Pepperall You Need Is 04 Team Inspiration
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WWW.WIBERG.EU SPRING/SUMMER 2016 € 4,20 pepperall you need is 04 Team Inspiration EDITORIAL Happy Birthday Inspiration Recipes 06 On birthdays, friends and relatives often say "My, haven’t you grown!" And grandparents often add: "But you’ll always be my little one." Today we can well understand these phrases, because the original format of our Inspiration is turning 50 – but it’s still our "baby"! This time, our 3 "culinary Musketeers" – the WIBERG professional chefs from Team Inspiration – present their culinary creations. At the heart of all of these is the spicy little corn that has been with us since the very beginning of Inspiration: pepper! We hope you find some spicy inspiration! ❚❚ Your WIBERG Team Inspiration 03 Knowledge of goods: pepper 18 The journey of pepper 04 Team Inspiration 06 Recipes Manfred Klein 10 Recipes Christian Berger 14 Recipes Philipp Kohlweg 18 Reportage The journey of pepper 23 Publication details 22 Grill & chill KNOWLEDGE OF GOODS 3 Far more than 20 types of pep- fruit pulp. Afterwards the seeds are pepper. per are known today, although dried in the sunlight. By removing not all of them are "true" pepper, the shell, part of the sharpness black with the botanical name "Piper is also lost, which means white nigrum". There are several rela- pepper is significantly milder than ted types, such as the Assam long the black one. pepper, Cubeb pepper and the Voatsiperifery pepper from Madagascar. And there are also GREEN – some "false" types of pepper SPICY AND HOT that actually have nothing The unripe pepper berries are to do with the plant – these the basis for green pepper, as green included Sichuan pepper, Sansho with black pepper. The berries blossom pepper, Tasmanian are subjected to a quick mountain pepper and pink drying process immediately pepper berries that appear in after harvesting. This prevents most mixes. But now back to "real" fermentation from beginning pepper and its range of varieties: and retains their colour. Green pepper is generally pickled in vinegar, alcohol BLACK – or brine. However, it is also AROMATICALLY HOT available in freeze-dried form. For black pepper, the unripe berries of the pepper plant are harvested by hand while still THE VARIOUS QUALITIES green. It is then dried by the sun for OF PEPPER at least a week, making the corns Really good pepper comes turn brown-black and hard. Its at a price that is also an taste is aromatically hot and very indicator for the whole spicy. spice market. There is a wide range of all qualities on the world market. High-quality WHITE – peppercorns have equal co- POLARIZING HOT lour and size. Moreover they White pepper divides opinion are hard and cannot be (of taste). It is based on red, fully crushed using your fingernail. ripe berries. These are put into The weight of the corns, measured large bags and soaked in water in grams per litre (g/l), is a further for about a week, which makes it essential quality criterion, which easy to remove the shells from the is particularly important for black white Manfred Klein Manfred Klein believes that "nutrition" is not just a term, but an approach to life. For him it has three important aspects: caring for health and well-being, a careful approach to food and the associated care for (food) Philipp Kohlweg culture. As creative maverick, Klein has been part of the WIBERG "You get out what you put in," Team Inspiration since 2000. He is is the guiding principle of the principally involved in national youngest member of WIBERG Christian Berger and, in particular, international Team Inspiration. This is exactly events. In addition, he is constantly why mutual respect is the most Christian Berger has been on the search for anything important aspect for him – both wearing a "white vest" for 37 unusual and for undiscovered on a human level and also years – that is his chef’s jacket, secrets. This approach shapes professionally in his interaction which he has worn with pride and his creative input with regards to with a wide range of foods. Even pleasure every day for 17 years the development of innovative as a boy, Philipp Kohlweg knew in the WIBERG Team Inspiration. products. Far Eastern philosophies that cooking was his passion Every day as a chef holds new and "pure nature" characterise his and evidence of this was soon fascination for him – discovering creations. He has previously been forthcoming – he won gold in five multifaceted herbs and spices employed in leading positions in all out of six apprentice competitions! of the highest quality can get areas of gastronomy, for example Kohlweg loves nature, is easy to addictive. Using his established as head chef at the "Schloss get along with, and