DO-Stauferico Schmorbäckle with pretzel dumplings
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Dutch Oven
Ingredients
• 8 Stauferico cheeks, trimmed
• 2 beetroots, cut into spherical shapes
• 2 carrots, diced
• 1 slice celery, diced
• ½ leek, finely chopped
• 6-8 small shiitake
• Salt
• Long pepper
• 1 tbsp beetroot
• Nut butter
• ½ l red wine
• approx. 1 l broth
• 1 tbsp horseradish, freshly grated
• 1 tbsp hazelnut, grated
• ½ tbsp parsley, chopped
for the pretzel dumplings:
• 350 g fresh pretzels, chopped and smoke -dried (makes 250 g dumpling bread)
• 3 eggs
• 100 ml milk
• Salt
• 2 tablespoons butter
• 3 tbsp onions, chopped
• 2 tbsp parsley, chopped
• ½ tsp caraway seeds
• 250 g grey cheese (or grated mountain cheese)
• 2-3 tablespoons flour to bind
• 2-3 tablespoons flour for dusting
You can find out more about Dutch ovens in the shop!
Would you like some fish accessories?
preparation
➊ Bring the Dutch oven to temperature with 12 glowing briquettes. Fry the cheeks in the hot nut butter, first on the meat side and then on the tendon side. This will help them keep their shape better.
➋ Fry the root vegetables vigorously, then add the leek and deglaze with red wine. Season with salt, long pepper and turnip greens and put the lid on with 8 glowing briquettes. After an hour, remove the lid and, if the wine has evaporated, pour in about ½ l of stock.
➌ After another hour, remove all the briquettes. Open the lid only halfway, check the liquid and add a little more warm stock if necessary, add the shiitake and leave to steep for about 15 minutes. The cheeks are now very tender and ready to serve.
➍ In the meantime, mix the chopped pretzels, beaten eggs, milk and salt into a base mixture and leave to rest for about 20 minutes.
➎ Fry the chopped onions in butter and add to the base mixture with the parsley and caraway seeds, mix well with the finely crumbled grey cheese and thicken with a little flour. Form balls of approx. 5 cm diameter, let them rest for about 15 minutes, flatten and flour them immediately before grilling, grill on both sides over direct heat and keep warm.
➏ Make a seasoning paste from horseradish, hazelnuts and parsley and spread it on the cheeks.
Recipe from SWAT BBQ
From left to right): Matthias Hauser, Daniel Nonnenmann and Marc-Oliver Karle from Swat-BBQ, Vice Grill Master of the Amateurs 2015. The team around captain and food junkie Daniel Nonnenmacher has been active internationally since 2011.
More information at www.swat-bbq.de
Recipe from FIRE&FOOD issue 01/2016
