The Metro cooking challenge goes into the third round - my premiere!

The Metro enjoyment blog recently called for the third round of the Metro cooking challenge.
The first two laps passed me by, but after getting to know Anna and Carmen from the Metro enjoyment blog in February, they did invited me to the third round.
And so it happened that after a few phone calls with "my" metro department store in Cologne, I was allowed to pick up a box of delicious ingredients on a Friday afternoon at the end of May.

Clearly, the action for the parties was probably not - I should see, namely, whether everything ordered to be included. Not so easy if it's a surprise cart ...
Two of the ingredients originally mentioned, namely the wild tomatoes and French gourmet potatoes, were not available and were replaced by similar ingredients.
Funny as well as seeing the different shops packing the boxes - so a few of us bloggers ended up with 100 sachets of Ahoy effervescent in their cups, others got a whole box of wild tomatoes or young spinach.

Concrete the ingredients:
- a French Loué-free-range chicken
- a bottle of white wine "Riesling Roter Hang", Rheinhessen 2012
- a bottle of argan-oil
- a tin Persian blue salt
- a jar of pesto Genovese
- a flight mango
- a shell of baby spinach
- a bowl of organic vine tomatoes (as a substitute for wild tomatoes)
- a bag of triplets (as a substitute for francine potatoes)
- a piece Ginger
- a jar of ahoi-effervescent powder
- a pack of felu/strudel dough

Immediately it rattled in my head, what could be conjured out of it.
The form of the presentation is but left us relatively free, but I wanted to cook a classic 3-course menu.
It is important that really all ingredients must be used - omit does not apply!
I also tried as little as possible to "foreign ingredients "To give, so that the products from the shopping cart can come to full advantage. And that is not so easy with such a tricky shopping cart, because the whole thing should also be reasonably consistent ... And what do you do with effervescent powder , except to drink it with vodka?
So I thought back and forth, made me dishes and discarded and finally ended up with a kind of "French-Oriental" menu, if there is such a thing:

Appetizer:
Tomato Pesto Package on Sp inat-ginger-salad

Main course:
Coq au Riesling with potatoes

Dessert:
Mango Crème brûlée with raspberry-shower-gugl
(The crème brûlée prepared the day before)

Tomato pesto packet on spinach-ginger salad
for 4 Servings

For the packets:
6 strudel dough sheets a 40 x 60 cm
1 egg
approx. 50 ml of milk and approx. 200 g pesto Genovese
4 tomatoes, pitted and finely diced
Persian blue salt, pepper and some oil or butter for the tin

Preheat the oven to 200 ° C top and bottom heat.
Remove the strudel dough from the refrigerator about 10 minutes before processing.
Grease 8 wells of a muffin tin with some oil or soft butter.
Cut the pastry sheets into four rectangles, giving a total of 24 such rectangles.
Whisk the egg with the milk.
Place a swirl dough rectangle on a work board. Coat the surface with a little egg milk and place another rectangle on top. Brush again with egg and place another rectangle on top.
All in all, you now have a stratified strudel dough.
Now carefully coat this plate with 1-2 teaspoon of pesto without breaking the dough.
Lift the dough plate and Place in the middle of a bowl of the muffin tin to form a kind of bowl with protruding sides.
Now add about 1-2 tablespoons of the chopped tomatoes to this bowl.Serve lukewarm as an appetizer.

I tried argan oil for the first time and I find it a bit too tart in taste. But if you dilute it with a little bit of neutral oil, it gets a very fine taste, which, surprisingly, blends wonderfully with honey and ginger.
Persian blue salt tastes pleasantly salty and really has a nice color, but dissolves It is difficult to get up and may be better for the mill.
For color reasons alone, I added some Feta, but it really did not need it for the individual flavor components.

Coq au Riesling with potatoes

for 4 servings

6 shallots, peeled and finely diced
2 garlic cloves fresh or confit, peeled and finely chopped
250 ml chicken stock (best homemade)
250 ml Riesli ng
200 ml cream
200 g crème fraîche
1 bay leaf
1 kg fine potatoes, e.g. Triplets, peeled and halved
1 whole outdoor Loué chicken, about 1.8 kg
freshly ground sea salt, freshly ground pepper
butter and olive oil for frying
possibly. ice-cold butter to tie the sauce
possibly. garnish with fresh or dried French herbs.

