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Tatar hat
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 472
  • Fat about 35g
  • Carbohydrates about 10g
  • Protein about 40g
This is needed
This is needed for 4 people
To marinate the meat
  • 2 tbsp olive oil
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 1 tsp rosemary, finely chopped
  • 1 tbsp honey mustard
  • a little pepper
  • 300 g pork cutlets (each approx. 2 mm thick)
  • 300 g veal steaks (each approx. 2 mm thick)
Paprika dip
  • 100 g sour single cream
  • 75 g cream quark
  • 0.5 tsp smoked paprika
  • 3 tbsp Ajvar (pepper spread) (mild)
  • 0.25 tsp salt
Tartare dip
  • 100 g sour single cream
  • 75 g cream quark
  • 2 tbsp capers, finely chopped
  • 2 gherkins, finely chopped
  • 1 tbsp chives, finely chopped
  • 0.25 tsp salt
  • a little pepper
Tatar hat
  • 3 dl meat bouillon
  • 100 g carrots, shredded
  • 50 g radishes, shredded
  • 50 g red cabbage, shredded
  • 50 g savoy cabbage, shredded
  • 60 bacon strips
  • 100 brown mushrooms, cut into approx. 3 mm slices
  • 1 tsp sea salt
Tools
  • For 1 Tatar hat
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And that's how it's done
And that's how it's done
To marinate the meat
Combine the oil with all the other ingredients up to and including the pepper. Mix half of the marinade with the pork cutlets and the rest with the veal steaks, cover and leave to marinate in the fridge for at least 1 hr.
Paprika dip
Mix the sour single cream with the quark and ajvar, season.
Tartare dip
Mix the sour single cream with the quark, stir in the gherkins, capers and chives, season.
Tatar hat
Fill the rim of the Tatar hat with the stock, add the vegetables. Begin by browning a few rashers of bacon on the Tatar hat (to grease the surface). Then skewer and cook the marinated meat, bacon or mushrooms on the Tatar hat, season with salt.