Five fresh ideas for fall dishes: recipes from the chef

Chef Marina Korsun shared five recipes for the fall that can be prepared with seasonal products.

These are the Austrian breakfast kaiserschmarrn with applesauce, bruschetta with goat cheese and baked grapes, sea bass with carrot puree, duck breast with kale chips and grape and gooseberry sauce, pasta conchilli with romesco sauce and labneh cheese cream, Wonder Ukraine writes.

Bruschetta with goat cheese and baked grapes

Bruschetta requires whole-grain sourdough bread. The dish is served with goat cream, grapes, hazelnuts, and pomegranate sauce.

Ingredients: 1 sourdough bread, 70 grams of pink Cardinal grapes, 50 grams of labneh cheese, 50 grams of goat cheese chevre, a sprig of thyme, a handful of hazelnuts, extra virgin olive oil, pomegranate juice.

Preparation.

1. Toast bread in a frying pan or grill.
2. Mix Labneh and Chevre cheeses.
3. Fry the grapes.
4. Spread the cheese on the bread and sprinkle with grapes.
5. Drizzle with pomegranate juice.
6. Sprinkle with nuts, thyme, and olive oil.

Duck breast with kale chips and grape and gooseberry sauce

The duck must first be cooked using the Sous vide technique: put it in a vacuum bag with spices and oil, immerse it in special Sous vide equipment at 58 degrees for an hour, or, if this is not possible, simply marinate it. Gooseberries can be taken frozen.

Ingredients: 1 duck breast, 50 grams of orange juice, salt, pepper, thyme.

Sauce: 100 grams of chicken broth, 50 grams of honey, pepper, three types of grapes, gooseberries, rosemary, and cardamom.

Kale chips: 100 grams of kale, 10 grams of olive oil, salt.

Preparation.

1. Marinate and fry the breast until medium rare.
2. Cut the duck skin first in straight lines and then perpendicular to them in the form of a lattice, melt away the fat for a long time until the skin becomes thin and crispy.
3. Cut the meat into slices.
4. Make the sauce. Mix all the liquid ingredients, cardamom, rosemary and evaporate.
5. Add the berries at the end.
6. Brush the kale with oil, and salt and dry it in the oven at a low temperature.
7. Serve the breast with plenty of sauce and chips on top.

Kaiserschmarrn with applesauce

This is a traditional Austrian dish made like pancakes. It is served hot with two sauces: spicy applesauce with cinnamon and orange and maple syrup.

Ingredients.

Apple puree: 300 grams of apples, 2 grams of cinnamon, 2 grams of orange zest.

Kaiserschmearn: 90 grams of flour, 2 eggs, 20 grams of sugar, 125 grams of milk, zest of two oranges, 20 grams of dark raisins.

Preparation.

1. Bake the apples in the oven until they are soft.
2. Cool them down, and whisk them together with the orange zest and cinnamon in a blender – the sauce is ready.
3. Then beat the eggs with sugar, add flour, milk, and washed raisins.
4. Heat a frying pan, and fry the pancakes in butter on both sides until golden brown.
5. Divide into small pieces with a spatula.
6. Sprinkle with powdered sugar and serve with the sauce.

Sea bass with carrot puree

Ingredients: 1 sea bass, 50 grams of butter, salt, pepper, lemon zest, thyme, cilantro, olive oil.

For the mashed potatoes: 300 grams of carrots, 2 grams of coriander, salt, 50 grams of chicken broth, 100 grams of coconut cream.

For the salsa: 20 grams of canned peach, 10 grams of celery stalk, 10 grams of bell pepper, and 2 grams of fresh ginger.

Preparation.

1. Marinate the fish, and fry in butter.
2. Fry carrots, stew with spices, mash, and dilute with chicken broth and coconut cream.
3. Finely dice the salsa ingredients.
4. Serve the fish on a bed of carrot puree, and sprinkle with salsa, cilantro, and olive oil.

Conchilli pasta with romesco sauce and labneh cheese cream

Conchiglioni is a type of pasta that resembles a shell. They are usually filled with cheese or minced meat and baked. This recipe suggests serving the pasta with cream cheese, spinach, breadcrumb crumble, and bacon, in a tomato romesco sauce.

Ingredients

Crumble: 100 grams of boiled pasta, 100 grams of labneh cheese, 20 grams of blanched spinach (pour boiling water over it), bread, bacon.

Romesco sauce: 100 grams of tomatoes, 10 grams of almond flakes, 5 grams of dried garlic, 5 grams of olive oil, salt, 3 grams of wine balsamic, 3 cherry tomatoes, 5 grams of pecorino cheese.

Preparation.

1. Cook the pasta until al dente (do not boil).
2. Bake the tomatoes, and peel them. Blend them in a blender with salt, dry garlic, balsamic, almond flakes, and olive oil.
3. Make a crumb with bacon, bake, and chop.
4. Serve the pasta on the sauce, filling it with labneh cream and spinach.
5. Sprinkle with bacon crumble and grated pecorino cheese.
6. Add some herbs and a few cherry tomatoes for decoration.