Let's cook German » German Dishes

Veal Shank (Kalbshaxe)

Bastian — Wed, 07 Sep 2011 09:16:47 +0000

For 4-6 persons
Preparation time: 30 minutes
Frying time: 2 hours

Ingredients

1 veal shank (ca. 2 kg)
150 g back bacon
salt
black pepper from the mill
1 ts dried thyme
2 cups broth
1 ts cornstarch
0,5 l sweet cream
0,5 l white wine

Topping

a bunch of parsley

Preparation

Wash the veal shank with cold water and cut the back bacon into thn slices.

Spice the veal shank with salt, pepper and thyme. Inlay ¾ of the bacon slices into
a roasting dish, then put the veal shank on them and cover it with the remaining bacon slices.
Put the cap on it and fry it in the oven for 40 minutes at a temperature of 200°C.
Pour in 1 cup of broth and then stew it in the closed roasting dish for another 40 minutes.
Remove the cap and cook it for another 40 minutes at a temperature of 180 °C.
Pour the sauce over sometimes.
Take the veal shank out of the roasting dish, fill in the remaining broth and thicken it with the
cornstarch. Season it with the white wine.

Meat Jelly (Tellersülze)

Bastian — Mon, 29 Aug 2011 16:43:05 +0000

For 4 persons
Preparation time: 30 minutes (without waiting time)
Cooking time: 2 hours

Ingredients

4 slices cold roast pork
1 pickle
1 egg

For the stock

1 hock
2 pig’s trotters
greens
1 red onion
2 garlic cloves
salt
black pepper from the mill
1 ts black peppercorns
8 juniper berries
1 clove
2 bay leaves
¼ l vinegar
2 carrots
1 tbs chopped parsley

Preparation

Remove the fat of the roast pork.
Then cut the pickle into slices. Then boil the egg and cut it into slices too. Wash the hock
and the pig’s trotters properly. Now clean the greens and hackle them. Peel the onion and the garlic cloves and hackle them too.

Put the hock and the trotters into a pot filled with 1½l water together with the other ingredients except for the carrots. Then let it simmer on a low temperature for about 1½ hours.
Put the two carrots into the pot half an hour before ending of the cooking time.
Then cut them into thin slices.
Prepare 4 soup plates.
Put one slice of the roast pork into each plate and lay the slices of carrots, egg and the pickle
around it.
Stray the parsley over it and pour the stock through a sieve and into the plates until everything in the plate is covered.
Then let it cool down in the fridge for about 2 hours.

Serve the ”Tellersülze” with coarse rye bread and a cold beer.

Bavarian Pork Roast

Bastian — Mon, 29 Aug 2011 16:42:38 +0000

For 4 persons
Preparation time: 40 minutes
Cooking & frying time: 1 ½ hours

Ingredients

1 kg pork (shoulder, neck or rib) with rind
1 big onion
1 carrot
1 leek
1 piece of celery
1 garlic clove salt
1 ts cloves
1 bay leaf
5 peppercorns
1 ts cornstarch
pepper
fryed onion rings

Preparation

Wash the pork and dry it properly. Clean the onion, carrot, leek and celery and cut them into small dices.
Peel the garlic clove and hackle it.

Rub the pork with the salt and put it into the oven’s pan rind down.
Pour ¼ l water over it and fry it in the preheated oven at a temperature of 225°C.
After 15 minutes, turn the roast over and cut in the rind crosswise.
Stick the cloves into the cuts and continue frying under frequently basting with stock for another
45 minutes.
Add the onion, bay leaf, vegetables, peppercorns and the garlic clove. Fry all that for 10 more minutes and repeatedly brush the rind with salt water, to get it crispy.
Then keep the covered roast warm.
Thicken the stock with 1ts cornstarch and spice it with pepper and salt.

Serve the pork roast on preheated dishes and stray the roasted onion rings over it.

Tip
Cold pork roast is also very delicious and can be eaten as a snack.

