Preparation:

Using a sharp knife, carefully cut the outer skin of the Thai sausage into lozenges moderately from both sides.

Roll the sausage in flour, pat down & brown in a skillet over medium heat for 6-8 minutes.

Heat Mats Style Curry Sauce in a saucepan.

Peel the mango, separate the flesh from the pit & cut into even cubes.

Open the can of cherry apples, drain 8 baby apples on paper towels, then arrange all the ingredients as shown in the picture.

Decorate with cress and, for example, an apple chip.

Contains approximately 529 kcal/2.217 kJ | P 23 g | F 28 g | C 33 g per serving

Preparation:

Clean the head well and remove any hair. To be able to prepare the pig’s head later, it must cook in the oven for about three hours at 180°C in a deep pot filled with the Asian infusion together with soup vegetables and the specified flavours while covered with aluminium foil. Take the head out of the infusion and remove the cheeks and the tip of the nose from the bone. Bake the nose in the oven at 300°C in a baking tin until crispy and slice one of the cheeks. Remove the tender muscle meat from the jaw of the second cheek and put to one side.

Now warm up The Asia Style Sauce.Remove the Shimeji mushrooms from the root and briefly sear them in a pan with sesame oil. Slice the Takuan and keep it at room temperature.

When arranging the plate, first fill the dish with the warm sauce before adding the various elements.

Contains approximately 618 kcal/2589 kJ | P 31 g | F 46 g | C 21 g per serving

Preparation:

Wash the oxtail, season with pepper and salt and fry in a saucepan using clarified butter. Add the soup greens and onion to the meat and fry together.

When the meat and vegetables have taken on a nice dark colour, add the tomato paste, stir well and deglaze with the red wine.As soon as the red wine has boiled away, add the beef stock and thyme, bring to the boil and allow everything to cook in a closed pan for two hours at medium heat. Afterwards, remove the meat from the bone and set aside. Spread the sauce through a fine sieve, season with a jar of The Altbier Style and let it reduce to the desired consistency. Then add the meat.

Cut the butter brioche into even rectangles and fry.

Contains approximately 1014 kcal/4246 kJ | P 75 g | F 51 g | C 36 g per serving

Preparation:

Remove all skin and tendons from the saddle of venison, season with salt and pepper and gently fry in hot clarified butter on all sides. Cook in the oven at 85°C for about 30 minutes.

Bring The Gin Style sauce to the boil in a pan and pour it over the finished saddle of venison later on just before serving.

Peel the celery and cut into 1 cm thick slices. Use a knife to cut the slices into discs of around 3 – 3.5 cm in diameter. Put the discs, two sprigs of rosemary, the garlic and a little black pepper in a pan and pour on the olive oil. Place the pot with the discs into the oven at 100 °C for about 80 minutes to slow cook them in fat. Afterwards, remove the celery from the oil and put on a plate with kitchen towel.

Before serving, sauté the discs of celery in clarified butter malt with rosemary needles on both sides for 1-2 minutes at a medium heat. Season with a little coarse sea salt.

Blanch the button squash in salt water and remove the courgette blossom from the stalk, roll in flour and briefly fry.

Contains approximately 560 kcal/2346 kJ | P 38 g | F 29 g | C 37 g per serving

Preparation:

Remove any fat and tendons from the leg of lamb, season with sea salt and briefly fry with half of the olive oil. Put in a cooking bag with the other ingredients and fully vacuum seal. Soften the leg of lamb for 10 hours in water at 65°C. After cooking, remove the leg of lamb from the bag and strain the infusion. Divide the leg of lamb into portions.

Cook the red lentils to the desired consistency and let them cool.

Add the seedlings, fruits and herbs and make a vinaigrette with lemon juice and olive oil. Season the dressing with Garam Masala and salt and add to the salad.

Wash the potatoes well and cut into very fine slices. Place the truffle slices between two potato slices and bake them in hot rapeseed oil at 140°C.Put the lentil salad into a deep dish as a bed. Strongly reduce the lamb infusion in a pot, refine it with The Oriental Style sauce and nap the warm leg of lamb with it. Garnish with wild herbs and the truffle chip.

Contains approximately 986 kcal/4129 kJ | P 34 g | F 68 g | C 59 g per serving

Preparation:

Drizzle 4 plates with olive oil and spread with a brush.

Wash and peel the white and green asparagus thoroughly and remove the woody ends.. Brush the asparagus with olive oil, salt lightly and grill for approx.. 10 minutes (according to thickness) over indirect heat until light brown. Turn the asparagus occasionally.

Make a vinaigrette with the remaining olive oil, the balsamic vinegar and the truffle oil.

Cut the beef fillet into thin slices (the meat may be frozen beforehand for this purpose) and arrange on the plates.. Then season with the salt and pepper and marinate with the vinaigrette.

Arrange the grilled asparagus on the carpaccio. Garnish the plates a little and serve immediately.

Preparation:

Rub the parcelled milk-fed saddle of veal with a little olive oil, season with salt and black pepper and cook in a preheated oven at 55 degrees °C for at least 4 hours.

While the saddle of veal is cooking in the oven, the Sicilian capers can be deep-fried in rapeseed oil at a low temperature.

After cooking, brown the meat on all sides in a hot pan and then set aside to relax.

After 5 minutes, rub the saddle of veal with the Dijon mustard and coat with the chopped chervil and chives.

Mix the plucked chervil with olive oil and lemon.

To serve, pour The Hemp Style Sauce into deep plates at room temperature, then drape 4 thin slices of saddle of veal on top..The baked capers and chervil salad serve as a flavourful complement.

Preparation:

Remove the outer leaves from the small artichokes, then cut them in half lengthways and remove any existing leaves.

Sauté the pancetta, garlic and shallot cubes in olive oil, deglaze with white wine, then add the lemon, thyme and parsley.

Briefly bring to the boil and add the stock.

Now add the prepared artichokes and cook. for approx 10 minutes. Dab the al dente artichoke halves dry and grill on a preheated grill for approx. 5 minutes on both sides.

Serve the artichokes immediately warm, with “The Caesar Style”.