Poultry varieties – great taste makes the difference

Enjoy, have fun and Bon Appetit!

Poultry brats pistachio potatoes and herb-yoghurt

Peel, wash and dice the potatoes into cubes of just under 1 cm. Cook with the bay leaf and chilli pepper in boiling water with salt for 10 to 15 minutes until soft. Drain the potatoes and leave to stand. Remove the bay leaf and the chilli pepper. Heat a tablespoon of brown butter in a pan until it turns golden brown…

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Grilled poultry brats flatbread with harissa remoulade

Peel and finely chop the egg, then finely dice the capers. Mix the harissa into the stock and stir into the yoghurt along with the olive oil. Mix the chopped egg and the capers with parsley and lemon zest and season with lemon juice, chilli salt and a pinch of sugar…

Recipe PDF-Download

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