Home Küche Rezepte Sit Hütte (Dezember 25/26)

Recipes SIT Hütte (December 25/26)

Coleslaw Salad

1 kg White cabbage
300 g Carrots, red
300 g Mayonnaise
150 g Pickles (julienne)
50 g Pickle juice
20 g Lemon juice
Salt
Pepper

Hut Dressing

4000 ml Salad dressing base (vinegar-based)
500 ml Herb vinegar
200 g Mild mustard
3000 ml Rapeseed oil
40 g Dried dill
20 g Dried chives
5 g Xanthan gum

Seed Mix

1500 g Sunflower seeds
1500 g Pumpkin seeds
1000 g Cashew nuts, broken

Pickling Brine

750 ml Water
250 ml Vinegar (cheap vinegar), optional rice vinegar
25 g Salt
80 g Sugar
Mustard seeds
Bay leaves

Burger Sauce (for 1 kettle)

3200 g Mayonnaise
1600 g Ketchup
105 g Worcestershire sauce
80 g Onion powder
40 g Garlic powder
20 g Smoked paprika
8 g Black pepper
4 g Salt

Truffle Mayo

280 g Egg yolk
180 g Dijon mustard
40 g Lemon juice
60 g Black balsamic vinegar
100 g Truffles (jarred)
8 g Salt
200 g Truffle oil
1320 g Sunflower oil

Vegan Teriyaki Sauce

650 ml Soy sauce
300 ml Mirin (expensive)
500 g Cane sugar
1 Lemon, juice
Cornstarch
Garlic
Ginger
Spring onions

Method:

  1. Simmer mirin gently to reduce

  2. Add soy sauce and heat

  3. Add cane sugar and dissolve

  4. Thicken with cornstarch

  5. Remove from heat and add lemon juice

  6. Let garlic, ginger, and spring onions infuse overnight

  7. Strain and adjust seasoning if needed with agave syrup / sesame oil

Crispy Chicken Marinade

2500 ml Soy sauce
1250 ml Water
2500 ml Fake mirin
625 g Ginger paste
375 g Garlic paste
100 g White pepper, ground

Chipotle Mayo (for 1 bucket)

3000 g Mayonnaise
500 g Chipotle purée
700 g Ketchup
100 g Cane sugar
50 g Lemon juice
10 g Smoked paprika
25 g Salt
4 g Liquid smoke
30 g Onion powder
10 g Garlic powder
5 g Vietnamese mountain salt

Sit Drop Sauce

3 × 900 g Condensed milk
4.5 kg Mayonnaise
250 g Sriracha

Luma Sauce

4 kg Mayonnaise
4 kg Ketchup
150 g Cognac (reduced to 110 g)

Tomato Salt

500 g Dried tomatoes
170 g Maldon sea salt flakes

Method:

  1. Blend tomatoes twice, then fold in salt

  2. Dry overnight at 75°C in the holding cabinet

Mango Curry

2 × 2900 g Coconut milk
1 × 210 g Mango chutney
250 g Curry paste
300 g Tomato paste
5 × 850 g Kesar mango purée
800 g Onions
60 g Garlic
35 g Turmeric
35 g Ground coriander
100 g Sugar
20 g Cumin
5 Bay leaves

Method:

  1. Sweat onions and garlic

  2. Toast cumin, ground coriander, and turmeric (do not overheat)

  3. Add sugar and caramelize

  4. Add curry paste, tomato paste, and mango chutney

  5. Add coconut milk and bay leaves

  6. Add mango purée

  7. Simmer gently for 45 minutes

  8. Blend and strain

Crispy Chicken Spice Mix

600 g Salt
600 g Sugar
300 g Sweet paprika
400 g Onion powder

Umami Salt

Salt
Onion powder
Garlic powder

Mustard Cream

200 g Sweet mustard
200 g Tomi mustard
200 g Coarse-grain mustard
100 g Egg yolk
1200 g Rapeseed oil
Salt, pepper
Lemon juice

Cheese Sauce

2 cloves Garlic
1.2 l Cream
300 ml Milk
600 g Gruyère
400 g Grana Padano
Salt
Pepper
Nutmeg
Cornstarch

Vegan Truffle Mayo

100 g Mustard
1 l Soy milk
20 g Salt
1500 ml Oil
500 ml Truffle oil
1 × 200 g Truffles (jarred)

Truffle Mayo

280 g Pasteurized egg yolk
180 g Dijon mustard
40 ml Lemon juice
60 ml Balsamic vinegar
110 g Truffles (jarred)
8 pinches Salt

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