von Tessa Mellinger
04 September 2018
COOKING STUDIO
Recipes from the Henhouse: Herb Roulade of Chicken Fillet with Potato Noodles
When the hosts of Culinarium Alpentraum come together to create recipes, it can only mean one thing: the finest regional cuisine at the highest level. Sustainable, traditional, alpine, and creative. Now the hosts have taken on a special challenge: How can an entire chicken be utilized and prepared in a culinary way?
At the Culinarium-Alpentraum cooking workshop "The Gackerei", they showed it and let's just say: We can't stop gackering - um, raving! - at all! A highlight of the recipes is the herb roulade made from chicken fillet with Schupfnudeln (German potato noodles). Step by step, preparation is easy thanks to the tips from the professionals - we will show you how it's done!
Herb Roll of Chicken Fillet with Schupfnudeln
Step by step: Herb roulade of chicken fillet with potato noodles
Herb purée
Mix 80g of trimmings (these are meat scraps or pieces left over from butchering the chicken or trimming the fillet) with 10g of herbs (chives, parsley, rosemary, and chervil). Add 20g of cream and 2-3 ice cubes and mince using the finest plate of the meat grinder. Season to taste with salt, pepper, and possibly garlic, and mix well. Cut the chicken fillet lengthwise into fan shapes and spread the filling on top. First roll it in cling film and then in aluminum foil. Place in the oven at 90 degrees for 40 minutes.
Crispy skin
Defat the skin by scraping all the fat from the underside with a knife. Then salt it. Next, place the smoothed skin between 2 sheets of baking paper and place the whole thing on a baking tray. Then place a second baking tray on top and weigh it down with stones or other additional weights to keep the skin nice and flat. Now bake at 210 degrees Celsius (convection) for 15 minutes in the oven.
Crispy Skin
Schupfnudeln with chanterelles and farmer's bacon
Chop the chanterelles and onions very finely and roast them in a pan with butter until no water is left. Then mix with very finely chopped roasted bacon and parsley.
Schupfnudel with chanterelles and farmer's bacon
Boil 220g of potatoes and let them cool down. Then peel and press the potatoes, seasoning with salt, pepper, and nutmeg. Add the bacon, the bacon chanterelles, 10g of wheat semolina, 120g of flour, and 2 egg yolks, then knead into a dough. Now comes the shaping of the Schupfnudeln: Roll into thick strings, about the thickness of your thumb (using a little flour to dust, so they don’t stick). Then cut pieces from these strings, about the size of a finger joint, and roll them with your palm into noodles about 5 cm long. Let them slide into strongly boiling, lightly salted water just at the start. Afterwards, toss in a pan with brown butter.
... Now it’s time to plate and enjoy!
Herb Roll of Chicken Fillet with Potato Noodles
The Magnificent Seven: The Hosts of Culinarium Alpentraum
The Culinarium Alpentraum consists of a total of seven host establishments that have one thing in common: their passion for excellent and regional cuisine. And a lot of talent, which goes without saying. Another requirement is that they are family-owned businesses. This allows the knowledge of preparing traditional and conventional cuisine to be passed down from generation to generation, while the young hosts bring fresh ideas to the kitchens. The establishments that came together in 1997 are distributed throughout the region. They include the Gasthof Dorfkrug in Mösern, the Restaurant Weidachstube in Leutasch, the Gasthaus Brücke in Leutasch, the Waldgasthaus Triendlsäge in Seefeld, the Gasthof Tiroler Weinstube in Seefeld, the Gasthof Hirschen in Reith, and the Gasthof Wiesenhof in Scharnitz. Where so much knowledge, experience, and talent come together, pure enjoyment is created!
Culinary events of the extra class
Too many cooks spoil the broth? Not at all! Quite the opposite is true for the hosts of Culinarium Alpentraum: Since 2016, the hosts have been coming together every year to put on a gourmet event of the highest caliber. These events always take place at a different host's location. This year, the guests were able to enjoy the delicacy menu in a particularly beautiful spot…
Inn at the Bridge in Leutasch
Tablecloth, set yourself: The gourmet event of Culinarium Alpentraum
This summer, the hosts at the Inn zur Brücke in Leutasch conjured something extraordinary: A table richly laid out with regional delicacies in the midst of a flower meadow in the mountains. A place like paradise: Under the open sky, guests were served traditional and local dishes from the Alpine region. For example, a salad was made from the very meadow where the guests sat. Can it get any more regional? Probably not! The hosts of Culinarium Alpentraum have shown how to deliver the best Tyrolean cuisine - setting a new standard for regionality, sustainability, and taste.
Culinarium Alpentraum 2018 Dinner Event
Blog Tags
Share