Summary

Ingredients

Ingredients for the ciabatta:

• 250 g wheat flour type 550
• 0.25 ¼ cube yeast
• 175 ml water, lukewarm
• 1 teaspoon salt
• 0.5 teaspoon ½ sugar
• 6 teaspoons olive oil
• Flour for working

Ingredients for the lamb:

• 600 g lamb salmon
• 3 clove (s) garlic
• 3 sprig rosemary
• Salt and sugar mixed (3: 1)
• pepper from the grinder
• Olive oil for frying

Ingredients for the yellow pepper panna cotta:

• 2 bell peppers, yellow
• 2 cloves garlic)
• 200 ml cream
• 100 ml milk
• 1 g aar aar
• 0.5 teaspoon ½ chilli salt
• 1 teaspoon black pepper from the mill

Ingredients for the red pepper panna cotta:

• 3 red pepper (s)
• 3 clove (s) garlic
• 300 ml cream
• 150 ml milk
• 2 g aar aar
• 0.5 teaspoon ½ chilli salt
• 1 teaspoon black pepper from the mill
• olive oil

Ingredients for the rocket and melon salad:

• 500 g rocket
• 0.25 ¼ watermelon (s)
• 1 lemon (s), juice it
• 5 tablespoon rapeseed oil
• 2 tablespoon vodka
• 2 tablespoon maple syrup
• 2 tablespoon cucumber liquid from pickles
• 1 teaspoon rosemary, fresher, chopped
• salt and pepper
• Chili powder
• 100 g sheep cheese
• Spice mix (Café Oriental)

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Instructions

1. For the ciabatta, dissolve the yeast in the water and add the sugar. Gradually stir in the flour, preferably in the mixing bowl of the food processor. Knead to a smooth dough and cover and let rise for 1 hour.
2. Then add the olive oil and salt and knead again, leave to rise for another two hours.
3. Form two ciabatta loaves on a floured tray, dust lightly with flour and let rise for about 30 minutes for the last time. Put in the oven preheated to 220 ° C and bake for about 20 - 30 minutes.
4. For the paprika panna cotta, both masses are prepared identically in two pots. Wash the peppers, remove the inner skin and seeds, dice.
5. Stew each color separately with the peeled and cut garlic cloves in a little olive oil. Add milk, cream and spices and simmer until everything is soft.
6. Puree the paprika-cream mixture with the blender, strain through a sieve and return to the saucepan. Bring to the boil with agar agar.
7. First pour the yellow mixture halfway up into glasses rubbed with oil and put in a cool place. Meanwhile, keep the red mass warm.
8. When the yellow mass has cooled and gelled on the surface, carefully pour the red mass onto the yellow mass and refrigerate until ready to serve.
9. For the rocket and melon salad, wash, spin and cut the rocket. Cut out about 25 balls with a diameter of 1 cm from the melon and place in a bowl. Drizzle with the resulting melon juice and lemon juice and set aside, covered.
10. Cut the sheep`s cheese into small cubes with an edge length of approx. 0.5 cm. Put the rapeseed oil, vodka, maple syrup, cucumber water, salt, pepper, chilli and the fresh chopped rosemary in a jar and shake vigorously.
11. Preheat the oven to 52 ° C fan oven. Wash the lamb, pat dry, parry if necessary. Season with the salt and sugar mixture.
12. Peel and squeeze the garlic and add to the pan with the rosemary sprigs and olive oil. When the oil is hot, put the meat in the pan and sear it on both sides. Place the pan in the preheated oven.
13. Shake the salad dressing vigorously again. Mix the rocket and melon balls with the dressing, place on the plate in a serving ring and sprinkle with the sheep`s cheese cubes.
14. Turn the panna cotta out onto the plate. Take the lamb out of the oven and cut into approx. 1 cm wide slices, place on the plate and season with pepper from the mill.
15. Put the Café-Oriental spice on the salad. Remove the serving rings and serve. Suffice it with the ciabatta.
16. Benjamin prepared this recipe as a starter on Thursday, September 24th, 2020 in the program “The Perfect Dinner” - Day 4 from Würzburg.