Recipes
BARBECUED PARCELS OF ALLGAEUER EMMENTALER CHEESE
INGREDIENTS
- 4 x 100g slices of Allgaeuer Emmentaler cheese
- 12 cherry tomatoes
- 2 cloves of garlic, peeled and thinly sliced
- 4 tsp. pine kernels, lightly toasted and roughly chopped
- 4 sprigs of thyme
- 4 stems of flat-leaf parsley
- 2 tsp. honey
- 2 tsp. of peppercorns, roughly ground in a mortar
- Oil, aluminium foil
NUREMBERG ROSTBRATWURST STRUDEL WITH CABBAGE SALAD
Geräucherte Tournedos vom bayerischen Jungbullen auf breiten Bohnen mit weißem Speckschaum
METHOD
- Remove the stalks of the cherry tomatoes and slice the tomatoes in half using a sharp knife. For each person, tear off a sufficiently large piece of aluminium foil, lightly oil it and lay a slice of the Allgaeuer Emmentaler cheese on top. Sprinkle each slice with garlic, thyme, parsley, pine nuts and pepper and drizzle over some honey. Then add six tomato halves and close the foil, leaving a little room over the top of the cheese for steam to circulate. Place on the barbecue, but not on the hottest part of it, for about 6-8 minutes, by which time the cheese should have melted. Delicious with grilled meat and/or vegetables.
