THE BRETT SESSIONS | VOL.4
OUR CULINARY HEARTBEAT.
BY THE STOVE
ON THE STOVE
LISA & JOHANNES
THE LOCK-DOWN DOG.
WITH OTILIE*
The Lock-Down Dog
The preparations for Christmas are already in full swing and the current lock-down no longer causes any sleepless nights. We are looking forward to the forced slowdown 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 you a relaxed lock-down – let us make #THEBESTOFIT
Best greetings from the crisis hotspot Offenbach!
Joseph, Johannes
& Team
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 meant to be part of the launch of OTILIE*, because German sparkling wine 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 need to allow some time. Especially if you want to bake the buns yourself. But it’s worth it because the result is delicious. It comes with a glass of OTILIE*
We were directly inspired by Yotam Ottolenghi's "baked celery" from his new book "Flavour": The magical transformation of this humble root 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 behavior and smell - AWESOME. And 100% vegan by the way. Now, however, they are only available in bulk consumer packs and cost just over 2 euros each, which is the price of a good sausage.
If you want to make the effort, you’re sure to find someone with a wholesale market ID who 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”
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- PICKLED ONIONS
- 4 medium red onions
- 500 ml light balsamic vinegar
- pinch of sugar
- salt and pepper
- CELERIAC PASTE
- 1 medium-sized celeriac
- ½ bunch parsley
- ½ bunch fresh marjoram
- 1 piece organic lemon
- olive oil
- salt and pepper
- PANKO-MUSTARD CRUMBLE
- 250 g panko 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% plant-based, 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 parchment 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 repeatedly with oil.
4 - When the celery is cooked, take it out of the oven and let it cool enough to be ready for further preparation.
5 - Peel generously.
6 - Cut the celery into small cubes and partially crush it to create a coarse paste.
7 - Season with salt and pepper and set aside.
PICKLED ONIONS
8 - Peel the onions and cut into thin rings. If possible, finely grate them with a kitchen slicer.
9 - Then place the sliced onions in a mixture of 500 ml light balsamic vinegar, salt, pepper, and a pinch of sugar.
PANKO-MUSTARD CRUMBLE
10 - Heat a large frying pan and lightly toast the panko flour until it starts to take on some color.
11 - Now add the grainy mustard and mix everything with a rubber spatula (so the panko doesn’t get crushed while stirring). Once everything is well combined, continue roasting the mixture until all moisture has completely evaporated from the crumble.
12 - Set aside and allow to cool.
FINAL GUIDE
13 - Wash and dry the Thai celery, pluck the leaves for garnish, and set them aside.
14 - Fry the sausages in a frying pan with little fat, depending on the desired level of browning, 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 set up a hot dog station directly on the board with all the ingredients in the display hanger, making refills twice as 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 that of a French baguette.
Today, Báhn mì is practically synonymous with sandwiches filled with vegetables, coriander, fresh chilies, and meat or tofu. Baking takes some time, but it’s worth it!
- THE BRETT SESSIONS | VOL.4
- “BÁHN MÌ"
for 4 buns
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- 354g water
- 7g dry yeast
- 600g bread flour
- 20g sugar
- 6g fine salt
- 100g clarified butter
- (melted and cooled)
- 1 handful of ice cubes
PREPARATION
1 - Mix water and dry yeast in a bowl until the yeast dissolves. 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 in the melted, cooled clarified butter at medium speed until you have a smooth dough. Place the finished dough in an oiled bowl, cover with cling film, and let rest for one hour. After 30 minutes, fold the edges of the dough inward several times to create tension in the dough.
2 - Now divide the dough into four portions (about 250 g each) on a floured work surface. Then shape the dough pieces into baguette buns. Flatten the pieces and fold the long sides over each other. Roll up the dough sheet from the narrow side, then roll into small sticks with your hands. Place the sticks spaced apart on a floured kitchen towel and push them together between the individual portions. Then let rise in a warm place (about 27 °C) for 60 minutes.
3 - Meanwhile, preheat the oven with a baking stone (2nd rack from the bottom) and a baking tray (below) to 250°C. Place the dough portions 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 baking stone and put the ice cubes on the baking tray. Bake in the oven for about 20 minutes. After 10 minutes, briefly open the oven door to let the steam escape. Let the buns cool on a rack.
NOTES
