Black Forest ham Carpaccio

Black Forest ham Carpaccio with coloured bell-pepper vinaigrette

Ingredients for 4 persons:

– 200 g thinly cut slices of Black Forest Ham 
– 2 tbsp. vinegar, sugar
– 6 tbsp. vegetable oil
– 1 small onion
– 1 red, green and yellow bell pepper each
– 1 Bed of cress, 1 bunch of chives
– 1 clove of garlic,
– salt, pepper

Preparation: 

Rub in 4 large plates with the clove of garlic before loosely arranging the slices of ham thereon. For the vinaigrette, stir the vinegar with salt, pepper and sugar. Then slowly add the oil and thoroughly mix it in using a whisk. Clean the onion and bell pepper and finely dice. Wash the herbs, cut the cress and slice the chives into fine rings. Stir everything into the vinaigrette and distribute over the ham-Carpaccio. Serve with baguette. 

Source: Schutzverband der Schwarzwälder Schinkenhersteller

Schwarzwälder-Schinken-Carpaccio

Herb-potato salad with Black Forest ham

Ingredients for 4 persons:

– 200 g boiled potatoes in their skins
– 1 half of an onion finely diced
– 0,1 l beef bouillon or vegetable stock
– 2 tbsp. apple vinegar
– 2 tbsp. cold-pressed sunflower oil
– 150 g mixed herbs
– (e.g. flat parsley, chervil, rocket, dandelion etc.)
– 100 g Black Forest ham

Preparation:

Coarsely grate the potatoes into a bowl, with skin. Lightly braise the diced onion in 1 tbsp. of oil, add the stock and bring to a boil. Add to the grated potatoes. Season with apple vinegar, salt and pepper. 

Add the chopped herbs and the remaining sunflower oil, then carefully fold it in. Decorate with blossoms (e.g. rose blossoms, violets, daisies, dandelion, and pansies). Cut the Black Forest ham in wafer-thin slices and serve. 

Per Person: 160 kcal/670 kj 

Source: Schutzverband der Schwarzwälder Schinkenhersteller

Kräuter-Kartoffelsalat

Avocados with ham-pineapple-cream

Avocados with ham-pineapple-cream and garlic croutons

Ingredients for 4 persons:

– 100 g Black Forest ham in slices
– 2 avocados, juice of one lemon
– 1 cup of sour cream (150 g)
– 100 g canned pineapple 
– 1 tbsp. dry Sherry
– Cayenne pepper, salt
– 8 slices of white bread
– 30 g clarified butter, 1 clove of garlic

Preparation Avocados:
Cool the avocados in the fridge, then halve them and remove the pips. Sprinkle some lemon juice onto the fruit. Beat the sour cream until it is viscous. Finely dice the Black Forest ham and the pineapple, before mixing it with the sour cream. Season with lemon juice, sherry, Cayenne pepper and salt and fill it into the avocado halves. 

Preparation of the Croutons:
Cut the white bread into various forms or cut out the forms by using a sharp knife. Heat clarified butter in a pan, halve the garlic and add it. Bake the bread pieces until they have a golden-brown colour on both sides. Drain excess fat onto kitchen paper and let the croutons cool down. Gently rub them in with the pealed clove of garlic. Present the avocado halves on 4 plates, then garnish with the croutons and parsley according to taste. 

Per Person 457 kcal / 1.799 kJ

Source: Schutzverband der Schwarzwälder Schinkenhersteller

Avocados mit Schinken-Ananas-Creme

Black Forest ham cannelloni with pearl barley risotto

Ingredients for 4 persons:

– 250g thinly sliced Black Forest Ham 
– 4 slices of boiled ham thinly sliced
– 8 slices of Edam cheese thinly sliced

Pearl barley risotto:
– 1 scallion, 1 clove of garlic, 
1 twig of thyme , 1 small bay leaf
– 30g vegetable cube
– 250g of pearl barley (soaked in water overnight)
– 60 ml dry white wine
– 300 ml hot chicken stock
– freshly chopped herbs
– 20g of Parmesan, salt, pepper, nutmeg

