steak, dark beer mole, corn & guacamole

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Germany vs. Mexico

Are you already counting the days? Just a few until the football world cup 2018 begins. Amongst of all the great participants, the German title holders will have to play against Mexico in their first game. Sure that besides some company of good people and the right dress to watch the games, one needs to make sure not to starve while doing so. Because this could be a good reason to invite family and friends, Deliveroo asked me to create one recipe out of two cuisines to make a winner.

The fusion

Thinking of these two countries brought up a bunch of ingredients which are commonly used in either Germany or Mexico. Amongst them were beer, pretzels or cheesecake for Germany and corn, chili, beans, or avocado for Mexico for instance, to name just a few. One thing though is clear, both countries love their steaks and therefore this was set to keep it rustic. The question was how to give each kitchen their stage to shine and how to make it a culinary experience. Well Mole is really big in Mexico and by saying this, I did not only mean guacamole. Mole is a traditional sauce used to braise or accompany meat. Their are a lot of ways and even more recipes out there to cook it but it would have been to simple just to copy.

My Mole

So what is inside? The main thing, if you ask me, is unsweetened chocolate combined with nuts like almonds and sesame. Spices for sure and chilis to make it hot but I do not want to influence your opinion to much before reading the recipe. As mole is Mexican, I wanted it to be German influenced and simply used dark beer as well as a gingerbread spice mix instead of all the other spices…and ready it was. Very delicious with the taste of Latin America and a finish with a German soul. On the plate is also some roasted corn and a very simple guacamole to give space to the sauce.

The winner

If I could still not motivate you to cook it all for yourself, just check out these two restaurants in Berlin: German vs Mexico and come up with your very own fusion dish, by simply ordering and getting it delivered to your personal public viewing. For me it is clear, the winner is the open minded eater, the one who is brave enough to try and allows all these great ways of cooking in his life.

As the world cup does not finish after only one game, there are numerous alternatives to make an exciting match an exciting culinary experience too. I already thought about a Kimchi roulade for the game against South Korea or a Koettbullar Burger for the one against Sweden…people I could go on for ages but make it happen and dare yourself your very personal culture clash on the plate. Check out some Deliveroo restaurants and place your order.

Have an exciting world cup time, no matter who is in or out.

Steak, Dark Beer Mole, Corn & Avocado

Dark Beer Mole

1 tbsp Sesame
1 tbsp Almonds
1/2 Onion
1/2 Garlic Clove
1 tsp Gingerbread Spice
1/2 Orange Peel
2 Chili Pods
1 Jalapeño Pod
1 tbsp dried Cranberries
1 Tomato
100 ml Dark Beer
80 g Unsweetened or Bitter Chocolate

1. Roast sesame and almonds with a bit of olive oil, then add diced onion and garlic. Stir until the onion is glazed and empty in a mortar to grind the mix to a paste.

2. Chop and dice the chili (no seeds) and jalapeño, the cranberries and the tomato without the seeds.

3. Empty the beer in a pot and warm it up gently with the chocolate. Once the chocolate is melted add all the other ingredients.

4. Set aside until serving.

Guacamole

1 Avocado
1/2 Garlic Clove
1/2 Lime
Salt, Pepper & Sugar to flavor

1. Peel the avocado and remove the seed. Add lime peel and juice as well as the spices and diced garlic. Mix it in a kitchen machine or simply squeeze it using a fork if you like it chunky.

Serving

2 pc Beef Tenderloin (150g each)
1 tbsp Butter
Thyme & Garlic to flavor

1 Corn (precooked)
1 tsp Butter

1 Jalapeño
30g Herbs Salad

1. Fry the beef from both sides in a hot pan with some canola oil, then take it out and put it in the oven with 120°C for 8 min. Now put the steaks back in the pan and leave it to rest for 5 min.

2. Cut the corn of the cob lengthwise and fry it in a pan with some canola oil until golden-brown. Add a bit of butter and thyme to flavor it and sprinkle some sea salt on top.

