Meat
Main courses
With all meat dishes you should do without additional bread (bread basket). As a side dish you should also leave out rice, noodles and potatoes completely in the restaurant, or at least reduce them considerably. The best side dish is a lot of vegetables in all variations to keep the food lighter and carbohydrate-reduced.
CRISPY ROASTED VEAL OR POULTRY
Zutaten (4 Portionen)
500 g Calf shoulder (turkey breast or 1 whole chicken)
800 g peeled root vegetables
300 g quartered onions
250 ml Vegetable stock
sea salt, white pepper, 5 rosemary sprigs
Zubereitung (40 Minuten)
Season the shoulder of veal (chicken or turkey) with salt and pepper. Place onion, large pieces of root vegetables on a baking tray or in a large dish and place the meat with rosemary sprigs on top.
Fry in the preheated oven at 200 degrees for about 40 minutes. In between, pour vegetable broth over it and turn the vegetables (possibly with 1-2 potatoes) over so that everything is browned.
Remove the meat from the oven, portion and mix with the meat. Arrange vegetables and onions.
So you can also prepare a roast lamb with garlic, a roast game with red wine and base sauce or other poultry.
Nährwertangaben (1 Portion)
KCAL KH EW FETT
192 13,1 28,7 2,0
Lebensmittelverträglichkeit
L
Lactosefrei
F
No wine, possibly without onion
G
Glutenfrei
H
No red wine
NATURAL CARVING OF VEAL OR TURKEY
Zutaten (4 Portionen)
500 g Calf cutlet or turkey
each 2 EL Rape seed oil and butter
each 1/8 liter Vegetable stock, cream and base sauce
sea salt, white ground pepper
1 bunch chervil
Zubereitung (10 Minuten)
Lightly tap the schnitzel, season with salt and pepper. Heat the oil in a coated pan and fry the escalopes one after the other on both sides for 2-3 minutes until crispy brown and keep warm.
Solve the frying set in the pan with the hot vegetable stock, butter and cream and boil down for a short time.
Now mix in the ready-made base sauce and chervil, bring to the boil once and season to taste.
Any vegetable in steamed form or a vegetable puree goes well with it.
Nährwertangaben (1 Portion)
KCAL KH EW FETT
302 1,4 30,7 19,0
Lebensmittelverträglichkeit
L
Lactose-free butter and cream
F
Fructosefrei
G
Glutenfrei
H
Histamine-free
WOK VEGETABLES WITH RICE NOODLES AND CHICKEN
Zutaten (4 Portionen)
250 g Glass or rice noodles
250 g Chicken fillet
each 200 g coloured paprika and root vegetables peeled
each 150 g yellow courgettes, kale and chard
each 125 ml Vegetable stock and base sauce
each 1 EL Maize starch, soy sauce and vegetable broth
2 EL Olive oil
each ½ TL Sambal and chopped ginger
sea salt, pepper from the mill
Zubereitung (20 Minuten)
Place glass noodles in cold water for 15 minutes, then cut 2-3 times. Cut carrots and yellow turnips into slices. Coarsely dice kale. Cut the chicken fillet into thin strips. Clean the peppers and cut into coarse cubes. Cut courgettes into slices and chard coarsely.
Mix chicken fillet in a bowl with corn starch, soy sauce and 1 tablespoon vegetable stock, fry in a wok with oil until hot and remove. Add carrots, turnips, kale, chard and paprika, fry briefly, add vegetable stock and cook for about 10 minutes covered.
After about 8 minutes cooking time add the finely chopped noodles, base sauce and courgettes and season with sea salt, pepper, ginger and sambal.
Finally mix in the meat and allow to stand for a short time.
