Destination Magazin Nr.3/2019 EN

VALAIS PEAR FONDUE WITH AIR-DRIED BEEF
BEETROOT AND GINGER SOUP
Ingredients
1 shallot
80g
mushrooms
80g
sliced Valais Trockenfleisch
(air-dried beef )
1 large pear
1 tsp butter
400g
Valais Bergkäse
(mountain cheese)
400g
strong Emmental cheese
2 tbsp corn starch
500ml Valais white wine, for example,
Fendant or Johannisberg
1 glass pear schnapps
1 tbsp lemon juice
400g
ground pepper to taste
whole grain or white bread,
cut into bite-sized chunks
Method
Finely chop the shallot, slice the mushrooms, cut the dried meat
into thin strips and slice the pear into small cubes. Roughly grate
the cheeses.
Heat the butter in a fondue pot, add the shallot and saute for a few
minutes. Then add the mushrooms, dried meat, and pear, and cook
for two to three minutes. Remove from the heat and keep warm.
Add the cheese to the hot fondue pot along with the cornstarch
and mix. Then add the wine and lemon juice, and continue to stir,
bringing the mixture to a gentle simmer before reducing the heat.
Continue to simmer, stirring well until all the cheese has melted.
Add the pear schnapps and season. Serve the fondue immediately
on its gas burner, adding the warm shallot mixture as a topping. If
eating with children, you can replace the wine with non-alcoholic
cider (or dry apple and pear juice) and leave out the schnapps.
Photo: Shutterstock
Ingredients
1 tbsp olive oil
1 red onion, roughly chopped
1 clove garlic, roughly chopped
1 ½ tbsp ginger, roughly chopped
750g
cooked beetroot, in cubes
1 ¼ litres water
1 tsp dukkah (spice mix)
1 tsp salt
2 tsp fresh lemon juice
To garnish
crème fraîche or cream
40g
pecans
2 tbsp flax seeds
4 tbsp sugar
½ tbsp fresh lemon juice
Photo: Shutterstock
Method
Start by dry roasting the nuts and flax seeds in a frying pan over
medium heat. Then add the sugar and lemon juice and continue to
cook until the sugar has dissolved and coated the nuts. Promptly
transfer the nuts to a sheet of baking paper, spread them out and
leave them to cool. Once chilled, roughly chop the candied nuts.
Heat the oil in a pan and then add the onion, garlic, and ginger.
Sauté the mixture until the onions are translucent, then add the
beetroot, and sauté for a couple of minutes. Add the water and
bring everything to a boil. Season with the dukkah and salt, and
simmer over low heat for about 20 minutes. Just before it’s done,
add the lemon juice and simmer for a few more minutes. Puree the
soup before serving in bowls. Garnish with some crème fraîche (or
cream) and the candied nuts.
52
53