ZWIEBELKONFITÜRE

1.25 Kg Zwiebeln, in dünne Ringe
geschnitten & 3 El Salz

1 Kg Einmachzucker

½ L. Weisser Balsamico

1 ½ TL Gewürznelken im Mullsäckchen

1. Die Zwiebeln mit dem Salz vermischen und gute 3 Stunden ziehen lassen.
Abspülen & trocken tupfen.

2. Zucker und Essig reduzieren mit dem Nelkensäckchen.
Zwiebeln und Kümmel zufügen, aufkochen fortwährend abschäumen,
und bei schwacher Hitze ca. 4 Stunden einköcheln bis Sirupartige Konsistenz erreicht ist.

3. Vom Herd nehmen und einige Minuten ruhen lassen. In heiße, sterile Gläser ab-
Füllen, schließen und Überkopf stellen.

Diese Konfitüre ist im Kühlen bis zu zwei Jahre lagerfähig und vollendet sich im Verlauf der Zeit.
Diese Köstlichkeit schmeckt ganz und gar nicht nach Zwiebel; durch den Balsamico erhält sie ein frisches Aroma.
Die satte Farbe wirkt sehr appetitlich.

Hervorragend zu kalten Schnitten vom Rind, noch besser mit Porc Wellington, am besten
mit Flugentenbrust oder Speck von dieser oder Wild und Lamm.

SALMON GULYAS

For 4 Persons:

300Gr. Hard cooking potatoes
1 Large Fennel with green, preferably simple dill at the end
3 young onions
3 red paprikas
3 tomatoes
Butter, 250ml fish stock, S, P, and 250ml White wine
300Gr. Salmon filet
150 Gr Shrimps
100Gr. Crème Fraiche

You can use any Fish you want, but it should be a fatty fish.
For your dinner I did not use fennel simply because it usually turns an ugly grey upon poaching,
so here I would recommend green peas or broccoli; something attractive for the eye. Also,
I would mix yellow & red Paprikas.

The cut finger thick fish pieces are poached in the wine& butter, after S&P&Lemon apart

1. Peel the potatoes and cut into cubes. Cut the fennel into slices, as well as the onions.
The paprika can be cut a little bit thicker.

2. The tomatoes are to be pealed and cubed

3. Potatoes, Fennel, Onions, Paprika are roasted with butter by middle heat then quenched
with the wine &fish stock & seasoned, let idle for a good 10minutes until the potatoes are soft.

4. Add the shrimp with the crème fraiche at the end. The fish is poached in wine &butter apart
and placed on top of the filled plate. Also you should add the fluid from the poached fish to the gulyas before serving.

5. Don´t forget the dill!

If you want you can make the whole thing a little bit spicier with Tabasco ect.

Guten Appetit & viel Spaß.

TOMATO PRESERVE

For 2L. of Confiture you will need the following:

2Kg. Tomatoes
1 small bundle of mint
1 small bundle of basilica
1 lemongrass
Ginger, Koriander in German; I simply could not translate it, Chilli
Aprox. 1Kg sugar to gelatinize

1. Skin the full ripe tomatoes in cooking water.

2. Halve the tomatoes and deseed them over a sieve taking care to retain the fluid.
Chop the halves into cubes

3. Reduce the tomato juice by half before adding the meat and an equal weight in sugar.
Add the finely cut lemon grass, 2 spoons finely cut ginger, aprox . 10 crushed seeds of the now
famous Corinth???, chilli according to taste, cayenne pepper will also do . Bind the mint and
basilica together to extract them easier after cooking. Let everything cook slowly for at least 30. minutes.
If you do the gelatinising test, a spoonful should stock within 10. minutes in the refrigerator.

4. Remove the herbs and drain into sterile glasses.

5. Stock at least several days, if not a couple of weeks for taste to ameliorate. Mine were made in May!

6. This is a unique addition to young cheese, grilled fish, grilled meat, pork Wellington and even real food
like foie de gras! Koriander and Ginger give the whole thing more of an Asiatic touch, adding Rosemary,
Garlic & Basil of course give the whole thing more of a Mediterranean touch .

Have fun!