olive oil

Preparation:

• Heat the olive oil in a pan and crush the 2 cloves of garlic and toss in the olive oil.
• Place the red prawns and the gamba in the pan and fry for about 3 minutes until hot.
• Add the scallops and fry for another 3 minutes.
• Squeeze out the juice of the lime and spread over the seafood in the pan.
• Season to taste with salt and pepper and garnish on a plate next to the sage beef.
• You can put the squeezed lime halves on the plate as a decoration.

Spelt naan with garlic and sea salt (4 persons)
Ingredients:

• 585 g Spelt flour Type 603
• 1 pkg. dry yeast
• 2 rosemary stems, alternatively 1 tsp ground rosemary
• 2 cloves of garlic
• 1 large pinch of sea salt
• 450 ml warm tap water

Preparation:

• dissolve the dry yeast in warm water in a large bowl
• Add the remaining ingredients and mix by hand until the flour has completely combined with the water.
• Cover the dough and let it rise for at least one ½ hour in a warm place.
• preheat the oven to 80°C circulating air
• Heat a well coated pan to medium temperature.
• with a moistened tablespoon dough into the pan and with another moistened tablespoon to a flat cake form
• fry on each side for approx. 2-3 minutes until golden brown
• then put the flat cakes in the oven
• continue until the dough is used up
• If the Naan are prepared the day before, they should be kept covered in a bag and warmed up again before serving.

Oriental Eggplant
Ingredients:

• 1 eggplant
• 5 stems rosemary
• 6 dried figs
• 1 handful of walnuts
• 4 tbsp oil
• salt and pepper as needed

Preparation:

• Cut eggplants and figs into slices
• Coarsely chop rosemary and walnuts
• Mix the eggplants with the oil and place on a baking tray lined with baking paper.
• Salt the eggplants a little and place in the oven at 180°C circulating air for 20 minutes.
• Spread the walnuts and figs over the eggplants and bake for another 10 minutes.
• Remove from oven and serve

Basil and mint courgette with hemp seeds
Ingredients:

• 250 g zucchini
• 2 tbsp olive oil
• 10 basil leafs
  
• 4 stalks of mint
• 2 tbsp cannabis seeds
  
• 2 cloves of garlic
  
• salt and pepper to taste

Preparation:

• Halve courgettes and cut into slices
• chop garlic cloves, basil and mint
• In a bowl mix the courgettes with the garlic, oil, half basil and mint.
• Place on a baking tray lined with baking paper and bake in the oven at 180°C for 30-40 minutes.
• Take out of the oven and mix with the remaining ingredients.
• Season to taste with salt and pepper and serve

Roasted Roots
Ingredients:

• 750 g root vegetables (e.g. parsnips, parsley root, carrots, beetroot, Jerusalem artichoke)
• 2 cloves garlic
• 1 tsp turmeric
• 1 cm thick slice of ginger
• 2 tbsp olive oil
• ½ TL Salt
• 2 tbsp water

Preparation:

• Peel root vegetables and quarter lengthwise
• Finely chop ginger and garlic
• Mix root vegetables, garlic, ginger and other ingredients in a large bowl and spread on a baking tray lined with baking paper.
• Place in the oven at 180°C for 50-60 minutes and bake until golden brown.
• Once the vegetables are soft, they can be taken out of the oven and served.

Vitamin-D-sprats with baby corn
Ingredients:

• 100 g fresh baby corn
• 4 smoked sprats
• ½ Lime
• 3 stems coriander
• 1 tbsp olive oil
• 1 Msp. Cayenne
• 1 tsp maple syrup

Preparation:

• Brown the baby corn together with the oil in a pan on each side until golden brown.
• Finely chop the coriander and mix with lime juice, cayenne pepper and maple syrup.
• Arrange the sprats with the baby corn on a plate and garnish with the sauce.

Cranberry-Brussels sprouts
Ingredients:

• 250 g Brussels sprouts
• 100 g fresh cranberries (alternatively 50 g dried cranberries)
• 1 red onion
• 1 tbsp olive oil
• 1 tbsp honey
• 2 tbsp golden linseed
• salt and pepper

Preparation:

• Clean the Brussels sprouts and slice or halve them.
• Peel onion, quarter and slice into fine slices
• Wash, crush and chop the cranberries coarsely.
• Heat oil, onions and cranberries in a pan.
• Add the Brussels sprouts to the pan, stir and fry for approx. 4 minutes, covered
• Add linseed and honey and fry for another 2 minutes.

Season to taste with salt and pepper and serve.

