October 2004
My Favorite Recipe
Here’s something to warm you up on a chilly autumn evening, the favorite recipe of Claudia Lahm, chef at La Bouche.
Wild Boar Goulash
with Rocket Dumplings
Serves four
Ingredients:
For the goulash
1 kg wild boar meat, chopped
2 white onions, chopped
2 carrots, diced
1 celeriac, diced
7 dried figs, quartered
1 tsp. ground coffee
30 g dark chocolate, chopped
Salt, pepper, olive oil
1 bottle red wine
For the dumplings
1 packet dumpling dough (ask your baker for
Knödelbrot)
Approx. 150 g breadcrumbs
Approx. 1/4 liter hot milk
2 bunches rocket
3 eggs
1 clove garlic
Salt, pepper, nutmeg
Preparation:
Wild Boar Goulash: Heat oil and fry the meat until it browns. Season with salt and pepper. Add onions, carrots and celeriac and fry for a few minutes. Pour in half the red wine, bring to the boil, then reduce heat and simmer for 40 minutes. Add the figs and the rest of the red wine, and simmer for 20 minutes until the meat is tender. Stir in the coffee and chocolate, bring to the boil again, then serve.
Rocket Dumplings: Pour the milk over the dumpling dough, then leave to soak. Blend eggs, rocket and garlic into a puree, either in a mixer or with a hand blender. Stir dumpling dough into the rocket mix and add salt, pepper and nutmeg. Then add breadcrumbs so that the mixture is still pliable but not soggy. Form into dumplings and put in boiling water. Once they rise to the surface, leave them for a further two minutes, then remove.
La Bouche
Jahnstr. 30, Tel. (089) 26 56 26
