Our dear Chef André has prepared a succulent menu in the purest “High Cuisine” style, mixing the green plant with the most traditional gastronomy.
- Wild Garlic and Hemp Waffle, Asparagus Ragout and Egg in an Arugula and Tomato Nest with Hemp Seeds
- Lamb Shank from the Roman Pot, Grits with Hemp Seeds and Ratatouille Vegetables
- Raspberry Hemp Mousse on THC Infused Greek Rose Yogurt
Enjoy this menu and have a unique and very green Happy Easter!
Wild Garlic and Hemp Waffle, Asparagus Ragout and Egg in an Arugula and Tomato Nest with Hemp Seeds
Wild garlic and asparagus are among the first messengers of spring and provide us with important ingredients, in addition, wild garlic in particular carries the reputation of helping against spring fatigue. By adding hemp flour as well as hemp seeds and hemp seed oil to this dish, we have not only noticeably increased the protein content, but moreover given this already enticing combination an even deeper flavor profile. The nutty flavor of the hemp seeds forms an excellent symbiosis with arugula but also asparagus as well as wild garlic. Likewise, the added hemp seed oil has a supporting effect on the full-bodied overall taste (umami). The hemp seed flour added to the baking mixture has the same effect, it deepens the flavor profile of the pastry.
Wild Garlic and Hemp Waffle
- 200 g soft butter
- ½ tsp salt
- some freshly ground pepper
- a little ground nutmeg
- 5 eggs (size M)
- 180 g spelt flour type 630
- 30g hemp flour
- 2 tsp baking powder
- 50 g grated parmesan
- 1 bunch wild garlic
- 3 tablespoons milk
Prepare by washing the wild garlic, drying it, separating it from the stems and roughly chopping it. Now puree the eggs, milk and wild garlic with a hand blender until the wild garlic is chopped and the mixture has a green color. Thoroughly mix the flour, baking powder and hemp flour.
Now gradually add the softened butter, flour as well as the spices and mix with a whisk or hand mixer until uniform.
The waffles are now baked in a lightly greased waffle iron and served warm.
- 1 kg asparagus, white
- 2 tbsp. butter
- 1 tsp sugar
Cut off ends of asparagus, then peel from head to end until asparagus is shiny. Cut the asparagus spears diagonally into pieces of about 3 cm. Place the asparagus heads separately.
Steam the asparagus pieces for 6 minutes, adding the heads after 4 minutes of cooking.
In the meantime, melt the butter in a pot, toss the asparagus pieces in it, sugar them over, let them steam for about 2 minutes and serve them warm.
Arugula and Tomato Nest with Hemp Seeds
- 125g arugula
- 150g cocktail tomatoes
- 30 g peeled hemp seeds
- some (3-5 tbsp ) olive oil (virgin)
- some (1-2 tsp ) hemp seed oil
- some (1EL) balsamic vinegar
The hemp seeds are roasted in a non-stick pan while tossing until golden.
Cocktail tomatoes are cut in half widthwise and seasoned with salt, pepper and a little sugar. Arugula is washed cold and spun dry, but be careful, this salad is delicate. Meanwhile, whisk about 1 tsp hemp seed oil with 1 tbsp balsamic and 3 tbsp olive oil until the liquids emulsify into a smooth and thick dressing. Seasoning is very important here, as there can be great differences in taste due to the qualities of the ingredients. Salad dressings should always be seasoned with the salad for which it is made. The arugula, tomatoes with their own juices and the dressing are now mixed evenly in a large bowl so that everything is wetted, arranged in portions and sprinkled generously with hemp seeds.
To serve, we placed a warm 6,5 minute egg with soft yolk in the center of the arugula nest and sprinkled with Murray River Salt.
Lamb Shank from the Roman Pot, Grits with Hemp Seeds and Ratatouille Vegetables
A Roman pot is an oval clay pot with a lid used for cooking food in the oven. It should be thoroughly watered before use. The clay pot is placed in the cold oven to cook and heats up with it.
Although you may think that the Roman pot is an old traditional cooking utensil from Caesar’s time, this is not entirely true. In fact, it is a fairly recent invention from Germany in the 1970s.
Nonetheless, we have taken advantage of the Roman pot’s own charm to create a traditional Easter dish that would have been conceivable in the same form 2000 years ago during the Roman Empire.
Ingredients for 4 servings:
- Lamb shanks 4 pcs.
- Onions 2 pcs.
- Carrot 1 pc.
- 1 slice of celeriac
- 2 stalks of celery
- garlic cloves 3 pcs.
- Rosemary sprigs 2 pcs.
- Thyme sprigs 2 pcs.
- 6 large dried hemp leaves
- lamb stock 500 ml
- red wine tart 150 ml
- oil 3 tbsp.
