Herz und Nieren vom Reh

9. January 2021
by troutandhawk
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Hunting

Herz und Nieren, wie alle Innereien, sollten sehr frisch sein. Unschlagbar wohlschmeckend sind Innereien vom frisch erlegten Wild, am besten gleich nach der Jagd zubereitet und verzehrt.
Innereien sind äußerst reich an den fettlöslichen Vitaminen A und D sowie an essenziellen Fettsäuren, sehr langkettigen, ungesättigten Fettsäuren und der ganzen Palette an Mineralstoffen und Spurenelementen. Eine interessante Tatsache in diesem Zusammenhang: wilde Tiere fressen die Organe ihrer Beute als erstes.

Nieren

Zuerst entfernt man das dünne Häutchen, das die Nieren überzieht. Danach schneidet man die Nieren der Länge nach entzwei und entfernt die Fettkapsel und den Harnstrang. Nieren müssen vor der Zubereitung gründlich gereinigt werden. Man wässert sie 1-2 Stunden in Wasser mit ein paar Spritzern Zitronensaft und erneuert das Wasser mehrere Male.

Nieren in Weinsauce

1 kg Nieren (Rezept je nach Gewicht der vorhandenen Nieren angleichen)
3 EL Butter
3 EL extra natives Olivenöl
100g Schalotten, fein gehackt
500ml Wildfond
125ml Rotwein (Weißwein geht auch)
2 EL Pfeilwurz vermischt mit 2 EL Wasser
Meersalz und Pfeffer

Nieren aus dem Zitronensaft nehmen und gut trocken tupfen. In einer gusseisernen Pfanne portionsweise mit 2 EL Butter und Olivenöl sautieren, bis das Fleisch überall braun ist.
Die Nieren während der Zubereitung der Sauce im Ofen aufbewahren.

Bratfett ausgießen und restliche Butter und Olivenöl in die Pfanne geben. Schalotten sautieren bis sie weich sind. Fond und Wein dazugeben, aufkochen und die Flüssigkeit um die Hälfte eindicken.
Löffelweise das Pfeilwurzelgemisch unterrühren, bis die Sauce die gewünschte Konsistenz erreicht hat.

Abschmecken, Nieren kurz in der Sauce anwärmen und servieren.

Herz vom Reh

Im Gegensatz zu Leber und Niere ist das Herz reines Muskelfleisch. Es ist fettarm und eiweißreich, enthält viele B-Vitamine und Eisen.

Bevor man das Herz zubereitet, entfernt man das Fett und die überschüssige Haut. Danach halbiert man das Herz, entfernt die Adern und die harten Klappen und wässert es anschließend für 1-2 Stunden. Man kann dabei dem Wasser noch etwas Essig hinzufügen.

Herz mit Kapern und Essiggurken
(eine Empfehlung von Tante Margit, die Innereien während ihrer Zeit in Südafrika lieben lernte)

6 Rehherzen (Rezept je nach Menge der vorhandenen Herzen angleichen)
Salz
3 große Zwiebeln, in Streifen geschnitten
60g Butter
3/8l heiße Fleischbrühe
20g Mehl
2 Essiggurken
20g Kapern
Saft einer halben Zitrone
1 Prise Zucker
Pfeffer
1/2 Bund Schnittlauch

Butter erhitzen, Herzen und Zwiebeln 5 Minuten rundherum anbraten. Mit etwas heißer Fleischbrühe ablöschen. Topf schließen und auf kleiner Flamme 40 Minuten köcheln lassen.

Die Herzen rausnehmen, warmstellen und die restliche Fleischbrühe im Topf aufkochen lassen. Das Mehl in kaltem Wasser anrühren, in die kochende Brühe geben und 5 Minuten kochen lassen.

Gurken fein würfeln, mit den Kapern und dem Zitronensaft in den Topf geben. Mit Zucker, Salz und Pfeffer würzen.

Die Herzen in Scheiben schneiden und noch kurz in der Sauce anwärmen. Vor dem Servieren mit Schnittlauch bestreuen.

