Zweierlei Fleisch mit Risoni

Ingredients

• 2 EL plant oil
• 1 EL maple syrup
• 1 EL tomato puree
• 1 TL coriander seeds
• 1 TL cumin
• 1 Msp paprika powder (hot)
• 0.5 TL curry powder
• Salt
• Pepper (freshly ground)
• 2 beef steaks (about 180 g each)
• 2 chicken thighs
• 300 g orzo pasta
• 5 sun‑dried tomatoes (in oil)
• 250 g cocktail tomatoes
• 40 g capers
• 4 mozzarella balls
• 1 onion
• 2 EL olive oil
• 2 handfuls fresh basil
• 1 lemon (juice)
• 30 g cream cheese

Instructions

1. 1.

   Make a marination from the oil, maple syrup, tomato purée and spices.

2. 2.

   Wash, dry and brush the steaks and chicken thighs with the marination; refrigerate for about 30 minutes.

3. 3.

   Preheat the oven to about 180°C fan‑forced.

4. 4.

   Brush the chicken thighs lightly with more marination, place on a baking tray lined with parchment paper and bake for about 35 minutes.

5. 5.

   Cook the risoni in plenty of boiling salted water until al dente. Drain and rinse under cold water.

6. 6.

   Cut the sun‑dried tomatoes into small pieces. Wash and halve the cocktail tomatoes. Drain the capers and mozzarella, wash the basil, pat dry and roughly chop it.

7. 7.

   Peel the garlic and onion; press the garlic and slice the onion into thin strips. Heat a pan with olive oil and sauté both until translucent.

8. 8.

   Add the sun‑dried and fresh tomatoes, the pasta and the capers to the pan. Season with salt, pepper and 2 EL lemon juice. Finally fold in the basil, cream cheese and mozzarella balls.

9. 9.

   Meanwhile grill the steaks in a grill pan for 2–5 minutes on each side (to your preferred doneness), brushing again with marination. Remove the chicken thighs from the oven and serve together with the steaks on warmed plates, accompanied by the risoni and remaining sauce in a small bowl. Garnish with fresh basil and lemon.

10. 10.