WHAT THE STAR CHEFS ARE COOKING IN THE HUTS

Five award-winning chefs bring delicious indulgences to the mountain huts of Paznaun. Trisanna brings this deliciousness to you at home. Five excellent hut dishes to admire and recreate. With photos and recipes.

DIETER KOSCHINA’S recipe for the ASCHER hut
black pudding two ways: roasted with mashed potato and marinated on sweet wine and apple compote

Ingredients for 4 people
600 g black pudding
Butter and olive oil for roasting and marinating
Apple purée
400 g apples
250 g Kracher Trockenbeerenauslese (sweet wine)
50 g butter
Juice of one lemon

Cut half of the black pudding in 2cm thick slices and fry on both sides in the pan or under the grill. Serve with the mashed potatoes.

MASHED POTATO
550 g floury potatoes
300 ml milk
300 ml cream
1 bay leaf
1 shallot
½ table spoon of soup powder
70 g butter – nut butter
100 g butter – diced
Salt, nutmeg

Preparation
Cut the apples into small pieces and braise in the butter, add the wine and cook until soft. Blend the mixture and add lemon juice to taste. Cut the potatoes into small pieces and cook until soft in well-salted water. Reduce the milk, cream, bay leaf, shallots and soup powder by half and strain. Mash the potatoes and fold in the reduction, the nut butter and diced butter. Season with salt and nutmeg.

Prepare half of the black pudding by cutting it into 2cm thick slices and frying on both sides in the pan or under the grill. Cut the other half of the sausage into paper-thin slices and drizzle with olive oil. Serve the fried sausage with the mashed potato and the marinated sausage on the apple purée.

FRÉDÉRIC MOREL’S recipe for the NIEDERELBE hut
braised shoulder of highland beef with roasted potatoes and vegetables

Recipe for 8 people
1 kg blades of beef
1 kg peeled and roughly diced shallots
3 cloves of garlic
2 fresh bay leaves
½ l brown veal stock
Crushed white peppercorns
0.5 l good red wine
¼ l red port wine
150 g diced shallots
1 sprig of thyme
50 g cold diced butter
500 g new potatoes
500 g vegetables (courgettes, carrots, peppers…)

Preparation
Season the beef shoulder all round with salt, rub the salt well in and brown the meat on all sides in a cast-iron roasting pan. Remove the meat and fry the shallots in the pan until golden-brown. Add the garlic and peppercorns, return the meat to the pan and top up with the brown veal stock. Add a little extra water as necessary. The braised meat should be three-quarters covered. Place the roasting pan in a pre-heated oven at 150°C for around 3 – 4 hours.

Turn the braised meat every half hour. Add the fresh bay leaves in the final third of the cooking time. Add a little more water throughout as required. The meat should be half covered in liquid at the end. Stick a fork into the meat to test if it is cooked – if the meat falls easily off the fork, it is ready. Remove the meat from the sauce and keep it warm.

To prepare the sauce, place the diced shallot in a saucepan, add the red wine, port wine and thyme, and boil down to an almost syrupy consistency. Press the braising stock through a sieve and press through the very well-cooked shallots vigorously. Boil down the sauce to the desired strength. Add the red wine reduction and boil down slowly as necessary. Finally, combine with the cold diced butter.

Return the meat to the sauce. Cook the potatoes and brown with the cut vegetables. Place the roasted vegetables on the plate, arrange the meat and sauce on top and garnish with the herbs.

JACOB JAN BOERMA’S recipe for the HEIDELBERGER hut
beef shoulder steak with smoked mashed potato, mustard, kohlrabi and vadouvan

BEEF SHOULDER
Ingredients
10 pieces of a well-marbled 750g beef shoulder, cleanly cut and boneless
Salt and pepper
1 l veal stock
1 bottle of strong red wine
10 g vadouvan powder
2 g caraway seeds
2 white onions
1 large carrot
1 tin of tomato purée
½ celery
1 glass of Dijon mustard
1 leek / 6 button mushrooms
1 peeled garlic mixed with sunflower oil
6 bay leaves
2 sprigs of rosemary
4 sprigs of thyme
Juniper berries
Cardamom
Corn starch

Preparation
Season on both sides with salt, pepper and a little vadouvan powder. Cover both sides of the meat with corn starch and sear in hot olive oil. Mix together chopped leek, onions, celery and mushrooms with olive oil, a tablespoon of garlic oil, a little salt and freshly milled pepper, and cook in the oven. Add the tomato purée. Add the red wine and let it cook for one minute. Add the veal stock and the beef shoulder, and season with cardamom, juniper berries, ground caraway and a little salt. Leave on a low heat until it is cooked. Season to taste with a little mustard and vadouvan powder just before serving.

