Autumn Dream
The Signature Snack by Mara Skujeniece is an edible pillow of dough, as a carrier for various French/Dutch classic dishes by Peter Koehn (De Karpendonkse Hoeve). A croquet of wild autumn mushrooms, an olive of ground wild boar and coloured beets are presented in an earthy design with a contemporary twist.
Pillows
1 package of frozen dough for savoury pies, frozen
Roll out the dough and cut out rounds. Bake the pillows in an oven.
Wild boar olives
250 gr wild boar meat (not too lean)
75 gr fatty bacon
1 small shallot
Pinch of garlic
1 spoonful of fresh herbs
1 egg
Salt, pepper
30 gr white breadcrumbs
10 slices of lightly smoked wild boar ham
Mix the bacon and the meat in the food processor and add the remaining ingredients. Roll the minced meat into 10 oblong rolls. Wrap these in the slices of boar ham and fry them until crisp.
Croquettes of autumn mushrooms
35 gr butter
10 gr minced shallot
35 gr flour
¼ litre vegetable bouillon
5 gr gelatine
250 gr mixed, diced mushrooms
25 gr walnuts
Pinch of oregano
Fine breadcrumbs and egg white
Make a roux from the butter, the shallot and the flour. Add warm stock and the soaked gelatine. Heat slowly until it turns into a thick ragout and add the mushrooms, walnuts and oregano. Season to taste. Allow to chill in the refrigerator. Divide the ragout into 10 portions and shape as desired. Dip into loosely beaten egg whites and roll in breadcrumbs. They are now ready to be deep-fried.
Serve pillows with blanched seasonal vegetables such as beetroot and carrots.