Young onion, bear's garlic, fresh oregano, lamb fillet or tender beef provide for further variations
Nährwertangaben (1 Portion)
KCAL KH EW FETT
353 37,9 12,6 8,9
Lebensmittelverträglichkeit
L
Lactosefrei
F
without soy sauce
G
Glutenfrei
H
without soy, sambal and chard
TURKEY, BEEF OR VEAL ROLLS
Zutaten (4 Portionen)
4 Schnitzel from the Beiried, turkey or calf à 100g
250 g Meat
200 g very small cut root vegetables
250 ml Cream
1 EL hacked oregano
Seasalt, pepper from the mill
Zubereitung (20 Minuten)
Thinly tap the escalopes and place them next to each other on a roasting foil, salt and pepper. Cut the meat into small pieces, puree in a cutter, add the cream, salt and pepper, mix again briefly and stir in the softly steamed vegetables.
Pour the mixture into a skin pass bag and apply to the centre in the shape of a sausage. Overlap the cutlets from both sides, roll them up with the foil and tie them at the ends.
Fry in the oven at 200°C for 15 minutes, remove the foil and portion the roll.
Can be easily demonstrated. Variants with light and dark meat. The rolls (or filled schnitzels) can also be made individually. The farce in steamed cabbage or cabbage leaves rolled up with natural tomato sauce brings further variations. In addition base sauce and vegetables or vegetable puree.
Nährwertangaben (1 Portion)
KCAL KH EW FETT
365 5,0 38,5 26,7
Lebensmittelverträglichkeit
L
Lactose-free cream
F
Fructosefrei
G
Glutenfrei
H
without tomato sauce
ROE OR DEER SLICED WITH CRANBERRIES
Zutaten (4 Portionen)
500 g deer or roe deer meat
100 g Spring onions
each 200 g white pointed cabbage, pre-cooked lentils and orange fillets
600 g Root vegetables in slices
each 125 ml Red wine, cream and base sauce
each 1 EL Rape seed oil and cranberries
Seasalt, pepper from the mill
Zubereitung (15 Minuten)
Cut the meat into slices or strips, mix with thyme, salt, pepper and fry briefly in a large coated pan with oil and lift out.
Now sauté onion, cabbage and vegetables, deglaze with wine and cover and simmer for approx. 5-10 minutes until soft, possibly add a little vegetable broth. Add pre-cooked lentils, base sauce and cream and let it boil down.
Finally add the meat, heat, season, arrange and garnish with cranberries and orange fillets.
Can be easily demonstrated. Variants with light and dark meat. You can also make a crispy roast from deer and roe deer, fry fillets or medallions pink.
Nährwertangaben (1 Portion)
KCAL KH EW FETT
497 37,5 41,0 18,6
Lebensmittelverträglichkeit
L
Lactose-free cream
F
Ohne Orangen, Preiselbeer u. evtl. Zwiebel
G
Glutenfrei
H
Without lentils and red wine
IRISH LAMB STEW
Zutaten (4 Portionen)
600 g Lamb meat diced (leg)
100 g Spring onions
each 500 g onion and kale or cabbage
each 400 g Carrots and celery root peeled
1 Liter vegetable stock or water
2 EL Olive oil
each 2 Laurel leaves and garlic cloves
sea salt, pepper from the mill, chives
Zubereitung (15 Minuten)
Peel and finely chop the onion and garlic. Coarsely dice the cabbage and cut the vegetables into thick sticks. Sweat onion with garlic in a saucepan with oil, add meat, season with salt, pepper and bay leaves and simmer for 10 minutes.
Add the cabbage and vegetables (possibly 1-2 potatoes), cover and simmer for about 30 minutes on a low heat, then switch off and let simmer for 10 minutes.
Arrange in soup plates, add chives.
Can also be made with beef. The vegetables can be mixed individually. Keeps well 2 days in the refrigerator and gets better and better.
Nährwertangaben (1 Portion)
KCAL KH EW FETT
482 16,1 10,5 29,5
Lebensmittelverträglichkeit
L
Lactose-free cream
F
Evtl. ohne Zwiebel
G
Glutenfrei
H
Histamine-free