Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the meat
Paprika dip
Tartare dip
Tatar hat
Utensils
For 1 Tatar hat
How it's done
To marinate the meat
Combine the oil with all the other ingredients up to and including the pepper. Mix half of the marinade with the pork cutlets and the rest with the veal steaks, cover and leave to marinate in the fridge for at least 1 hr.
Paprika dip
Mix the sour single cream with the quark and ajvar, season.
Tartare dip
Mix the sour single cream with the quark, stir in the gherkins, capers and chives, season.
Tatar hat
Fill the rim of the Tatar hat with the stock, add the vegetables. Begin by browning a few rashers of bacon on the Tatar hat (to grease the surface). Then skewer and cook the marinated meat, bacon or mushrooms on the Tatar hat, season with salt.
Tip: | Thanks to the meat juices and fat, the stock around the edge becomes wonderfully rich and – together with the vegetables – makes a delicious soup. |
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Note: | A Tatar hat is a fondue device in the shape of a traditional Tatar hat. The grilled food (e.g. meat, fish, mushrooms) is attached to the steel spikes on the heated hat and cooked as you wait. Stock is poured around the rim. This fills up with the cooking juices during use. |
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