MASHED POTATO
Ingredients
1 kg new potatoes

100 g smoked butter
2 g SOSA smoke powder
Approx 150 ml milk

Preparation
Cook the potatoes. Heat up the milk with the smoked butter. Put the potatoes through a food mill and season the purée with the warm milk and butter emulsion. Season with the SOSA smoke powder.

STEAMED KOHLRABI WITH CRÈME FRAÎCHE AND SUMMER SAVOURY
Ingredients
4 kohlrabi
½ bunch of summer savoury
3 tablespoons of crème fraîche
Freshly-ground nutmeg
Chopped chives

Preparation
Peel the kohlrabi and cut into 1 cm cubes. Cook in lightly salted water, strain and mix in the crème fraîche with finely-chopped summer savoury and chives. Season with freshly ground nutmeg.

KONSTANTIN FILIPPOU’S recipe for the FRIEDRICHSHAFENER Hut
crispy jerusalem artichoke baked potato with horseradish and chive cream

Ingredients
20 medium-sized Jerusalem artichokes
1 kg salt
0.5 kg bacon (pork belly)
2 l cream
1 l milk
350 g Alpine cheese
3 eggs
150 g gherkins
400 g breadcrumbs
100 g mayonnaise
Juice of one lemon
1 bunch chives
1 bunch parsley
Corn starch +2 g xanthan gum
2 l vegetable oil to fry

Preparation
JERUSALEM ARTICHOKES
Place the cleaned Jerusalem artichokes on a salted baking try. Braise at 180 degrees for 40 minutes until the artichokes are soft. Shortly before serving, fry in hot oil.

BACON CRUMBLE
Cut the bacon lengthways with a food slicer and place on a baking tray lined with baking paper. Fry until crispy under a salamander or in a frying pan. Pat dry and chop finely.

CHEESE FOAM
Bring the milk and cream to the boil, stir in the finely-grated Alpine cheese and season with salt. Add the mixed corn starch and xanthan gum, and reduce to a thick, creamy sauce. Put into an iSi bottle and keep warm (2 gas cartridges).

HERB CREAM
Finely chop the hard-boiled eggs, gherkins, chives and parsley. Add the mayonnaise, lemon juice and bread crumbs, season to taste.

To serve: cut along the length of the Jerusalem artichokes with a knife and fill with the herb cream. Put the crispy bacon crumble on top and serve with the warm cheese foam.

SIMON HULSTONE’S recipe for the JAMTAL hut
braised pork cheek with celeriac risotto, smoked ham and truffles

PORK CHEEKS
Ingredients for 4 people
8 pork cheeks
1 l veal stock
1 shallot
2 cloves of garlic
2 sprigs of thyme
200 ml red wine
Salt and pepper
1 celeriac, diced and julienned
Chopped truffles
White truffle oil
2 thick slices of smoked ham or pancetta
Porcini powder
Herbs to garnish (baby cress, small radish)

CELERY PURÉE
Ingredients for 12 portions
600 g celeriac
300 g double cream
100 g unsalted butter
Salt and pepper

Preparation
Finely chop the peeled celeriac and combine all the ingredients in a saucepan. Cover with cling film and leave to simmer gently. When the celery is tender, strain and add the double cream and butter mixture until the desired consistency is reached. Strain once more and season.

Braise the pork cheeks in the stock with the vegetables. Then reduce the stock to a jus consistency to reheat the pork cheeks. The pork cheeks can also be simply reheated with the jus sous-vide.

Cut the celeriac into 0.5cm sized cubes and blanch, allowing about 100g per person. Cut the ham into cubes of the same size and mix with the celery. Reheat the celery purée, season and add a little truffle oil.

Add 50g of the purée to the diced celery, heat and add more purée until it reaches a not too moist consistency, similar to a risotto. Flavour with the chopped truffles. Julienne the remaining celery and fry until the vegetables are crispy. Season with salt and porcini powder.

To serve, put the risotto in a bowl, place the glazed pork cheeks on top and serve immediately with the crispy celery and the herbs.