recipes

Johannes Reinisch
CONSOMMÉ AUS PILZEN UND WEISSEM TEE

CONSOMMÉ OF MUSHROOMS AND WHITE TEA

CONSOMMÉ OF MUSHROOMS AND WHITE TEA by Asep Hamdani, Four Seasons Hotel Jakarta This easy-to-make recipe combines mushroom umami flavors with the subtle delicate luxury of fresh vegetable broth and white tea. Served in glass bowls, it's sure to impress your dinner party guests. For two to four people as a starter 5g dry morels and 3g dry Tremella mushrooms 800ml still mineral water 50g fresh mushrooms, 20g fresh oyster mushrooms and 20g fresh shiitake mushrooms 20g celery 20g leek 20g carrot 20g white onion 2g roasted black pepper 4g white tea 3g mascarpone sea ​​salt for seasoning Pour the...

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Johannes Reinisch
HERBSTSALAT MIT FEIGENESSIG VON A L'OLIVIER

AUTUMN SALAD WITH FIG VINEGAR FROM A L'OLIVIER

AUTUMN SALAD WITH FIG VINEGAR FROM A L'OLIVIER Fig lovers? Discover this fresh and easy autumn recipe. 🍁🍂🍁 Ingredients 1 handful of arugula 1 handful of curly chicory 1 handful of red chicory 8 fresh purple figs 1 pomegranate 100 g fresh goat cheese 2 tbsp vinegar & fig A l'Olivier 3 tablespoons of virgin walnut oil Extra fine sea salt Freshly ground pepper preparation 1. Wash the rocket, endive and red chicory and spin dry. 2. Quarter the figs and remove the seeds from the pomegranate. 3. Place lettuce leaves and fig slices on each plate. 4. Top with...

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Johannes Reinisch
Gebratene Jakobsmuscheln mit Grapefruit Fruchtessig

Fried Scallops with Grapefruit Vinegar

Fried Scallops with Grapefruit Vinegar A simple and tasty recipe where A l'Olivier grapefruit vinegar enhances the flavor of this delicious seafood. Ingredients for 2 people 8 scallops 1 garlic clove 2 tbsp A l'Olivier vinegar & lemon, grapefruit 1/2 lemon butter Extra fine sea salt Freshly ground pepper Preparation: 1. Crush the garlic clove with a garlic press. 2. Fry the scallops in a pan with butter over high heat for 2 to 3 minutes. 3. Divide the scallops among the plates. 4. Deglaze the pan over high heat with A l'Olivier vinegar & lemon, grapefruit for a few...

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Johannes Reinisch
Koreanische Sriracha-Honig Shrimps

Korean Sriracha Honey Shrimps

Servings 4-6 | Preparation time 5 min | Total time 10 min Quick, easy and delicious – slightly sweet and sizzling hot prawns in a caramelized honey-garlic sauce. Ingredients 1 kg raw shrimps, either with shells and heads or without (as desired) 4 tablespoons butter or oil 1 tablespoon honey 2 tablespoons Sriracha-Honey Hot Chili 2 garlic cloves, roughly chopped 2 tablespoons coriander, roughly chopped 1 lime, cut into wedges HOW IT'S DONE Heat a large skillet on the stove over medium-high heat. Add the butter/oil to the pan to melt. Once the butter/oil is melted and heated, stir in the...

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