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Posts Tagged ‘German’

  1. German Potato Salad – Oktoberfest Recipe

    October 24, 2014 by Varga László

    German Potato Salad - Oktoberfest Recipe 9Ingredients (6-8 servings):

    • 2.5 kg medium potatoes
    • 1 jar of mayonnaise
    • 200 ml Sana, you can use also yogurt
    • 1 tablespoon German mustard
    • salt and pepper to taste
    • 5 stalk spring onion
    • some German sausages to grillGerman Potato Salad - Oktoberfest Recipe 2
    • 500 g mushrooms to grill

     

    Preparation method:

    1. Wash thoroughly the potatoes.
    2. In a larger pot filled with water add some salt and boil the potatoes in their skins until tender. Check their tenderness from time to time by poking them with a fork.German Potato Salad - Oktoberfest Recipe 1
    3. Peel the skins off the potatoes while their still hot because it;s the easiest, and let them cool down to room temperature.German Potato Salad - Oktoberfest Recipe 4
    4. When cooled, dice the potatoes into 2 cm cubes.
    5. Chop the green onions into 1 cm pieces.
    6. In a larger bowl add the cubes potatoes, chopped green onions, mayonnaise, mustard, Sana and stir gently with a wooden spoon, carefully not to crumble the potatoes. And salt and freshly ground black pepper to taste.German Potato Salad - Oktoberfest Recipe 6
    7. Meanwhile (and if you are not a vegetarian) grill some German sausages. I used some bratwurst and some weisswurst.German Potato Salad - Oktoberfest Recipe 3
    8. I also grilled some mushrooms.German Potato Salad - Oktoberfest Recipe 5
    9. Serve the cold potato salad with the hot grilled sausages and some German pickles or sauerkraut.German Potato Salad - Oktoberfest Recipe 8German Potato Salad - Oktoberfest Recipe 7

  2. Pork Shoulder with Cherry Sauce and Bavarian Semmelknödeln (Dumplings) Recipe

    August 3, 2012 by Varga László

    Ingredients (3-4 servings):

    • about 1 kg of pork shouulder
    • salt and pepper to taste
    • a few sage leaves
    • a cup of red wine

    For the Semmelknödeln (dumplings)

    • 4 stale bread rolls
    • salt and pepper to taste
    • 250 ml milk
    • 2 tablespoons flour
    • 1 onion
    • 4 tablespoons butter 200 ml cream
    • 3 tablespoons chopped fresh parsley
    • 2 small eggs

    For the cherrie sauce:

    • about 1/2 kg of fresh cherries
    • about a cup of water
    • 1-2 tablespoons honey
    • a pinch of cinnamon
    • 1 tablespoon cornstarch

     

    Preparation method:

    1. Slice the pork shoulder  into 1 cm slices.
    2. Salt pork slices, place them in a bowl, with the sage leaves in-between then pour over the wine.
    3. Let the pork marinade for 2-3 hours or best, overnight.
    4. Melt a bit o butter in a frying pan and fry the pork slices on bouth sides for 2-3 minutes.

    For the Semmelknödeln (dumplings):

    1. Cut the bread rolls  into cubes and salt them lightly.
    2. Heat milk and pour over the bread cubes and let them soak for about 30 minutes.
    3. Peel the onion and chop it finely.
    4. Melt a tablespoon of butter in a small frying pan and saute the onion until translucent, then stir in one tablespoon of parsley.
    5. Add the sauted onion-parsley mix and the two eggs to the soaked bread and knead well. Season with salt and pepper.
    6. In a saucepan, bring plenty of salted water to a boil.
    7. Form a dumpling from the dough and add them into the boiling water. If it doesn’t fall appart with wet hands form the rest of the dough into dumplings, about 10-12 in total, add them into the boiling water and cook them for about 15 minutes.If the test dumpling falls apart, knead a bit of flour in the dough.

    For the cherry sauce:

    1. Wash and stone the cherries.
    2. Add the cherries to a smaller pot and about a cup of water or as much to just cover them.
    3. Bring to boil, add 2 tablespoons of honey, the cinnamon and simmer for about 5-10 minutes.
    4. In a separate cup mix thoroughly  together 1 tablespoon cornstarch with about a quarter cup of cold water.
    5. Add it  to the cherry pot and simmer further for a 2 minute or util the sauce thickens.
    Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.


  3. Bavarian Sauerbraten Recipe (Marinated Veal Roast)

    July 26, 2012 by Varga László

    I travelled this late spring to Germany, in Bavaria/Bayern in German. As usual, when abroad, I wander by foot allot, visiting the cities, every corner of the I found interesting,  takings snacks on the run , taking a lot of pictures and useually in the late afternoon a well deserved dinner, local food is a must.

    So, in München / Munich, in the Hofbräuhaus, I ate a Münchner Sauerbraten (marinated beef pot roast), very Yummy, garnished with bread dumpling (Semmelknödel). And of course there was a Hofbräu Original draft beer. As a parenthesis, while at table, I chitchatted with some locals at my very long table who were complaining that in the late years the food got more and more expensive even in Germany, as the daily menu that they use to eat although it remained at the same price contained fewer courses and smaller portions ;).

    I wanted to try it earlier, but I did not have at hand a nice piece of beef and the long marinating time was a bit of a turn-off when I needed a quicker recipe at time.

    But when I got lately to the farmers market I got a very good deal at large piece of veal leg, so I had plenty of meat for short term and long term cooking. With other foods in my belly and my fridge, I had plenty of patience for this dish to come alive.

     

    Ingredients (4 servings):

    • 1 kg veal leg
    • 300 ml water
    • 300 ml white wine vinegar
    • 1 onion
    • 3-4 thyme branches
    • 4-6 juniper berries
    • 3 bay leaves
    • 3-4 cloves
    • salt and pepper to taste
    • about 500 g carrots
    • 2 smaller parsley roots, approx. 200 g
    • 1 medium celery stalk
    • 75 g butter
    • 3 tablespoons butter
    • 1 bread crumbs
    • 200 ml sour cream

     

    Preparation method:

    1. Wash the veal, remove any skins and tendons.
    2. Peel the onion and cut it into rings, do not chop them.
    3. Wash and clean the vegetables, slice them into 1-2 cm rounds.
    4. Bring water to boil, add the onion, vegetables, seasonings (bay leaves, juniper, cloves, thyme) and vinegar and simmer for 15 minutes. Place aside and cool it down.
    5. Place the veal piece into a smaller plastic container and pour over the marinade mix with vegetables watching that the meat is totally covered by liquid. If you don’t have a such sized container, use a  resealable plastic bag.
    6. Place the container into the fridge and let it marinade for a week ( 7 days 😉 ).
    7. Remove the veal from the marinade and pad it dry with kitchen towels.
    8. Preheat the oven to 180 ° C.
    9. Melt the butter into a frying pan over medium heat and sear the veal piece on each side, about 4 minutes per side until nicely brownish.
    10. In a different pan, heat up the marinade.
    11. Place the veal into an ovenproof dish, pour over the marinade and place this dish into the preheated oven.
    12. Let it roast for about 2 – 2 & 1/2 hours, turning the meat once or twice to get an even roasting. If you don’t have an electric oven, but a gas one, cover the dish with tin foil for the first half of roasting time.
    13. Remove the veal from the oven and set aside for 5-10 minutes. Then slice it int0 1 cm pieces.
    14. Run the marinade sauce through a sieve, discarding the vegetables.
    15. Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.
    16. Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use  traditional ones like knödel or spätzle, but I used baked potatoes.