Easter can be so delicious

Author: Anya Opits

Sven Jan, head chef at Jäger & Lustig, presents his delicious holiday menu.

Be honest: How often do you cook in the hustle and bustle of everyday life? Do you have time for this every day between work, children, recreation and household chores? “My wife and I can’t do it,” says Sven Jan (43), chef at Jäger & Lustig (Grünberg Straße 1, Friedrichshain, ☎ 29 00 99 12) and father of a preschool boy. be honest. “But it’s so much more fun to cook real food for the family on holidays like Easter!”

It is important for him not only that it is easy to do, because there should still be enough time to search for eggs. It also consciously uses regional and seasonal ingredients such as asparagus from Beelitz to save energy and protect the environment. Everything arrives fresh in his kitchen and is prepared step by step: “Just like you used to cook, completely.”

Since 2019, Sven Jan has been the head chef of Jäger & Lustig.

Sven Jan was the head chef of Jäger & Funny” (Photo: Charles Junk) Photo: Charles Yunk

The result was an Easter menu, with which amateur cooks will be able to prepare a delicious treat for their loved ones – try it yourself!

Wild asparagus salad with strawberries

Appetizer: Strawberry Salad with White and Green Asparagus (Photo: Charles Yunck) Photo: Charles Yunk

For 4 servings you need: 500 g of green and white asparagus, 250 g of lettuce, 250 g of strawberries, 1 tablespoon of balsamic vinegar, 3 tablespoons of olive oil, 1 tablespoon of mustard, parsley, marjoram, chives, salt, pepper, butter .

Here’s how it works: Cut off the bottom of the asparagus and cut the rest into pieces. Boil in a small amount of water with a pinch of salt for 3 minutes until ready. Meanwhile, wash the greens, dry and cut into small pieces. Prepare a marinade of balsamic vinegar, mustard and olive oil. Wash and dry the salad, add a pinch of freshly ground salt and pepper to the marinade.

Mix well. Wash the strawberries, remove the greens, cut into quarters. Drain the asparagus, briefly fry it in a pan with a little butter. Place on a plate, top with strawberries and a pickled lettuce leaf – and enjoy!

Stewed beef rib with white thyme

Main course: stewed beef ribs with white thyme

Main course: braised beef ribs with white thyme (photo: Charles Yunk) Photo: Charles Yunk

Ingredients for 4 people: 1.5 kg of beef, 250 g of white beans, 5 tbsp. olive oil, 2 cloves of garlic, 1 sprig of thyme, 1 sprig of rosemary, 500 ml of balsamic vinegar, 1 tbsp. fennel seeds, 250 g of cherries. tomatoes, salt, black pepper

Here’s how it works: Soak the beans the night before. Cut the ribs into portions. Drain the beans, pour the ribs in a pan with water. Add 2 tablespoons of olive oil, a pinch of salt, peeled garlic cloves, sprigs of thyme and rosemary. Simmer over medium-high heat for 45 minutes until the ribs are tender. Remove the ribs, dry.

Cook the beans for another 45 minutes until ready. Reduce the balsamic vinegar by half, mix the marinade with dill seeds, salt and pepper, throw the ribs in it. Preheat the oven. Drain the beans, leaving the water. Place the beans in a heatproof dish and drizzle with a little olive oil. Put the ribs on top, add about 200 ml of bean water. Simmer at 180°C for about 60 minutes. Wash the tomatoes and cut them in half.

Add to dish with balsamic marinade after about 45 minutes. Serve with new potatoes – bon appetit!

Strawberry rhubarb cereal with custard

Dessert: strawberry porridge with rhubarb in vanilla sauce

Dessert: Strawberry Rhubarb Cereal with Custard (Photo: Charles Yunck) Photo: Charles Yunk

For 4 people you need: 1 kg of rhubarb, 500 g of strawberries, 4 tablespoons of cranberry jelly, 3 tablespoons of corn flour, 2 tablespoons of sugar, 3 tablespoons of water. For the custard: 3 egg yolks, 2 tablespoons of sugar, 2 tablespoons of vanilla sugar, 2 tablespoons of cornstarch, 1 vanilla pod, 300 ml of milk.

Here’s how it works: Peel the rhubarb and cut into chunks. Wash and cut the strawberries. Heat the lingonberry jelly in a saucepan. Add the rhubarb and half the strawberries. Cover with a lid and bring to a boil. Mix the cornstarch with 3 tablespoons of cold water until smooth, add to the fruit and bring to a boil. Sweeten with sugar.

Add the rest of the strawberries, but do not boil anymore. Cool the groats. Cut the vanilla pod in half lengthwise and remove the pulp. Mix egg yolks, sugar, vanilla sugar, starch and vanilla pulp until smooth. Pour in the milk and add the vanilla pod. Stir over low heat until the sauce thickens. Serve porridge with sauce – and enjoy!

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