WORLD HEMP CONGRESS
GLOBAL HEMP food INNOVATIONS
WINNERs 2016 Young Chefs Team of
High School of Hospitality and Tourism Radenci -
Srednja šola za gostinstvo in turizem Radenci
RECIPE (En)
Main course:
JUICY MEAT BALLS WITH HEMP
170 g minced meat
50 g onion
parsley
40 g cottage cheese
30 g oat cereals + 2 spoons of milk
chopped (Indian) hemp leaves
20 g hemp oil
Put a few oat cereals into minced meat, soaked in milk, cottage cheese, parsley, salt, pepper and stir. Mould minced mieat in balls, roll them in the hard flour and fry them in the hot oil.
Spread the white egg on the (Indian) hemp leaves, flour and then fry them in the oil.
Sauce:
30 g spinach
1/2 dl cream
hemp leaves
fond
30 g the yellow chanterelles
Ingredients, except the yellow chanterelles, stir and braise. At the end decorate with the fried yellow chanterelles.
Side dish:
COUSCOUS WIH BEETROOT AND HEMP
80 g couscous
120 g beetrroot
hemp leaves
20 g hemp oil
Fry grated beetroot in the oil, add couscous, pour it with the hot water and braise.
Dessert:
CHCOLATE HEMP TRIPPLE
Waffles:
Chopped hemp leaves
20 g hemp oil
75 g hemp flour
¼ baking powder
Filling:
1,5 spoon of cocoa
40 g caster sugar
pinch of salt
1egg
100 ml milk
1 spoon of crushed hemp
1,5 dl cream
Stir the ingredients well to get the fluid mixture. Put half of the mixture in the waffle mashine, press and wait until it is baked.
Melt white, dark and milk chodolate on the steam. Stir the chocolate with the whipped cream. Put the mixture into the dressing bag and spray the small heaps. Decorate with the fruit.
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