Cooking up a storm with the hotel and gourmet restaurant, Sieghard Zillertal in Tyrol

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master chef Sieghard Eder

Sieghard Eder

The Sieghard Zillertal Hotel in Austria, holds regular, inspirational cooking demonstrations for budding chefs. Here Lyn shares the recipes she learnt on a recent trip to Tyrol, with CD-Traveller readers

SADDLE OF LAMB
Recipe serves four

Ingredients
600g saddle of boneless lamb
Salt, pepper, thyme, garlic, butter, olive oil

Preparation
Season the saddle of lamb then sear from all sides in olive oil and butter. Remove from the pan and oven cook for 20 minutes at 75°.

NUTMEG MASHED POTATOES
Serves four as part of a six course meal

Ingredients
600g potatoes
100g butter, some milk
Salt, pepper, nutmeg

Preparation
Heat the milk and butter with salt, pepper and nutmeg. Cook the potatoes until soft and then use a mixer to add the milk-butter mixture.

BRAISED ONIONS
Serves four as part of a six course meal

Ingredients
300 g shallots, olive oil, herbs, red wine and some sugar

Preparation
Slice the shallots and let brown with olive oil and sugar. Add the herbs, quench with red wine and leave to reduce.

fruit dumplings

Strawberry Dumplings

STRAWBERRY DUMPLINGS
Recipe makes approximately 10 dumplings

Ingredients
150g melted butter, 160g flour, 250g low fat curd
1 whole egg, 1 pinch of salt, 1 tablespoon sugar, 1 teaspoon of vanilla sugar
10 medium-sized strawberries

Strawberry sauce with strawberry ragout and strawberry sorbet
1 kg frozen strawberries
200g icing sugar
500g fresh strawberries

Sponge coating
10 eggs, 300g sugar, 300g flour, 1/8 l oil

Preparation
Sponge coating
Whisk the eggs and sugar until foamy then fold in flour and add oil. Spread the mixture evenly on baking paper and bake for approx 10 minutes at 180°. Leave the sponge to dry and before breaking into crumbs.

Strawberry sauce with strawberry ragout
Cut the 500g of fresh strawberries into slices.
Purée the kilo of frozen strawberries with the 200g icing sugar. Process half of the puréed strawberries into sorbet.

Dumplings
Mix all ingredients together and leave to rest for an hour.
Simmer in lightly boiling salted water for about seven minutes.

Serving
Coat the dumplings in sponge crumbs and sprinkle with icing sugar. Serve with strawberry sauce, marinated strawberries and sorbet.

 

ENJOY!

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