BRETT-SESSION Vol. 4

18/09/2020 12:00 | Frankfurter Brett |

THE BRETT-SESSIONS | VOL.4


OUR CULINARY HEARTBEAT. 

BY THE STOVE

ON THE STOVE

 

LISA & JOHANNES
FRANKFURTER BRETT

 

THE LOCK-DOWN DOG.


WITH OTILIE*

 

BRETT-SESSIONS VOL.4

The Lock-Down Dog

The preparations for Christmas are already in progress at full speed and the current lock-down no longer causes any sleepless nights. We are looking forward to the forced deceleration and remember the last lock-down:

The most pleasant side effect was the extensive cooking and the rest.

We want to share with you a nice little recipe as inspiration in case you run out of ideas: THE LOCK-DOWN DOG.



A delicious show-off hot dog with coarse vegan sausage, cream of baked celery, panko mustard crumble and pickled onions in a homemade Báhn Mì bun. In case you need it quickly and have two hours. Fast Food de luxe. with a glass of OTILIE*.

We wish a relaxed lock-down – let us make #THEBESTOFIT

Best greetings from the crisis hotspot Offenbach!

Joseph, Johannes
& Team FRANKFURTER BRETT

We have prepared a small lock-down special offer for the occasion.


Lock-Down Dog

// CELERIAC PASTE, PICKLED ONIONS AND PANCO-MUSTARD CRUMBLE


This recipe was supposed to be part of the launch of OTILIE*, because German champagne has a problem like hot dogs - nobody associates it with anything delicious. And so, the idea was born to turn a hot dog into a dish that can compete with sparkling wine at champagne level. The result is our LOCK-DOWN DOG.

You must bring some time with you. Especially if you want to bake the buns yourself. But it is worth it because the result is delicious. It comes with a glass of OTILIE*

We were directly inspired by Yotam Ottolenghis "baked celery" from his new book "Flavour": The magical transformation of this rude tuber into a fragrant delicacy directly inspired us and forms the basis for the celery cream.

The Báhn Mì buns worked well in general, warm, and crispy. But in retrospect they were a bit big and thick. Next time we would make them a bit finer and smaller.

As a "meat" interlude we used BEYOND MEAT sausages, our absolute recommendation when it comes to sausages. Taste, texture, frying behaviour and smell - HAMMER. And 100% vegan by the way. Now, however, they are only available in bulk consumer packs and cost just over 2 euros a piece, which is the price of a good sausage.
If you want to take the effort, you are sure to find someone who has a wholesale market ID and can serve as a supplier.

If it must be meat: A real organic butcher is the least, you need.

  • THE BRETT-SESSIONS | VOL.4
  • „Lock-Down Dog"
INGREDIENTS
------
  • PICKLED ONIONS
  • 4 pieces medium red onions
  • 500 ml light balsamic vinegar
  • pinch of sugar
  • salt and pepper
  • CELERIAC PASTE
  • 1 medium sized celeriac
  • ½ bunch of parsley
  • ½ bunch of fresh marjoram
  • 1-piece organic lemon
  • olive oil
  • salt and pepper
  • PANCO-MUSTARD CRUMBLE
  • 250 g panco flour
  • (Japanese breadcrumbs)
  • 3-4 tablespoons grainy mustard, medium hot
  • 1-piece Thai celery
  •  
  • Also:
  • 1-piece Taleggio (Italian soft cheese)
  • 6 coarse bratwursts
  • We chose the one from BEYOND MEAT.
  • Far ahead in terms of taste,
  • 100% vegetable by the way.
  • If it should be meat:
  • please go to the organic butcher. 

CELERIAC-PASTE

1 - Preheat the oven to 180 C°.

2 - Wash the celeriac thoroughly, but do not peel it. Pierce all around with a knife to a depth of about 2 cm.

3 - Line a baking tray with baking paper, place the celeriac on top and oil generously all around. Then salt well and cook for 2 hours until the celery is golden brown. In between, brush the celery with the oil again and again.

4 - When the celery is cooked, take it out of the oven and let it cool enough to be ready for further preparation.

5 - Cut off the peel generously.

6 - Cut the celery into small cubes and partially crush it, so that a coarse paste is obtained at the end.

7 - Season with salt and pepper and put aside.

PICKLED ONIONS

8 - Peel onions and cut into fine rings. If possible, finely grate with a kitchen slicer.

9 - Then place the sliced onions in a mix of 500 ml of light balsamic vinegar, salt, pepper, and a pinch of sugar.

PANKO-MUSTARD CRUMBLE

10 - Heat a large frying pan and lightly roast the panko flour until it begins to take on some colour.

11 - Now add the grainy mustard and mix everything with a rubber scraper (so that the panko is not crushed while stirring). Once everything is well mixed, continue to roast the mixture until the moisture has completely disappeared from the crumble.

12 - Set aside and allow to cool.

FINAL GUIDE

13 - Wash and dry the Thai celery, pluck the leaves for the garnish, and put them aside.

14 - Fry the sausages in a frying pan with little fat, depending on the degree of browning desired, or alternatively grill them well on the barbecue.

15 - Cut the Taleggio cheese into thick slices and melt them in a second pan over medium heat.

17 - Cut open the buns.

18 - Cover as you like. We have set up a hot dog station directly on the board with all the ingredients in the display hanger, then topping up is twice as much fun.

 

NOTES






BÁHN MÌ buns

// it's worth it!

Báhn mì is a relic from the time when Vietnam was under French colonial rule. The term literally means "wheat bread" and refers to baguette-like loaves or rolls whose crust is slightly softer and lighter than the crust of a French baguette.

Today, Báhn mi is practically synonymous with sandwiches filled with vegetables, coriander, fresh chillies and meat or tofu. Baking takes some time, but it is worth it!

  • THE BRETT-SESSIONS | VOL.4
  • „BÁHN MÌ"
INGREDIENTS
for 4 buns
------
  • 354g water
  • 7g dry yeast
  • 600g bread flour
  • 20g sugar
  • 6g fine salt
  • 100g clarified butter
  • (melted and cooled)
  • 1 handful ice cubes
  •  

PREPARATION

1 - Mix water and dry yeast in a bowl until the yeast has dissolved. Add bread flour and sugar and mix everything together. Let the dough rest for 30 minutes for autolysis. Then add salt and knead carefully. Now knead the melted cooled down clarified butter on a medium speed until you have a smooth dough. Place the finished dough in an oiled bowl, cover with cling film and leave to rest for one hour. After 30 minutes, fold the edges of the dough inwards several times to create some tension in the dough.

2 - Now divide the dough into four portions (approx. 250 g each) on a floured work surface. Then work the dough pieces into baguette buns. Press the pieces flat and fold the long sides over each other. Roll up the dough sheet from the narrow side and then roll into small sticks with your hands. Place the sticks at a distance on a floured kitchen towel and push them together between the individual portions. Then leave to rise in a warm place (approx. 27 °C) for 60 minutes.

3 - In the meantime, preheat the oven with a brick (2nd rail from below) and baking tray (below) to 250°. Place the portions of dough uncovered in the fridge for 10 minutes, cut once in the middle with a sharp knife and spray with water. Carefully place the buns on the brick and place the ice cubes on the baking tray. Bake in the oven for approx. 20 minutes. After 10 minutes, open the oven door briefly and let the steam escape. Let the buns cool down on a rack.

 

NOTES





IMAGES & VIDEOS: FRANKFURTER BRETT GmbH 

by the stove

+

LISA & JOHANNES
FRANKFURTER BRETT

 
Tags: RECIPE
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