Recipes from the gourmet chefs

A recipe from the Walserstuba Hotel: Pork roast with vegetable and potato stew

The ingredients and quantities are for 4 people:

1 piece of pork belly with fat and rind (approx. 800 g)
2 onions
4 carrots
1 small celeriac
5 garlic cloves
1 leek
600 g of parboiled potatoes
½ litre meat or vegetable stock (use an organic stock cube)
½ litre beer (wheat beer, pale or dark ale)
Natural salt
Freshly ground black pepper
Garlic
Marjoram
Freshly ground caraway seed
Clarified butter for crisping the roast

Preparation:

Ask the butcher to give you a piece of pork belly with the rind. It is a good idea to ask the butcher to carve it for you.

Peel the root vegetables and cut into evenly sized pieces (leave the garlic whole). Fry lightly in a roasting pan in the clarified butter. Pour over the stock. Rub the meat thoroughly with salt. Do not sear the meat but instead lay it on the bed of vegetables and roast in a pre-heated oven with the rind on top at 150°C on the lowest shelf of the oven for approx. 3.5 hours.

Then take the roast out of the oven and season from beneath with pepper, marjoram and ground caraway seeds (season everything except the rind).
Roughly dice the cooked and peeled potatoes and add to the other vegetables. Pour over the beer and then place the meat once again on top of the bed of vegetables. Turn up the oven to high (or use the grill if you have one). Place the meat on the bottom of the roasting tin if possible (as far away from the upper heat as possible) and then roast until crispy for approx. 10 to 30 minutes (this will depend on the type of oven).

It is now important to watch the meat carefully. It is a good idea to stand and watch to see when the rind splits open (similar to when popcorn pops). The crust needs to be really crispy. Be careful as the roast can burn in seconds! Adjust the salt seasoning in the vegetable/potato stew and gravy.
Before serving, lay the crispy roast pork and the crackling downwards on a carving board. Carefully carve the meat into slices and cut firmly into the crispy crackling so that it doesn’t fall away from the meat. Serve the stew in soup bowls and place the roasted pork on top.

An Guata!/Guten Appetit! TheWalserstuba family from Riezlern

Naturhotel Lärchenhof: Crumble strudel with blackcurrant sorbet with coffee and chocolate ganache variations

For the crumble strudel:

300 g flour
1 egg yolk
50 ml vegetable oil
150 ml water
A pinch of salt

Combine all of the ingredients to make a dough, allow to rest and then roll out.

50 g polenta
250 ml organic full-fat milk
30g butter

Preparation:

Bring the water to the boil, add the polenta and leave to soak for 10 minutes. Allow to cool on a plate. Fry in melted butter. Fill the Strudel dough with the cooled crumb mixture and fold over. Fry the strudel in the butter.

Blackcurrant sorbet

Wash 500 g of blackcurrants, that have been detached from their stems and frozen.
100 g sugar
200 g of ice cubes

Blend all of the ingredients in a mixer. Fine-tune the flavouring according to taste with some Kirsch liqueur.

Coffee glaze and jelly

Heat 500 ml of coffee with 5 cubes of agar-agar and mix with 5 sheets of softened gelatine. Pour to the desired level onto a baking sheet and allow to cool.
Cut out coin-shaped pieces. Place the rest of the coffee glaze into the mixer and blend until a gel forms.

Chocolate ganache

100 g Valrhona Orelys raw cane sugar chocolate
200 ml cream
30 g cold butter

Gently heat the cream. Stir in the chocolate on a low heat. Remove from the heat and stir in the cold butter. Chill for approximately one hour.
Cut up the strudel and serve on a plate with the other components and enjoy!

An Guata!/Guten Appetit! Naturhotel Lärchenhof Family Sättele

Haller’s Posthotel: Alpine cheese crumble with Walser fillet of beef with asparagus and wild garlic

The ingredients and quantities are for 4 people:

4 x 180 g beef fillets
500 g asparagus
100 g wild garlic
200 g polenta
10 g alpine cheese
2 shallots
Salt
Pepper
Nutmeg
160 g butter
100 ml white wine
Oil
Pine nuts
1 litre of vegetable stock

Preparation:

Lightly sauté the shallots in the butter in a pan, then add the polenta and pour over the white wine. Add the vegetable stock to the reduced mixture and then season to taste with the grated alpine cheese, salt, pepper and nutmeg. Stir the mixture until it forms a crumbly texture and then sauté with the remainder of the butter.

Wash the wild garlic and allow to drain. Finely puree with the oil. Place the lightly toasted pine nuts underneath the wild garlic mixture and season with salt. Season the filet steak and fry on each side for approximately 2 minutes. Then place in an oven that has been pre-heated to 120 degrees for 10 minutes. Serve all of the ingredients on a place. Treat yourself, family or friends to this delicious dish.

An Guata!/Guten Appetit! Haller's Posthotel

Hotel Birkenhöhe: Fried tomato salad with Sulzburg chicken

Ingredients:

Various types of tomato (cherry tomatoes, red, yellow, green)
2 shallots
Basil, chervil, chives
Spring onions
4x chicken breasts

Preparation:

Lightly season the chicken breasts and brown in a pan. Cook in a pre-heated oven (165°, for approx. 8-12 mins). Chop the tomatoes and shallots (finely) and chop the spring onions. Briefly fry the shallots and tomatoes in olive oil. Finally, add the spring onions and season with some of the herbs. Drizzle with a little tomato vinegar.

Arrange the fried tomatoes in the middle of a plate. Slice the cooked chicken breasts in half and place on the tomatoes. Garnish with the remaining herbs. Sweet potatoes (purple or other varieties) and a dash of pesto work very well with this dish. During mushroom season, this dish tastes wonderful with ceps and chanterelles.

An Guata!/Guten Appetit! Hotel Birkenhöhe Family Bantel

Alpenhof Jäger: Local chamois cutlet with porcino mushroom butter

The ingredients and quantities are for 4 people:

200 g butter
3 egg yolks
80 g white breadcrumbs
150 g of porcino mushrooms (fresh or frozen). Diced, lightly sautéed and allowed to cool.
80 g of chopped parsley
Salt, pepper
8x 70 g chamois cutlets seasoned with salt and thyme

Preparation:

Beat and froth the butter, add the egg yolks, white breadcrumbs and diced porcino mushrooms. Adjust the seasoning with salt and pepper and chill. Fry the chamois cutlets with a sprig of thyme in melted butter. Place the porcino mushroom butter on top and briefly grill on a medium heat. As side dishes we recommend creamed fresh savoy cabbage with potato cakes and cranberries.

An Guata!/Guten Appetit! Alpenhof Jäger-Family Jäger

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