ALMSTÜBERL ON THE NEUE DIAS ALPE: FLIRTATION WITH ENGLAND

At a height of almost 2 000m, the attractive newly-built Almstüberl can be reached on a one-hour hike from the Dias mountain station – and as well as its own hut dishes, it has a very special creation by the award-winning British chef Michael Wignall on its menu.

 

The view from the terrace of the Almstüberl stretches from the Samnaun group over the whole blue Silvretta. Above the Neue Dias Alpe is what’s known as the home mountain, with a height of 2 200m and an incredibly beautiful view of Paznaun. The path up there takes around three quarters of an hour for experienced hikers.

There’s milk, butter and spicy cheese available on the Neue Dias Alpe. And the Almstüberl can also offer a special attraction this year: Almstüberl meatloaf with fried vegetable gröstl and turnip kimchi by the English master-chef Michael Wignall, holder of two Michelin stars, who developed the dish for the Almstüberl as part of the Culinary Way of St James.

Here’s the recipe:

ALMSTÜBERL meatloaf
with fried vegetable GRÖSTL
aND turnip KIMCHI

Serves 4

I N G R E D I E N T S
for the meatloaf

200 g minced pork
200 g minced venison
50 g pork liver
125 g red wine
100 g Madeira
10 g yellow mustard seeds
10 g brown mustard seeds
1 large shallot
1 large garlic clove
1 egg
30 g white breadcrumbs
3 g blanched sage
20 g Dijon mustard
80 g black pudding
50 g lardo
6 slices Parma ham


P R E P A R A T I O N

Roughly mince the pork meat, venison mince and pork liver.
Blanch the mustard seeds and sage.
Sweat the shallot and garlic in a little oil and butter.
Add the red wine and Madeira to the shallot mixture and reduce by three-quarters.
Cut the lardo into cubes and stir into the meat mixture.
Combine the meat, wine and lardo with all the other ingredients.
Season with salt and pepper to taste
Lay out clingfilm and place the Parma ham on it, making sure that the slices overlap. Place the meatloaf mixture on it in a neat roll. Roll the Parma ham over it as cleanly as possible so that there are no gaps open to the air.
Wrap it in clingfilm until the film is no longer transparent. Tie very tightly with butcher’s string.
Vacuum pack and cook sous-vide for 90 minutes at 72 degrees.
Leave to cool for 15 minutes.
Carefully unwrap the film and store the meatloaf in a cool place.

 

GRAND VENEUR sauce

I N G R E D I E N T S

Shallots
Garlic


P R E P A R A T I O N

Sweat pepper corns and thyme in a little butter
Add wine and port, and reduce
Add reduced game stock
Cook to a light sauce consistency
Strain
Add green pepper corns, double cream, and a nut-sized cube of butter to refine.
Season with pepper to taste
Add a small piece of 70% chocolate shortly before serving

 

TOKyo turnip kimchi

I N G R E D I E N T S

3 clove garlic
2 cm ginger, grated
2 tbsp fish sauce
2 tbsp sriracha sauce/chilli paste
1 tbsp cane sugar
3 tbsp rice vinegar


P R E P A R A T I O N

Sweat the garlic and ginger in a little butter
Add all the other ingredients
Strain
Leave to cool
Grate the turnip with a vegetable slicer
Vacuum pack with the marinade. To serve the meatloaf, heat up in portion-sizes with the game sauce. Add the fried root vegetables, turnip kimchi and Grand Veneur sauce.