Preparation time: 30 minutes; cooking time: 2.5 hours
Corn salad and cranberry-stuffed pears ingredients:
2 small ripe pears
4 dessertspoons cranberry sauce
200 g corn salad (lamb’s lettuce)
For the salad dressing: 1 tablespoon mustard; 2 tablespoons honey; 4 tablespoons balsamic vinegar; 6 tablespoons extra virgin olive oil
Cranberry-stuffed pears: Wash the pears, halve them and scoop out stalks and pips. Place a dessertspoon of cranberry sauce in the scooped-out hollow.
Corn salad: Wash and spin the salad. Mix together the dressing ingredients.
4 day-old bread rolls
2 medium eggs
200 ml milk
Half an onion
30 g parsley
2 tablespoons butter
Salt and ground pepper
Pinch of nutmeg
Finely dice the onions and sauté lightly in the butter. Add the milk and heat but do not bring to the boil. Add the seasoning.
Add this mixture to the cubed bread in the bowl and add the parsley. Mix everything together and then leave to absorb for 10 minutes.
Add the eggs and mix together vigorously with your hands. Knead into a firm dough. With moist hands, roll together eight tennis-ball-sized dumplings.
Festive goulash ingredients:
1 kg beef goulash
2 tablespoons vegetable oil
2 cloves garlic
1 tablespoon flour
1 cinnamon stick
1 star anise
3 juniper berries
1 bay leaf
1 sprig rosemary
3 sprigs thyme
1 organic orange
2 tablespoons honey
150 ml fruity red wine
150 ml beef stock
Salt and pepper
Peel and finely chop the onion and garlic cloves. Peel and slice the carrot. Wash the orange in hot water, grate the peel, squeeze out the juice, putting both to one side.
Place the cinnamon, cloves, bay leaf, star anise, berries, rosemary, thyme and orange peel into a tea infuser and close. Alternatively, use a tea filter bag and seal with a tag or string.
Gradually fry the beef in the iCook Wok on a high heat without oil and remove from the pan.
Add oil to the wok and briefly fry the onions, garlic and carrot. Add the meat and flour, allowing to sweat briefly. Add the wine, beef stock and orange juice. Add the herbs and spices and season to taste. Place on the lid and leave to cook for 1 hour. During this time, you can prepare the dumplings (see above).
After one hour, carefully remove the Wok lid, add on the steamer inset and place the dumplings on it. Put the lid back on and seal with VITALOK. Leave to simmer for another hour.
Carefully remove the lid, add the cranberry-stuffed pears to the pan. Put the lid back on and simmer for a further 20 minutes.
To serve the whole dish:
Divide the corn salad on four plates, drizzle with the dressing then place the cranberry-stuffed pears upon the salad. Add two dumplings per plate, plus the goulash with plenty of sauce.