Chef Christian Müller, Kempinski Hotel Adlon Berlin, www.hotel-adlon.de

Ingredients (4 persons):

• 800g suckling pig cheeks
• 100g  strawberries
• 2 table spoons strawberry marmalade
• 250ml broth
• 2 table spoons cream
• 60g fresh ginger
• 60g horseradish
• 1 dash white wine
• 600g Pak Choi
• 70g dried tomatoes
• 1 shallot
• Crushed coriander, salt, pepper
• 300g flour
• 2 eggs
• Salt
• 300g parsnip

Recipe:

Season the suckling pig cheeks with salt and pepper and fry it gently from all sides in olive oil.
Add a dash of white wine and the broth. Cook slightly for 35 minutes.
Take the cheeks out of the sauce, clear the sauce and add strawberry marmalade and cream.
The chopped strawberries are added shortly before served.
Grate the ginger and horseradish over the cheeks.
Clean the Pak Choi and cut them and the dried tomatoes into dices. Cut the shallot into little cubes and fry all together in olive oil. Season it with salt, pepper and coriander.
Cook the parsnip, peel it and press it.
Put together flour, eggs, salt and a dash of water, add the parsnip and mix it all well.
Plane the Spätzle into the boiling water and cook until they swim on the surface.

Besides the Kempinski Hotel Adlon Chef Christian Müller has already worked in countless other first class hotels, but also he was working in the cruise business including the MS Deutschland, the German version of The Love Boat.
Among some other famous and Michelin Star awarded Chefs he recorded an audio book about cooking including this recipe. The title of the audio book fits perfectly to the cucina del mondo:
A culinary World Trip.

A recension and the possibility to order this extra ordinary cooking book, please have a look here (German).