By MARKUS HAMPP

HELDENPLATZ
HAMBURG | GERMANY

HOKKAIDO PUMPKIN, BUFFALO RICOTTA, PEAR, & HAZELNUT • MARKUS HAMPP

»THE REDUX EDITION MENU 2017« The next recipe for our really adventurous menu is orginated from the restaurant HELDENPLATZ in Hamburg. The trio Julia Stevens, Markus Hampp and André Jean-Marie Nini runs the restaurant near the famous »Speicherstadt«. And talking of »adventurous«: According to their own statement, they offer in their restaurant »casual fine dining for heroes«… In any case a special service: The kitchen is open until 2 a.m.

THE RECIPE

[BY MARKUS HAMPP]

[4 PORTIONS]

1 pc

250g

10 pcs

5 pcs

200g

2 pcs

75g

100ml

200ml

100ml

200g

300ml

2 pcs

2 pcs

1 pc

1 pinch

1 pinch

Hokkaido pumpkin [medium sized]

buffalo ricotta

hazelnuts with skin

pears

Panko

shallots

butter

white wine

cream

vinegar

sugar

water

Chinese anis

cardamom

cinnamon stick

salt

Cayenne pepper

olive oil [for glazing]

Daikon cress [for garnish]

PICKLE STOCK

1

Boil up vinegar, sugar and water with Chinese anis, cardamom and the cinnamon stick and put aside.

PICKLED PUMPKIN

1

Clean the pumpkin and cut it in half. Remove the seeds. Then cut the pumpkin in approx. 1mm slices, using a cutting machine.

2

Place the pumpkin slices into the hot pickle stock and allow to chill. Leave to draw for approx. 24 hours. Use the remaining pumpkin to prepare the puree.

PUMPKIN PUREE

1

Peel the shallots and cut into fine strips. Sweat them gently in 25g butter colourless.

2

Add the remaining pumpkin and roast it gently as well.

3

Now deglaze with 50ml white wine and let boil. Add the cream and steam until done. Cover with a lid.

4

If the pumpkin is soft, add 25g butter, salt and Cayenne pepper. Then mix with a hand blender to a smooth puree.

ROASTED PANKO

1

Roast the Panko in a pan until golden yellow.

PEAR CREME

1

Peel the pears, remove the cores and cut into coarse cubes.

2

Caramelize 1 teaspoon of sugar in a pot. Add 25g butter and deglaze with 50ml white wine.

3

Add the pear cubes and steam until soft.

4

Finally mix with a hand blender to a smooth puree.

FINISHING & PLATING

1

Remove the pumpkin from the pickle stock and drain it well. Place it in the middle of the plates.

2

Season the Buffalo Ricotta to taste with salt and pepper and crumble over the pumpkin.

3

Pour the pumpkin puree to a piping bag and give some dots onto the plates. Do the same with the pear creme.

4

Slice the hazelnuts with a truffle slicer over the pumpkin [alternatively use a cheese grater]. Glaze with some olive oil.

5

Finally crumble the roasted Panko onto the dishes and garnish with Daikon cress.

PANKO

Panko is a kind of bread crumbs that originated from the Japanese kitchen and is made of white bread without bark. With Panko breaded dishes get a very crisp crust when preparing.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY ANDRÉ JEAN-MARIE NINI]

2015

PIESDESCALZOS | VINOS DE MADRID D.O.
BODEGA MARAÑONES
MADRID | SPAIN

GRAPE VARIETY

100% Albillo

LOCATION

Peña Cruzada [0,7ha];

750m a.s.l.

50 years old vines;

Organic wine growing.

SOIL

30-50cm deep sand layer, stony granite floor with some pink granite thereunder;

VINIFICATION

24 hours cold maceration, followed by pneumatic pressing;

24 hours natural clarification;

Spontaneous fermentation and 12 months aging on the fine yeast in used wooden barrels [550l, 600l & 700l];

No fining, no stabilization, no filtration.

QUANTITY

2.054 bottles & 36 Magnum.

The Bodega is located about 70km west of Madrid in the municipality of San Martín de Valdeiglesias in the D.O. Madrid. J. Fernando Cornejo and the oenologist Fernando Garcia Alonso manage the approximately 20 hectares of vineyards with the average 50-year-old vines.

The work in the vineyard is carried out by hand and with the amicable help of mules. The philosophy of the winery is to respect the grapes. A gentle and cautious way of working is to preserve the region-typical taste with its pronounced minerality. The local grape varieties Garnacha and Albillo are biologically cultivated.

»In the Piesdescalzos vineyard, we organize music concerts in summer. The old pink granite stone allows us to enjoy a great sound.«
//quote: Maite Maestre [Manager]

THE REDUX EDITION MENU 2017

[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS]

The completely awakended Nature has already created its exciting and eatable masterpieces. Everything is blooming, growing and prospering.

The menu presents »signature-dishes« of trendy and prestigious restaurants and their great chefs & teams – you will see, marvel and learn…

Once again, the sommeliers and wine experts of the respective restaurants provides inspiring wine recommendations for exciting »food- & wine pairings«.

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

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