Place 1 tbsp butter and olive oil in a large saucepan.
Heat the shallots and garlic gently at medium temperature and fry until tender.
Riesling and Douse the chicken stock, add the bay leaf and let it cook in the open at medium temperature for about 5 minutes. Add the cream and crème fraîche and simmer gently for about 5 minutes. Then remove the bay leaf and the sauce with a blender or in a bowl Blender finely puree.
Set aside.
Wash the chicken and pat dry.
Using a large knife or a poultry shears in 2 breast pieces, 2 clubs with thighs and 2 wings divide. Remove fat and skin and set aside with the carcasses.
From the leftovers, ie fat, skin and bones, you can cook wonderful new chicken stock. If this is not done right away, these parts can be frozen very well.
Salt and pepper the 6 chicken pieces.

Again heat some butter and olive oil in a roasting pan or a very large braised pan and fry the chicken parts evenly from all sides, then remove from the pan.
Put the peeled and halved potatoes in the pan, briefly fry from all sides and with the Riesling Pour the chicken drumsticks and wings, put on a lid and gently stew the mixture over low heat for about 15 minutes.
Then add the chicken breasts and let it rest for another 15-20 minutes, until the potatoes un d the meat is cooked.
If the sauce is too thin, the pan orBut then there are also mushrooms and no potatoes. Typical side dishes would be either spaetzle or simply baguette. With me there is therefore the self invented Hessian-French variant "Giggel with Riesling and Kadöffelschen" - Greetings in the old homeland!
Since I do not like mushrooms, but potatoes all the more, I have I opted for this version of the stew.
It is admittedly not very photogenic and also a little colorless, but after the starter I did not need a vegetable side dish any more. To add a touch of color, I sprinkled some more dried Provence herbs over it.

mango creme brulee with raspberry and effervescent gugl for 4 servings

For the mango creme brulee:
400 ml fresh organic Whipped cream
150 ml fresh organic whole milk
5 fresh organic egg yolks
75 g fine sugar
1 ripe fly mango, peeled and the pulp finely pureed
Mark of 1 scraped vanilla pod
caramelizing fine sugar

Preheat the oven to 150 ° C top and bottom heat. Bring 2-3 liters of water to a boil. Whisk the whipped cream, milk and egg yolks well with the whisk. Add the sugar, mango puree and vanilla pulp and mix thoroughly. Add the mixture to four sufficiently large, oven-proof molds and place them carefully on a deep baking tray, in a sufficiently large and high baking pan (eg Lasagneform) or in the drip pan of the oven.
Pour so much boiling water until the small molds are 3/4 "in the water Stir the crème brûlée in the oven for about 50-55 minutes until the surface has become a little firmer.
Then cool to room temperature and let it cool completely overnight in the refrigerator.
Before serving, add about 1 tbsp sprinkle each dish, spread evenly and evenly caramelize the surface with a Flambé burner.
Serve with the Raspberry Effervescent Gugl.

For 12 Effervescent Gugl:
1 egg
40 g of fine sugar
50 g of flour
50 g of melted butter
2 sachets of ahoi-raspberry raspberry flavor
Powdered sugar to sprinkle with butter and flour for the form

Preheat the oven to 175 ° C top and bottom heat.
Grease a minigugl-shape and add Spread the flour, the leftovers rinse well.
Whisk the egg thoroughly with the sugar, then mix in the flour.
Carefully fold in the melted butter and stir in the effervescent powder.
Immediately place the dough evenly into the dough Divide the baking pan into cubes and bake the minigugl for about 10-12 minutes until they are nice and golden brown.
Let it cool in the mold, then gently remove it.
With powdered sugar he sprinkles 3 shower gugls with the crème brûlée.

A classic vanilla creme brulee harmonizes Excellent with the mild sweetness of the mango.The resulting pastry was rather spongy and did not stick together.
It was not until I reduced the powder that the result was good. You can really taste a very light flavor, and the cakes are super juicy and relaxed.
In the future, Brause will definitely be used in baked goods!

It was a lot of fun for me to participate in this action!
I would never have thought to buy Argan oil or Persian blue salt or bake it with effervescent powder.
The shopping cart Overall, I liked it very much - the ingredients were either all organic, branded or from the high-quality own brand of the Metro.
Especially the pesto genovese was super delicious and it was just what belongs in a pesto - including olive oil and Pine nuts.
I'm sure I'll buy that again to have something for emergencies in the closet.
The chicken was also of excellent quality and very juicy and tender in the taste. I've really used it to the last bit and am really looking forward to the chicken fund that I want to cook from all the leftovers.
Many thanks to Anna and Carmen for the organization of the cart and that I should participate in this action - I would love to be with you again next time!

Note:
The products used here have all been provided free of charge by METRO & Carry Deutschland GmbH provided the metro cooking challenge.
That's why I have to declare this post as an advertisement.
All content, ideas and implementations come from me and I have neither been given nor paid.
The post reflects my own and honest opinion about the products used.