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Conference Dinner

Date & Time: August 24th, 8.30 PM (preparation time during dinner break, 6 PM - 7.30 PM)

Sadly, the conference dinner at the Marburg Castle cannot take place in its anticipated form. Nevertheless, we would like you to have a very special conference dinner experience, and therefore invite you to prepare a four-course meal on your own. Of course, we will assist you in doing that with recipe suggestions that are provided below.

Let's first see the overview:

Course Food Drink
1 Mulligatawny Soup Gonzales Byass Vina AB Amontillado Secco
2 North Sea Haddock Tenuta Le Velette "Berganorio" Orvieto Classico DOC 2020
3 Creamy Champagne Chicken Moet & Chandon ICE Imperial
4 Fruit Salad

Graham's 40 YO Tawny Port

Below you will find the specific recipes for each course, their sources referenced at the end of each section. The drink suggestion is based on my preference [Mathias Scharinger]. Enjoy your conference dinner! Please feel free join your colleagues for preparing the dinner - either virtually or physically! There will be a dinner award for those with the best dinner picture and who can additionally explain the origin of the dinner's menu!

Mulligatawny Soup

Materials

  • 25g/1oz butter
  • 1 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 medium carrots, cut into 1.5cm/ ⅝in cubes
  • 2 celery sticks, thinly sliced
  • 1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes
  • 1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes
  • 1 tbsp medium curry powder
  • 1 vegetable or chicken stock cube (low-salt is best)
  • 1litre/1¾ pints boiling water
  • 1 tbsp tomato purée
  • 1 tbsp mango chutney
  • 100g/3½oz basmati rice
  • 100g/3½oz natural yoghurt or soured cream, to serve
  • fresh coriander or flat-leaf parsley, to garnish (optional)
  • salt and freshly ground black pepper
https://www.bbc.co.uk/

Method

  1. Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.
  2. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender.
  3. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
  4. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.
  5. Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.
  6. Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.

Acknowledgments

https://www.bbc.co.uk/food/recipes/mulligatawny_soup_68949

North Sea Haddock

Materials

  • A piece of fresh or frozen haddock weighing approximately 1 lb / 450g
  • 1/3 cup / approx 250g salted butter for clarifying
  • Sweet paprika (just a few pinches for dusting)
  • Salt and pepper to season
  • Maitre d'hotel sauce for the fish:
    • 2-3 ounces of very soft butter
    • 2 teaspoons fresh lemon juice
    • 2-3 teaspoons finely chopped fresh parsley

https://www.europeancuisines.com/

Method

  1. Preheat the oven to approximately 200C / 400F. Find a heavy cast-iron (or similar) skillet with a heatproof handle.
  2. If you don't already have clarified butter prepared, do it this way:
  3. On the stovetop: Melt the butter slowly and when melted, pour into a tall, relatively narrow container. In the microwave: Put the butter into a small microwave-suitable container, as tall and narrow as possible. Cover it with a loose lid or a little clingfilm (pierced) to keep it from spattering: microwave for 30 seconds or so.
  4. In both cases you will be left, after a few minutes' time to settle, with a clear layer of clarified butter floating on top of a milky layer of the milk solids from the butter. You are only going to be using the top layer.
  5. Pour about half your clarified butter into the skillet you're going to be baking the fish in. On the stovetop, heat it until fairly hot.
  6. Put the haddock int the skillet, skin side down (if your haddock has any skin on it). Brush the top of the fish with the remaining clarified butter. Sprinkle it lightly with paprika, then salt and pepper it, and put the fish in the oven.
  7. Bake for 10-12 minutes. While the fish is baking, prepare the maitre d'hotel sauce. (Or if you prefer, prepare it before you put the fish in the oven. It will hold that long.)
  8. This sauce does not hold well, so the later you prepare it -- that is, as close to the time the fish will come out of the oven -- the better.
  9. Warm the butter until it is about to start melting, but hasn't quite done so. Add the lemon juice and the parsley and beat everything together very well with a whisk until well combined and creamy.
  10. (If the sauce "breaks" or otherwise gives you trouble, it's all right to warm it very gently while beating -- either on the stovetop or over a bowl of hot water -- until it reaches a liquid consistency.)
  11. At the 10-12 minute point, test the fish for doneness. It should have gone opaque and still be just slightly springy to the touch. If you're in doubt, or the piece of fish is more than an inch or so thick, give it another 3-4 minutes, but no more.
  12. When the fish is done, remove it from the skillet immediately (you don't want it to keep cooking) to a warmed serving plate. Garnish with some parsley and then nap it with the maitre d'hotel sauce.

Acknowledgments

https://www.europeancuisines.com/

Creamy Champagne Chicken

Materials

  • 1 tablespoon olive oil
  • 2 skinless and boneless chicken breast fillets , halved horizontally to make four fillets
  • Salt , to season
  • 14 ounces | 400 grams sliced mushrooms
  • 2 teaspoons butter
  • 1 large french shallot , finely chopped (normal shallot for U.S readers)
  • 1/2 cup (about 130ml) champagne (or sparkling white wine)
  • 2/3 cup milk (or heavy / thickened cream)
  • 1 teaspoon of cornstarch (corn flour) -- only if using milk
  • Fresh chopped parsley , to garnish
https://cafedelites.com

Method

  1. Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.
  2. Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
  3. Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.
  4. Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.
  5. Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!

Acknowledgments

https://cafedelites.com/creamy-champagne-chicken-recipe/

Fruit Salad

Materials

  •   2 mangoes (ripe and sweet) – medium to large
  •   2 bananas – medium sized
  •   2 to 3 chikoo (sapodilla) – medium sized, optional
  •   1 papaya – small sized or ½ portion of one large papaya
  •   ⅓ cup chopped strawberries or 10 to 12 strawberries
  •   3 to 4 figs (fresh)
  •   ⅓ cup pomegranate arils or 1 small pomegranate
  •   2 tablespoon chopped cashews or 10 to 12, optional
  •   2 tablespoon chopped almonds or walnuts, or 10 to 12 almonds, optional
  •   2 tablespoon chopped pistachios or 12 to 15, optional
  •   1 tablespoon honey or preferred sweetener – optional
  •   5 to 6 mint leaves – (optional), for garnish
https://www.vegrecipesofindia.com/

Method

  1. If using pomegranate, first rinse it very well. Pat dry with a kitchen towel. Chop into halve or quarters and remove the arils first. Place the arils in a small bowl and set it aside.
  2. Thoroughly rinse the fruits. Drain all the water. Remove and discard any seeds, stems or peels that are inedible. Chop all fruit into similarly sized pieces.
  3. Chop the nuts like almonds, cashews, pistachios or any nuts that you prefer. Feel free to lightly roast the nuts prior to chopping them for deeper flavor.
  4. When you have completed chopping all the fruits and nuts, peel and chop bananas.
  5. Add the chopped fruits, pomegranate arils and chopped nuts in a salad bowl or any large bowl.
  6. Add honey or any preferred sweetener.
  7. Gently mix the fruits very well.
  8. Serve fruit salad immediately for best results.
  9. This fruit salad is absolutely delicious all by itself, but you can certainly use it to dress up other sweet dishes.
  10. It pairs wonderfully with Pancakes, Waffles, or French toast.
  11. Top your Vanilla Custard, Rice Pudding, Panna Cotta or Mousse with it.
  12. Garnish a Cheesecake, Pound Cake or Angel food cake with the salad or simply serve it with a side of Whipped cream or Ice Cream.

Acknowledgments

https://www.vegrecipesofindia.com/fruit-salad-recipe/#wprm-recipe-container-136684

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