has worked expertise in ingredients and Ellmau" (Bavaria), as managing for Josef Illinger and Thomas their effects, he offers chefs and director of a catering company Walkensteiner, amongst others. clients many new perspectives in Berlin and on luxury cruise Following these positions, Gordon and significantly enriches existing ships such as the "MS Europa". Ramsay – whom he had worked for demands for taste and enjoyment. He has countless accolades for in London – sent him to Monaco as his position as a role model for a private chef. "Cooking is responsibility – upholding the profession, as well the focus is on people,"... as from the Chamber of Industry "As a chef you have opportunities and Commerce and the German that are only rarely available to ... Christian Berger always remains Association of Chefs – testament other people. Just the variety of food, committed to this principle and to his life's work. Manfred Klein is culinary customs and various ways of only uses top-quality food for a professional chef who also has preparing produce are fascinating," cooking, which he treats with the dietary training. says Kohlweg. This feeds into his same respect as his colleagues in motto: "A chef has never finished the team! learning." HLF KREMS TEAM INSPIRATION 5 Christian Berger Manfred Klein Philipp Kohlweg WIBERG Team Inspiration is a small group consisting of Christian Berger, Manfred Klein and Philipp Kohlweg. They are professional chefs, a think tank, a centre of excellence and instigators all at the same time. They have unbelievable flair for culinary details and know exactly how to use best a wide range of spices. They pass on their extensive knowledge in seminars, workshops and training sessions – from pro to pro! RECIPES Polenta & LEMON PEPPER Manfred Klein 7 L e m o INGREDIENTS TO SERVE 10 n p e Polenta and Lemon pepper blancmange p 800 ml coconut milk, 150 g polenta, 3 egg whites, p e 20 g raw cane icing sugar r WIBERG products: Himalayan salt pure fine, Lemon pepper, Turmeric Organic prawn jam and prawns in rice pastry 400 g organic prawns chopped, 100 g onions diced, 100 ml white wine, 150 ml pomegranate syrup, 50 g preserving sugar, 10 organic prawns without shells and ready to cook, 200 g rice noodles softened WIBERG products: Sesame-seed oil, Himalayan salt for fish, 50 ml Raspberry vinegar, Chilis coarsely ground Pistachio and Tarragon crumble 50 g sugar, 100 g spelt flour, fine, 50 g butter, 1 egg yolk WIBERG products: Tarragon, Bourbon Vanilla, ground, Himalayan salt pure fine, 100 g Pistachio nuts PREPARATION Polenta and Lemon pepper blancmange Bring the coconut milk to the boil, stir in the polenta, add spices and stir constantly at a low temperature H for about 5 minutes until thickened. Fold in the egg white, beaten with the sugar until stiff, and pour into i heatproof glasses. m a Organic prawn jam and prawns in rice pastry Sauté the chopped organic prawns in Sesame-seed oil l a until they turn transparent and season with Himalayan y salt for fish. In the same pan, sweat the onions until soft, a add the white wine then add the pomegranate syrup, Raspberry vinegar, preserving sugar and Chilis plus the n previously sautéed prawns and bring to the boil. Season s the shelled prawns with Himalayan salt for fish, wrap in a the softened rice noodles and fry briefly in Sesame- l seed oil. t fo Pistachio and Tarragon crumble r f Mix the Tarragon with the sugar and Vanilla and sh combine the remaining ingredients. Pour onto a baking sheet, bake at 180 °C for around 5 minutes until crispy and then break into crumbs. s Garnish ut mini pineapple crisps n io ch a s it P RECIPES ROAST VEAL with k i d ney s with beetroot rice and dandelion and Wild Herb smoothie INGREDIENTS TO SERVE 10 Steak pepper. Roast veal with kidneys Saffron foam 1.2 kg shoulder of veal, bone- 200 ml cream Beetroot rice in crispy pastry less and ready to cook, 500 g veal WIBERG products: 50 ml Crema di Cook rice in water flavoured with kidneys in fat, 200 g diced carrots, Aceto Saffron Vital vegetable stock and a Bay leaf. 200 g diced parsley roots, 50 g butter, Shortly before the end of cooking, 50 g raw cane sugar, 10 apple slices, PREPARATION add beetroot juice and leave to peeled and cored soak. Fill filo pastry sheets with rice, WIBERG products: Steak pepper, Roast veal with kidneys shape into little bags, bind with string Thyme freeze-dried, Coriander Cut the shoulder of veal into equally and bake until crispy. Remove string whole, Nutmeg whole, Brown basic sized portions and season well with and replace with a fresh chive. sauce, Peanut oil Steak pepper. Remove fat from kid- neys and melt. Remove remaining Dandelion and Wild Herb smoothie Beetroot rice in crispy pastry skin from kidneys and cut them into Mix all ingredients vigorously.