Never ordinary. Every day.SCHOCKmagazine
As old as mankind itself, preparing food and taking in nourishment are two of our basic human needs. With the passing of time, our relationship with cooking and eating has continually evolved – ultimately changing beyond all recognition to reflect the social and cultural context in which we live.
Inevitably enough, this evolution has transformed what we want from our kitchens and everything in them. As a platform for cooking in company and taste-testing new things, the kitchen needs to be multifunctional and practical – and it needs to look good. What we need is space – and room for new ideas. In giving birth to a new generation of the kitchen sink, the Prepstation, we’ve created a multifunctional space to meet today’s needs. So we invited a selection of food bloggers to come over and try it out – giving them free rein to go wild with their creativity, fresh inspiration and delicious recipe ideas. The results are presented for your delectation on these pages.
Like everything in this magazine, the recipes have been specially chosen to whet your appetite – for cooking, for experimenting, for improvising and for indulging with friends and loved ones. Opening up wonderful opportunities for you to make every day anything but ordinary. And evince that same spirit which is constantly driving, motivating and inspiring us here at SCHOCK: Never ordinary. Every day.
RIDING THE SAME WAVESalt & Silver
WATER OFF A BUFFALO’S BACKBüffel Bill
Why buffalo meat?
Zucker und Jagdwurst
SWEET: SUSHI!Zucker & JagdwurstVegan dishes – dull & difficult? Anything but!
sweet as sugar
That’s it. Enough kitchen, cooking and food trends for one day.
This is the perfect place for us to go on working to generate new inspiration – like by staging special cooking events and delighting our guests. Click onto our website at www.schock.de/magazin or our Facebook page, SCHOCK Germany, for regular updates, a look behind the scenes at the making of the magazine, all the recipes with loads of extra goodies, and everything you could ever want to know about the articles, interviewees and the whole colourful world of SCHOCK. We’re looking forward to seeing you again – and to writing a new chapter full of surprising and inspiring pages.
STORIES FROM A BYGONE ERAONCE UPON A MEALA JOURNEY BACK IN TIME TO THE KITCHEN OF YESTERYEAR
The room barely saw a visitor. Depending on their importance, guests were taken either to the best parlour or the separate dining room. And there they would wait until the eagerly anticipated words ‘Dinner is served’ rang out.
FOOD VS. FUNNOWA NEW GENERATION OF KITCHENS – AND COOKS.
As the importance of the kitchen has moved up a notch, so too have our ambitions for how our kitchens should be fitted out: with more high-tech appliances and time-saving automation on the one hand, and more options for hand-made creativity and preparing fresh and varied meals on the other. The kitchen has evolved into a multifunctional space – and the sink has turned from a place to do the dishes into a versatile all-rounder whose smart solutions cut down the distances to be travelled in the kitchen and ramp up the possibilities to be had.
The goal is to aim for the conscious, sustainable enjoyment of real food free from any added chemicals, sugar, flavour enhancers, white flour, artificial flavourings or other additives. A clean eater’s diet can incorporate seasonal vegetables, whole grains, fruits, nuts, vegetable fats, super foods and lean meat like chicken or buffalo from organic farms with high animal welfare standards. The clean eating trend has taken off to the extent that there are now many different versions of it, including gluten free, lactose free, vegetarian, vegan and even one for a raw food diet. The one thing they all have in common is a focus on enjoying healthy, unadulterated food.
HIGH END FAST FOOD
NEW CLASSIC VEGAN
New classic vegan blends this feeling of wanting to get back to basics in the food we eat, moving away from haute cuisine and towards good honest food, with the desire for a diet that dispenses with all animal products. It’s a bit like coming home but breaking new ground at the same time. Goulash with dumplings? Potato soup with sausages? And sugared pancakes with raisins for dessert? Yes, please! But it needs to be creatively interpreted and it’s got to be plant based – and it has to have what it takes to one day become a classic.
200g buffalo mince
pinch of salt and pepper
1 tsp. Dijon mustard (mild)
1 tbsp. melted butter
Buns (enough for 9-10 buns)
200ml water (warm)
4 tbsp. milk
1 yeast cube (fresh)
80g butter (softened)
Sauce and toppings
3 slices of cheddar cheese
1 slice of tomato
½ a small onion
a bit of lamb’s lettuce
1 pickled gherkin
white balsamic vinegar
To make the dough, crumble the yeast into a bowl with the warm water, milk and sugar and leave to stand for 5 minutes. Then add the flour, salt, 1 egg and butter and knead it together. Cover and leave the dough in a warm place for about an hour.
Separate the dough into approx. 100g pieces and form each one into a round ball in your hands. Place each dough ball in a stainless steel ring on a baking tray and let them rise for another hour. In the meantime, whisk 1 egg with 2 tbsp. water and 2 tbsp. milk. After the buns have risen you can coat them with this mixture and sprinkle them with sesame seeds to taste. Bake the buns in a pre-heated oven at 200°C (top/bottom heat) for about 15 minutes until they are slightly golden but not too dark.
