In a recent episode of a popular German midday magazine, chef Lisa Angermann delighted viewers with two summery recipes that are perfect for grilling season or a light dinner. The dishes—corn-chorizo taler with tomato salad and crispy gnocchi-grilled cheese skewers—showcase the chef's talent for combining bold flavors with simple techniques.

Background on the Chef

Lisa Angermann is a German chef known for her relaxed cooking style and focus on fresh, regional ingredients. She has appeared on numerous cooking shows and is a proponent of "quick & easy" gourmet food that anyone can prepare at home. Her recipes often highlight the harmony between classic comfort foods and modern twists, as seen in these two creations.

Corn-Chorizo Taler: A Perfect Summer Starter

The first recipe begins with corn-chorizo taler—small, savory pancakes made from canned corn, cheddar cheese, and finely diced chorizo. The combination of sweet corn and smoky, spicy Spanish sausage creates a robust flavor profile that pairs beautifully with a light tomato salad. The taler are pan-fried until golden and crispy, then topped with guacamole, marinated tomatoes, pickled red onions, and plump Eismeergarnelen (cold-water shrimp).

One key element is the pickled red onions, which add a tangy crunch. The pickling liquid—a mixture of white wine vinegar, sugar, white wine, water, and spices—is poured over sliced onions and left to infuse. This step can be done up to a day in advance, making it an excellent make-ahead component for busy cooks.

Chef Angermann emphasizes the importance of using ripe, colorful tomatoes for the salad; a mix of heirloom varieties adds visual appeal. The dressing is minimal—olive oil, white wine vinegar, honey, salt, and pepper—allowing the tomatoes to shine. Fresh herbs like basil, mint, or chervil are folded in just before serving to preserve their fragrance.

Gnocchi-Grillkäse-Spieße: A Fun, Interactive Dish

The second recipe turns store-bought gnocchi and halloumi into playful skewers. Each skewer alternates gnocchi, cubes of grill cheese (or halloumi), peach slices, and folded Serrano ham. The combination of salty, sweet, and savory ensures each bite is a surprise.

When pan-frying the skewers, Angermann advises medium heat and regular turning so that the gnocchi become crispy, the cheese develops a golden crust, and the peaches caramelize slightly. This process takes about 6–8 minutes. Meanwhile, a quick dip is made by blending feta cheese, Greek yogurt, roasted pistachios, olive oil, and lemon juice until creamy. The nuts are then stirred in for texture.

The dip can be prepared ahead and refrigerated. When serving, the skewers are placed on a smear of the dip and garnished with chopped pistachios, fresh basil, lemon zest, and black pepper. This dish works equally well as an appetizer for a party or as a main course when paired with a green salad.

Seasonal Ingredients and Tips

Both recipes rely on ingredients that are at their peak in summer. Corn is sweetest from June to August, while peaches and tomatoes are abundant. The use of canned corn is a practical shortcut; Angermann notes that draining it well prevents the taler from becoming soggy. Similarly, she recommends using high-quality chorizo with a distinct pimentón (smoked paprika) flavor.

For the skewers, any firm, grillable cheese works—halloumi is ideal because it does not melt completely. If Serrano ham is unavailable, prosciutto or speck can be substituted. The pickled onions from the first recipe also complement the skewers, creating a common flavor thread if serving both dishes together.

Angermann also suggests that the taler can be made smaller to serve as finger food at parties, and the skewers can be grilled outdoors for added smokiness. The guacamole used is store-bought for convenience, but homemade versions with ripe avocado, lime juice, and cilantro would elevate the dish further.

Practical Advice for Home Cooks

One of the strengths of these recipes is their adaptability. The corn-chorizo taler batter is forgiving; if it seems too wet, a little more flour can be added. The tomato salad dressing can be adjusted with balsamic vinegar or a pinch of chili flakes for heat. For the pickled onions, any preferred spice blend—like mustard seeds, peppercorns, or coriander—can be used to customize the flavor.

Regarding the skewers, soaking wooden sticks in water for 30 minutes before threading prevents them from burning during cooking. If using metal skewers, they conduct heat and can cook the ingredients faster, so timing should be monitored. The feta-pistachio dip can be thinned with a splash of milk if a more pourable consistency is desired.

Both dishes are naturally gluten-free options: the taler use wheat flour but can be made with a gluten-free blend, and the gnocchi are typically wheat-based, but potato gnocchi (often gluten-free) are available. The cheese and ham ensure the skewers are low-carb, making them suitable for various dietary preferences.

Serving and Pairing Suggestions

Angermann recommends serving the corn-chorizo taler as a starter or light lunch, accompanied by a chilled sparkling water with lime or a dry Riesling. The skewers, with their salty-sweet profile, pair beautifully with a fruity rosé or a German Grauburgunder. For a complete meal, a simple green salad with vinaigrette rounds out the menu.

The acidity of the pickled onions and tomato salad cuts through the richness of the fried taler and cheese, while the pistachio dip adds a cooling element. These contrasts make the dishes satisfying without being heavy—ideal for hot summer days when appetites are lighter.

Both recipes serve four people and can be doubled for larger gatherings. The pickled onions and dip can be prepared a day ahead, saving time on the day of serving. Leftover taler can be reheated in a toaster oven, and any extra dip works well as a vegetable dip or spread for sandwiches.

In conclusion, these two recipes from Lisa Angermann exemplify how simple, high-quality ingredients combined with thoughtful preparation can create impressive summer fare. Whether hosting a barbecue or enjoying a quiet dinner on the terrace, the corn-chorizo taler and gnocchi-grilled cheese skewers are sure to become seasonal favorites.

Source: mdr.de News