3. Slice the jalapeño and mix it with the herbs salad.

4. Add a spoon of butter to the pan with the beef together with some thyme and crushed garlic to flavor it at maximum heat. The butter should be brown and foamy by then. Flavor the meat with sea salt and pepper.

5. Put a spoon full of medium warm mole on a plate and place a steak on top. Now add two spoons of guacamole and some corn. Finish the plate with the herbs salad.

avocado
mole ingredients
sweet corn
corn
dark beer
beef steak
mole

Steak, Schwarzbier Mole, Mais & Avocado

Schwarzbier Mole

1 EL Sesam
1 EL Mandeln
1/2 Zwiebel
1/2 Knoblauchzehe
1 TL Lebkuchengewürz
1/2 Orangenabrieb
2 Chilis
1 Jalapeñoschoten
1 EL getrocknete Cranberries
1 Tomate
100 ml Schwarzbier
80 g Ungesüßte oder Bitterschokolade

1. Den Sesam und die Mandeln mit etwas Olivenöl rösten, dann gewürfelte Zwiebel und Knoblauch zugeben und anschwitzen. Den Mix in einen Mörser geben und zu einer Paste mahlen.

2. Die entkernten Chilis und Jalapeño, sowie die cranberries und die entkernte Tomate fein würfeln.

3. Das Bier in einem Topf mit der Schokolade solange erwärmen bis diese geschmolzen ist. Danach alle restlichen Zutaten einrühren und die Mole auf die Seite stellen.

Guacamole

1 Avocado
1/2 Knoblauchzehe
1/2 Limette
Salz, Pfeffer & Zucker nach Geschmack

1. Die Avocado schälen und den Kern entfernen. Nun Limettenabrieb und Saft, Gewürze und den fein gewürfelten Knoblauch zugeben. Alle in einer Küchenmaschine glatt mixen oder mit einer Gabel quetschen, für eine gröbere Konsistenz.

Serving

2 Rinderfilets (je 150g)
1 EL Butter
Thymian & Knoblauchzehe nach Geschmack

1 Maiskolben (precooked)
1 TL Butter

1 Jalapeño
30g Kräutersalat

1. Das Rind von beiden Seiten, in einer heißen Pfanne mit Pflanzenöl anbraten, danach aus der Pfanne nehmen und im Ofen bei 120°C für 8 Min. garen. Nun das Fleisch wieder in die Pfanne legen und dort für 5 Min. ruhen lassen.

2. Den Mais der Länge nach vom Kolben schneiden und in einer Pfanne mit Pflanzenöl gold-braun braten. Etwas Butter und Thymian zugeben und noch etwas Meersalz darüber streuen.

3. Die Jalapeño in Streifen schneiden und mit dem Kräutersalat vermengen.

4. Einen Esslöffel Butter, Thymian und zerdrückten Knoblauch in die Pfanne mit dem Fleisch geben. Alles kurz bei hoher Hitze arosieren, dabei sollte die Butter bräunen und schäumen. Zuletzt mit Meersalz und Pfeffer würzen.

5. Auf einen Teller etwas lauwarme Mole geben und darauf das Rinderfilet setzen. Jeweils zwei Löffel Guacamole und den Mais anrichten. Zum Vollenden den Kräutersalat auf dem Fleisch drapieren.

steak, dark beer mole, corn & guacamole
steak, dark beer mole, corn & guacamole
steak, dark beer mole, corn & guacamole
steak, dark beer mole, corn & guacamole
steak, dark beer mole, corn & guacamole
steak, dark beer mole, corn & guacamole
Author

Ben Donath

Ben was born in 1980 and got first involved in the culinary industry at only 16 years old. He loves to cook simple yet in a distinctive way, traditional but contemporary with a strong focus on quality. His passion for photography made him start Eatery Berlin in 2016...ever since Ben hopes to inspire others through his work.

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