SPICY PHỞ GÀ

We have prepared a recipe for you: the traditional Vietnamese soup phở gà, the little sister of phở bò. The phở bò is made of beef and the phở gà is made of chicken. Ingredients: 1 bottle of Phở broth base 200g chicken breast fillets 180g ramen noodles 1 bunch of spring onions Coriander leaves approx. 2-3 stems 2 small chilies 3 tablespoons fish sauce 1 lime 2 handfuls of mung bean sprouts some ginger, salt & pepper shallots Preparation: Cut the chicken breast into very thin slices (it works best when it is slightly frozen). Cook the ramen noodles according to the instructions on the packet. Wash and clean the vegetables. Cut the spring onions into thin rolls. Pick the coriander leaves. Cut the lime into eighths and dice the shallots. Wash and clean the mung bean sprouts. Finely chop the chili and ginger. Place all ingredients in a bowl. Heat the Pho broth base until very hot. Add the fish sauce. Quickly pour over the ingredients in the bowl. The very hot broth will start the cooking process. Despite this, everything will remain nice and crispy. Season to taste with salt, pepper and additional seasonings. You can find the ramen noodles and the Phở broth base as well as delicious seasoning sauces in our shop. Bon appetit  

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CHIPOTLE HONEY RUB TOMAHAWK STEAK

A first-class, tender piece of steak from the grill with a coarse, sweet and peppery crust. Our Chipotle Honey Rub adds a southern touch to a steakhouse favorite. INGREDIENTS 1.5 kg Tomahawk steak (or another prime cut steak) 3 tablespoons Chipotle Honey Rub salt for seasoning PREPARATION 1. Rub the steak on all sides with Chipotle Honey Rub until evenly coated. Let stand at room temperature for about 30 minutes. 2. While the beef is resting at room temperature, preheat the grill to 125°C using indirect heat. Our favorite grill is the Big Green Egg or other kamados because this recipe uses the reverse sear method. 3. Place the beef on a roasting pan on top of the Big Green Egg. Cook over indirect heat at an internal roasting temperature of 48°C. 4. Preheat the grill to 275°C using direct heat. 5. To sear the steak, place it on the grill grate and close the lid for 1 minute. Then rotate the steak a quarter turn to create crisscross grilled spots. Close the lid for another minute. 6. Turn the steak over and repeat step 5 on the other side. After these steps, the meat should have an internal temperature of 54°C to achieve a perfect medium rare. 7. Remove the steak from the grill and let it rest for 10 minutes. 8. Cut against the grain into 1 cm thick slices and sprinkle with coarse sea salt. Serve with crispy potatoes and a chipotle-honey dipping sauce. Mix the chipotle-honey seasoning with a good mayonnaise and serve. We wish you bon appetit!

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Braised Eggplant with Zhug Spice

Braised Eggplant with Zhug Spice Ingredients: Zhug Hummus: 4 cups chickpeas, cooked 1 dl olive oil 2-3 tablespoons lemon juice 2 cloves of garlic 2 teaspoons cumin, ground 2 teaspoons coriander, ground 3 teaspoons sea salt pinch of Zhug Spice Generous handful of flat-leaf parsley, chopped Braised eggplant: 3 medium-sized eggplants 1 dl olive oil pinch of Zhug spice Preparation: HOW IT'S DONE Braised eggplant: Preheat the oven to 200C Halve the eggplants and cut them in a cross pattern, only about 0.5-1cm deep. Place the eggplants in a baking dish with the skin side down. Drizzle with olive oil and a pinch of Zhug seasoning. Bake the eggplant for about 40 minutes, or until golden and tender. Let cool at room temperature. Zhug Hummus Place chickpeas, olive oil, lemon juice, garlic, cumin, coriander and a pinch of salt in a blender or food processor. Blend until desired consistency is reached. If it is too thick, add 1 tablespoon of cold water. Serving: Place the roasted eggplant on a plate. Use a spoon to spread the hummus over the eggplant and sprinkle with olive oil and zhug seasoning - a little goes a long way, it's pretty spicy! For more spice, add more zhug seasoning. Finally, sprinkle with chopped parsley. Combine it with our tabbouleh salad and lamb rub dip with toasted pita chips for the real mezze experience. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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bagels

Tender on the inside and crunchy on the outside, these freshly made New York-style bagels are perfect for your next brunch. Onion and garlic flakes, coarse sea salt and nutty sesame seeds add a hearty crunch to this breakfast classic. Ingredients 25 g active dry yeast 200ml 3% milk, heated to 37 degrees Celsius 250ml water, heated to 37 degrees Celsius 50ml (45 g) granulated sugar 30g unsalted butter, room temperature 660 g all-purpose wheat flour 1 teaspoon salt 2 tablespoons honey 6-12 tbsp All American Bagel Seasoning (1/2-1 tbsp per bagel, season to taste) preparation Put the yeast in a mixing bowl, pour milk over it and whisk gently until the yeast has dissolved. Add water, sugar, butter and wheat flour. Knead the dough for about 12 minutes. Add the salt and knead for a few more minutes until you have a firm, smooth dough. It's OK if you need to add a little more flour if necessary - the dough needs to be very firm or the bagels will lose their shape. Place the dough back into the bowl, cover with plastic wrap and let it rise for about 45 minutes, until it has doubled in size. Take the dough and knead it lightly on a floured board, being careful not to incorporate too much air. Divide the dough into 12-14 equal parts. First make smooth round balls, then shape them into a ring by inserting your finger into the center of each bun and twisting the bun around your finger. Tip: make the hole in the center of the rings about 3 cm wide; the hole will get smaller as they rise. Place the rings on two baking sheets lined with parchment paper (6-7 per sheet) and let them rise until doubled in size, about 20 minutes. In the meantime, heat the oven to 200 degrees Celsius and put 2-3 liters of water on the stove to boil. When the water boils, add the honey. Adding honey to the boiling water is the secret to a crispy crust on the bagel. When the rings have finished rising, place 2-3 rings at a time into the boiling water. Cook the rings for 1 minute on each side, 2 minutes total. Remove the rings with a slotted spoon and place them on a baking sheet. Sprinkle All American Bagel Seasoning on the top while the bagels are still moist. Bake on the middle rack of the oven for about 20 minutes. Allow to cool on a wire rack for at least 30 minutes. Cut in half and enjoy! Serve the perfect brunch appetizers with a selection of smoked salmon, cream cheese, red onion and capers or sandwich in a fried egg, crispy bacon and melting cheese. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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