the BOARD SESSIONS
OUR CULINARY HEARTBEAT
BOARD SESSION VOL.6
ROASTED SHRIMP, FRENCH TOAST, ONION JAM AND GRILLED SALAD
We’re kicking off the new year at full speed with our sixth board session so far. And with a nod to our favorite format from seemingly long ago: THE KITCHEN PARTY.
Relaxed cooking together, chatting, laughing. Eating the food straight from the pot, discussing flavors and techniques, and having a great time along the way.
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We didn’t let the current circumstances discourage us. The good mood, even in the smallest group, is palpable in the video, and the food was consistently so spectacularly good that we still think about it fondly. (Especially that toast… my goodness!)
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By the way, the rustic centerpiece of the board session was a small Japanese tabletop grill from bulky waste. Thoroughly refurbished, this gem has become one of our absolute favorite tools. However, a powerful extractor hood is recommended if the grill is used indoors. Alternatively, it’s also great on the balcony.
With that said – here’s to cooking, eating, and laughing together!
RECIPES
CHARCOAL GRILLED SHRIMP
Freshly caught shrimp roasted over open coals, served with a chili and lime marinade.
The dish tastes best when it comes from a charcoal grill. Nicely charred on the outside, but tender and soft inside.
INGREDIENTS
- 1.5-2 kg shrimp
- 130 g coriander (or basil)
- 1-2 small red Thai chilies
- Thumb-sized piece of ginger
- 2 tbsp brown sugar
- 100 ml lemon juice
- 4 lime leaves
- 1 small red onion
- Lemon wedges
PREPARATION
Remove the shrimp’s vein and place them either on the grill or in a grill pan. The shrimp should be grilled very hot to get tender meat and strong roasted flavors.
For the marinade, roughly chop the coriander. Finely chop the ginger, chilies, and lime leaves. Slice the onion into thin rings. Stir lemon juice and sugar in a bowl and season with salt. Mix everything thoroughly in the bowl.
Put the shrimp fresh off the grill and still in their shells into a bowl, pour the marinade over them, and toss well to distribute the marinade. This way, the shrimp shells are nicely coated, and when you "pull them out of the shell," you get sticky fingers that you can then lick off with pleasure.
Then place on a platter, garnish with some coriander and lemon wedges, and serve with white bread.
GRILLED TOAST AND PICKLES
Toast with French mountain cheese and good butter, served with heavenly onion jam and pickles.
INGREDIENTS
- Mixed bread (wheat/spelt/rye)
- 250 g salty butter
- 500 g flavorful aged mountain cheese
- (with good development of salt crystals)
- 1.5 kg salted cucumbers (for 3 jars)
- Fresh garlic
- 1 bunch of dill
- Onions
- Pink peppercorns
PREPARATION
Cut the bread into slices about 1.5-2 cm thick and spread salty butter on both sides (if watching calories, spread only one side – but you shouldn’t be too stingy about it. So bring on the butter!).
Cut or shave the cheese thinly – this way it melts better with the bread and butter and creates a beautiful golden unity. Heat a non-stick pan over medium heat.
Meanwhile, generously top one half of the bread with cheese, cover with the second half, and place in the hot pan. If buttering only one side, place the buttered side down in the pan and top the unbuttered side with cheese.
Now keep an eye on the cheese toast. We want a golden crust and no overly dark spots, so it’s advisable to turn the toast frequently. When the desired browning is reached and the bread and cheese have formed the perfect unity, remove from the pan, halve in the middle, and crunch while still hot.
Prepare pickles using a recipe from the internet or simply like us: buy salted cucumbers and pimp them with fresh garlic, onions, dill, and pink peppercorns.
RED ONION JAM
It’s best to cook the onion jam 2-3 hours in advance so there is enough time to cool.
INGREDIENTS
- 1 kg red onions
- 500 ml dark balsamic vinegar
- or 200 ml balsamic + 200 ml
- Mix currant vinegar
- 250 ml red wine
- 3 pieces of star anise
- 400 g brown sugar
- 1 small bunch of thyme
- 3-4 tbsp rapeseed oil
PREPARATION
Peel the red onions, halve them, and cut into medium-fine slices. Heat a suitable pot for the desired amount of onions so that the onions can be lightly sautéed with some oil until translucent. Feel free to add the star anise now and sauté it along.
Once the onions are translucent, add the sugar and roast everything while stirring constantly until you can sense a kind of caramel. Only then add the vinegar and let it cook down. Then add the red wine and thyme.
Now we have to be patient and stir until there’s no more smell of red wine alcohol and the jam has a shiny, not too moist texture.
If you want the onions even softer, you can add a little liquid (water or wine, depending on intensity) repeatedly as desired and continue reducing and simmering until you reach the desired result.
Before letting the jam rest and cool, remove the star anise and thyme. Set aside and done.
GRILLED SALAD HEARTS
For anyone wanting to add some freshness to the first course or keep things light, we recommend grilled salad hearts without any fuss. Just coarse salt, lemon, and a good Greek olive oil from a trusted supplier.
INGREDIENTS
- 4 romaine lettuce hearts
- 5 organic lemons
- Olive oil
- Maldon sea salt flakes
- Pepper
PREPARATION
Either prepare it like we do (a bit over the top, exciting and decadent on our small Asian charcoal table grill with pine branches) or use the multifunctional good old grill pan.
It’s super easy:
Halve or quarter the salad hearts. Remove the tough core at the bottom first, but only enough so the leaves still hold together and don’t fall apart.
If using charcoal, please only place it on the grill once a nice bed of embers has formed and the flames are no longer too high. Otherwise, the delicate salad leaves will burn. If using a grill pan, go full throttle! In the grill pan, we need less time but quick fingers, because the pan must be so hot it almost starts to smoke. Then quickly place the salad hearts inside (without oil) and grill the cut sides for about 20-30 seconds.
We do the same on the grill, but it can take a bit longer here. Then arrange the hearts on a plate, either casually or neatly fanned out, add lemon wedges, and garnish with salt and olive oil. Done!
