Vegetables and Meat in Gelée with Roasted Pumpkin

Ingredients

• 100 g ribs (separated)
• 1 Carrot
• 150 g celery
• 1 Spring onion
• Salt
• 4 pickles
• 2 tbsp white wine vinegar
• 2 sheets gelatin
• 1 cantaloupe
• 250 g pumpkin (peeled)
• 2 tbsp sunflower oil
• Salt
• 2 Spring Onions
• 1 chili pepper
• 1 tsp Honey
• 4 tbsp Lemon juice
• 80 g quark
• 2 tbsp chives

Instructions

1. 1.

   Dice the rib meat into small cubes. Peel and finely dice the carrots and celery. Wash, trim, peel, and finely chop the spring onions. Blanch the carrot, celery, and spring onions in salted water for about 1 minute, shock them in cold water, and drain. Combine with the meat in a bowl. Dice the pickles and mix well with the rest. Distribute onto molds. Take about 100 ml of the blanching liquid and add the vinegar. Soak gelatin sheets in cold water, squeeze out excess, then dissolve in the still warm stock. Pour this over the meat-vegetable cubes so everything is well covered. Cover and refrigerate for at least 2 hours.

2. 2.

   Meanwhile, cut the cantaloupe into wedges, peel, and remove seeds. Arrange on plates. Cut pumpkin into ~1 cm cubes and slowly fry in hot oil for 6‑8 minutes until golden brown yet still firm. Season with a little salt. Wash, trim, set aside the tips of the spring onions for garnish, and cut the rest into slightly diagonal pieces. Wash the chili pepper and slice into rings. Mix with honey and lemon juice, then sprinkle over the cantaloupe along with the spring onions. Toss the gelée onto the plate. Stir quark with chives and spoon a dollop onto each plate. Sprinkle pumpkin cubes on top and garnish with spring onion tips for serving.