Variation: statt Kapern und Essiggurken nehme man Tomatenmark und kleingehackte Sardellen

Für weitere Wildrezepte und generelles Wildwissen ist der blog Haut-Gout eine gute Quelle.

Hildegards Nerven- und Intelligenzkekse

22. December 2020
by troutandhawk
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Cakes + Cookies

Hildegards Nerven- und Intelligenzkekse
(eine Empfehlung der Gebr. Leube, Salzburg)

500g feines Dinkelmehl
250g Butter
200g Rohrzucker
2 Eier
Weinsteinbackpulver
100g geriebene Mandeln
Abrieb einer halben Zitrone
Zimt, Nelkenpulver, Muskat

Aus allen Zutaten einen Mürbteig bereiten und kühl rasten lassen. Teig auswalken, Kekse in beliebiger Form ausstechen und ca. 10 Minuten bei 180°C backen.

Nach Lust und Laune verzieren.

how to make sloe gin

17. December 2020
by troutandhawk
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Drinks / Foraging

2020 is the first year I experimented with sloes. The first year I made my own sloe gin.

It starts with finding a blackthorn hedge. If you can’t find a hedge in your neighbourhood, perhaps the foraging website mundraub.org can help
We found ours at Dippeldorfer Teich, close to a beautiful field of wild flowers
sloes ripe and ready to be picked
the ratio of sloes to gin is 450g to 1 litre

homemade sloe gin

1 l gin
450g sloes
225g sugar

Wash the sloes and seal in an airtight bag. Freeze overnight or until ready to make the gin. The freezing is necessary to split the skin, so if your berries have been exposed to frost outside, you can skip this step.

Put the frozen sloes into sterilized jars.

Add the gin, then the sugar onto the sloes. Their skins will split while thawing, which allows the flavours to merge.

Store the jars in a cool, dark place and shake them every other day for a week. Afterwards you only need to shake them once a week for the next 2 months.

the moment after combining the ingredients
another walk to the hedge in December to cut some twigs for the final sloe gin photo
Dippelsdorfer Teich

The liquid should now be ruby red and ready for drinking.
Serve the sloe gin neat, over ice or drizzle over ice cream. You could even make a cocktail by adding a drop to champagne.

vegan coffee creamer

2. December 2020
by troutandhawk
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Drinks / Guest Post

guest post by Lenka

Over the years, I have changed lots of parameters regarding how I drink my coffee. If there’s one constant in my ritual, it’s that I have always enjoyed it most with milk, or any other “vegetable drink” that turns it a smooth, satisfying shade of brown—which, to me, would be the shade of a river after heavy rainfall, or the one of kraft paper.

If you’re vegan, or just trying to drink less cow milk, you know that achieving that perfect shade of beige as well as richness of taste is no easy feat. In the cookbook The First Mess, which I purchased at the beginning of the second lockdown in Paris to keep me entertained, the Canadian food blogger Laura Wright shares her recipe of how to enjoy creamy, vegan coffee—and I would like to share it in turn with you:

Vanilla Coconut Coffee Creamer

Ingredients:

–  6 medjool dates, pitted
–  1 can (400ml) quite liquid full-fat coconut milk
–  1 tbsp (15ml) of sunflower oil (or other neutral-flavoured oil that is liquid at room temperature)
–  2 tsp (10ml) pure vanilla extract (I didn’t have any so I used 2 tsp vanilla sugar)
–  tiny pinch of fine sea salt

Steps:

  1. If your dates are soft, you can move on to the next step. If they are a bit dry, like mine were, cover them in boiling water for 5 to 10 minutes. Thoroughly drain the dates.
  2. In a blender, combine all of the ingredients. Blend on high until you have a smooth and thick liquid with minimal amounts of date visible. (This took me about 5 minutes but depends on your machine!)
  3. Over a medium bowl, strain the creamer with a fine-mesh strainer. Store in a jar with a tight-fitted lid. It’ll keep for roughly a week. Shake to combine before using.
1: soaking medjool dates. 2: cutting them into smaller chunks to please my blender. 3: blended and smooth. 4: date pulp and skin residue, which made a good snack.

