Planted.steak winter enjoyment

Duration:

Level: Medium

Ingredients

For how many people?

Planted.steak

planted.steaks

30g

rapeseed oil (or vegan butter)

Salt to taste

Freshly ground black pepper to taste

(Optional) 1 sprig of rosemary and thyme and 1 clove of garlic, lightly crushed

Poached pears with cranberry jam

firm pears peeled & halved & cored

500ml

dry white wine or apple juice

200ml

Vegetable broth

40g

Maple syrup or agave

Bay leaf

2-3

Peppercorns

sprig of thyme or rosemary

40g

Cranberry jam

Caramelized chestnuts

400g

boiled chestnuts

30g

Olive oil or vegan butter

30g

brown sugar

100ml

Vegetable broth

15g

Balsamic vinegar (optional)

sprig of rosemary or thyme

Salt

black pepper

Braised red cabbage

medium-sized red cabbage (approx. 1-1.2 kg) cut into fine strips

150g

Onion cut into slices

Apples peeled and cut into slices

30g

Olive oil

40g

Brown sugar or maple syrup

100ml

Red wine vinegar

150ml

Vegetable broth

1-2

Bay leaves

3-4

Carnations

Cinnamon stick

Salt

Black pepper

Roasted Brussels sprouts

500g

Brussels sprouts halved

30g

Olive oil

Salt

black pepper

Red wine and cranberry sauce

30g

Olive oil or vegan butter

50g

Finely chopped shallots

250ml

trockener Rotwein

250ml

Vegetable broth

40g

Cranberry jam

15g

Balsamic vinegar (optional)

Thyme leaves

Bay leaf

Corn starch + 15 ml cold water (optional, for thickening)

Salt

black pepper

Duchess potatoes

800g

floury potatoes, peeled and diced

30g

vegan butter or olive oil

45ml

Unsweetened plant milk

20g

Cornstarch

Pinch of nutmeg

Salt

black pepper

Products in this recipe

planted.steak

Preparation

Planted.steak

Remove the steaks from the fridge 20-30 minutes before roast and pat dry.
Heat a frying pan or grill pan over a medium-high heat.
Add the oil and sear the steaks for 2-3 minutes on each side until golden brown.
Optionally, add garlic and herbs with a little vegan butter.
Season to taste and leave the steaks to rest for 2-3 minutes before serving.

Poached pears with cranberry jam

Bring the wine/juice, vegetable stock, syrup, bay leaf, peppercorns and herbs to the boil.
Add the pears, cut side down, and simmer for 12-15 minutes until soft.
Remove the pears and reduce the liquid to a syrup.
Serve with the syrup and cranberry jam.

Caramelized chestnuts

Fry the chestnuts in the oil for 2-3 minutes.
Add the sugar and allow to caramelize slightly.
Deglaze with vegetable stock (and balsamic vinegar) and reduce to a glaze.
Refine with herbs, season to taste and serve warm.

Braised red cabbage

Sauté the onion in oil until soft.
Add the red cabbage and apples and cook for 5 minutes.
Stir in the sugar, vinegar, stock and spices.
Cover and simmer for 45-60 minutes.
Remove the spices, season to taste.

Roasted Brussels sprouts

Heat the oil in a pan.
roast the Brussels sprouts cut-side down for 5-6 minutes until golden brown.
Turn, season and cook for a further 3-4 minutes until tender.

Red wine and cranberry sauce

Heat the oil in a pan, add the shallots and sauté for 2-3 minutes.
Pour in the red wine and reduce by half for 5-7 minutes.
Add the stock, thyme, bay leaf, cranberry jam and balsamic vinegar. Simmer for 8-10 minutes.
Remove the bay leaf and thicken with cornflour if desired.
Season to taste. Strain for a fine sauce or leave it rustic.

Duchess potatoes

Boil the potatoes in salted water until they are soft, then drain well.
Mash to a smooth puree and mix in the butter, milk, cornflour, nutmeg, salt and pepper.
Fill the mixture into a piping bag with a star-shaped nozzle.
Pipe the rosettes onto a baking tray lined with baking paper.
Bake at 200 °C for 15-20 minutes until golden brown and crispy.