Instead of St. Martin’s Goose: Recipe for St. Martin’s Vegetarian Menu from the Castle Kitchen | Sunday paper

Evangelische Akademie Tutzing likes to cook with little meat and in an environmentally friendly way. Head chef Barbara Polhuis proposes a three-course menu for St. Martin’s Day that takes the fruity and sweet tradition of St. Martin’s goose while also making vegetarians happy. The colorful menu is easy to prepare and healthy.

the initial: Lamb lettuce with orange and pomegranate

main dish: Potato patties with red cabbage rolls, chestnut sauce, pumpkin pies and cranberry apples

the dessert: Cinnamon parfade with compote

For lunch:

150 g lamb’s lettuce, 2 oranges, ½ pomegranate, ¼ bunch of chives, 20 g pine nuts. To decorate: 1 tablespoon of white balsamic vinegar, 3 tablespoons of olive oil, salt, pepper.

Wash, clean and shred the lamb’s lettuce. Peel and mince the oranges (reserving the juice), quarter the pomegranate and carefully remove the seeds. Roast the pine nuts in a pan. Wash, dry and cut the chives. Mix the orange juice with the balsamic vinegar, salt and pepper, add the olive oil and mix. Place the lamb’s lettuce in the center of the plate, surround it with orange slices and pomegranate seeds. Drizzle with dressing and garnish with pine nuts and chives.

For the main course:

Potato Potato: 750 g potatoes, 130 g carrots, 75 g leeks, parsley, marjoram, salt, nutmeg, vegetable broth, 20 g butter, 2 egg yolks

Peel the potatoes and boil them in salted water. Wash and finely chop the parsley. Press the potatoes through a potato masher, add the cooked vegetable cubes, egg yolk, parsley and spices, mix and form about 8-10 patties. Fry in olive oil.

Red cabbage sign: 1 red cabbage (approximately 1.2 kg), 100 ml apple juice, 200 ml red wine, 2 tablespoons white balsamic vinegar, 2 cloves, 2 pepper corns, 6 peppercorns, 4 juniper berries, 1 bay leaf, 1 cinnamon stick, 50 g chestnuts (cooked), about 200 g grated raw potato.

Bring the water to a boil, remove the unsightly outer leaves from the red cabbage, cut the stem into wedges and place the red cabbage in the boiling water. Take the first eight leaves that come out and put them in a bowl of cold water. Then remove the red cabbage and peel the eight leaves in salted water for about 5 minutes and then put them back in cold water, remove, drain and cool. Quarter the red cabbage, cut crosswise into thin strips and place in a bowl.

Peel the apples, cut them into quarters, remove the core and cut them into thin slices, add to the red cabbage. Add the vinegar, salt and sugar and knead the red cabbage with your hands until the cabbage starts to soften. Put the spices in a spice bag and add to the cabbage mixture, leave for an hour.

Peel the onion, finely chop it and sauté it in butter. Add the red cabbage and stew for 15 minutes on low heat, pour in the red wine and apple juice and cook. Before making the red cabbage, peel the potatoes to bind them and grate them directly into the vegetables with a fine grater, mix and continue to cook for about 15 minutes. Quarter the chestnuts and add to the red cabbage.

Finally, place the red cabbage on top of the red cabbage leaves, fold in the sides and roll up evenly. Place the rolls in a saucepan, brush with butter and pour in the vegetable stock and red wine. Cover the pan well with aluminum foil and cook in the oven for about 30 minutes.

chestnut sauce: 1 small onion, 100 g chestnut, an apple (topped), ginger, vegetable broth, salt, pepper, marjoram, agave syrup.

Sweat the onion cubes, add the apple, chestnuts, ginger and spices, fill with vegetable stock, puree and season.

pumpkin boat: 1 Hokkaido pumpkin, a piece of ginger, chilli (to taste), 10 coriander seeds (roughly ground), honey, olive oil.

Cut the pumpkin in half and scoop out the seeds with a spoon. Cut into pieces and mix with spices, honey and oil. Place the squash bowls on a baking sheet and cook in the oven until golden brown.

Cranberry Apples: 2 apples, cinnamon, sugar, wild cranberry jam.

Core the apple and cut it in half horizontally. Sprinkle the cut surface with cinnamon sugar and bake. When serving, fill the apple with aranzulo jam.


cinnamon parfait: 300 g water, 150 g sugar, 6 cinnamon sticks, two ground cinnamon, 375 ml cream, 6 egg yolks.

Reduce water, sugar and broken cinnamon sticks to about six tablespoons over low heat. Whip the cream until stiff, cool. Pass the cinnamon syrup through a fine sieve into a bowl, let it cool a little, add the egg yolk and beat with a hand mixer until smooth. Then carefully fold in the whipped cream. Fill the mixture into star molds or a tin lined with foil.

Dried plum compote: 200 g of prunes, 200 g of whole cane sugar, 300 ml of apple and redcurrant juice, 300 ml of port wine.

Put the sugar in a saucepan and let it caramelize. Carefully deglaze the red apple with the juice and port wine, bring to the boil and add the prunes. Cook on low heat for 5 minutes.

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