Notes of appreciation:

I think that this creamer is perfect for weekend coffee! The coconut milk gives it a somewhat exotic taste, which is especially nice in winter.

The coffee is a rich brown shade: think cinnamon and chestnut shell.

I enjoyed mine with Laura Wright’s vegan pumpkin bread (as you can see, I’m a big fan), while reading 84, Charing Cross Road by Helene Hanff (which I heartily recommend if you love letters and London).

What’s your favourite coffee color shade?
at Luxembourg Gardens

Mohnguglhupf

26. November 2020
by troutandhawk
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Cakes + Cookies

Um diesen saftigen Mohnguglhupf nach Art eines englischen seed cake zu backen, nehme man

für den Teig:

30-40g Mohn
300g möglichst frisch gemahlenes Dinkelmehl (oder Kamut, oder Weizen)
250g Crème Fraîche
250g Vollmilchjoghurt
225g weiche Butter
150g Rapadura
2 Eier
1 Teelöffel Natron
1/2 Teelöffel Meersalz
geriebene Schale einer Zitrone
1 Esslöffel Vanilleextrakt
60-125ml Wasser

zum Tränken:

Saft einer Zitrone
125g rohen Honig
60ml trockenen Sherry

Mehl und Mohn mit Joghurt und Crème Fraîche vermischen und an einem warmen Ort 12 -24 Stunden stehen lassen.

Butter, Rapadura und Eier schaumig schlagen. Natron, Salz, Vanille und geriebene Zitronenschale unterrühren. Nach und nach das eingeweichte Mehl unterrühren. Eventuell 60-125ml Wasser unterrühren, um den Teig zu verdünnen.
Teig in eine gut mit Butter eingefettete und mit Mehl bestäubte Guglhupf-, Kranz- oder Kastenform geben.
Bei 150°C 90 Minuten backen, bis eine hineingestochene Stricknadel sauber wieder herausgezogen werden kann.

Zitronensaft, Honig und Sherry im Wasserbad erwärmen bis sich der Honig aufgelöst hat. Diese Mischung langsam über den fertig gebackenen Kuchen geben bis die gesamte Flüssigkeit aufgenommen wurde.

Abgedeckt bei Zimmertemperatur 1 bis 2 Tage ziehen lassen.

Variation:

Irischer Samenkuchen
Statt des Mohns 30g Kümmel und den Saft und die Schale von Orangen statt Zitronen verwenden


lentil soup with rosemary, squash and leafy greens

15. November 2020
by troutandhawk
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Soups

Lentil soup with rosemary, squash and leafy greens

1 1/2 cups lentils, soaked overnight
7 cups water
2 tablespoons extra virgin olive oil
1 medium onion, diced
1 teaspoon sea salt, plus more to taste
6 garlic cloves, minced
1 tablespoon minced, fresh rosemary
1/2 butternut squash (or Hokkaido), peeled, seeded and cut into bite sized pieces
3 cups leafy greens like kale, cabbage or chard, sliced

2 teaspoons tamari
2 teaspoons balsamic vinegar
freshly ground black pepper

Drain and rinse lentils, place in a large pot, add water and bring to a boil over high heat. Cover pot, reduce heat and simmer for 20 minutes until the lentils are cooked. Drain lentils and reserve cooking liquid (about 4-5 cups).

Warm olive oil in a large pot over medium heat. Add onions, garlic and rosemary, sauté until golden. Add squash and reserved cooking liquid and bring to a boil. Cover the pot , reduce heat and simmer for 6 to 8 minutes until squash is tender. Stir in drained lentils and simmer until soup has thickened.

Add leafy greens and continue cooking for a few minutes longer until the leaves are wilted and tender.

Stir in tamari and balsamic vinegar, season with salt and pepper to taste.



autumn reads & listens

6. November 2020
by troutandhawk
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Guest Post

guest post by Vik

Floss’ Dreamy Bops

Gentle music with a nostalgic 70s feel. I like to play this in the morning for waking up to a milky cinnamon coffee.

