2016 GLOBAL HEMP food INNOVATION WINNER MENU by High School of Hospitality and Tourism Radenci

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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