Have you already been on the Culinary Way of St James this year? And fallen in love with one of the dishes? If so, then here are the recipes for you to make yourself at home. If not, then get to the stove and try them out! Today we bring you the creations of Tristan Brandt, James Knappett and Onno Kokmejer.

The third dish: Tristan Brandt’s veal cheeks with sweet potatoes and ginger

An exciting dish. Tristan Brandt from Opus V combines hearty veal with hints of Asian aromas – which is what makes this dish as light as a feather.
Tristan Brandt’s veal cheeks
The ingredients:
1 veal cheek per person
Veal stock
Salt, pepper
Sweet potatoes
Brown butter
Brown sugar
100g ginger
1l vegetable oil
1 piece of ginger, peeled

For the preserved lemons gel:
500g water
500g yuzu juice
10g agar
10g gelling agent
5g kappa tapioca
100g sugar
250g preserved lemons

What you need to do:
Remove the fat and sinews from the veal cheeks and season with salt and pepper. Fry on both sides and place in a vacuum bag, fill with a little veal stock and vacuum. Steam the veal cheeks for 12 hours at 70° C until tender. Leave to cool, then cut in half, glaze with a little of the braising stock and juice, and bind with a dab of butter.
For the sweet potato puree, place the slices of sweet potato on a baking tray, and add a little salt, pepper and brown sugar. Pour over the brown butter and cover the tray with aluminium foil. Cook the potatoes at 180° C until soft. Place in a mixer and mix until creamy. Add a little butter as necessary and season with salt.
Peel the remaining sweet potatoes, cut into 1cm-thick slices and cut out with a round cutter (2.4cm diameter). Place the slices side by side on a baking tray, and season with salt, sugar and pepper. Cover the tray with aluminium foil and cook in the oven at 180° C until soft.
For the ginger oil, roughly chop the ginger, vacuum with the oil and a little salt and store in the Holdomat at 70° C for 24 hours. Press the oil through a micro sieve and pour into a spray bottle.
For the ginger straw, peel the remaining ginger, cut into thin strips with the food slicer and fry in fat at 160° C until golden. Season with a little salt and leave to dry on kitchen paper in the Holdomat for 10 hours. Store in an airtight container with desiccant capsules.
Then make the preserved lemons gel. Create a gel from all the ingredients, caramelize the sugar, add the preserved lemons and water. Cook the lemons until they are soft and all the water has gone. Leave the lemons to cool, mix in the gel and finally press through a sieve. Serve. Ready!

The fourth dish: James Knappett’s venison with celery puree, plums and chocolate

A very hearty dish with a deliciously velvety puree – and the sensational notes of the bitter chocolate shavings. Add a hint of brandy, advises “Bubbledogs &” chef James Knappett.
James Knappett’s venison
The ingredients:
1/2 loin of venison
150 g brown butter (created by gently heating unsalted butter on a low heat until it turns dark brown)
1 sprig of wild juniper
20 g Maldon sea salt

For the celery puree:
1 medium-sized celery root
2 sticks celery
100 g unsalted butter
250 ml cream
250 ml milk
Salt to season

For the plums: 
10 plums
15 g loose black tea
250 ml water
1 vanilla shoot, split
1 cinnamon stick
1 star anise

For the sauce:
Chopped venison bones
200 ml port
200 ml red wine
100 ml sherry vinegar
1,5l veal stock
2 chopped carrots
3 banana shallots, peeled lengthways
2 chopped celery sticks
10 g coriander seeds
10 g black peppercorns
5 g yellow mustard seeds
5 g green juniper berries from the sprig
2 sprigs of thyme
2 bay leaves
20 g bitter chocolate to grate over it

What you have to do:
Remove the venison loin from the fridge around 30 – 45 minutes before cooking, brush with melted brown butter and season with cooking salt. Place the venison on a grill grate (preferably a coal grill), brush with brown butter on all sides and smoke the meat (cover with a large metal dish to capture the smoke), finally setting aside in a warm place.
For the sauce, roast the chopped bones in the oven at 170 ° C with a little oil until brown – around 25 to 35 minutes – and then strain the bones. Then warm the veal stock with the thyme and bay leaves.
Next caramelize the vegetables in a frying pan with the bone oil and add the spices. Then add the sherry vinegar and reduce until the liquid has almost evaporated. Add the port wine and red wine and reduce by half again. Add the venison bones to the pan and stir, cover with the veal stock and leave to simmer for 3-4 hours until the flavour has developed. Then strain everything through a sieve and reduce once more until the desired consistency is reached.
For the celery puree, dice the celery root and cook lightly in butter, without colouring it. Juice the celery sticks in a juicer. Cover the celery root with cream and milk, then cook gently until the celery is tender. Strain the milk and cream from the celery root and reserve. Puree the celery root in a mixer until smooth, adding a little cream and liquid from the cooking milk to reach a puree consistency. Place a bowl over steam and strain the celery through a sieve, season the puree with salt and the freshly squeezed celery juice.
Then prepare the black tea. Add the spices, leave to infuse and then sieve through a tea strainer. Simmer gently, then add the plums and warm for 3-4 minutes. Finally take the tea from the stove and leave to cool to room temperature (ideally prepare the tea the day before to let the plums infuse and become soft) And now to serve:
Warm the celery in a pan and place a spoonful in the middle of each plate. Glaze the prunes lightly in a little of the venison sauce and place in the middle of the puree. Cut the meat in slices, season with Maldon sea salt and then place over the puree and the plums. Finally nap with a spoonful of sauce and grate the chocolate over the plate.

The fifth dish: Onno Kokmejer’s Wagyu short rib with shallots, salted lemons and trappeur sauce

This is probably the most international – and complex – dish from this year’s selection. A delicious juicy piece of waygu beef with exotic notes. Onno Kokmejer has brought an especially popular dish from his bistro to Paznaun.
Onno Kokmejer’s short rib
600 g wagyu short ribs
30 g black paprika peppers
200 g sea salt
180 g tapioca flour
200 g chicken skin
100 g beef fat
750 cl beef broth
12 g sea salt
12 g satay spices
60 g puffed quinoa
60 g crispy beef fat
15 g trapper spices
20 g preserved lemon brunoise
500 g shallots
200 g butter
100 g green puy lentils
150 cl veal jus
40 g smoked bone marrow

What you need to do:
Marinate the beef with the sea salt and the black peppers for 24 hours. Then cook the beef sous-vide at 80 ° C for 12 hours, and then divide the meat into 100g portions.
For the beef fat, mix the tapioca flour, chicken skin, beef fat, beef broth, sea salt and satay spices at 25 degrees for 25 minutes, and then roast in the oven at 175 ° C for around 20 minutes.
Then mix the quinoa, beef fat and trapper spices and warm in a buttered frying pan. Clean the shallots and cut into thin semi-circles, before browning very slowly in the butter at a very low temperature.
The shallots should be caramelized to give the cream additional flavour. The shallots are then put in the thermoblender to create a good creme.
Next soak the lentils, then cook slowly until soft. Heat up the veal jus and dress with the smoked beef marrow.
And now to serve:
Place the beef on the quinoa and the lentils, and garnish with the preserved lemon brunoise.