{"id":402,"date":"2021-05-05T16:32:14","date_gmt":"2021-05-05T16:32:14","guid":{"rendered":"https:\/\/www.purgenuss.at\/?page_id=402"},"modified":"2021-06-28T09:08:32","modified_gmt":"2021-06-28T07:08:32","slug":"gourmet","status":"publish","type":"page","link":"https:\/\/www.purgenuss.at\/en\/gourmet\/","title":{"rendered":"Gourmet"},"content":{"rendered":"

\n\t\texquisite food\n\t<\/h2>\n\t\"Those who can enjoy no longer drink wine,
\nBut costs secrets.\"
\n(Salvador Dali)\n\n\t\n\n\n
\n\n\t\n\t\n\t\n\t\t
\n \n
\n

Duck with fennel and shiitake mushrooms<\/h3>\n

Preheat the oven to 120 \u00b0C. Score the skin of the duck squarely and fry the duck breasts in a pan on the skin side until crispy, turn briefly and...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Beiried with apple and radish<\/h3>\n

Preheat the oven to 90 \u00b0C top and bottom heat. Salt the beef and cook it in a preheated pan with some peanut oil, rosemary and garlic on all sides....<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Black Double Cheeseburger<\/h3>\n

Put the spelt together with the spices and salt in a grain mill and grind it to a fine flour (alternatively, mix the ready-ground flour with the...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Iberico fillet with onion peppers<\/h3>\n

Bring the whiskey, sugar and soy sauce to the boil in a saucepan and reduce considerably, it should be a slightly sticky liquid at the end. The pork fillet...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Asian low carb noodle pan<\/h3>\n

Saut\u00e9 the pork tenderloin with a little sesame oil in a pan on all sides. Then place in an oven dish and cook in the oven at 100 \u00b0C for 60...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Avocado Matcha Tiramisu<\/h3>\n

Cream the egg yolks with the icing sugar, matcha powder, tonka bean, yuzu zest and vanilla. Finely mash the avocado and fold into the mascarpone with the foamy egg yolk....<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Hoof steak with romanesco and pimientos de padron<\/h3>\n

Preheat the oven to 100 \u00b0C (top & bottom heat). Salt the hoof steak and sear briefly on all sides in a hot pan with a little peanut oil....<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Tipsy roast veal<\/h3>\n

Heat the oven to 130 \u00b0C. Slowly brown the roast in a little butter on all sides. Add rosemary, 3 strips of lemon zest, a little salt and a clove of garlic cut in half....<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Confit char with risotto and asparagus<\/h3>\n

Cut the onion into small cubes and saut\u00e9 in a pot with some sesame oil, add the rice and saut\u00e9 for about 2 minutes, then deglaze with white wine....<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Pineapple curry with prawns<\/h3>\n

Peel the prawns and set aside in a bowl. Put some sesame oil in a hot pan and fry the shells of the prawns in it, add vegetable stock and...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Pasta con spinaci<\/h3>\n

Bring the pasta pot to a boil with well-salted water. Poach the fresh spinach in the pasta water for 2 minutes, and then rinse in very cold...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Mushroom risotto with asparagus<\/h3>\n

Cut the onion into small cubes and saut\u00e9 in a pot with some coconut oil, add the rice and saut\u00e9 for about 2 minutes, then add the white wine and...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Chiang Mai curry with tempura<\/h3>\n

Peel the shrimp except for the back tip of the tail and set aside. Fry the shells of the prawns in a hot pan with a little peanut oil until very brown. Add the fennel, coriander,...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Hearty beef two courses<\/h3>\n

Place the beef heart in a saucepan and cover with white wine and vegetable stock, bring to the boil and then add the cinnamon stick and bay leaf. Cook the beef heart for 2 hours....<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Veal flank steak<\/h3>\n

Turn oven on to 90 degrees top-bottom heat. Lightly salt flank steak and sear briefly on both sides with a little sesame oil. Put the flank steak aside on a plate....<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Boiled beef with avocado mayonnaise<\/h3>\n

Thinly slice the carrots, parsnips, celery and leek, halve the onion and place in a pot with the meat, spices and bone. Mix with...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\t

\n \n
\n

Octo Caviar Coffee<\/h3>\n

Place the octopus, bay leaves, cinnamon stick and cubeb pepper in a large pot and cover with water. Bring to a boil, lower the heat and simmer with the...<\/p>\n CONTINUE<\/a>\n <\/div>\n <\/div>\n\n\t\n\t\n\t\n\t\n<\/div>","protected":false},"excerpt":{"rendered":"

Exquisite food \"Those who can enjoy no longer drink wine, but taste secrets.\" (Salvador Dali)<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":""},"_links":{"self":[{"href":"https:\/\/www.purgenuss.at\/en\/wp-json\/wp\/v2\/pages\/402"}],"collection":[{"href":"https:\/\/www.purgenuss.at\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.purgenuss.at\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.purgenuss.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.purgenuss.at\/en\/wp-json\/wp\/v2\/comments?post=402"}],"version-history":[{"count":9,"href":"https:\/\/www.purgenuss.at\/en\/wp-json\/wp\/v2\/pages\/402\/revisions"}],"predecessor-version":[{"id":856,"href":"https:\/\/www.purgenuss.at\/en\/wp-json\/wp\/v2\/pages\/402\/revisions\/856"}],"wp:attachment":[{"href":"https:\/\/www.purgenuss.at\/en\/wp-json\/wp\/v2\/media?parent=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}