Lunch Recipes

Preparation [30 minutes]

Cut each chicken thigh fillet into 6 equal pieces. Toss with the olive oil, curry, pepper and salt. Remove the stem and seeds from the peppers and cut into 24 pieces. 

Finely chop the cilantro. Thread a piece of bell pepper, pineapple and chicken on a skewer and repeat two more times. Make 7 more sticks like this. 

Grill for about 15-20 minutes until golden brown and done on the barbecue. Garnish with the cilantro.

Ingredients [4 people]

• 400 grams of chicken thigh fillets
• 2 tablespoons of olive oil
• 1 tablespoon spicy curry powder
• 2 pieces of green peppers
• 250 grams of pineapple chunks
• 5 grams of cilantro

Preparation method [35 minutes]

Chop the onions, chop the garlic. Remove the stem and seeds from the peppers and cut into strips. Heat the olive oil in a frying pan and fry ¾ of the onion for 3 minutes. 

Add the garlic and ¾ of the pepper strips and stir fry for 10 minutes on high heat. Add the tomatoes and fry for 5 minutes. 

Puree into a sauce with a hand blender and season with salt and pepper. 

Drain the chickpeas in a colander. Add to the sauce and spread the cod fillets on top. 

Let it simmer with the lid on the pan over low heat for about 10 minutes. Coarsely chop the dill. 

In the meantime, grate the zest of the lime for the salsa and squeeze the fruit. Cut the rest of the bell pepper into small cubes and mix in the rest of the onion and olive oil, dill, lime zest and juice. 

Season with salt and pepper. Serve the cod in tomato-paprika sauce with the ciabatta and salsa.

Ingredients [4 people]

• 2 tablespoons of olive oil
• 2 pieces of red onions
• 2 cloves of garlic
• 1 bag of bell pepper mix
• 400 grams of peeled tomatoes
• 410 grams of chickpeas
• 540 grams cod fillet, thawed
• 1 piece of lime
• 5 grams of dill
• 1 piece of ciabatta

Preparation [45 minutes]

+ 40 min. Oven time

Preheat the oven to 210 degrees and let the lamb come to room temperature.

Peel the asparagus just below the cup and cut off about 1½ cm from the woody base. Halve the potatoes and divide them over an oven dish. Crush the garlic cloves with a large knife and place between the baby potatoes together with the sprigs of thyme and rosemary. Drizzle with olive oil and season with salt and pepper.

Roast the potatoes for 40 minutes in the preheated oven. Turn once halfway through the baking time.

Heat a dash of olive oil in a frying pan. Fry the lamb for 5 minutes on a high heat until golden brown and then place the lamb in an oven dish. Bake for 15 minutes in the oven with the potatoes. Then let the meat rest for 5 minutes under aluminum foil.

Fry the shallots in salted butter in a saucepan over low heat for 10 minutes, then deglaze with white wine. Add the stock cube and the cooking cream and reduce for 5 minutes. Puree the shallot gravy with a hand blender to a smooth sauce.

Boil the asparagus in water with salt. Turn the heat to low and stew the asparagus for about 5 minutes (depending on the thickness).

Pick the leaves from the sprigs of mint and chop roughly. Mix with the fresh pesto.

Serve the rack of lamb with the mint pesto, roasted potatoes and the asparagus with shallot gravy.

Ingredients [4 people]

• 500 g lamb racks

• 500 g white asparagus

• 1 kg baby potatoes (culinary)

• 4 toes  garlic (peeled)

• 4 sprigs thyme

• 2 sprigs rosemary

• olive oil

• salt

• pepper

• 4 shallots (in rings)

• 50 g butter (salty)

• 150 ml white wine

• 0.5 stock cubes

• 200 ml cooking cream

• 10 g fresh mint

• 100 g pesto (fresh)

Preparation [45 minutes]

Preheat the oven to 200 ° C. Wash the potatoes and cut into small pieces. Cut the carrots into equal slices. Place the potatoes and carrots in a baking dish and drizzle with a tablespoon of olive oil, chopped rosemary and sea salt. 

Put the potatoes in the oven for 35 minutes.

Crush the peppercorns and mix with the sea salt and butter until creamy. Divide the butter over the catfish. Heat a tablespoon of oil or knob of butter in a frying pan and fry the catfish for about 3-4 minutes on both sides.

Remove the potatoes and carrots from the oven and add the sherry to the shortening. Give it a stir. Serve the peppered catfish along with the colored carrots and baked potatoes.

Ingredients [4 people]

• 2 wolffish fillets

• 500 g   carrots

• 2 tbsp  sherry (dry)

• 2 tbsp  olive oil

• 2 hands potatoes

• 3 sprigs rosemary

PEPPERED SEA WOLF

• 50 g butter

• sea salt

• pepper