Bear’s garlic sauce:
– 1 scallion
– 1 clove of garlic
– 1 twig of thyme
– 1 bay leaf
– 40 g butter
– 30 g wheat flour
– 80 ml white wine (Grauburgunder)
– 30 ml Noilly Prat
– 500 ml hot chicken stock
– 50 ml cream
– 1 small scallion
– 80 g spinach
– 100 g bear’s garlic
– salt, pepper from a pepper grinder

Preparation: 

Pearl barley risotto
Sautée the scallions in a small amount of oil, add the garlic, thyme, bay leaf and vegetable cube and also braise. Add the pearl barley, without the soaking water. Deglaze with white wine, pour in the hot chicken stock and simmer at low heat. The pearl barley has to be quite soft. One can still refine the risotto with freshly chopped herbs. 

Bear’s garlic sauce
Sautée the scallions in butter.  Add the bay leaf, thyme and garlic and then the flour, before braising it for a short time. Then deglaze the roux with white wine and Noilly Prat and pour on the hot chicken stock. The sauce should simmer for at least 20 minutes at low heat. During this time, briefly sautée the spinach and the bear’s garlic in a little bit of bown butter and then shortly braise with a small scallion. Thereafter add this to the sauce. Finely blend in a mixer. Strain the sauce, stir until cold on ice and put aside. 

Ham cannelloni
Spread out the Black Forest ham on a moist cloth, reaching a height of approx. 15 cm and a width of approx. 20 cm. Place a slice of boiled ham on top and two slices of cheese on top of this. In the centre of this mat of ham and cheese, the pearl barley risotto is placed lengthwise. Then roll it up so that the ends are closed. Place the cannelloni in a fireproof dish and pour over the bear’s garlic sauce. Sprinkle over the parmesan cheese. 

Bake in the oven at a recirculating temperature of 160° C for approx. 15 to 20 minutes. 

Source: Schutzverband der Schwarzwälder Schinkenhersteller

Cannelloni mit Perlgraupenrisotto

Black Forest ham Swabian ravioli

Ingredients for 4 persons:

Pasta dough
– 200 g flour
– 2 eggs
– 1 pinch of salt
– 1 tbsp. olive oil

Filling
– 150 g Black Forest ham finely diced
– 100 g celery
– 2 tbsp. Crème fraîche

Sauce
– 1 glass chicken stock (400g)
– 500 g ripe tomatoes, chervil, 1 onion
– 3 tbsp. sherry, 2 bay leaves, 4 cloves
– ½ cinnamon stick, ½ tsp. of cayenne pepper 
– 2 tsp. oregano 

Preparation: 

Thoroughly knead the ingredients for the pasta dough until smooth and shiny. Let the dough rest in a floured cloth for 30 minutes. Then roll it out thinly and cut into 8 x 8 cm large squares. Cut the celery into fine slices and mix with Black Forest ham and Crème fraîche. Place a portion of the filling onto the halves of the pasta squares and gently press down using the back of a knife. Let it boil in hot salt water for approx. 4 minutes. Heat the chicken stock. Scald the tomatoes before removing their skins and the seeds. Then dice. Glaze the tomatoes with the chopped onion and spices in butter for 10 minutes. Deglaze with sherry and chicken stock, slightly boil it down and press it through a hair sieve. Place the sauce on 4 plates and place the Swabian ravioli on it. Serve with chervil or fresh basil. 

