Titilope Oluwasayo Abioje

Southern Germany Meals Without Red meat and Sugar Woihinkelche INGREDIENT 1 (3- to 3½-pound) chicken, cleaned and most of the skin removed Salt and freshly ground black pepper ½ teaspoon dried tarragon 2 tablespoons vegetable oil 1 medium yellow onion, peeled and chopped 1 clove garlic, crushed 1 cup Riesling ½ cup heavy cream 1 teaspoon unsalted butter 12 medium white mushrooms, cleaned, trimmed, and thinly sliced 4 ounces seedless white grapes, halved PREPARATION ● Cut the chicken into 8 parts and rub it with salt, pepper, and tarragon. Heat the oil in a large saucepan and brown the chicken on all sides. Add the onion, garlic, and wine and cook over low heat for 45 minutes, stirring occasionally. ● Take the chicken out of the pan and keep warm. Whisk the cream into the sauce and let it thicken. ● Heat the butter in a large skillet and sauté the mushrooms until they start to soften. Add the mushrooms to the sauce with the chicken. Stir carefully and simmer for 10 minutes. Add the grapes and heat them briefly in the sauce. Season with salt and pepper. Serve hot with spätzle. ● Makes 4 to 6 servings Watermelon Ganita with coconut and cashew cream INGREDIENTS 750g watermelon flesh 1 cup (150g) raw cashews, soaked overnight in cold water 100ml coconut cream 4 medjool dates, pitted 1 tsp vanilla bean paste Micro basil (optional), to serve PREPARATION ● To make the granita, place watermelon in a blender with 1 cup (250ml) water and whiz to a puree. Pass through a sieve, pressing down to extract as much liquid as possible. Pour into a tray and freeze for 6-8 hours, scraping every two hours with a fork until light, fluffy ice crystals form. ● Drain and rinse cashews under cold running water. Place in a blender with 1 cup (250ml) water and whiz until smooth. Add coconut cream, dates and vanilla, and whiz until smooth and combined. ● When ready to serve, drizzle cashew cream over granita and scatter with micro basil leaves, if using. SPAETZLE Ingredients ● ● ● ● ● ● ● ● 1 cup all-purpose flour ½ teaspoon ground nutmeg ½ teaspoon salt 1 pinch freshly ground white pepper 2 eggs ¼ cup milk 2 tablespoons butter 2 tablespoons chopped fresh parsley PREPARATION 1. 2. 3. 4. 5. Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers. Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl. Whisk eggs together in a small bowl. Add eggs alternately with milk to dry ingredients. Stir until smooth. Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water. Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well. Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through. Serve sprinkled with parsley.