Tyler Childers – long violent history

Irish-American countryside strings, perfect for a cosy night by an open fire carving pumpkins or an evening of boardgames and hot drinks.

Quarantini

Japanese disco jams for cocktail hour, because being stuck indoors can still be fun!

Hackney
London fields
at Broadway market

Mr. Loverman by Bernadine Evaristo

An easy read, set in East London with a cast of highly likable, funny and utterly human characters. I had a lot of fun reading this book and loved following their tracks in my own neighbourhood.

Exhalation by Ted Chiang

A compilation of sci-fi stories exploring classic themes from a refreshingly new angle. I just started this book and am already drawn in by the magical story telling.

The girl with the louding voice by Abi Dare

The story of a 15 year old Nigerian girl told with an astounding honesty and positivity despite her hardships. I finished this book in two days of binge reading because I had to know what happens next, until I made it to the satisfying happy end.

The mushroom at the end of the world by Anna Lowenhaupt Tsing

An anthropological study about ecosystems of forests, human intervention in nature and international trade of matsutake mushrooms. Really interesting read drawing parallels between human systems and nature. I now know more about forests and mushrooms than I ever thought possible.

At the existentialist Café by Sarah Bakewell

An intimate look at the personal lives of philosophers such as Sartre, De Beauvoir and others, helping to understand their world views in context with the times they lived in.

The one-straw revolution by Masanobu Fukuoka

It’s one of the founding books of the alternative food movement. It came out in 1978 and is a condensation of ideas on how to farm and grow crops with the least effort possible, letting nature and crops do their thing AND without putting wasteful effort into farming.

Regents Canal
walking South towards Columbia flower market

dark chocolate truffle tart with Brazil nut crust

28. October 2020
by troutandhawk
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Cakes + Cookies / Sweets

What I love about this tart:

  • quick and easy to prepare
  • unbeatable flavour combination of dark chocolate, raspberries, toasted nuts and a touch of salt
  • looks chic
  • can be stored in the fridge for days
  • taught me how to perfectly melt chocolate without using bain-marie

dark chocolate truffle tart with Brazil nut crust

for the crust:

1/4 cup raw Brazil nuts
olive oil for oiling tart pan
1/4 cup rolled oats
1/4 cup dried, shredded coconut
1/4 teaspoon sea salt
1/2 cup + 2 tablespoons spelt flour
2 tablespoons + 1 teaspoon extra virgin melted coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla extract

for the filling:

1/2 cup raspberry jam
1 cup plain almond milk
pinch sea salt
250g 70% dark chocolate , roughly chopped
2 teaspoons vanilla extract
cocoa powder or edible gold dust to garnish

Preheat oven to 150°C. Toast the Brazil nuts for 8 minutes until fragrant. Remove from oven and set aside to cool.
Increase temperature to 180°C. Oil the tart pan with olive oil.

Combine Brazil nuts, oats, coconut and salt in a food processor and blend until coarsely ground, about 20 seconds.Transfer to a mixing bowl and stir in spelt flour. Drizzle in coconut oil, and mix with a fork or your fingertips until all flour is moistened. Add maple syrup and vanilla and mix again. Dough should be moist but not sticky.
Wash and dry your hands and press crust thinly and evenly into tart pan. Prick bottom of crust with a fork several times and bake for 20 minutes or until fragrant and lightly brown. Remove from oven and set aside.

Spread jam evenly onto the baked tart shell.

Place nut milk and a pinch of salt into a small pot and bring to a boil over medium high heat. As soon as milk begins to boil remove from heat. Immediately add chocolate, cover pot and let sit for 2 minutes. Remove lid and whisk vigorously until chocolate is melted and looks smooth and shiny. Stir in vanilla and pour into tart shell.

Place tart in the fridge for at least one hour to set and chill thoroughly. Dust tart with cocoa powder or edible gold dust. Serve cold.