A true explosion of flavours: Crispy Tyrolean Vinschgerl with ham & Goat Cheese
Ingredients for 4
Dressing
½ onion
1 tsp Dijon mustard
4 anchovy fillets (from the jar, in oil)
2 tsp capers
1 dash of Worcester sauce, more to taste
3 tbsp apple cider vinegar
3 tbsp white wine
2 egg yolks, fresh (!)
120 ml sunflower oil
2 tbsp Parmesan cheese, finely grated
1 - 2 cloves of garlic
a pinch of salt, pepper and sugar
1 large romaine lettuce (or 4 lettuce hearts)
4 slices of white bread
1 sprig of rosemary
1 clove of garlic
1 tbsp olive oil
4 tbsp Parmesan shavings
150 g HANDL TYROL ham cubes
Optional: anchovy fillets, capers
Salmon cubes wrapped in bacon
400 g salmon fillet
½ lemon
80 g HANDL TYROL Finest Bacon
Sea salt & pepper
Yakitori skewers (chicken skewers)
Yakitori sauce
400 g chicken fillet
Optional
White sesame seeds
Spring onion
Perfect for wrapping - our Finest Bacon!
Method
Level of difficulty:
Hobby cook
Dressing & Salad
- Finely chop ½ onion and sauté it in some vegetable oil. Transfer it to a blender, add Dijon mustard, anchovy fillets, capers, salt & pepper, a generous splash of Worcestershire sauce, apple cider vinegar, and white wine, and the two egg yolks. Blend everything thoroughly. Slowly add sunflower oil and the finely grated Parmesan while the blender is running and continue blending until a homogeneous dressing is formed. Season with grated garlic, salt & pepper, and sugar.
- Finely chop rosemary. Tear white bread into coarse cubes. Heat olive oil in a pan, swirl a crushed garlic clove in it. Add bread cubes and toast until golden brown, finally sprinkle rosemary over them. Set aside.
- Shave Parmesan into thin shreds, fry ham cubes in a pan with 1 tbsp oil.
- Wash and tear the lettuce into pieces.
- Marinate the salad with dressing, arrange with croutons, Parmesan shavings, and ham cubes.
- Optionally garnish with anchovies, capers, and additional dressing.
Salmon Cubes in bacon
- Skin and dice salmon fillet, drizzle with lemon juice and season with salt & pepper. Wrap each cube in a slice of bacon and secure with a small skewer.
- Heat some oil in a pan and briefly fry the bacon from all sides; the salmon should be nicely translucent.
Yakitori Skewers
- Soak wooden skewers. Wash and pat dry chicken fillets, cut them into strips. Thread the chicken strips in waves onto the skewers, salt and pepper them. Brush with Yakitori sauce and marinate for 30 minutes. Meanwhile, slice spring onions into thin rings. Toast sesame seeds in a small pan and set aside.
- Briefly fry the skewers in a pan or on the grill with some vegetable oil.
- Before serving, brush them again with the marinade, sprinkle with sesame seeds, and garnish with spring onion rings.
Tip: If you can't find Yakitori sauce in stores, you can prepare the marinade at home or use Teriyaki sauce as an alternative.
Basic Marinade Recipe:
3 cloves of garlic, 5 cm ginger, 90g brown sugar, 150ml soy sauce, 150ml Mirin (alternatively, use Port wine)
Coarsely chop ginger, crush the garlic clove. Place the liquid ingredients in a small saucepan, add sugar. Heat and stir until the sugar dissolves.
Add ginger and garlic, bring to a boil once, then let the marinade simmer on low heat for about 30 minutes until it thickens.