This Is How We Cook at the Stubaierhof

Ingredients for 2 people:

• 1 pc. Lamb loin without lid
• 400 g Jerusalem artichoke
• 100 g butter
• Salt, pepper, garlic, rosemary, nutmeg
• 80 g hazelnuts
• 100 g sugar
• 80 ml cream
• Cognac, thyme, salt

Preparation:

Season the lamb rump with salt, pepper and garlic and sear on both sides, remove from the pan and leave to rest in the oven at 60°C (top and bottom heat) for 15-20 minutes.

Boil the Jerusalem artichokes in salted water until soft. Strain and mix with the melted butter, season with salt, pepper and nutmeg.

Caramelise the sugar, deglaze with a dash of cognac and pour in the cream - add the hazelnuts.

Add a pinch of salt and a hand of thyme and the dish is ready.

Ingredients for dough:

• 440 g flour
• 2 small eggs
• 60 g oil
• 1 pinch of salt
• 160 g lukewarm water

Ingredients for the filling:

• 1,200 g apples (sour variety)
• 120 g sugar with a pinch of cinnamon
• 250 g breadcrumbs
• melted butter
• a handful of sultanas (optional)
• a little rum

Dough: 

Mix the flour, eggs, oil, salt and lukewarm water and knead. The dough needs to rest for at least half an hour, it is best to prepare the dough at all the day before and put it in the fridge overnight.

When working the dough, pull it out with your hands: To do this, form both hands into a fist and turn the dough in a circle. Keep doing this until it is the right size and almost translucent. Then place the dough on a floured tea towel and brush the lower part with melted butter.

Filling: 

Peel the apples and cut them into pieces, fry the breadcrumbs in butter and soak the sultanas in rum. Mix everything with sugar and cinnamon in a bowl. Then put the filling on the top of the pastry: The more filling, the better.

Then roll up the dough with the help of a tea towel. Place the rolled-up apple strudel on a baking tray. Caution: The edge must be at the bottom, otherwise it will become very hard during baking and cannot be cut. Brush the strudel with melted butter and bake in the preheated oven for 10 minutes at 200° and another 30 to 45 minutes at 180°. The apple strudel is ready as soon as some of the juice from the apples runs out of the strudel. The baking time depends on the type of apples used.

Ingredients for 4 small jars:

• 500 g blueberries/blueberries
• 40 ml water
• 500 g jam sugar (1:1)
• 4 juniper berries
• juice of half a lemon
• 1 glass of rum (optional)
• ½ apple, peeled and in small pieces

Preparation:

Bring the blueberries to a boil with water and gelling sugar, stirring constantly.
Add the juniper berries in a tea bag and let them cook along.
Stir in the lemon juice and half of the rum, then simmer for 3–4 minutes, skimming off any foam.