Tag: onion

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

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 cherry 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 both 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 sauteed 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 apart 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 until the sauce thickens.
Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.

Mexican Tacos Recipe

Ingredients (2-4 servings):

For pico de gallo (salsa mexicana, salsa fresca)

  • 3-4  medium tomatoes
  • 1 medium onion
  • 1 green chili pepper (preferably the hotter kind like jalapeno)
  • 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
  • about half of a lime’s juice

  The rest of the fillings:

  • a few roast leftover slices
  • 200 g surimi sticks
  • a green pepper
  • a small chilli pepper
  • 2-3 garlic cloves
  • 150 g sour cream
  • 150 g Mexican tomato salsa sauce
  • a few teaspoons of  sweet and hot paprika according to your tastes
  • a medium lettuce
  • a few slices of Mexican cheese (Mexican cheddar, etc) – optional

Preparation method:

   Pico de gallo:

  1. Chop coarsely the cilantro or parsley leaves. Slice thinly the chilli pepper.
  2. Dice into smaller cubes the tomatoes and onion.
  3. Mix the salsa ingredients, season with lime juice, salt and pepper to taste.

 The rest of the fillings:

  1. Slice into shreds the remaining roast leftovers,  I had some of the previous Sauerbraten veal roast.
  2. Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chilli pepper.
  3. Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
  4. In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
  5. Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
  6. Lay on the still hot tortilla shreds of lettuce leaves.
  7. Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
  8. Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
  9. Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.