PATTIES & TOPPING
Put your fresh buffalo rib-eye steaks through a meat mincer (or use ready-minced buffalo meat instead). Place the minced meat in a bowl and combine with the Dijon mustard, melted butter and a little salt and pepper. Then form into patties about 2.5cm thick, salt them generously on both sides and let them stand for one hour. Fry the patties on the highest heat or grill them until a crust has formed. After turning them over, add the cheddar cheese.
As soon as both sides have a nice crust, leave the patties in the oven at 100°C for about 5 minutes until the cheese has melted. Meanwhile, fry the onion rings, season with salt and let them simmer for 30 minutes on a low heat with a little butter. Then glaze them with dark balsamic vinegar, add brown sugar and caramelise on a high heat for 1-2 minutes, stirring constantly. For the sauce, finely chop the pickled gherkin and combine with ketchup, mayonnaise, brown sugar, white balsamic vinegar and a little of the gherkin liquid (from the jar) and serve it all in the buns as a premium burger. Tasty!
Zucker und Jagdwurst
Sticky rice with coconut milk
4 tbsp. sugar
½ tsp. salt
400ml coconut milk
Sticky rice with coconut milk
150g desiccated coconut
Wash the sticky rice and bring to the boil together with the coconut milk and water. Add the sugar and salt. Bring everything to the boil and let it simmer over a low flame, stirring constantly. After 15 minutes, keep testing the sticky rice to see whether it's cooked. If there is not enough liquid in the pot, simply pour in a little hot water (no more than 200ml in total). After 20-25 minutes the rice should be done. It should be soft but still slightly al dente. Tip the rice into a sieve and place over a bowl to drain. Stir vigorously to allow the heat to escape and the rice to cool down more quickly.
Now it's time to wash, pit and finely chop the fruit as necessary. Cut small triangles, squares or strips out of all the fruits. Try to make the pieces as fine as possible. It's best to use a very sharp knife. Once the rice has cooled you can form it into nigiri shapes. Always moisten your hands with water. Spread the coconut flakes out on a flat plate. Roll the nigiri in the coconut flakes, coating them completely before arranging them on a large plate. Now decorate with the fine fruit slices.
1 tbsp. baking powder
3 tbsp. baking powder
4 tbsp. sugar
300 ml soya milk
3 tbsp. vegetable margarine (for frying)
Sticky rice with coconut milk
Combine the flour, baking powder, cocoa powder and sugar and stir in 300 ml soya milk until a smooth consistency is obtained. Heat the vegetable margarine in a flat crêpe pan and fry the crêpes, turning them once before letting them cool on a piece of kitchen towel when done.
Take the fresh fruit and wash, peel and pit it as necessary. Cut the fruit into long strips. Now lay a sushi mat on the table and cover it with cling film. Place a crêpe on top of the cling film. Spread about 2 tbsp. of the sticky rice with coconut milk evenly over the crêpe with your fingers. Since the rice is very sticky, this may take a while. It helps to keep moistening your hands with cold water. Now place the fruit in a line from left to right across the sticky rice. With the help of the sushi mat, gradually roll the crêpe together. Keep pressing firmly so that the resulting maki roll does not loosen too much. As soon as you've rolled it up, place on a firm surface and cut into several makis (4-5) with a sharp knife.
Top tip: Spread some caramel dip on top with a teaspoon in quick motions.
DIPS & TOPPINGS
200 g dark cooking chocolate
2 tsp. coconut oil
Heat the ingredients in a bain marie. As soon as the chocolate coating is completely melted, pour it into a small bowl and serve immediately.
40ml coconut milk
40g coconut sugar
Mix all the ingredients together in a pan, quickly bring to the boil and simmer for five minutes, stirring all the time. The cooled dip is delicious with fruity nigiri and maki rolls.
1 pear ca.
½ a lemon
3 tbsp. preserving sugar
pulp of 1 vanilla pod or 2 cloves
Take the pear and wash, peel and cut it into very long, thin strips that look a bit like traditional pickled ginger. Put it in a pan, cover with water and heat it up. Add the juice of ½ a lemon, followed by 3 tbsp. preserving sugar. Add the pulp of 1 vanilla pod or 2 cloves and simmer for 7-8 minutes until the pear is soft.
100g vegan cream cheese
1 tsp. matcha green tea powder
Mix the ingredients together. Stir in the agave syrup to taste. Then set aside in a cool place. To serve, place the matcha wasabi in a plastic bag and cut off one corner to use it like a piping bag and pipe the wasabi onto the plates.
Salt & Silver
FRESH: CEVICHE!with papaya and pomegranate
½ a red onion
½ a papaya
½ a chilli pepper
1 bunch of coriander
500g fillet of sea bream (sushi quality)
juice of 3-4 limes
seeds of ½ a pomegranate
freshly milled black pepper
All that’s left to do is combine the onions, papaya, coriander, chilli and pomegranate seeds with the fish, season to taste and let the fresh fish concoction give you a real kick!