Mixed Appetizers

Ingredients

• 16 slices baguette
• 3 tbsp butter
• 150 g thinly sliced beef fillet (carpaccio)
• 16 quail eggs
• 50 g mushrooms
• Pepper
• 2 sprigs fresh chervil
• 2 pork fillets (500 g each)
• Pepper
• 1 tbsp honey
• 2 tbsp Soy sauce
• 4 sheets white gelatin
• 200 ml sparkling wine
• 150 g blue grapes
• 100 g Mascarpone
• 0.5 untreated lemon
• 2 tbsp oil
• 300 g Turkey breast fillet
• 0.5 tsp cayenne pepper
• 0.5 tsp ginger
• 0.5 tsp cumin
• 0.5 tsp Salt
• 0.5 tsp paprika powder
• 320 g pickled pumpkin (1 jar)
• 50 g cucumber salad
• 2 tbsp oil
• 2 ripe avocados
• Lemon juice
• 8 slices toast bread
• 2 Tomatoes
• 3 tbsp sesame seeds
• 0.5 bunch Chives
• 100 g flour
• 2 Eggs
• 200 ml milk
• Salt
• 2 small yellow and red bell peppers
• 150 g zucchini
• 1 onion
• 1 tbsp oil
• 1 tomato pulp
• Pepper
• 6 sheets white gelatin

Instructions

1. 1.

   Butter the thin baguette slices and top with beef fillet. Heat remaining butter in a pan and fry 16 small quail eggs. Season with salt and pepper and place on the bread. Clean mushrooms and slice finely. Pull chervil leaves from stems and decorate the bread with mushrooms and chervil.

2. 2.

   Wash pork fillets, pat dry. Whisk soy sauce, honey and pepper into a Marinade and let fillets marinate covered overnight. Soak gelatin in cold water, drain and dissolve in a small pot over low heat, then stir in sparkling wine. Wash grapes, dry, halve, core and add to the wine mixture. Set in a square pan to gel. Grate lemon zest, squeeze juice and mix with mascarpone, salt and pepper. Heat oil in a pan and sear pork fillets until browned, then cook on medium heat for 5 minutes all sides. Slice fillets, arrange on a plate, spread mascarpone cream and garnish with finely diced grape jelly and lemon peel strips.

3. 3.

   Wash turkey breast, pat dry and cut into 1 cm cubes. Mix spices, rub onto meat pieces and cover overnight in the fridge.

4. 4.

   Drain pumpkin, cube small. Wash cucumber and cube similarly. Thread ingredients alternately onto small wooden skewers. Heat oil in a pan and sear skewers for 3 minutes all sides.

5. 5.

   Toast bread slices, pit and halve. Peel avocado, remove seed and slice thinly. Cut slices crosswise into halves and drizzle with lemon juice immediately before arranging on toast. Boil tomatoes briefly, shock in cold water, peel, core and dice pulp. Toast sesame seeds in a dry pan. Wash chives, shake dry and garnish avocado sections with sesame.

6. 6.

   Beat eggs, flour, milk and a pinch of salt into a smooth batter and cook 2 thin pancakes in a non‑stick pan. Halve bell peppers, remove seeds, wash and dice. Dice zucchini small. Peel onion and finely chop. Heat oil in a pot and sauté onion until translucent. Add pepper and zucchini and stir. Add tomato pulp, season with salt and pepper and simmer for 10 minutes. Soak gelatin in cold water, squeeze dry and dissolve into the vegetable mix. Let cool slightly and spread over pancakes. Roll pancakes tightly, wrap in foil and refrigerate overnight. Slice before serving.