Per person: 882 kcal / 3.660 kj

Source: Schutzverband der Schwarzwälder Schinkenhersteller

Schwarzwälder Schinken Maultaschen

Cordon bleu of trout

Cordon bleu of trout with Black Forest ham, stinging nettle vegetables and thyme sauce

Ingredients for 4 persons:

– 4 trout fillets à 100 g
– 100 g salmon trout fillet (sliced in 4 pieces)
– 100 g Black Forest ham
– 1 small bunch of flat parsley
– 150 g stinging nettle or leaf spinach
– 200 g butter, 1 tbsp. flour, 1 egg
– 2 tbsp. breadcrumbs 

Thyme sauce
– ½ onion finely diced
– 0,5 dl white wine
– 0,5 dl fish stock
– 0,5 dl cream, 20g butter, 20g flour
– 1 small bunch of thyme 

Preparation:
Gently braise the finely diced onion in butter, add flour and fill up with fish stock, white wine and cream. Let it simmer for approx. 3 minutes, season with salt and pepper and add the finishing touches with the finely chopped thyme. Gently tenderise the fillets of trout underneath cling wrap and then place a wafer-thin slice of Black Forest ham onto every trout fillet. Place a piece of trout fillet and some chopped flat parsley on it. Bread the trout fillets in flour, egg, bread crumbs and fry in some butter for approx. 4 minutes on each side. 
Finely chop the stinging nettle or the leaf spinach and braise it in butter, add 2 tbsp. of vegetable stock. Braise in a closed pot for 2 minutes. 

Food arranging:
Cut open the Cordon Bleu of trout and arrange it on the bed of stinging nettle and spinach. Spread the thyme sauce along the outside of the food. Home-made noodles or mashed potatoes are the ideal accompaniment for this. 

Source: Schutzverband der Schwarzwälder Schinkenhersteller

Cordon bleu von der Forelle

Black Forest ham rolls with apple and kraut filling

Black Forest ham rolls with apple and kraut filling on diced potatoes and a onion sauce

Ingredients for 4-6 persons:
– 10 slices of Black Forest ham
– 500 g pre-cooked sauerkraut
– 1 onion
– 1 tbsp. clarified butter
– 2 apples
– 2 tbsp. bread crumbs
– 1 kg potatoes
– ½ l beef stock
– ¼ l gravy 
– 30 g fried onions

Preparation:

Heat the clarified butter and braise the finely diced onion therein. Then add the kraut and heat the mixture. Peel the apples, finely dice them and mix into the kraut. Place the slices of Black Forest ham next to each other on the foil, sprinkle with bread crumbs, place the apple and kraut mix on top and roll it up. 

Peel the potatoes, coarsely dice them and pre-cook in the beef stock. Butter a fireproof baking dish, fill with the cooked diced potatoes and place the ham rolls on top. Heat the gravy, sprinkle in the fried onions and pour the sauce over the ham rolls.  

Bake in the oven for 30 minutes at 160° C. 

Source: Schutzverband der Schwarzwälder Schinkenhersteller

Schwarzwälder Schinkenrollen mit Apfelkraut

Ham Pancakes

Ingredients for 4 persons:

Pancakes
– 160 g (16 slices) Black Forest ham
– 160 g wheat flour
– 365 ml milk, 125 ml liquid cream
– 150 ml whole egg (4-5 eggs)
– 3 tbsp. olive oil
– salt, pepper

Rocket-basil salad with Vinaigrette
– 240 g rocket (roman rocket)
– 20 g scallion
– 80 g fresh basil 
– 60 ml olive oil extra virgin
– 25 ml white Balsamic vinegar
– 20g Dijon mustard
– salt, black pepper coarsely ground

Preparation:

Pancakes
Take the flour, egg, milk, cream and a spoon of olive oil to make a smooth pancake dough, then season it with salt and pepper. Fry the slices of ham in a hot pan and cover with the thick dough. Turn the pancakes and bake on both sides until golden brown. 

Vinaigrette
Mix the vinaigrette using the scallion, 1 tbsp. of mustard, olive oil and white Balsamic vinegar. Season according to taste with salt and pepper and then refine with herbs (e.g. chervil, coriander, parsley etc.).  

Rocket-basil salad
Clean and wash the rocket (roman rocket) and basil, then mix it with the dressing. Place the salad in the centre of the still warm pancake. 

Per Person: 790 kcal/3.307 kJ

Source: Schutzverband der Schwarzwälder Schinkenhersteller

Schwarzwälder Schinkenpfannkuchen