DELICATE AND UNUSUAL RECIPES WITH RITONKA KETCHUP.
COOKED AND CREATED BY GLOBAL CHEF ANDREAS TUCEK
Spicy paprika ragout with oriental couscous
Cut the bell pepper into 1x1 cm pieces. The onion only 1x1 cm. Finely chop the garlic and herbs. The spiced paprika pieces in olive oil hot ... CLICK
Peanut soup with mango ice cream and
Prawnsate
Roast the peanuts dry in the oven at 160 °. If you have cooled down roughly chop. Finely chop the onion with ginger and garlic and dip in oil with a little brown toasted sesame oil sauté. ... CLICK
Beef fillet roll with green pepper and orange filling
Roast pine nuts dry. Peel the shallots.
Either cut the fillet of beef into slices (in portions) or cut flat whole. Plating and seasoning. ... CLICK
Vegetable spaghetti for kids
Saute the onion with the garlic in olive oil. Add the roots and roast them. Add Ritonka Kids Ketchup and ... CLICK
Pork fillet in a cocoa coating with sweet potatoes
Remove the tendons from the pork fillets and either cut into thick metal ions or leave them whole. Salt and pepper lightly. ... CLICK
Spicy paprika ragout with oriental couscous
Recipes for 4 people:
Spicy paprika ragout
2 Piece of red + yellow pepper
100 grams of onion
2-3 garlic,
Rosemary,
thyme
Cold pressed olive oil
3rd Tbsp Ritonka ketchup chilli ginger
Salt, pepper from the mill
Preparation:
Cut the bell pepper into 1x1 cm pieces. The onion only 1x1 cm. Finely chop the garlic and herbs. Fry the spiced paprika pieces in olive oil. Remove from the pan and lightly sauté the onion with the garlic with the herbs (do not burn!). Deglaze with ritonka ketchup chili ginger and pour in a little chicken stock so that the ketchup becomes a thick sauce. Return the peppers, toss and let cool. Don't cook anymore !!!
African couscous
0.15 kilo couscous
0.15 kilo Chicken stock
0.08 kilo onion
Olive oil normal
Ginger, turmeric, cumin, brown sesame oil
Garlic, African spice mix, lime
Preparation:
Lightly sweat the finely chopped onion with ginger in olive oil with sesame oil. Add the turmeric and pour on the chicken stock. Salts, pepper and cumin, as well as a commercially available African spice mixture add. Bring to the boil and add couscous to the same proportion as the liquid. Cover and let stand, covered, next to the stove. Serve with the spicy paprika ragout, fresh goat cheese and marinated leaf salads.
Vegetable spaghetti for kids
Recipes for 4 people:
Vegetable sougo:
2 piece medium sized carrots
100 gram onion
2 - 3 Garlic cloves
Cold pressed olive oil
3rd Tbsp Ritonka Kids Ketchup
Salt, pepper from the mill
basil
Preparation:
Finely chop the root vegetables.
Saute the onion with the garlic in olive oil. Add the roots and roast them. Add Ritonka Kids Ketchup and continue roasting. Pour in some chicken stock and simmer so that the vegetables become soft. Season with oregano and fresh basil. Add cooked warm spaghetti.
Vegetable garnish:
0.15 kilo Vegetable leftovers such as peppers, zucchini, carrots, cherry tomatoes, aubergines, mushrooms, ...... ..
0.05 kilo butter
Olive oil normal
Preparation:
Only fry soft vegetables such as peppers, mushrooms, cherry tomatoes or zucchini in olive oil and season. Toss harder roots such as carrots, celery, yellow beets in butter with olive oil and pour water over them gently. You could add a little sugar here. Cover and glaze briefly so that the fat and water and sugar form an emulsion and the steam cooks the vegetables. Place this on top of the spaghetti as a garnish with fresh basil and possibly grated parmesan.
Peanut soup with mango ice cream and Prawnsate
Recipes for 4 people:
0.05 kilos onion
0.02 kilos garlic
0.01 kilos Ginger root
0.10 kilos peanuts
Curry, soy sauce, sesame oil,
Lemongrass, cumin, lime
0.70 liters Chicken stock
0.15 liters Coconut milk
3rd Tbsp Ritonka Curry Coconut Ketchup
Preparation:
Roast the peanuts dry in the oven at 160 °. If you have cooled down roughly chop.
Finely chop the onion with ginger and garlic and sauté in oil with a little roasted sesame oil. Sprinkle with curry, add some ritonka curry coconut ketchup and pour the chicken stock on top. Add the lemongrass whole. Let it boil through and add coconut milk.
Season with soy sauce, sesame oil (brown, roasted) and ground cumin. Possibly bind lightly with Maizzena and add the chopped nuts or add before the curry.
Shrimp Saté:
0.20 kilos Shelled shrimp 8-12
Marinade:
2 Tbsp Ritonka Curry Coconut Ketchup
Soy sauce or Thai fish sauce, sesame oil (brown), sambal
Preparation:
Peel and devein the prawns. Marinate the soy sauce or fish sauce, a little fresh chili or sambal and sesame oil. Put on oiled satay skewers and fry until hot. Add ritonka curry coconut ketchup.
