Recipe 1: Cricket Kebab
Serves: 4 Persons
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Techniques: Mixing, kneading, boiling, cooking in the oven, cooling, frying
Method
- Mix up the dry ingredients.
- Add water, soy sauce and olive oil.
- Knead the dough until it becomes elastic and let the dough rest for 10minutes.
- Heat up the vegetable stock.
- Mold the dough into a baguette shape and boil it in the vegetable stock for 12 minutes. Pour the seitan and the stock into a strainer.
- Wrap the seitan in a foil and cook in the oven 160 Celsius degrees for 20 minutes. Raise the temperature to 200 Celsius degrees and cook for 5 minutes more.
- Let the cooked seitan rest for 20 minutes and then cut into thin slices.
- Fry the slices quickly on a pan with canola oil to achieve a crisp surface.
Recommendations
Serve the kebab with pita bread, salad and Greek yogurt.
Allergens
―
Recipe 2: Red Cabbage Relish
Serves: 4 Persons
Preparation time: 30 minutes
Cooking time: 2-12 hours resting
Techniques: Cutting, rolling, mixing, resting
Ingredients
- 320 g Red cabbage
- 30 g Sugar
- 30 g White vinegar
- 30 g Red wine vinegar
- 70 g Water
- 1 g Fennel seed (1,25 tsp)
- 1 g Cumin (0,75 tsp)
Method
- Cut the cabbage in half or quarters, depending on the cabbage size.
- Remove the stalk and cut into thin slices in a vegetable cutter.
- Roll the cabbage slices with a pin to break the texture.
- Mix the cabbage pickles stock and pour that into cabbages.
- Let the cabbage slices rest in the stock from 2hrs up to 12hrs.
- Take the cabbage slices from the stock and serve.
Ingredients