Johannes C. Hellmuth

Pulled Pork

2022-04-09T00:00:00+00:00

Ingredients

FOR THE PORK

whole coriander seed	1.5 tsp
whole cumin seed	1.5 tsp
black peppercorns	1.5 tsp
dry mustard powder	1.5 tsp
chile or smoked paprika powder	1.5 tsp
garlic powder (optional)	1.5 tsp
onion, sliced (optional)	1-2
coarse salt	2 tsp
dark soda	1-2 cans

FOR BARBECUE SAUCE

Ketchup	1.5 cups
Brown sugar	0.25 cups
Molasses	1 Tbsp
garlic cloves	2, minced
cider vinegar	cide vinegar
Worcestershire sauce	2 Tbsp
Sweet or hot paprika	2 tsp
Mustard powder	1 tsp
Cayenne	pinch

Preparation

toast coriander, cumin and peppercorns until fragrant (1 to 2 minutes in a dry, small skillet over medium-low heat)
grind toasted spices into a fine powder (spice grinder or mortar and pestle)
mix with salt, mustard powder, chile powder
massage meat generously with spice rub and let meat rest (for 1-2 hours at RT or refrigerate overnight)
cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes.
For the barbecue sauce: combine ingredients and simmer for 15min / until sauce deepens in color. Add to meat and toss to coat.

Apple Crisp

2022-03-13T00:00:00+00:00

Ingredients

FOR THE TOPPING

Flour	130g
Oats	90g
Brown sugar	75g
Pecans, chopped	40g
Salt	1/2 tsp
Butter	115g

FOR THE FILLING

Apples	10
Brown sugar	150-200g (or, to taste)
Cinnamon	1 tsp
Flour	1 Tbsp
Salt	pinch
Bourbon	to taste
Lemon juice	optional (to avoid brwoning)

Notes

use old-fashioned oats (in Germany: ‘kernig’)

Preparation

pre-heat oven to 180 C
combine flour, oats, pecans, sugar and salt
chop butter into small cubes and mash it into filling ingredients until crumbs form
core, peel and clice apples
combine with lemon juice, sugar, flour, Cinnamon
heap apples into baking dish and cover with topping
bake until topping is golden and juices are bubbling (approx. 45min)

Instant pot broth

2022-01-02T00:00:00+00:00

Ingredients

Bones / Meat	left-overs
Onions (grilled)	2
Garlic cloves	5
Parsley, fresh	7 sprigs
Celery	2 stalks
Celeriac	if available
Carrot	2 (large)
Peppercorns	1 tsp
Salt	2 Tbsp
Apple cider vinegar	2 Tbsp

Optional spices (in order of preference):

Bay leaf	1
Ginger	to taste
Star anis	1
Piment	approx. 5
Cassia bark (chinese cinnamon)	1 stick
Cloves	1-2

Notes

For a richer taste, roast bones first
For vegetable broth, add tomatoes and mushrooms

Preparation

Prepare onions and garlic: roughly peel only outer layers. Roast on aluminium foil in pan until browned.
Place all ingridients in IP and fill with water to max.
Cook at high-pressure. Cooking times depend of type of broth:

Vegetable broth	20min
Chicken stock	1h
Beef or pork stock	2h
Chicken bone broth	3h
Beef of pork bone broth	4.5h

Allow pressure to release naturally

Greek coleslaw (Griechischer Krautsalat)

2021-12-28T00:00:00+00:00

Ingredients

Cabbage / Weißkohl / Spitzkohl	1
Onions	2
Sugar	5 Tbsp or 50 gr
Salt	2 Tbsp
Pepper	to taste or 1 tsp
Olive oil	150 ml
Vinegar	300 ml
Carbonated water	700 ml

Notes

If possible, use shallots instead of regular onions.
The original recipe (CK/Brigitte) calls for the above liquid amounts which seems to assume a very large cabbage. For a small cabbage (especially Spitzkohl), use approx half.
The original recipe calls for 1 cup sugar.
One alternative recipe found online calls for 200ml Olive Oil, 500ml Vingar, 2l water and 5 Tbsp sugar (with a 1.5kg cabbage).
For Vinegar, ‘Käuteressig’ should be used. Cider vingar / ‘Apfelessig’ has also worked well.

