NGlobal Magazin 01-2010

In Wolfsburg one knows how to realise innovative ideas

Niedersachsen Global www.nglobal.de 74 After Work White Gold  In Germany one in five stalks of asparagus comes from   Niedersachsen. The luckier ones make it to the Ritz-Carlton where  they are served with venison topped by a pumpernickel crust. Wash vegetables and cut into slices. Chop the venison bones and roast in the oven for 45 min. at 180°C. Put oil in a pot and fry the vegetables. Add roasted bones as well as a tablespoon of tomato paste. Deglaze with wine and cognac. Bring eve- rything to a quick boil, then simmer. Cut the rack of venison in six equal portions. Roast the meat in a pan, then cook in the oven for around 12 min. at 140°C. Take out and allow to rest for at least 10 min. Then briefly fry in butter with herbs and spices. Now spread the pumpernickel crust in a thin layer onto the meat and cook au gratin (upper heat) for 3 to 6 min.The gravy is ready when it is reduced to about 30 per cent. Strain and, if necessary, thicken with starch flour. Peel aspargus, boil water and add some of the asparagus peels, orange and lemon zest, lemon juice, sugar and salt, using roughly equal amounts. Drop the asparagus into the water at near boiling point and cook until tender. This should take about 9 min. Drain the asparagus and cover with melted butter. Mix the egg yolks with the reduction of white wine, white wine vinegar and shal- lots. Use a water bath (bain-marie) for cooking. Do not allow the water to boil. When the mixture turns frothy, very gradually, drop by drop, add the melted butter. Mix until everything has emulsified. Season with salt and lemon juice. Allow pumpernickel to become dry and crunchy. Chop into crumbs. Whisk butter in a kitchen aid until fluffy and white. Then stir in egg yolks, pumpernickel crumbs as well as a little salt. Ingredients (serves 6) 1 kg rack of venison 150 g onion 75 g celeriac 75 g celery 50 g leeks 50 g mushrooms 50 g tomato paste 100 ml cognac 100 ml Madeira wine 100 ml red port wine 10 g garlic 5 g coriander seeds 500 g bones of venison pimento, rosemary, thyme, laurel Asparagus & Sauce Hollandaise 1.2 kg asparagus 2 shallots 2 eggs 140 g butter 50 ml white wine 20 ml white wine vinegar 1 lemon, salt 2 passion fruits 1 orange Pumpernickel Crust 80 g pumpernickel 50 g butter 2 egg yolks Photo: Ritz-Carlton Chef de cuisine and creator of this recipe Robert Scheibe knows all about aspargus— and not just that. He offers hands-on cooking classes in the Ritz-Carl- ton hotel in Wolfsburg. www.ritzcarlton.com/ wolfsburg  With a harvest of almost 25,000 tons, Nieder- sachsen is Germany’s largest producer region for aspargus. Now as spring is approaching, asparagus will once again be omnipresent: on markets, festivals and there will even be local beauties acting as “Queens of Asparagus”. Oh to be in Niedersach- sen now that Spring is there… Where Asparagus is Queen Photo: Ritz-Carlton