Blutwurstgroestl

Bastian — Mon, 22 Aug 2011 20:43:02 +0000

For 4 Persons
Preparation time: 30 minutes
Frying time: about 15 minutes

Ingredients

800g blood sausage
800g boiled potatoes
2-3 onions
½ ts caraway
1tbs lard
250g sauerkraut, from the previous day
salt
black pepper from the mill
½ ts dry marjoram
onions roasted in butter

Preparation

Peel the blood sausage and shred it with a fork.
Cut the potatoes and the onions into thin slices.
Lightly crush the caraway in a mortar.

Heat the lard in a pan and gently roast the the potatoes together with the onions.
Add the hackled blood sausage together with the sauerkraut, roast it a bit and spice it with salt,
pepper, caraway and marjoram.

Distribute the Blutwurstgroestl onto 4 dishes and serve it strewn with the roasted onions.

Tip

Blutwurstgroestl is very good as a meal made from leftovers because potatoes and sauerkraut of the previous day are used.

Boefflamott (Bœuf à la mode)

Bastian — Thu, 18 Aug 2011 14:10:12 +0000

For 4 persons
Preparation time: One hour
Cooking time: ½ hour
Ingredients

1 kg beef

For the marinade

1 onion
1 carrot
¼ celery root
250 ml vinegar
1 ts sugar
2 bay leaves
1 ts black peppercorns
salt
2 cloves

For the sauce

3 tbs butter
4 tbs flour
1 ts sugar
250 ml stock

For the topping

parsley

Preparation

Peel the onion, the carrot and the celery and cut them to small pieces.
Put them in a pot together with the other ingredients needed for the marinade and boil
them up with 750 ml water.
Put the beef into a bowl and pour the cooled down marinade over it.
Then put them into the fridge for 4-5 days to let it simmer. Turn it sometimes.

Put the beef with the whole marinde in a pot and cook it for 1 hour.
Heat the butter, add the flour and the sugar and make a dark roux.
Deglaze it with 250 ml sieved stock.
Cut the beef into slices, put it into the roux and let it simmer there for about 10 minutes.

Then serve it with potato dumplings and fresh salad.

This recipe is originally from France, but came to Bavaria at the time of Napoleon.

Filled breast of veal

Bastian — Fri, 12 Aug 2011 09:45:25 +0000

Ingredients for 4 persons:

1,5 – 2 kg calfbreast
salt
pepper

For the filling:

8 rolls (from the previous day)
0,5 l of milk
2 eggs
salt
pepper
parsley
2 tablespoons of semolina

Preparation:
Have a bag cut into the breast of veal by the butcher.
For the filling, pour the milk over the rolls and let them soften.

Then mix them with 1 teaspoon of salt, some pepper, 2 eggs, the chopped parsley
and 2tablespoons of semolina.
If this dumpling-mass is to soft, add some semolina.
Then fill it into the bag in the breast of veal and sew it up.

Rub the meat with salt and pepper from all sides and roast it in the oven at 200 °C
until it is tanned.
Reduce the temperature to 180°C and roast it 1,5 – 2 hours. Finish the sauce.

Serve with bavarian potato salad.

Apple Strudel (Apfelstrudel)

admin — Wed, 16 Sep 2009 06:54:02 +0000

For 4 persons you need:

Strudel dough

For the filling:

1,5kg sourish apples
Juice from ½ lemon
150g melted butter
4 tablespoons of breadcrumbs
100g sugar
1 teaspoon of cinnamon
100g raisins
4 tablespoons of powdered sugar

Preparation:

Knead the strudel-dough until it is elastic and smooth and doesn’t cleave anymore.
Punch it onto the board consistently to get it pliant enough.
Oil the dough and let it rest under a warm bowl for half an hour.
In the meantime, hull the apples, quarter them and slice them.
Sprinkle them with the lemon juice to prevent them from getting brown.
Clean the raisins in a sieve and mix them with sugar and cinnamon.
Roll out the dough on a clean dish towel with flour on it to a rectangle.
Lift the dough with the backs of the hands and stretch it from the middle
over the backs of the hands.
Pay attention to not ripping holes into the dough.
The dough must be thin enough for the pattern of the dish towel being visible.
Butter the dough, coat it with the breadcrumbs and put the apple slices on it.
Leave a space of about an inch at the borders of the dough.
Distribute the raisins evenly and coat it with the sugar-cinnamon-mixture.