Preparation

Finely chop or grate cabbage
Thinly slice onions and mix with cabbage
Mix remaining ingredients to a dressing
Add dressing to cabbage and toss
Place a plate with weights atop the cabbage and let sit 24h
Tip out fluids and serve

Mussles with linguine and tomato sauce

2021-10-03T00:00:00+00:00

Ingredients

Serves 2

Mussles	1 kg
Luingine	250g
Parsley
Garlic	2 cloves
Chopped Tomatoes	2 cans

Preparation

Heat olive oil in a large pot (preferably, the largest pot you have)
Cook garlic (make sure not to let it brown)
Add canned tomatoes, season with salt and pepper and cook until sauce has concentrated a little
Add parsley (generously)
Turn heat to max and add mussles
Cook for approx. 6 min by which time all the mussles should have opened.

Hummus with roasted garlic (IP)

2021-10-01T00:00:00+00:00

Hummus is adapted from NYT’s The roasted garlic part ist adapted from NYT’s ‘Roasted Garlic and White Bean Dip With Rosemary’ by Erin Sarah Jampel. The hummus recipe is adapted from Melissa Clark. Roasting the garlic is optional. Either, use 2 fresh cloves or approximately 6 roasted cloves.

Ingredients

Garlic	1 head
Chickpeaks (dried)	220 g (1 1/3 cup)
Lemon	1 plus more as needed
Tahini	1/3 cup
Bay leafs	2
Cumin (ground)	1/3 teaspoon
Salt (ground)	1.5 teaspoons
Paprika sweet & hot	for serving

Roasted Garlic

Heat the oven to 200 C (400 F)
Trim off the top of the garlic to expose the cloves
Place the garlic on a piece of aluminum foil
Drizzle some olive oil over the exposed cloves
Close the foil into a pouch and bake for 40 to 50 minutes
After letting the garlic cool a little, the cloves can be squeezed out

Roasted Garlic

Soak the chickopeas >4h or over night with one bay leaf (optional)
Pour the chickpeas, 1 bay leaf and 1 teaspoon of salt into the IP and add water to cover by 2-3cm
Cook on hugh pressure for 20min, if pre-soaked, or 60min, if using dry chickpeas.
Place juice of 1 lemon, garlic (2 fresh cloves or 6 roasted cloves), cumin, remaining salt (0.5 teaspoon) and tahini in a food processor
Process until you end up with a thick paste
Add iced water until the tahini mixtured has thinned down to a sauce-like consistency (2 tbsp at a time)
Add the drained chikpeas and olive oil and blend to combine.
Add ice water, lemon juice and seasoning as needed
Serve with sprinkling of paprika

Zuppa di Zucca

2020-12-12T00:00:00+00:00

The following recipe is from ,The River Cafe Cook Book’ by Rose Gray and Ruth Rogers.

Ingredients

Serves 6

Pumpkin	1.5 kg	seeded and diced into 5cm cubes
Potatoes	150 g	peeled and diced
Red onions (small)	2	finely chopped
Garlic	2 cloves	cut into slivers
Chicken stock	1 litre
Fresh Majoram	4 large sprigs
Dried chilis	1-2	optional
Olive oil	3 tbsp
Butter	50 g
Parmesan to serve

Notes

This is a very thick soup.
Vegetable broth instead of chicken broth works as well.
The original recipe recommends serving with Crostini (Ciabatt bread + garlic + olive oil)
Variation according to original recipe (which I haven’t tried yet): add 150g cooked canelli beans when you add the pumpkin. Reserve some whole ones to add to the final puree.

