The Ayingers Inn pampers its guests with daily culinary delights from the region and always serves all its food fresh and creatively prepared with a lot of heart. The staff at the inn give their best every day to thrill guests and meet their every need. So that you can better get to know our staff and the daily tasks in the Inn, our Chef de Cuisine Jan Hankel has compiled his daily routine as well as a delicious recipe tip for you.
9.00: service begins with checking the goods ordered (meat, fish, vegetables and dairy products)
9.30 am: Put the pork roast for the day (shoulder and neck) in the oven
10.00 am: The sauces are cooked and the meat for lunch or evening service is prepared
11.00 am: The first guests arrive at the inn and we cook for them with lots of love until 2.30 – then the late shift starts
2.30 pm: The office work begins and there are phone calls made to suppliers and orders placed for the next day
5.30 pm: The evening service shift begins and ends at 10.00 p.m.
10 pm: The last orders are placed and then all the employees clock off
Our recipe tip for you: Braised veal cheeks with green beans and potato and herb purée
Preparation of the veal cheeks and vegetables:
Ingredients for the sauce:
- 50 g of vegetable oil
- 1 carrot
- ¼ celery
- 1 white onion
- 1 leek
- 1 litre of red wine
- 2 tbsp of tomate paste
- 2 litres veal stock
- 2 bay leaves
- 8 black peppercorns
- 3 juniper berries
Prepare 4 pieces of veal cheek with 250 grams (remove tendons, skin and fat) and brown in a hot pan. Remove the veal cheeks and fry the vegetables (carrots, celery and onions) well. Then add some tomato paste and gently heat through. Then deglaze with a hearty red wine several times and boil again until a nice dark colour results, but do not over boil otherwise it will become bitter.
Put the veal cheeks back into the pan and cover with broth. Place in the oven in a covered pot for 1.5 hours at 160 degrees. After the cooking time, remove the veal cheeks from the pot and let the sauce boil until it is nicely creamy. Season with salt and ground pepper and add the veal cheeks to the sauce again to reheat them before serving.
Preparation of potato and herb purées:
For the mashed potatoes:
• 500 g floury potatoes
• 1 tsp cumin
• 200 ml milk
• 100 ml cream
Put the floury potatoes in a saucepan, cover with water and let them simmer. At the same time, chop the herbs such as parsley, chervil, marjoram, tarragon – according to taste. Drain the soft potatoes and put them back into the pot and mash, leave on the stove and let the remaining water evaporate so that the purée is not too watery.
At the same time, season the cream with salt and nutmeg and while still hot stir gently into the warm mashed potatoes. Combine a few knobs of butter and finally add the chopped herbs just before serving.
Preparation of the beans:
Fill a pot with water and salt and bring the water to a boil. Blanch 250 grams of green beans in the boiling water. Refine to taste with bacon, onions and basil.
We do hope you enjoy your meal and would be glad to receive a feedback whether you had
a good time eating this meal!
Feel free to download the PDF-Version of this recipe here >>