Today's something out of the bag. And from the cookhouse: filled with apricot lamb fillet with potato pear gratin and sage. Hmmm …

Lamb fillet with apricots GourmetGuerilla.de As my buddy Kupfi from Berlin almost a year ago told me about the new Kochhaus in front of his door, I was very jealous at first. It was clear, that such a good idea of ​​the walk-in cookbook for eating well will first be implemented in the cool capital. Oh sod! But last December, the time had finally come: the Kochhaus also opened its doors in Hamburg (finally). Unfortunately, the shop in St. Georg is a bit off the beaten path of my personal network through the city - I just do not come over so often. That's why I was all fired up when Dorothée Stöber from the Kochhaus asked me last week if I would like to try the carefree subscription including the post-delivery. Yesss! Great! Immediately!

I was really excited about coming home on Thursday - my cookie surprise bag was already waiting for me there. Two complete dishes for two and a bottle of wine should be in the bag.

And this is how it looked like:

  Today's something out of the bag. And from the cookhouse: filled with apricot lamb fillet with potato pear gratin and sage. Hmmm …

On the bag, get set, go : What is really in it in the nicely staged packaging? A critical look as to whether the content can even compete with the chic photos on the internet and cookery guides:

Spaghetti Carbonara Bag

Today's something out of the bag. And from the cookhouse: filled with apricot lamb fillet with potato pear gratin and sage. Hmmm …

Lamb fillet bag with apricots, sage and potato pear gratin

Today's something out of the bag. And from the cookhouse: filled with apricot lamb fillet with potato pear gratin and sage. Hmmm …

Passed Check: The supplied ingredients are complete, safely packaged, neatly labeled and of very good quality. Then it can start.

How did that work with cooking and cooking?
Die supplied cooking instructions in pictures with small accompanying texts works fine. Step by step you can cook your way through the dishes. There was no difficulty for me. I can imagine that beginners will get along well, as no special techniques or knowledge is required and standard kitchen appliances are used.

The carbonara stood on the table after a slim 15 minutes (just in time for the crime scene on Sunday - therefore there are no photos of it) Crime scene goes on, no). The lamb fillets needed only about 20 minutes of really active kitchen work - the rest was done completely independently in 45 minutes.

Did the spaghetti taste carbonara?
Jaaaaa. Delicious! Honestly, I usually do more with a carbonara: First, onions and garlic are chopped finely, sweated, then comes the bacon, at the end is blotted with wine and so on. I have to say that the shorter version tasted really good here (so much so that I'll do it more often in the future). The man was really delighted. The supplied Pecorino was particularly good, I would like to have a huge piece of it in my fridge.If you have a really biting hunger for food, you could just add a few extra noodles.

And what about the lamb?
Just one word: blast. We almost fooled ourselves into our food last night. The man is known to be very skeptical of fruit in the food (the only exception was until now the magical carrot and orange soup). And with this food not only apricot was in the lamb (ohoh!) But also pear in the casserole. But what can I say: The man really enjoyed it. I loved it. It was delicious. So delicious that I have lots of pictures and the recipe for you here (because I want to do it again soon):

This is how a divine lamb goes for two people:
4 medium potatoes peel, wash and in 2 Cut mm thick slices. Wash 1 pear , quarter, remove the core and then cut into thin slices. Spread the potato and pear slices in a small casserole dish . Boil 1 cup of cream with 1 shot of milk and 1 organic bouillon cube in a pot. Season with salt and pepper and pour into the casserole dish. In the oven at 200 degrees (top/bottom heat) approx. Bake for 45 minutes.

While the gratin is in the oven, wash 4 small lamb fillets , dab dry and slice once in a while, creating a slot to fill. Slice 4 dried apricots and fill in the lamb fillets. Pepper the fillets, then wrap each with a slice of prosciutto (Italian ham) and fix with kitchen string .

In a pan 1 good shot Heat olive oil and fry 8 sage leaves in it (it only takes 2 minutes). Remove the sage leaves from the pan and put aside. Roast the lamb fillets in the remaining oil in the pan on each side for 1 minute . For cooking 10 minutes into the oven for gratin.

To serve, put the gratin on a plate, remove the lamb fillets from the kitchen yarn, cut into three slices and arrange on top , Decorate with the crispy sage leaves.

Today's something out of the bag. And from the cookhouse: filled with apricot lamb fillet with potato pear gratin and sage. Hmmm …

And finally, would i do it again?
Anyway. The quality of the food is great, the dishes are produced with relatively little effort. The price-performance ratio is very appropriate. After all, the bags are delivered home for free and you do not run after work or at the weekend the heels for the various ingredients. You are sure that all the important ingredients you need are there too. In addition, you can just try so new and fancier dishes that you would otherwise not have on the list (for example, lamb with apricots). Perfect if you want to cook something nice and have no desire or time to shop. Or you want to make sure that the food is really successful and delicious for guests.

Well, after the long text you probably already guessed: I'm a fan!

Kochhaus St.