Preparation

Heat oil and butter in a large, heavy saucepan and gently fry the onion until soft.
Stir in the garlic, majoram leaves, pumpkin and potatoe.
Season with chili (optional), salt and pepper.
Add enough stock to just covver the pumpkin.
Simmer until until the pumpkin is tender, about 20-25 minutes.
Option 1 (simpler and preferred):
- Mix entire soup using a hand blender.
Option 2 (original recipe):
- Strain about a third of the stock from the pumpkin and set aside
- Mix remainder in a food processor (very thick!)
- Return to saucepan and add back the stock you removed.
Serve with Parmesan and Crostini

Grießflammerie

2020-08-15T00:00:00+00:00

This recipe is originally from: my mum’s recipe folder

Ingredients

Grieß / fine grit	80 g
Whipping cream	200 ml
Vanilla pod	1
Sugar	200 g
Eggs	2, separated
Grand Marnier	50 ml
Gelatine	7 pieces (7 blatt)

Notes

Original recipe calles for 300ml whipping cream. Sarah prefers this reciped less cream heavy.
Vanilla sugar works well as replacement for the vanilla pod.
The original recipe calls any orange liqueur. I ihave found that Grand marnier works well.
I have found that the grits cool very well in cool water bath (cool tap water will do). I find this preferable to placing a warm dish into the fridge. Stirring from time to time is advised.

Preparation

Heat milk with 160g sugar and scraped out seed of 1 vanilla pod.
Add grits to boiling milk and stir until mixture thickens to a porridge-like consistency.
Fill grits to a new bowl and add 2 egg yolks.
Soak gelatine in water.
Warm orange liqueur a little and dissolve gelatine.
Add gelatine to grits and cool mixture in fridge or cool water bath.
Whip cream.
Whip egg whites with remaining sugar (40 g).
As soon as grits have cooled and started to solidify around the edges, add whippind cream and then add stiff egg whites.
Transfer mixture to serving bowl and place in fridge for >3h.

Banana Bread

2020-06-01T00:00:00+00:00

Adapted from NYT’s ‘Chocolate-Chip Banana Bread’ by Erin Jeanne McDowell

Ingredients

Bananas, very ripe	3 to 4
Butter, melted	85 g	6 tablespoons
Brown sugar	160 g	1 cup
Eggs	2 (large)
Plain joghurt	80 ml	1/3 cup
Flour	255 g
Salt	1/2 teaspoon
Baking soda	1.5 teaspoons
Vanilla extract	2 teaspoons

Optional

Chocolate	100 g	chopped
Blueberries	ad libitum
almonds, walnuts or pecans	130gr	toasted and coarsely chopped

Notes:

The amount of sugar was reduced from 220 gr to 160gr
Adding Blueberries and chocolate chips (reduce to 50 g) works well together
Baking time: 60min at 180 C in fan / convetion oven (Umluft) works well

Preparation

Heat the oven to 180 C (350 F)
Lightly grease loaf pan
Mash bananas using a fork
Whisk in melted butter, yoghurt, brown sugar, eggs and vanilla
In a separate bowl, combinte flour, baking soda and salt
Add flour mixture to banana mixture
Stir until uniformly combined (use a silicone spatula to scrape sides)
Optional: stir chocolate, blueberries or nuts
Pour the batter into the load pan an transfer to oven
Bake until edges of the load start to pull away, approx 60 to 75min
Run a knofe aorund the edgoe of the banana bread. Let cool in the pan for 10min before unmolding.
Ideally, let cool completely before cutting.

Lamb with cumin and koriander

2020-04-26T00:00:00+00:00

Aus der SZ (Magazin?) vom 13.04.2020 (Titel: Ostern to go, Koch: Tohru Nakamura)

Zutaten

Lammkeule, in Streifen / als Geschnetzltes	600 gr
Sojasoße	50ml
Seamöl	30ml
Ingwer	20 gr	fein gehackt
Kreuzkümme	3 EL	geröstet und gemörsert
Koriandersamen	geröstet und gemörsert
Neutrales Öl	50 ml	zum Anbraten
Schlotten	4 St	in Streifen oder Ringe geschnitte
Knoblauch	1 Zehe	gehackt
Koriander	1 Bund
Minze	einige Blätter

Zubereitung

Lammstreifen mindestens zwei Stunden in dunkler Sojasoce mit Seamöl und Ingwer marinieren
kurz vor dem Anbraten Kreuzkümmel und Koriandersamen zum Fleisch geben
Lammfleisch scharf anbraten
Fleisch aus der Pfanne nehmen
Schalotten und Knoblauch anschwitzen
Lammfleisch wieder zufügen
geschnittenem Koriander und Minze vermenden und servieren
mit Salz und Pfeffer abschmecken
Beilage: Reis, oder in ein Fladenbrot füllen mit Joghurtsauce