Hay-fed cows make the world a happy place


Hay-fed cows make the world a happy place


Serves 5



3rd course

Stirred Alpine ch eese polenta on a base of bacon beans,

wi th a spicy glaze and pink roasted sh eep‘s back from

th e Tux region


80 g Alpine cheese (hay milk, ripened 6 months)

1 l milk

1 l water/poultry stock or vegetable stock

1 pinch of salt

2 tbsps oil (olive oil)

120 g yellow polenta, medium fine


2 tbsps butter (alpine dairy butter/hay milk)

Boil the water/poultry stock or vegetable stock and milk in a tall

pot, add salt and olive oil. Slowly stir in the polenta with a whisk

to prevent it from forming lumps. Then slowly boil the mixture,

stirring occasionally. The polenta has to loosen from the bottom

of the pot. Finally stir in the cold butter and Alpine cheese and


Cooking time:

about 20-30 minutes

Serving suggestion:

Flavour with fresh herbs, such as thyme, rosemary or parsley.

Suggestions and recommendations:

The cooked polenta can easily be pressed into lightly oiled pans

(loaf pan, ribbed pan, dariole mold) and chilled. Then flip, cut

into fairly big slices, sprinkle with Parmesan and liquefied butter,

briefly bake in oven. For extra flavour, you can add a sprig

of rosemary during the last minutes of cooking or mix cheese

(cheese cubes) into the polenta. Some stores carry pre-cooked

polenta flour with a cooking time of about 5 minutes. The polenta

can be served as an accompaniment to all meat dishes, or

as a vegetarian main dish with sautéd mushrooms (chanterelles/porcini)

or with savoury Alpine cheese sprinkled over the

warm polenta.

Saddle of lamb filet in a zucchini puff pastry

Serves 5


5 filets of saddle of lamb á 140 g

5 small zucchini

2 pieces pork caul

140 g minced poultry meat (chicken breast, turkey)

140 g cream

400 g puff pastry dough

Salt, pepper, thyme, garlic


Season the saddle of lamb filets, fry on both sides in butter and

chill. Prepare stuffing from the minced poultry meat and cream,

season and press through a hair sieve. Cut the zucchini lengthwise

into thin strips and briefly fry them in the butter. Roll out the puff

pastry dough to a width of about 2-3 mm, cover with the pork caul,

place a thin layer of stuffing on top, then zucchini and more stuffing.

Now add the meat on top, coat the edges of the puff pastry

dough with egg and roll in the meat. Bake in the oven for 14 minutes

at 230 °C and then let stand for about 10 minutes at 60 °C.

Lamb gravy

Ingredients for 1 l gravy:

2 cl olive oil

1 handful of roasting vegetables (carrots, leeks, celeriac, onions)

1 tsp sugar

1 whole clove of garlic

1 sprig each of thyme, rosemary, hyssop and sage

1 l red wine

2 l game stock, gel removed

1 tbsp starch

Sea salt, pepper


Roast the onions, carrots, leeks and celery in olive oil with a clove

of garlic that has been split in the centre. Make sure that the garlic

doesn‘t get too dark; if it discolours too much, it will turn bitter.

Caramelise with the sugar and deglaze with red wine, then reduce.

Add game stock and herbs. Season with sea salt and pepper, boil,

and let it simmer on low heat for 1/2 hour. During the cooking

process, skim off the foam and fat several times, then strain the

gravy through a sieve, mix some of the starch with red wine and

thicken the gravy.



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