- 1 tbsp tomato paste
- cannabis flower salt (15g coarse salt 2g cannabis flower)
- pepper a little
Prepare by soaking the Roman pot for at least 1 hour so that it can soak up water and not crack in the heat of the oven.
Wash the lamb shanks under cold running water and pat dry thoroughly. Onions, celery, and carrots are washed, peeled if necessary, and roughly chopped into cubes of about the same size. Now season the shanks on all sides with cannabis salt, pepper them and sear them on all sides in a hot pan, then transfer them to the cold Roman pot. In the still hot pan, the diced vegetables and garlic are now sautéed on all sides, tomato paste is added and stir-fried for a few more minutes. Deglaze the vegetable cubes in the pan with red wine, any dregs can be easily stirred off. Meanwhile, the whole thing is added to the shanks in the clay pot along with the cannabis leaves and herbs, and topped up with lamb stock to about a thumb’s width below the rim.
The romaine pot is placed in a cold oven, heated up to 200°c – once the temperature is reached, the temperature is lowered to 170°c and braised further for another 90-120 minutes.
When the shanks are done, the vegetables are strained out of the gravy. The stock is reduced until a creamy gravy is formed, this is seasoned again if necessary and served hot.
Sweet corn grits
- 2 sweet corn cobs
- 100g polenta
- 500ml vegetable broth
- 50g hulled hemp seeds
- about 20g parmesan
- 15g butter
- 4 tbsp cream
In preparation, the corn cobs are steamed for about 30 minutes or cooked covered with saltsugar water and left to cool, then the kernels are cut from the cob and coarsely chopped.
Bring the vegetable broth to a boil, add the polenta and continue to cook for a few minutes over a gentle heat, stirring constantly. When the polenta has a consistency similar to porridge, butter, and cream are stirred in along with the corn and hemp kernels.
Before serving, season the grits generously by stirring in Parmesan, keeping in mind that the cheese will cause the mixture to burn slightly on the bottom of the pot.
We served the braised lamb shank on a bed of grits and finely tossed sautéed ratatouille vegetables and napped with reduced lamb jus.
Enjoy your meal!
Raspberry Hemp Mousse on THC Infused Greek Rose Yogurt
This light and aromatic symphony is a great way to end a fresh menu. Hemp and berries usually provide an excellent flavor combination anyway, as do raspberry and rose. The balanced combination of fine flavors make this treat an almost heavenly taste experience.
The hemp seed oil used here brings a foreground hemp flavor and is excellent with berries.
Raspberry hemp mousse
- 2 sheets gelatine
- 500 g raspberries
- 3 tbsp apple juice
- 6 tbsp sugar
- 200 ml cream
- 1 pinch of salt
- 2-3 tbsp hemp oil
Prepare by putting the sugar in a saucepan and melting the sugar until it is golden but not yet brown. Now add the raspberries, deglaze with the apple juice and cook for a few minutes over medium heat, stirring.
The berry mixture is then strained through a sieve so that the seeds are filtered out and the pulp remains.
The gelatin is soaked in plenty of cold water, the cream is whipped until stiff and chilled. 1/4 of the raspberry mixture is now heated in a small saucepan on the stove, but not boiled, and removed from the heat. Add the gelatin, squeezed out, and stir to dissolve it completely in the still-warm mixture. Now another quarter of the fruit mixture is stirred in to equalize the mixture with the temperature. The mixture is then returned to the remaining fruit mixture, mixed thoroughly and placed in a cold place, covered, for about 15-30 minutes. As soon as the mass begins to attract , the hemp oil is stirred in , then the whipped cream is folded in evenly . The mousse should rest like this in the refrigerator for at least 2 hours before serving.
Greek rose yogurt
- 300 g Greek yogurt (10%)
- about 3 tablespoons of rose water
- 100 mg THC ( 30% THC MCT oil )
- 1 tbsp sugar
- 1 leaf gelatine
Note: This may vary in intensity depending on the quality of the product, – to get a mild background note of rose, careful dosing and regular tasting is recommended.
Prepare by soaking the gelatine in plenty of cold water.
Remove 3 tablespoons of yogurt and place it in a small saucepan. Mix the remaining yogurt with sugar and rose water and season to taste. The rose flavor should not be overpowering, but only slightly flattering.
The yogurt in the pot is now heated over medium heat while stirring, but should not boil. Remove the pot from the heat, add the squeezed gelatin and stir constantly until completely dissolved in the still warm mixture. Now add 2-3 tablespoons of the cold and mix before adding the mixture to the remaining yogurt along with the THC MCT oil and stir thoroughly.
The rose yogurt can now be divided into serving bowls, then rest in a cold place for at least 2 hours before serving.
We served our mousse dumpling on a bed of chocolate soil and decorated with fresh berries, sweet cress and colorful berry dust of freeze-dried fruit.
High Cuisine by André Schneider
- Over 100 intriguing recipes
- An introduction to cooking with cannabis
- A food journey between continents