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PREPARATION Preheat oven to 160 °C circulating air. Rinse beef leg slices under running water. Place in a large pot and cover with cold water. Cut half of the soup vegetables into rough pieces, cut the rest into very fine strips. Add chopped soup greens, bay leaves, clove and juniper berries to leg slices and bring to the boil slowly over medium heat. Repeatedly skim the rising egg white of the leg slices with a skimmer. Halve the onion unpeeled and put it in a small pan without oil on the cut sides, roast strongly (black burn). Add onion and...

PREPARATION For the jus cut celery, carrots and shallots with skin into large pieces. Heat rapeseed oil in a pot and fry vegetables for 2-3 minutes. Deglaze with Underberg (and red wine) and add broth. Add thyme, orange zest, the clove, cinnamon and bay leaf and cook over medium heat without lid for about 30-45 minutes. Pass everything through a fine sieve. Bring to the boil again in a small pot and if necessary mix up with starch. Dissolve a teaspoon of starch in 50ml of cold water, stir into the sauce, bring to the boil strongly once and reduce...

PREPARATION Preheat oven to 180 °C circulating air. Melt chocolate and butter over a water bath. Separate eggs, beat egg whites with a pinch of salt until stiff. Whip sugar and egg yolk for 2-3 minutes until light. Add chocolate butter mixture, gingerbread spice and flour and stir in. Fold in the egg white and stir the mixture to a smooth dough. Put into a greased springform pan (26 cm) and bake in a hot oven for about 25 minutes. Take out of the oven and let cool down. Peel and fillet the orange. Heat the honey in a pan...

PREPARATION For the lamb rack preheat the oven to 180 °C top/bottom heat. Parry meat, remove tendons and larger pieces of fat. Cut carrots, celery and onions into large pieces. Melt butter in a roasting pan, add herbs, vegetables, Underberg and pressed garlic. Fry the lamb briefly on all sides. Deglaze with vegetable stock or lamb stock, cover roaster and cook in the hot oven for about 20-30 minutes. After cooking, leave the rack of lamb to rest for approx. 10 minutes in a switched-off oven with the oven door slightly open. The meat should reach a core temperature of...

PREPARATION For the salad, wash the romaine lettuce, rocket and spinach. Pluck parsley and mint from the twigs. Slice radishes, clean fennel and cut into thin strips. Wash and sort blackberries, cut feta into cubes. For the dressing, grate the zest of the lemon and squeeze the juice. Peel the shallot and chop very finely. Mix lemon juice and zest with honey, shallot, olive oil and mustard and season with salt and pepper. Remove beef steak from the refrigerator 2 hours before grilling. Preheat the grill. Grill meat at direct high heat (approx. 250-280 °C) for 3-5 minutes. Turn meat...