A Culinary Christmas

... Wild cranberry and fig chutney
served on pumpkin-ginger mousseline and vanilla-infused Brussels sprout leaves.

Let our Chef de Cuisine, Kristian Knölke, tempt you at home with one of his delicious vegan creations, made especially for you this Christmas season.
The following recipe serves 4 people.

1. FALAFEL

• INGREDIENTS:
  100 g dried chickpeas
  50 g cooked and peeled chestnuts
  ½ bunch fresh parsley
  1 sprig fresh cilantro
  2 shallots, finely diced
  2 cloves garlic, minced
  1 tsp baking powder
  Salt, lemon pepper, cumin
  Canola oil
• 
  PREPARATION:
  - Soak the chickpeas in cold water for 1 day
  - Roast the chestnuts for 20 minutes at 130 degrees and let them cool
  - Then drain the chickpeas, rinse them under cold water, and chop them up with the chestnuts in a food processor
  - Add the chopped herbs, shallots, and garlic, and purée with baking powder
  - Season to taste with the spices
  - Heat the canola oil to 180°C
  - Shape the chickpea-chestnut purée into small balls and fry them in the oil

2. WILD CRANBERRY-FIG CHUTNEY

• INGREDIENTS:
  100 g fresh cranberries
  4 dried figs
  50 g sugar
  5 g ginger
  cornstarch (Mondamin) mixed with salt
  orange pepper
• 
  PREPARATION:
  - Wash the lingonberries, whip them with sugar while cold, and let them drain
  - Cut the dried figs into small cubes
  - Peel the ginger and cut it into fine cubes
  - Sauté the ginger and pepper, pour in the drained lingonberry liquid, and thicken with cornstarch dissolved in water
  - Add the lingonberries and figs, season to taste, and chill

3. PUMPKIN-GINGER MOUSSELINE & VANILLA BRUSSELS SPROUTS

• INGREDIENTS:
  500g Hokkaido squash, seeded
  30g ginger, peeled
  cinnamon, salt, and pepper
  orange juice
  150g Brussels sprouts
  1 vanilla bean
  butter
  
  
• 
  PREPARING THE PUMPKIN-GINGER MOUSSELINE
  
  - Cut the pumpkin into cubes of roughly equal size
  - Roughly chop the ginger
  - Roast the pumpkin and ginger in the oven at 130 C° for about 30 minutes, then blend with a little orange juice
  - Season the mousseline to taste with spices
  
  
• 
  PREPARATION OF VANILLA BRUSSELS SPROUT LEAVES
  
  - Cut the Brussels sprout leaves off with a knife
  - Scrape out the vanilla bean and gently warm it in butter
  - Toss the Brussels sprout leaves in the vanilla butter and season to taste

To arrange the individual components, use the pumpkin-ginger mousseline to create a groove in the center of the plate. Spread the wild cranberry-fig chutney on top.

Now arrange the chestnut falafel nicely on top.
And finally, arrange the vanilla Brussels sprout leaves decoratively on top.

Kristian Knölke and his HUBERTUS culinary team wish you bon appétit and a wonderful Christmas season!