Baked quark Pizokel, with venison salsiz and savoy cabbage
Recipe Weight: 450g per Portion
| HILCONA Supplements Pizokel (with buckwheat flour), 2 x 2.5 kg, IQF | 2.500 kg |
| Clarified butter/ Ghee | 0.100 kg |
| Venison salsiz (speciality from Graubünden, similar to salami) | 0.500 kg |
| Onions, chopped into 3mm cubes | 0.300 kg |
| Garlic, chopped | 0.010 kg |
| Savoy cabbage, julienne | 1.000 kg |
| Salt | 0.020 kg |
| Black pepper, fresh from the mill | 0.005 kg |
| Diced tomato, fresh | 0.050 kg |
| Parsley, chopped | 0.020 kg |
Preparation
Little Plates from the Chalet concept:• Fresh out of the oven with no precooking, it is only necessary to mix the ingredients, put them in a Combi Steamer for a few minutes and it’s ready!
Preparation:
• Prepare all the ingredients
• Peel the venison salsiz, cut in halves lengthways and then in 2mm slices
Method:
• Preheat the combisteamer to 160°C and 30% steam
• In a large pot mix the onions, garlic, the julienned cabbage and the salsiz slices with the ghee
• Season with salt and pepper. Add the Pizokel and mix carefully
• Portion the mix into cooking trays with a maximum of 2kg per GN 1/1tray
• Cook for around 10 minutes in the preheated combisteamer
• Dress on plates and garnish with chopped parsley and diced tomato
Suggestion:
• This recipe can also be made in a frypan, skillet or extra large frypan
• The cabbage can also be replaced by frozen spinach
| Nutritional values | per portion |
|---|---|
| Energy | 3070 kJ |
| Energy | 734 kcal |
| Fat | 25 g |
| - of which saturates | 12 g |
| Carbohydrates | 92 g |
| - of which sugar | 9.6 g |
| Fibre | 6.8 g |
| Protein | 31 g |
| Salt | 6.8 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.