for 4 person

To marinate the meat

2 tbsp	olive oil
1 tbsp	honey mustard
1	organic lemon, use grated zest and 2 tbsp of juice
1 tsp	rosemary, finely chopped
a little	pepper
300 g	pork cutlet (each approx. 2 mm thick)
300 g	veal steak (each approx. 2 mm thick)

Paprika dip

100 g	sour single cream
75 g	cream quark
3 tbsp	Ajvar (pepper spread) (mild)
½ tsp	smoked paprika
¼ tsp	salt

Tartare dip

100 g	sour single cream
75 g	cream quark
2	gherkins, finely chopped
2 tbsp	capers, finely chopped
1 tbsp	chives, finely chopped
¼ tsp	salt
a little	pepper

Tatar hat

3 dl	meat bouillon
100 g	carrot, shredded
50 g	radish, shredded
50 g	red cabbage, shredded
50 g	savoy cabbage, shredded
60	bacon strips
100	brown mushroom, cut into approx. 3 mm slices
1 tsp	sea salt

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.

Show complete recipe