Wrap the sides and roll the strudel in.
Put it on a baking sheet coated with baking paper. The joint has to be downward.
Butter the dough and bake it for 35minutes at 200°C in the oven.

The Apple Studel is traditionally being eaten hot with cold vanilla sauce.
And it can be eaten also at afternoon coffee with some vanilla ice.

Apple Rings

admin — Tue, 15 Sep 2009 06:21:19 +0000

For 4 persons
Preparation time: 30 minutes
Cooking & frying time: 30 minutes

Ingredients

3 eggs
30g powdered sugar
150ml cream
150g flour
1 dash of salt
4 apples
some fat
2tbs sugar
1tbs cinnamon
sugar crystals

Preparation

Seperate the eggs and batter the yellow of the egg together with the powdered sugar.
Then mix it with the cream.
Whisk the egg-whites until stiff and put them into the dough.
Now incorporate the sieved flour.
Spice it with a pinch of salt.
Then peel the apples, remove the cores and cut the apples into slices.

Heat fat in a pan, plunge the apple rings into the dough and fry them in the fat.

When they’re done, degrease them with kitchen paper.

Mix the sugar and the cinnamon and stray it onto the warm rings.
You can also serve them with semi-stiff cream and with sugar crystals strayed onto the apple rings.

Tip
Sourly apples are very suitable for this recipe.

Cheese-spaetzle (Kaesspatzen)

admin — Mon, 03 Aug 2009 10:29:36 +0000

For 4 persons
Preparation time: 30 minutes (without waiting time)
Cooking & frying time: 40 minutes

Ingredients
500g flour
5 eggs
½ts salt
300g allgauan cheese
5 onions
100g butter
1 pinch of salt
white pepper from the mill

onions roasted in butter

Preparation

Mix the flour with the eggs, salt, and 1/8 l water to a viscious dough with the hand mixer.
Cover the dough and let it expand for 15 minutes.
Grate the cheese, then peel the onions and cut then into small rings.
Heat the butter in a pan and fry the onion rings in it until they are brown.
Spice them with salt and pepper.
Bring a pot filled with salt water to the boil.

As soon as the water is boiling, fill the dough into a Spaetzlehobel (this is a plate with holes in it, which you put over the pot) bit by bit and shred it into the water with the sled. Stir up the Spaetzle with a wooden spoon to prevent them from sticking together.
When they are swimming on the surface, take them out with a slotted spoon.
Let them drain properly.
Now variantly put the Spaetzle and the cheese into a preheated casserole in layers. At the end, the Spaetzle should be the upper layer. Then stray the onion rings over the Kaesspatzen.

Serve the Kaesspatzen in the casserole and hand out mache additionally.

Kaesspatzen are a very sumptuous meal.
To get them more accommodating, in Swabia you drink a fruit schnaps afterwards.

Swabian pockets – Maultaschen

admin — Tue, 04 Mar 2008 13:04:13 +0000

For 4 persons you need:

Basic noodle dough
7oz. (200g) spinach – fresh or frozen
18oz. (500g) Kalbsbrät
3.5oz. (100g) mixed minced meat
1 fine chopped onion
2 Tablespoons semolina or 1 old roll, cut the roll in small pieces
1/2 Tablespoon of salt
some pepper

For the filling, mash the spinach (force it through the mincer).
Stew the onions in hot oil, then let them cool down and mix them to a dough
with the other ingredients.

Preparation:

Roll out the noodle dough thin and cut it into stripes of a width of 5cm.
Smear them with the white of an egg and put a bit more than 1 tablespoon of the filling
on it. Then put the second stripe on it and divide them into pockets. Press the edges together with a fork.
Cook them lightly in a pot that is as big as possible filled with salt water for about 10 min. at reduced heat.
Take them out with a ladle.

Tip:

You can eat the pockets as they are, but also can use them for swabian pocket soup.