Ingredients for 4 persons
16 monkfish cheeks
2 carrots
1 leek
½ celery root
2 cloves of garlic
¼l white wine
120g black spaghetti
1 bunch of leaf parsley
olive oil
Kalahari® salt
pepper |
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Fish and Seafood
Fresh to the Table
Monkfish Cheeks with Vegetables
Sear the skinned monkfish cheeks in a pan and then put them in a baking pan filled with julienne carrots and celery and leek. Season with pressed garlic and our gourmet salt and pepper. Drizzle with olive oil. Cook for about 5 minutes in the preheated oven at 150°C, then deglaze with white wine. Take off the oven after 7 to 10 minutes and put the cheeks with the sauce onto the already prepared black spaghetti and drizzle with chopped leaf parsley.
Preparation time: approx. 45 minutes
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Ingredients for 4 persons
3 chicken breasts (separate)
olive oil
Kalahari® Salt
pepper
Ingredients for pesto classico:
3 bunches of basil
20g pecorino
30g parmesan
2 cloves of garlic
1 tablespoon of pine nuts
6 tablespoons of olive oil
1 pinch of Kalahari® Salt |
Meat and poultry
easy and tasty at the same time
Chicken Breast with Pesto Shell
Preparation of Pesto classic
Pick, wash and dry the basil leafs. Grate both types of cheese. Peel the garlic and cut into coarse pieces. Put all ingredients with the pine nuts in a recipient and puree them with a hand-blender by adding the olive oil. Then season with Kalahari® salt as desired.
Preparation of Chicken Breast with Pesto Shell
Sear the chicken breasts in olive oil and season with Kalahari® salt and pepper. Take off the pan and let rest for about 3-5 minutes. Then cover with the pesto and stew in the preheated oven with upper heat at 175°C for about 7-10 minutes.
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Ingredients for 4 persons
For this recipe I recommend spaghettini.
400g spaghettini
1 green courgette
1 yellow courgette
1 shallot
300g Greenland shrimps (cooked)
5 tablespoons of cream
olive oil
Kalahari® Salt
pepper |
Smart Pasta Sauces
Spaghettini with „Marlon” Sauce
Cook spaghettini in saltwater, cut zucchini and shallots in stripes. Sautée shrimps with a little bit of olive oil in a pan. Add zucchini, onion and some cream and reduce. Put the cooked and dripped spaghettini into a bowl, mix with shrimps, zucchini and shallots, season with salt and pepper and serve.
Tip: A teaspoon of acacia honey rounds off the taste of the sauce.
Preparation time: approx. 20 minutes
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Ingredients for 4 persons
10 large white mushrooms
3 cloves of garlic
1 orange
2 tablespoons of honey
1 small bunch of lemon balm
1/8 l white wine
olive oil
Kalahari® Salt
pepper |
Quick Antipasti
Mushrooms with White Wine
Sear the quartered mushrooms together with garlic cloves. Add orange fillets, honey and lemon balm, deglaze with white win and let brew for about 3 minutes with closed lids. Season with Kalahari® salt and pepper.
Preparation time: approx. 20 minutes
(+ let infuse for 60 minutes)
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Ingredients for 4 persons
For this recipe I recommend Penne Rigate.
400g penne rigate
200g savoy cabbage
50g bacon bits
1 small onion
2 tablespoons of maple syrup
1 cup of cream
1 teaspoon of curcuma
Kalahari® Salt
pepper |
Noodle Dishes
when you are very hungry
Savoy Cabbage with Cream
Cook the penne in saltwater. Shortly blanch the coarsely chopped savoy cabbage (see page 25), then sautée with the roasted bacon in a roaster and reduce with onion cubes and maple syrup in the cream. Season with Kalahari® Salt and pepper and then mix with the pasta.
Tip: If you add some curcuma to the water, the noodles get an intense yellow colour.
Preparation time: approx. 25 minutes
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Stefan Wiertz recommends Kalahari® Salt
You want to try more?
Here you
can download
all recipes of
the TV cook
Stefan Wiertz
as pdf file
and free of charge!
Enjoy cooking and your meal.
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