Pure Indulgence

Finest Dresden cuisine to cook at home

Three chefs reveal their favorite recipes

Rezepte Dresden
Rote-Bete-Wickelknödel nach einem Rezept von Boris Kögel. © Foodstyling Caroline Franke, Fotos Meike Bergmann

It doesn't always have to be Eierschecke, Dresden offers a very diverse range of gastronomy: from healthy organic fast food that is served in the Sprout, to the young German cuisine of the pub restaurant Lila Soße, to Marcel Kube, who works for the Atelier Sanssouci Has cooked up a Michelin star and has now switched to Gräfes Wein & Fein. We asked the three culinary flagships for recipes.

Braised shoulder of beef with grilled leek and fried porcini mushrooms

by Marcel Kube — Gräfes Wein & Fein, before Atelier Sanssouci, Villa Sorgenfrei

Braised beef shovel based on a recipe by Marcel Kube. © Foodstyling Caroline Franke, Fotos Meike Bergmann

Ingredients for 4 persons
800 g shoulder of beef

for the marinade:
100 ml soya sauce
1 chilli pepper (sliced)
2 cloves garlic
100 ml mirin
100 ml sake
100 g onions
60 g miso paste

for the sauce:
300 g onion
100 g celery
100 g carrot
90 g tomato paste
2 l red wine
beef broth

for the mushrooms:
500 g porcini mushrooms
150 g butter
1 bunch leek
salt and pepper to taste

That’s how it works

Mix the soya sauce, mirin, sake, miso paste, chopped onions and crushed garlic in a bowl. Prepare the shoulder of beef and leave to marinade overnight. Remove the joint from the marinade the next day, sear in oil on all sides. Sweat the diced onions, carrots and celery in a roasting pan and add the tomato paste. Continue to heat and then deglaze with red wine. Reduce the liquid content to one third. Now add the seared beef joint and its marinade to the red wine reduction. Pour the beef broth on top and braise at 160°C for about 4 hours.

Meanwhile, clean the mushrooms, quarter them, fry in butter and garlic and season with pepper and salt. Clean the leek and separate from the green stem. Cook the white remnant of leek on a baking tray in the oven at 200°C for 10 minutes. Discard any scorched leaves, remove the juicy interior and portion.

Remove the roast from the broth and keep warm. Pass the sauce mixture through a sieve and reduce further until the right consistency is reached. Slice the roast and warm in the sauce. Serve with porcini mushrooms and leeks.

Will we all be eating insects instead of beef?

Exhibition „Future Food“ at the German Hygiene Museum

Red Beetroot dumpling Wraps on root vegetables goat’s cheese

By Boris Kögel — Lila Soße

Beetroot wrap dumplings based on a recipe by Boris Kögel. © Foodstyling Caroline Franke, Fotos Meike Bergmann

Ingredients for the dumpling dough:
800 g floury cooking potatoes
300 g flour
1 egg

Ingredients for breadcrumb butter:
60 g butter
150 g breadcrumbs
salt

Ingredients for beetroot hummus:
250 g beetroot (peeled and diced)
100 g chickpeas (cooked)
coriander, parsley, thyme
salt, black pepper
lemon juice
2 egg yolk

That’s how it works

Cook the potatoes, peel and press, then leave to cool and allow the liquid content to evaporate. While the potatoes are cooking, use a blender to turn the beetroot, chickpeas, herbs, spices, lemon juice and egg yolks into a smooth mass for the beetroot hummus. Knead the potato mixture with egg, flour, salt and nutmeg and, if necessary, some milk to form a smooth dough. Sweat breadcrumbs with onions in butter. On a well-floured work surface, roll out the dough about 1 centimetre thick. Spread the breadcrumbs on top and thinly coat with beetroot hummus. Cut the dough into approximately 10 x 10cm squares and roll them up. Press down firmly on the cut edges. Simmer for 20 minutes in salted water. Best served on a ragout of colourful root vegetables with herbs and goat cream cheese.

See here how the food pictures were created in the editorial office

Vegan potato salad

By Luise Könitz — Sprout

Vegan potato salad based on a recipe by Luise Könitz. © Foodstyling Caroline Franke, Fotos Meike Bergmann

Ingredients
250 g firm potatoes
100 g beans
oil
salt

for the dressing: 
20 ml soya milk
25 ml sunflower oil
¼ tsp mustard
a dash of lemon juice
plenty of fresh dill

That’s how it works

Thoroughly wash the potatoes and cut (unpeeled) into bite-sized slices, then oil, salt and grill on a baking tray in the oven until golden brown. Wash the beans, then steam and season with savoury, salt and pepper. Meanwhile, mix soya drink, sunflower oil, spices and herbs in a blender to make a dressing with the consistency of mayonnaise. Add the still warm potatoes and beans to the dressing. This basic recipe is easy to vary. For example, with fruits such as raspberries, the dressing becomes sweet. Instead of or in addition to beans, the salad also tastes good with onions, carrots, cauliflower or any other vegetable.

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