Our amazing chef Andre has prepared a very special Easter menu, bringing some German traditions to the table along with his unique green touch.
1. Hemp hay soup, poached egg, rabbit skewer
2. Skrei sous vide, hemp bisque, tomato orange ragout, tomato hemp jam
3. Infused rack of lamb with ginger-cannabis herb crust
4. Eggnog panna cotta filled chocolate easter egg with infused apricot yolk on chocolate hemp seed soil
For sure this will be a very, very Happy Easter. Enjoy!
Hemp hay soup, poached egg, rabbit skewer
As in many other countries, in Germany the Easter Bunny who brings and hides a nest full of colorful eggs is the symbol of Easter. It is customary for children to search for these nests hidden with chocolate eggs and sweets on Easter Sunday. Traditionally, different animals were found as Easter messengers in different regions, however, by today’s day, the Easter bunny has gained nationwide acceptance.
1 ½ handfuls of fresh aromatic hay
1 handful of dried hemp leaves
150ml dry white wine
2 cloves of garlic
1 large sprig of thyme
White vegetable stock made from:
½ celery stalk
2-3 parsley root
1 leek – the white part
1 large onion
bay leaf, juniper berries, salt, pepper, sugar
Cannabis flour butter for thickening. To do this, mix canna-butter and flour 1:1 until smooth, and stir about 1 tbsp into the boiling soup.
In preparation, a vegetable broth is brewed for the hemp hay soup using mainly light-colored ingredients. For this purpose, the ingredients are put together in cold water and left to infuse in simmering water for several hours, after which they are strained and seasoned. If the broth forms a good tasting base, a good end product can also be achieved.
To prepare the soup, melt the butter in a saucepan and add the hay, hemp and thyme and stir-fry for 2-3 minutes, being careful not to let the ingredients toast too much and begin to burn, as this would develop and release undesirable bitterness. Now the peeled garlic can be added and the whole thing deglazed with the white wine while continuing to stir.
The soup is then topped up with stock and left to simmer for about 10 minutes, but it should not boil at this point or it may become bitter.
Now filter out the solid ingredients with a fine sieve, – boil up the liquid with the cream and season with salt, sugar and pepper and bind with canna-beurre-manie.
To bind, the hemp-hay soup should boil for a few minutes after adding the butter-flour mixture, so that the full binding power can develop and the flour flavor can cook away.
To poach the egg, first bring water to a boil in a saucepan and then reduce the heat so that the water is no longer boiling but simmering gently.
A teaspoon of salt and a generous dash of vinegar is added to the water. A whirlpool is now created in the boiling water, and the beaten egg is added to the center of the whirlpool. Due to the movement of the water, the yolk is coated by the egg white.
After about 3 -5 minutes, the egg is ready and can be drained from the water on a paper towel and served.
Rabbit fillet skewer:
1 boneless fillet strip of rabbit
a little olive oil for frying
peeled hemp seeds for sprinkling
Remove the silver skin from the rabbit fillet, put it on a wooden skewer and fry it in a hot pan with some olive oil all around. Then season with a little salt and pepper, sprinkle with a few peeled, roasted hemp seeds and put on the soup.
Skrei sous vide, hemp bisque, tomato orange ragout, tomato hemp jam
“Sous vide” means “cooking in a vacuum” and is generally prepared in a pot or basin with precise temperature control, however, with a bit of dexterity, this cooking method can also be implemented at home cooking pot.
The advantage of cooking in a vacuum bag is that the food does not lose water and the added flavors can be transferred more intensively.
Skrei sous vide (per serving):
160g skrei fillet
1 strip of BIO orange peel
some olive oil
1 vacuum bag
The fish fillet is washed with cold water, dabbed dry and freed from all bones with fish tweezers. Now salt the piece generously all around and pack it tightly in the vacuum bag along with the orange zest and a dash of olive oil.
The package is placed in lightly simmering water for about 3-4 minutes to cook. The consistency of the fillet can be checked by carefully (!) feeling it.
Hemp sponge cake:
4 egg yolks
4 egg whites
4EL pacossed hemp leaf cream
For the hemp sponge cake, first beat the egg whites with a pinch of salt until stiff, mix the egg yolks with the hemp leaf cream and sugar and then carefully fold in evenly with a whisk. Here, make sure not to stir any air out of the mass, if possible.
The dough is now placed on a baking sheet or baking pan covered with baking paper and baked in the oven on the middle shelf at 175°c for about 10-12 minutes. You can test if the sponge is baked through by poking it with a wooden skewer; – the base is ready when no dough residue sticks to the wooden skewer.
