Free Shipping & Returns

Official HÖGL Webshop

14 Days Right of Return

Recipes for a three-course Christmas menu

As restaurants are still closed at the moment, we’re trying to put together our own special Christmas menu to brighten up the holiday season, even if we won’t have our usual Christmas markets, parties or other festivities.

 

Once again, the first day of Advent has marked the start of that special time of year. Whereas in previous years we’ve spent these weeks leading up to Christmas in shops buying gifts, dashing from one Christmas party to the next and visiting various Christmas markets, this year is very different.

 

Maybe it’s a good opportunity to get back to basics and to distract yourself from the anticipation by cooking your own Christmas menu? Award-winning chef Lukas Kienbauer, based in Schärding in Austria, has just had to close his restaurant again because of the coronavirus pandemic. He would normally have been serving up trout cooked on a salt stone, duck breast and white chocolate espuma during the Christmas season.

 

We would have loved nothing more than to brighten up the pre-Christmas evenings with his regional and seasonal cuisine for dinner, which is why we asked him for some recipes, so that we can try them at home for ourselves until all the restaurants are allowed to open their doors again.



© Lukas Kienbauer

Another tip for anyone who is still hunting for presents: give vouchers for your favourite local restaurant! Like many restaurateurs, Lukas Kienbauer is offering vouchers that you can buy directly online via his restaurant’s website. And if you’re not so keen on giving vouchers at Christmas, the restaurateur has also set up an online shop, Lukas Delicatessen, where you will find everything you need for the perfect gourmet dinner: from spices and sauces to honey, flavoured syrups and complete gift boxes.


It’s a way you can support your favourite local restaurant and also give a gift that looks forward to the time when businesses are able to open up again.

 

But until then, we’ll have to get by with our own culinary skills and have a go at the three-course menu devised by Lukas Kienbauer:

 

Starter: Trout cooked on salt stone. Sauerkraut. Dill. Mustard

 

Serves 4 people:

Trout:

4 trout fillets, skin-on, boneless
2 salt stones, 10 x 20 cm

Heat the salt stones to 90°C. Place the trout fillets on the hot stones, skin side down.
After 5 minutes, turn them over and leave for 1 minute.


Remove the skin and serve.

 

Sauerkraut:

1 kg white cabbage, finely sliced
20 g salt
10 g sugar
Caraway seeds
Juniper berries
Bay leaves

 

Mix everything together and knead well until juices start to be released. Leave to stand for half an hour, then press firmly into a fermenting container or a Kilner jar. Leave at room temperature for at least 3 weeks.

 

Dill oil:

50 g dill
150 g neutral plant-based oil

 

© Lukas Kienbauer

Warm the oil to between 50°C and 60°C, mix with the dill and pass through a fine sieve. Cool down on ice immediately.

 

Sauerkraut sauce:

100 g sauerkraut juice
100 g cream
Salt
Sugar
Chilli powder
Dill oil

Bring the sauerkraut juice and cream to the boil and add the other seasonings. Finally, add the dill oil to taste. Do not stir: the oil and sauce should not emulsify.

Mustard seeds:

50 g cider vinegar
50 g water
50 g sugar
1 tbsp mustard seeds

Boil all the ingredients together for 2 minutes, then remove from the heat and allow to stand.

To serve:

Dill
Herbs and edible flowers
Thin crostini

Chop the sauerkraut and arrange in the bottom of a deep plate. Place the trout on top. Add the dill, mustard seeds, herbs, crostini and flowers on top of the trout. Pour the sauce all around.

 

Main course: Duck breast. Red wine butter. Celeriac

 

Duck:

4 duck breasts
Salt

Salt the duck breasts and place skin-side down in a dry, non-stick pan.
Fry on a medium heat until the skin is crispy and the duck is almost done. Then turn it over and finish cooking until pink. Allow to rest for a few minutes, then slice.

Pickled celeriac:

12 cubes of celeriac (approx. 3 x 3 cm)
100 g water
100 g cider vinegar
100 g sugar

Boil the celeriac with the other ingredients until tender.

Celeriac puree:

100 g browned butter
250 g celeriac, peeled and roughly chopped
400 g milk
Salt
A pinch of sugar
Juice of half a lemon

 

Duck breast by Lukas Kienbauer from “Silvia kocht” (Silvia cooks), Monday to Friday at 2 pm on channel ORF 2 – Credit: Simeon Baker

Sweat the celeriac in half the butter without browning, then deglaze with milk. Cook until soft, by which time the milk should have reduced down almost completely. Blend to a fine puree with the remaining butter. Season with salt, sugar and a little lemon juice.

 

Red wine spiced butter:

150 g port
150 g red wine
1 clove
½ vanilla pod, split and de-seeded
½ stick of cinnamon
100 g cold butter, cubed
Salt
Sugar

Simmer the port and red wine with the spices until reduced to a third of its original volume. Strain, reheat and gradually stir in the cubes of butter. Season to taste with salt and sugar.

To serve:

Course sea salt (fleur de sel or Maldon salt)
Edible flowers

 

Place the duck breast in the centre of the plate and season with the coarse salt. Arrange the celeriac pieces and the puree decoratively around it. Pour the sauce around everything and garnish with the flowers.

 

Dessert: White chocolate. Mulled wine

 

Chocolate espuma:

200 g milk
20 g honey
150 g white chocolate
80 g cream

 

Bring the milk to the boil with the honey, remove from the heat then stir in the chocolate. After that, add the cream, pour into a whipping siphon (Isi) and screw on one or two chargers, depending on the desired consistency. Then chill for at least 3 hours.

 

Baked white chocolate:

100 g white chocolate

Roughly chop the chocolate, place on a tray lined with baking parchment and bake in the oven at 160°C for 5 to 10 minutes until the chocolate caramelises.

 

Mulled wine granita:

300 ml mulled wine of your choice (consisting of red wine, sugar, spices such as clove, cinnamon, vanilla and cardamon)
Pour the mulled wine into a shallow container and freeze. Scrape the frozen block with a fork to create a granita consistency.

 

To serve:

Edible flowers

Chocolate espuma by Lukas Kienbauer from “Silvia kocht” (Silvia cooks), Monday to Friday at 2 pm on channel ORF 2 – Credit: Simeon Baker

Squirt the chocolate espuma into a glass or a cup, cover with a tablespoon of granita and garnish with the baked chocolate and flowers.

 

 

We hope you have great fun cooking, and enjoy the run-up to Christmas!


If you make these recipes, we’d love to see them: please feel free to share your finished dishes and tag us with @hoglshoes on Instagram.