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BORA Magazine 01|2022 – English

BORA Magazine is published in 13 languages. It invites the reader to learn more about the BORA products and discover fascinating stories behind the brand.

EXPERIENCE FOOD &

EXPERIENCE FOOD & LIFESTYLE Marinated venison pot roast with potato dumplings Preparation time: 55 min. Marinating time: 3 days Cooking time: 2 hours 30 min. Serves: 4 For the marinated venison pot roast 100 g carrots 200 g celery 60 g leek 2 garlic cloves 4 sprigs of thyme 1 organic orange 1 tbsp juniper berries 1 tbsp black peppercorns 750 g red wine 250 g red wine vinegar 3 bay leaves 100 g raw cane sugar 1 venison haunch, 1.2 1.5 kg (deboned) 3 tbsp clarified butter Natural or sea salt Ground pepper 2 tbsp tomato purée 2 tbsp cranberries (jarred) MARINATED VENISON POT ROAST 1. Peel the carrots and celery, clean and thoroughly wash the leek, then cut everything into walnut-sized pieces. Peel and roughly chop the garlic. Wash the thyme and shake dry. Wash the orange in hot water, dry and zest. Pound the juniper berries in a mortar and crush the peppercorns. 2. Pour the wine, vinegar and 250 g water into a suitable pan. Add the prepared ingredients together with the bay leaves and sugar. Bring to the boil then leave to cool. Dab the meat dry with some kitchen roll then place in the cooled marinade. Marinade in the refrigerator for 2 3 days, turning 2 or 3 times. 3. When you are ready to start cooking, remove the meat from the marinade and shake off any excess liquid. Pass the marinade through a sieve, catching the stock. Use a suitably large roaster to heat the clarified butter, then sear the meat on all sides and season with salt and pepper. Remove the meat and place it to one side. 4. Place the marinated vegetables in the hot roaster and cook for 8 10 minutes. Add the tomato purée and stir-fry. Pour in the stock and place the meat on the vegetables. Braise in the BORA X BO (150°C/0% humidity) for 2 2.5 hours until reaching a core temperature of 90°C. Remove the meat and place on the non-perforated steamer tray. Allow the BORA X BO to cool to 50°C. Put the marinated pot roast back into the BORA X BO and keep it warm until you are ready to serve. 5. Strain the braising juices from the roaster into a pan. Simmer over a medium heat for 5 8 minutes until you achieve a semi-liquid consistency. Add the cranberries for extra flavour and season with salt and pepper to taste. 24 BORA MAGAZINE

FOOD & LIFESTYLE EXPERIENCE POTATO DUMPLINGS For the potato dumplings 1 kg coarse sea salt 900 g floury potatoes 50 g butter 3 eggs (size M) 75 g starch Natural or sea salt Nutmeg Flour for dusting the work surface For the glazed apple slices 3 apples 1 lemon 1 tbsp butter 1 tbsp raw cane sugar Natural or sea salt 70 g apple juice 6. Line the non-perforated steamer tray with a baking mat and sprinkle with the coarse sea salt. Wash the potatoes under running water and clean with a vegetable brush if necessary. Place unpeeled on the salt. Insert the tray into the BORA X BO 45 minutes before the end of pot roast’s cooking time and cook the potatoes parallel to the pot roast until soft. Remove and leave to cool slightly. 7. Halve the cooked potatoes, pass through the potato press cut-side-down then remove the peel. Pass the potatoes through the potato press a second time into a bowl. This should give the dough a pleasantly smooth consistency. 8. Melt the butter in a small pan. Separate the eggs and store the whites for use another time. Lightly beat the yolks in a bowl and add to the potatoes. Sprinkle on the starch and pour the melted butter over the top. Mix thoroughly and season with 1 tsp salt and some freshly grated nutmeg. Place the potato dough on a floured work surface and roll out to about 5 cm thick. Cut into ten to twelve evenly sized pieces. Use dampened hands to shape the pieces into round dumplings. 9. Bring a good amount of salted water to the boil in a large, shallow pan. Add the dumplings and reduce the heat. Leave the dumplings to steep for 10 12 minutes. When they float on the surface, remove with a slotted spoon. EXPERT TIP For optimum absorption by the warm potatoes, add the yolks, starch and butter quickly. GLAZED APPLE SLICES 10. Wash, quarter and core the apples, without peeling them. Squeeze the lemon. Cut the quartered apples into thin slices and drizzle with lemon juice. 11. Heat the butter in a pan, sauté the apple slices over a medium heat and caramelise with the sugar and a pinch of salt until golden brown. Pour in the lemon juice and continue to cook the apple slices for approx. 5 minutes. Remove from the stove. Serve with the marinated venison pot roast and potato dumplings. “The BORA X BO makes life far easier for any chef. I was amazed by how easy it is to use and how you can cook without releasing odours!” Cornelius Speinle expertly prepares original recipes with the BORA X BO. ECKART WITZIGMANN BORA MAGAZINE 25

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