Tomato ragout with orange fillets and ginger:
250g date cherry tomatoes
1 large orange
5-7g ginger (depending on quality)
75ml orange juice
pinch of salt
For the ragout, cut the tomatoes twice lengthwise, remove the orange fillets and finely grate the ginger. In a sauté pan or coated pan, the butter is left out, – all the ingredients are added and briefly sautéed, then deglazed with the orange juice and reduced for a few seconds, seasoned and dressed.
The dish is served with a jam, prepared from tomatoes and finely chopped fresh hemp leaves.
Infused rack of lamb with ginger-cannabis herb crust
We prepared this dish for 2 people with 1g of “Super Critical” flower, which with its herbaceous and fruity-sweet flavors offers a wonderful combination with the herbs, honey and ginger to the tender lamb.
“Super Critical” is an indica-dominant hybrid with intense, relaxing euphoric effects.
Infused Rack of Lamb (For 2 persons):
1 rack of lamb ca.300g
Olive oil for sautéing
Ginger-cannabis herb crust
12-16g ginger – finely chopped
1g decarboxylated cannabis flower ( Super Critical)
2 large sprigs of thyme
1 large sprig of rosemary
1 large clove of garlic
½ TSP. Olive oil
1 tsp. fine Dijon mustard
The rack of lamb is parried all around and freed from tendons and connective tissue, the bones are peeled and cleaned so that only a narrow rim of fat, about the width of a finger, connects the meat and the bones.
The meat is salted and seared briefly on all sides in a hot pan and left to cool.
Now the herbs are freed from the stem and finely chopped, the ginger is peeled, cut into fine slices against the fiber and then further into fine cubes; the same is done with the garlic.
Honey, mustard and olive oil are then mixed to a smooth cream and the other finely chopped herbs and seasoning ingredients are added and mixed.
The meat is generously coated with the marinade all around – the bones should remain clean – and baked in a preheated oven on the middle shelf, convection oven, at 175°c for about 8 minutes.
The target core temperature for a final pink result is 58°c.
After baking, the rack of lamb should rest in a warm place for a few minutes before cutting.
We served the dish on a bed of blanched zucchini strips, with sauteed cherry tomatoes and deep fried bouillon potatoes.
Eggnog panna cotta filled chocolate easter egg with infused apricot yolk on chocolate hemp seed soil
Hiding Easter eggs is just as much a part of Easter as colouring or crafting in advance. But where does this custom actually come from? Supposedly, this tradition is of pagan origin: eggs were given away to honor the spring goddess Ostara. They have always been considered a sign of fertility. The Church disliked this custom and forbade it. The result: The eggs were now secretly given away, i.e. hidden. Of course, we also thought a little bit to ensure a relaxed atmosphere on the holidays with a surprise hidden in the egg.
To make 4 chocolate egg hollow molds about 10 cm in size, you will need about 250g of chocolate.
For the Easter egg, we poured an egg mold with a chocolate containing 80% cocoa. To do this, melt 1/3 of the chocolate used on the water bath, remove from heat and pour in the remaining chopped chocolate and stir down. In this process, the chocolate melts and cools down the previously warmed chocolate at the same time. This process rebuilds the beta crystals in the chocolate and gives the chocolate its gloss and texture. This process of chocolate processing is called “seeding”.
The processing temperatures of the chocolate types are:
white chocolate : 28°c – 29°c
Milk chocolate : 30°c
Dark chocolate : 32°c
The melted chocolate is poured into the mold, tapped from below with a spoon to prevent air bubbles in the final product, and then poured out again. The layer of chocolate remaining in the mold can be easily removed from the mold after cooling.
Eggnog panna cotta
pinch of salt
3 sheets of gelatine
Prepare by soaking the gelatin sheets in cold water for about 5 minutes. For the panna cotta, put about 1/3 of the cream in a saucepan, heat to just before boiling point and remove from the flame. Now first stir the eggnog and sugar and salt, then the squeezed gelatin into the warm milk until it is completely dissolved.
Then the remaining cream is added, stirred and put in a cool place. When the mixture is cold enough and begins to set, it can be poured into the molds.
Infused apricots “yolk
250g preserved apricots – drained
40-50g cannabis fining sugar *
The apricots are thoroughly pureed and passed through a sieve. The agar-agar is mixed with about 1-2 tablespoons of liquid and left to swell for a few minutes.
Swollen agar-agar and the infused lautering sugar are added and the mixture is slowly heated while stirring, boiled once briefly, allowed to cool and poured into a dispensing bottle.
The gel is shaken and dressed before use.
*For this dish we recommend the variety “Gold Bar Kush”, and as the name suggests Indica dominated variety with an aroma of apricot, orange and an earthy touch. Besides the almost unique aroma profile, “Gold Bar Kush” has a medium-high THC value and a gently calming, dreamy and relaxing effect.