Fall recipes

On a warm late summer's day, our editor made her way uphill to the Schmittenhöhe. However, this time not the mountain, but Boutique Hotel Martha just above the town centre, was the destination. Florian Zillner is the hotel's figurehead and chef and has revealed his favourite autumn recipes exclusively to us.

If you would like to find out more about Florian, his philosophy, and our visit: Click here for the blog post

Tip: Cooked and served by Florian, you can enjoy the ‘braised kohlrabi’ straight from the cooker at the Festival of Alpine Cuisine on 30 September 2024 at the Ferry Porsche Congress Center!

Get your tickets now!

BOLOGNESE OF VENISON WITH HOMEMADE TAGLIATELLE

Bolognese of venison

Ingredients

• 300g minced venison (shoulder trimmings, flank steak, parts of the leg)

• 300ml game stock

• 60ml red wine

• 60ml port wine

• 100g celeriac

• 1 tbsp tomato purée

• 2 small onions

• 1 carrot

• 1 tsp dark chocolate

• 1 bay leaf

• 1 tbsp porcini mushroom powder or dried porcini mushrooms

• salt, pepper

• 1 tbsp spice for game dishes (Home-blend, consisting of caraway, garlic, salt, pepper, juniper, allspice, bay leaf, nutmeg, coriander, cardamom, cloves, star anise)

Preparation

Finely dice the onion and root vegetables. Heat the oil in a pan and fry the mince until crumbly, stirring constantly. Add the tomato puree and fry for a bit. After approx. 1 minute, deglaze with port and red wine and reduce slightly. Boil off the alcohol. Add the diced vegetables and pour in the game stock. Stir in the blend of spices, porcini mushroom powder and bay leaf and simmer the Bolognese slowly for 1.5 hours, stirring frequently.

Simmer on low heat. At the end of the cooking time, stir in the chopped dark chocolate. Season the Bolognese of venison again with salt and pepper.

Tagliatelle

Ingredients

• 100g Semolina durum wheat

• 100g medium fine flour

• 90g egg yolk

Preparation

Mix everything together until the dough is homogeneous, cover and leave to rest in the fridge for 2 hours. Roll out in the pasta machine on setting 1 and cut tagliatelle. Boil for 1 minute in salted water, add to the sauce and leave to cook.

Alternatively

Buy fresh pasta from a delicatessen and cook in salted water for 1-2 minutes, and finish cooking or leave to infuse in the sauce. Serve the Bolognese of venison with plenty of parmesan and fresh parsley. Enjoy!

BRAISED KOHLRABI WITH MUSTARD SAUCE, BITTER LEAF SALADS AND LOVAGE MAYONNAISE

Braised kohlrabi

Ingredients

• 2 kohlrabi
• salt
• kitchen foil

Preparation

Wash the kohlrabi and cut off one side (root side). Place the cut side on the salt, cover with kitchen foil and roast in the oven at 200°C for approx. 1.5 hours. Then leave in the oven for another 20-30 minutes (depending on size) without foil at 200 degrees. The kohlrabi should be well-browned.

After baking/roasting, leave the kohlrabi to cool and peel, place the skins with the previous cut offs in a pan with approx. 500ml of water and bring to the boil. Reduce the stock by approx. 2/3.

Mustard sauce

Ingredients

• 200ml kohlrabi stock

• 200ml whipping cream

• 40ml white wine

• dash of vermouth (Noilly Prat)

• 10g butter

• 1  small shallot

• 1 clove of garlic

• 1  bay leaf

• 1  tsp mustard seeds 1 tsp peppercorns

• 1 tsp Maille Dijon mustard à l`Ancienne

• 1 tsp Maille Dijon mustard - hot

• 1 pinch cayenne pepper

• 1 pinch allspice d`Epelette

Preparation

Melt the butter and sauté the shallots until translucent. Pour in the hot kohlrabi stock, Noilly Prat and white wine. Add the bay leaf, mustard seeds, chopped garlic and peppercorns. Reduce (do not cover), strain, pour in cold whipping cream and continue to reduce until the consistency appears suitable (thick). Strain the sauce and season with salt, Dijon mustard, cayenne pepper and allspice.

Lovage mayonnaise

Ingredients

First, make the lovage oil:

Mix 500g lovage with 500g sunflower oil for 5 minutes. Preferably in a Thermomix on level 10 at 80 degrees. Strain, preferably through Etamin (straining cloth) and leave to drain overnight. Freeze the oil and remove the remaining water when frozen. The leftover pomace is perfect as a paste for herb soups or sauces.

Mayo

• 100g lovage oil

• 50g rapeseed oil

• 3 eggs

• 1 pinch of salt

Preparation

Place the eggs and salt in a tall container and whisk with a hand blender. Gradually add the rapeseed oil until the mixture is homogeneous. Then slowly add the lovage oil, a little at a time, until you have a nice, dark mayonnaise.

Transfer the mayonnaise to a piping bag and chill. Freeze or chill the remaining oil in a container. It is great for garnishing or marinating salads.

Bitter leaf salads

Ingredients

Rocket, radicchio, treviso, dandelion, mustard leaves, etc. depending on preference and availability.

Preparation

Wash and pick the lettuce (not too fine, not too big)

Marinade with:

• salt, pepper

• high-quality, dark balsamic vinegar (barrel-aged and creamy)

• tomato vinegar

• olive oil

The sweetness and acidity of the two vinegars is important here; high-quality olive oil gives the salad its sharpness and subtle nuttiness.

Serving

Cut the kohlrabi into 1cm thick slices and leave to warm in the sauce. Place the kohlrabi slices on a deep plate and cover with the sauce (the dish comes to life with the sauce, be generous). Place the salad on top of the kohlrabi and garnish with lovage mayonnaise and thin slices of freshly cut radish. You can also add a few drops of lovage oil to garnish.

PICKLED ROOT VEGETABLES

Ingredients

• Root vegetables (carrots, celeriac, kohlrabi, etc.)
• 1000g water
• 500g vinegar 7%
• 350g sugar
• salt
• 5 peppercorns
• 1 bay leaf

Preparation

Bring everything to the boil together and chill.

Clean and peel the vegetables and shape as desired. Fill everything into jars and cover with the vinegar liquid (pour over). Then steam (sterilise) the jars in a combi-steamer for approx. 50 minutes at 90 degrees. If you have no combi-steamer, place the jars in a water bath in a normal oven (fan oven). Then turn the jars upside down (lid side) and leave to cool overnight.

Store the pickles in a cool, dark place. Will keep for approx. 6 months if made and stored correctly.

The copyright for all recipes is owned by Zillner Hotel GmbH/Flos Restaurant