Rudolf Obauer: Lungau Fresh Cow Cheese with Tomato Jam and Lamb Liver

For the jam:

Blanch tomatoes, rinse when cool, peel and seed. Cut the flesh into cubes. Collect the juice and squeeze out the seeds. Boil tomato juice to half the original mass. Weigh tomato pulp and add to tomato juice form along with the same weight of jelling sugar. Add finely chopped lemongrass, ginger, poked mint, coriander seeds, chili and basil, tie the culinary herbs together for easy removal after cooking. Let everything simmer gently for 30 minutes. To test for jelly, put a little bit of the juice in a plate and refrigerate – the juice should firm up noticeably within 10 min.

Marinate the liver in a little olive oil and add salt and pepper.

Lift the herbs out of the jam and fill the jam into jars.

It is best to let it ripen for a few weeks or days.

Cut the cheese into pieces and arrange with a little bit of jam. Drizzle with olive oil and balsamic vinegar and decorate with herbs.

Serve with cucumber bread. Cut this wafer-thin and dry in the oven.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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