Mango ice cream, granite
1.00 piece ripe mango
1.00 piece lime
0.10 Bottle of white wine
Sambal oelek, sugar
Preparation:
Bring the peeled mango with the white wine, lime juice and sugar (as required) to the boil and mix. Add sambal and apply thinly (5mm) on a baking sheet. Freeze. Keep scratching with a fork and freezing again. Serve in iced glasses with the warm soup with the prawns.
Pork fillet in a cocoa coating with sweet potatoes
Recipes for 4 people:
Spicy paprika ragout
2 Piece of red + yellow pepper
100 grams of onion
2-3 garlic,
Rosemary,
thyme
Cold pressed olive oil
3rd Tbsp Ritonka Ketchup Chocolate Chilli
Salt, pepper from the mill
Preparation:
Cut the bell pepper into 1x1 cm pieces. The onion only 1x1 cm. Finely chop the garlic and herbs. Fry the spiced paprika pieces in olive oil. Remove from the pan and lightly sauté the onion with the garlic with the herbs (do not burn!). With ritonka ketchup chocolate chilli Deglaze and pour in a little chicken stock so that the ketchup becomes a thick sauce. Return the peppers, toss and let cool. Don't cook anymore !!!
African couscous
0.15 kilo couscous
0.15 kilo Chicken stock
0.08 kilo onion
Olive oil normal
Ginger, turmeric, cumin, brown sesame oil
Garlic, African spice mix, lime
Preparation:
Lightly sweat the finely chopped onion with ginger in olive oil with sesame oil. Add the turmeric and pour on the chicken stock. Salts, pepper and cumin, as well as a commercially available African spice mixture add. Bring to the boil and add couscous to the same proportion as the liquid. Cover and let stand, covered, next to the stove. Serve with the spicy paprika ragout, fresh goat cheese and marinated leaf salads.
Beef fillet roll with green pepper and orange filling
Recipes for 4 people:
0.60 kilos Beef fillet
Salt, pepper adM
0.10 kilos Pine nuts
0.02 kilos Green peppercorns in the lacquers
0.05 kilo Shallots
2 Tbsp Ritonka Smoked Coffee Ketchup
4 cl Brandy
1 piece Oranges
0.05 kilos Parmesan
some olive oil, thyme
Preparation:
Roast pine nuts dry. Peel the shallots.
Either cut the fillet of beef into slices (in portions) or cut flat whole. Plating and seasoning.
Finely chop the shallots and toss in butter. Add the chopped thyme. With brandy and flambé. The orange juice its zest and 2 tablespoons Add Ritonka Smoked Coffee Ketchup and reduce to zero (very strong). Crush the cooled pine nuts in a mortar or finely chop with the knife blade and make a paste with shallots and chopped green peppercorns, as well as grated Parmesan.
Spread the beef fillet with the paste, roll it up tightly, tie it with a splits, season (the smoky taste could be enhanced with Black BBQ spice) and fry briefly but sharply in the pan with a little olive oil on all sides, remove from the pan and put it in the preheated pan Let the oven cook for approx. 2 hours at a low temperature of 65 ° C. The meat cannot be welldone at this temperature. If it is longer in the oven, cover with foil or butter (protect from drying out). Before serving, heat the roulade in the oven at 180 ° C for 1 minute.
Bbq sauce:
0.10 kilos Shallots
0.05 kilos ginger
4 tbsp Ritonka Smoked Coffee Ketchup
0.2 liters Brown veal stock
Glaze the finely chopped shallots or the whole shallots in butter and sugar, deglaze with red wine, allow to reduce and pour in the brown stock, allow to cook through and reduce so much that the sauce becomes delicately thick. If sliced shallots were used, strain the sauce.
Parsley puree:
400 gram Potatoes (floury)
70 gram butter
2 Federation Petersiel
warm milk
Salt, nutmeg
Briefly blanch the leaf parsley, quench, squeeze out, cut finely and cut into a fine parsley puree in the moulinette or with a hand blender with a little cold water. If the parsley is not very fine and the leaves in the puree should disturb, press through a cloth / filter.
Peel the potatoes and let them boil in salted water, strain them, make a puree with butter, a little hot milk and salt, cover with foil and keep warm, or put them in a zip-up sack in hot water. Stir in the parsley puree just before serving. If you only use the green water from the parsley, keep the puree thicker for the time being (little milk) and add more butter (to replace the missing fat in the milk).
Roasted root vegetables:
0.15 kilo Baby carrots
0.15 kilo Icicle small
0.15 kilo small beets
2 Tbsp Ritonka Smoked Coffee Ketchup
0.05 liter olive oil
Salt, pepper from the mill, lemon pepper or steak seasoning
Preparation:
Wash or brush the roots properly and cut in half or quarter lengthways if necessary. Small, young vegetables are suitable whole. If pumpkin is used, roughly dice peeled or young pumpkins (max 6-7cm) halved or quartered whole. In a bowl, olive oil, 2 Tbsp Mix the Ritonka Smoked Coffee ketchup , salt, pepper and steak seasoning and mix with the raw roots. Place the vegetables flat on a baking sheet and roast them in the oven at 180 ° C for about 15-20 minutes.
