Standing in the kitchen for a long time at Christmas? Doesn’t have to be: professional chef Andreas Schinharl reveals his recipe for a stress-free meal.
Anyone who invites people to their home at Christmas or cooks for the family often spends more time at the stove than with their loved ones. Because a festive meal often requires a lot of effort. Andreas Schinharl, head chef at Käfer Wiesn-Schänke, reveals how to reduce stress with the right preparation. In addition, the professional chef reveals what’s on his table for Christmas and provides recipe inspiration from his new cookbook “Mein Bayern”.
What’s on your table for Christmas? Do you cook for yourself at Christmas?
Andreas Schinharl: I almost always cook myself, and it’s no different at Christmas. We always have the same thing on Christmas Eve: a classic fondue, because my son likes it, and potato salad with Wiener sausages for my wife. On the holidays I usually cook the classic roast duck, but this year organic turkey stuffed with porcini mushrooms, herb mushrooms, apricots and dumpling bread, along with Brussels sprouts.
At Christmas, you’d rather spend time with your family than spend the whole evening in the kitchen. Do you have any tips for effective preparation so that you only have to prepare the dishes in a few simple steps in the evening?
Schinharl: It’s the same with me. On December 25th I like to watch football with my son or we walk the dogs as a family. You can prepare many things in advance. For example, I would recommend preparing sauces in advance. If you cook a roast, you can prepare the poultry on December 23rd or 24th, and the oven will do the rest of the work. The filling of the roast serves as an accompaniment, so there is not much to do before serving.
You are a trained butcher. Can you say something about which meat has the best climate footprint?
Schinharl: In any case, organic is always better than conventional. The most climate-friendly meat is local game or fish from lakes in the region.
And what do you serve vegetarian guests on the Christmas holidays?
Schinharl: I would recommend cauliflower. Cauliflower is incredibly versatile and can be given a whole new flavor with different sauces. I like to cook it whole and then bake it in the oven – either au gratin with cheese or butter and breadcrumbs.
Recipe for the whole stuffed organic turkey
Ingredients: 1 organic turkey (about 3.5 kg), 6 stale Kaiser rolls, 2 shallots (peeled), 1 clove of garlic (peeled), 1 sprig of thyme, 10 g parsley, 50 g butter plus a little more for sweating, 50 g dried apricots, 250 g fresh porcini mushrooms, 200 ml milk, salt, pepper, freshly grated nutmeg, 3 organic eggs
Preparation: Cut the turkey open on the back, remove the backbone and breast bones without cutting into the breast skin. Then remove the lower leg bones, thigh and wing bones remain in the meat. Place the boned turkey on its breast and save bones.
Cut the Kaiser rolls into pieces and place in a bowl. Finely chop the shallots, garlic and herbs and sauté in a little butter. Finely slice the apricot and mushrooms.
Roast the mushrooms in 30 g butter, add the apricots and sauté. Give everything together to the rolls. Heat the milk and pour it in as well. Season with salt, pepper and nutmeg. Separate the eggs, add the yolks to the mixture and mix. Beat the egg whites and then fold into the mixture.
Shape the mixture into a loaf, place on the breast of the turkey and tuck in the sides of the turkey. It is important that there is not too much stuffing in the turkey, because the mass rises when roasting and the turkey could otherwise tear. Sew the back of the turkey shut with kitchen twine. Season the skin with salt and pepper.
Ingredients for the sauce: 1 large yellow beet, 0.5 celeriac, 1 onion, 700 ml chicken stock, juniper berries, 1 bay leaf
Preparation: Cut the root vegetables and turkey bones into large pieces. Then place in a sufficiently large pan and fry vigorously. Pour in the chicken broth, add juniper and bay leaves. Place the turkey on top of the root vegetables and brush with the remaining butter.
Preheat the oven to 120 degrees and roast the turkey in the oven for two hours, pouring the chicken sauce over it from time to time. Then increase the temperature to 180 degrees and roast for 30 to 45 minutes until crispy and brown (depending on the size of the turkey, increase the cooking time). Carefully lift the turkey out of the cage and let it rest.
Strain the pan juices into a saucepan and let simmer. Season to taste and thicken with flour if necessary. Cut open the turkey at an angle to the breast and divide. Arrange the pieces on plates, pour the sauce over them and serve with the Reine root vegetables.