Today’s Brekkie:
Khoresht Mast Isfahani
Adaptation by Franz Scheurer and here’s how:
This is a famous dish from Isfahan in Iran and it’s unbelievably good. I had this a few times, but the best place was probably Restaurant Shahrzad, which is upstairs at Abbas Abad Street, Esfahan 8134616811, Iran Tel.: +98 31 3220 4490
Here is my recreation and I have to say: It’s pretty spot on. You can use lamb or beef for this dish. I prefer to use fatty lamb (actually hogget). Ingredients:
240g Lamb neck
1 x Teaspoon salt
10 x Tablespoons plain yogurt (preferably hung in the fridge in a cheesecloth bag overnight to get rid of some of the extra liquid)
1 x Teaspoon saffron threads, soaked in a little water
1 x Spanish onion
1 x Teaspoon turmeric powder
4 x Egg yolks
½ Cup Sugar
Preparation:
1- Soak the saffron in ½ teaspoon of warm water for 30 minutes.
2- Boil a kettle so you have hot water ready
Method:
1- Place the lamb in a pot. Cut the onion in half and put it in the pot.
2- Add turmeric and salt and pour in boiling water until it just covers the lamb, cover the pot with a lid.
3- Simmer over low heat for 45 minutes (or until lamb is fully cooked). 4- Shred and mash the lamb with a hand blender. Make sure this is really, really fine as it will affect the end texture and you don't want this dish to be grainy.
5- Beat the egg yolks in a pot
6- Add the sugar to the pot and stir.
7- Add yogurt (Add more yogurt if the mixture is still thick) and blend thoroughly until well mixed.
8- Heat the pot over low heat and keep stirring.
9- Continue stirring until the mixture becomes creamy.
10- Add the mashed lamb to the pot and continue stirring until well mixed.
11- Add the saffron (including the water) to the pot and continue stirring until well blended.
12- Leave the mixture at room temperature until it cools down then place it covered in the refrigerator.
Serve at room temperature. Decorate with pistachios and dried barberries.
@saffrononly
#persian #iranianfood #khoreshtmast #saffron #yoghurt #isfahan #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastre
Four Pillars and Hernō have joined forces to make and release a Gin with Australian and Swedish botanicals, and it's a beauty! Bottled at 42.8% abv it has a great mouth-feel and good texture.
Traditional Botanicals: juniper, coriander seeds
Swedish Botanical: meadowsweet
Australian Botanicals: river mint, roasted wattle-seed, strawberry gum, lemon myrtle.
#fourpillars #herno #hernō #spirits @vanguardluxurybrands #gin #ginandtonicoclock #news
Meringues, Passionfruit, Vanilla Ice Cream
By Franz Scheurer
Serves 2-4
Ingredients:
Meringue ‘cups’
Passionfruit pulp (from 8 passionfruits)
Vanilla Ice Cream
Method:
Make the meringues:
4 egg whites (55g eggs) at room temperature (easier to whisk that way)
Pinch of salt
250hg castor sugar
Preheat oven to 120ºC
Put the egg whites and the salt into a copper bowl and beat with a large whisk until soft peaks form. Slowly add the sugar, a tablespoon at a time and keep beating in between additions to make sure the sugar dissolves. Once all the sugar has been added, keep whisking for about 5 minutes.
Spoon mixture into a piping bag and add a blob onto baking paper, spread it out with a spoon’s back, then add a ‘rim’ with the piping bag to form ‘cups’. Reduce oven temperature to 90 ºC Bake for about 1 ½ hours. Turn oven off and allow meringues to cool in the oven. Best used fresh but will keep in an air-tight container for a few days.
Assembly:
Put two meringues onto a plate, fill the ‘cup’ in the meringue with fresh passionfruit pulp, add a couple of dollops of vanilla ice cream then flood the plate with the rest of the passionfruit pulp.
#meringue #passionfruit #icecream #vanilla #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste
Last night's dinner at ételek was simply superb. @a.wolfers gets everything right: flavours, textures and presentation. An astounding experience and I strongly suggest you go and visit while the pop-up is there! Great wine list, good cocktails, excellent, knowledgeable service make you want to return. it can be rather noisy (no sound dampening materials and all hard surfaces) but the vibe is great.
Did I love it? YES
Would I recommend it? YES, YES, YES
Favourite dish: Parsnip Schnitzel
Score: 8/10
5-9 Roslyn Street, Potts Point
For reservations: 02 8354 0766
Go on! Do it!
#etelek #sydneyrestuarants #toprestaurants #pottspoint #sydney #hospitality #flavoursofhungary
Today's Brekkie: Bärner Läbchueche
A Scheurer family recipe, and here's how:
Ingredients:
250g Honey (preferably dark, blue-fir honey)
750g castor sugar
4 eggs
10g clove powder (use mortar)
20g cinnamon powder (use mortar)
10g coriander seed powder (use mortar)
10g freshly grated nutmeg
20g ginger powder
500g FRESH hazelnuts, roasted, peeled, finely ground
40g bakers’ ammonia
500ml full cream milk
1 ½ kg sifted white flour
Acacia gum (Gum Arabica)
Method:
Warm honey, put into a large stainless steel mixing bowl, add sugar and mix well.
Add eggs, spices and nuts and mix well
Add the bakers’ ammonia to a little warm milk and stir until it is totally dissolved, then add the mixture to the above and slowly work in the flour.
Cover this still very sticky dough and leave to rest in a cool, dark place (e.g. cellar) for 3 to 4 days
Roll out the dough on a lightly floured surface to about 5mm thick. Cut into fingers and place on a prepared baking tray. It’s important to leave enough space between the fingers as the dough will spread.
Pre=heat a fan-forced oven to 165ºC and bake for about 10 minutes.
Paint the still hot fingers with liquid gum Arabica so that the surface remains highly glossy.
Leave to cool and eat. Stop if you can…. Note: Bakers’ ammonia might a) be hard to find and b) be no longer PC to use. So use self-rising flour instead and add a pinch of salt.
Re pic: Out of nostalgia I decided to decorate this piece of ginger bread with the emblem of Bern: the bear. Simple forms are available in Switzerland and all you have to do is add the red tongue.
#lebkuchen #paindepice #swissfood #switzerland #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes
#franzbreakfast #instabreakfast #huffposttaste
Today’s Brekkie:
Onion soup, and here’s how:
Serves 4
Ingredients:
4 large brown onions, peeled
125g butter
2 tbs extra virgin olive oil
1 tbs flour
1 bouquet garni
2 gloves of garlic, peeled
1 lt water
1/2 cup white wine
Salt and pepper to taste
1/2 cup Madeira
3 egg yolks
Gruyere cheese, grated
4 slices of French bread
Method:
Finely slice onions and crush the garlic.
Brown the onions in butter and oil. Add flour.
Add white wine and reduce.
Add water, salt, pepper, the bouquet garni and the garlic.
Bring to a boil and simmer for an hour.
While the soup is cooking dry the bread slices in the oven.
Mix the eggs and Madeira.
Remove the croûtons from the oven and increase the temperature to high. Place an ovenproof dish containing water in the oven.
When the soup is ready, remove the bouquet garni and add the eggs stirring vigorously to mix in quickly.
Pour the soup into individual bowls, add croûtons and top with cheese. Place the bowl in bain-marie in the oven. Cook 10 minutes or until the cheese is golden brown. Serve immediately.
#onion #soup #onionsoup #french #frenchfood #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste
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