Goat cheese with pears
Ingredients:

• 2-4 goat cheese thaler (depending on size)
• 1 pear
• 1 handful of pecans

Preparation:

• Cut pears into slices and remove seeds
• Place on a baking tray lined with baking paper and place in the oven at 180°C circulating air for 10 minutes.
• Turn the pears and place the goat cheese on the baking tray.
• bake for another 10-20 minutes
• Once the cheese is soft, remove the tray from the oven and arrange the goat cheese thalers on a plate with the baked pears and pecans.

SAUCES

Vegan Aioli
Ingredients:

• ¾ Cup Cashews (approx. 100 g)
• 2 cloves of garlic
• 1 tsp mustard
• 1 tbsp agave syrup
• ½-1 teaspoon salt
• 1 pinch of pepper
• 75 ml water
  

Preparation:

• Soak Cashews in water for 2 hours
• Drain the water and puree the cashews well with the remaining ingredients.
• The cream can be kept for 1-2 days in the refrigerator, so it can be prepared the evening before.

Grilled Pepper
Ingredients:

• 500 g red peppers
• 1 tbsp olive oil
• 1 red onion
• ¼ TL Salt
• 1 pinch of pepper
• 100 g sheep's cheese

Preparation:

• Wash and seed paprika
• Peel, halve and slice the onions
• Spread the paprika and onion on the baking tray
• Add oil, salt and pepper and cook at 180°C in a fan oven for 30-35 minutes.
• Remove from oven and allow to cool
• Puree the paprika and onions together with the sheep cheese
• The cream can be kept for 1-2 days in the refrigerator, so it can be prepared the evening before.

Sweet Ras el Hanout
Ingredients:

• 1 sweet potato (approx. 500g)
• 2 tsp Ras el Hanout spice
• 100 ml almond milk or coconut milk
• 1 pinch of white pepper
• salt to taste

Preparation:

• Dice the sweet potatoes, boil them together with 1 tsp Ras el Hanout in a pot full of water and simmer at low temperature for 20 minutes.
• As soon as the sweet potatoes are soft, the water can be drained off.
• Puree with the remaining ingredients and season to taste.
• The cream can be kept for 1-2 days in the refrigerator, so it can be prepared the evening before.

​DESSERT: "Daisy“ – Almond cake garnished with Baobab balls and orange dark chocolate
Ingredients – cake:

• 1/2 pkg. dates (ca.125g)
• ½ Pkg. almonds (approx. 100g)
• 4 very ripe bananas
• 750 ml almond milk
• 1 cup almonds (approx. 200g)
• 4 tsp rose water
• 4 tsp bitter almond oil
• ½ TL Vanilla
• 2 tsp Maca powder
• 4 tbsp poppy seed
• 1 tbsp honey
• 3 pkg. or 3 tsp. agar agar

Ingredients – Glaze and topping:

• 2 dark chocolate bars (best sweetened with rice sweetness/date sweetness/coconut blossom sugar)
• 1 organic orange, bowl
• 100 g dried figs
• 100 g dried dates
• 150 g ground almonds
• 2 tbsp chia seeds
• 2 tbsp raw cocoa
• ½ cup cocoa nibs
• 2-3 tbsp rosehip powder

Preparation:

• soak dates in warm water for 20 minutes
• Drain the dates and puree with the ground almonds to a uniform dough.
• Line a very high cake tin with a small diameter (e.g. a cake ring that can be rolled up, at best to 18 cm) with baking paper or place it on top of it.
• Press the dough onto the bottom of the cake tin and place in the oven at 180°C circulating air for 15-20 minutes.
• Remove from oven and allow to cool in mould
• except poppy seed and agar agar, put all remaining cake ingredients into the mixer (1.5 l capacity) and puree very well
• Place 600 ml of the cream in a pot, mix with the agar agar and bring to the boil.
• let simmer for 2 minutes while stirring constantly, then remove from the hot plate and stir in the rest of the cream
• Stir the poppy seed into the cream and put everything on the bottom, which remains in the cake tin.
• Allow the cake to harden for at least 5 hours in a cool place.
• As soon as the cake is completely hard, you can carefully remove the cake tin.
• In the meantime, you can prepare the baobabs.
• Soak dried fruit in warm water for 20 min.
• Drain the water and puree the dried fruit with cocoa, chia seeds and ground nuts.
• Place in the fridge for approx. 1 hour
• Form balls out of 1 tsp dough and roll them through either cocoa nibs or rose hip powder (alternatively you can also use cocoa powder, coconut rasp, chopped almonds etc.).
• As soon as the cake and the Baobabs are ready you can heat the chocolate together with the orange peel and liquefy it completely.
• First pour the chocolate as glaze over the cake and then arrange the Babaobas on top.
• Now you can either serve the cake immediately or let it harden in a cool place.

FOTOS in CO-Work with "Foody_Tales" by ANGELA PERON

Flower-Decoration by Blumenzauber in Alt-Schleißheim