Tag: roasted

Bavarian Sauerbraten Recipe (Marinated Veal Roast)

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 usually 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 the 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
  • 100 g breadcrumbs
  • 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 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.

Baked Gilthead Bream with Egg-Lemon Sauce – Greek Recipe

[translations]
[translate lang=english]

Ingredients (2 persons):

  • 2 whole medium-to-small gilthead bream
  • freshly ground salt and pepper
  • 2 lemons
  • 2-4 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 2 large carrots
  • 250 g celery stalks with leaves
  • 500 g smaller new potatoes
  • some larger button (champignon) mushrooms
  • 2-3 thyme branches
  • Egg and Lemon Sauce (Avgolemono)
  • 2 large eggs
  • Juice of 1 large lemon
  • about 1 cup of meat or vegetable stock,

Preparation method:

  1. Scale, gut and clean carefully the fishes.
  2. Salt and pepper the fishes both on their outside and their inside.
  3. In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
  4. Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
  5. Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
  6. Depending on the size of the new potatoes halve them or cut them into quarters.
  7. Remove the fish from the marinade bowl and place into an oven tray.
  8. Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
  9. Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
  10. Meanwhile, prepare the avgolemono (egg-lemon) sauce:
  11. Bring the stock to boiling temperature and keep it warm.
  12. Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
  13. Slowly add the hot stock, spoon by spoon, or by pouring slowly and steadily, whisking all the time meanwhile, keep doing this procedure until the sauce has thickened to the desired consistency.
  14. Serve the fishes on each plate accompanied by the vegetables.
  15. Pour over the still hot avgolemono sauce.

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[translate lang=magyar]

Sült aranydurbincs tojásos-citromos mártással –
– Görög recept:

Hozzávalók (2 főre):

  • 2 egész aranydurbincs (Sparus aurata)
  • frissen őrölt só és bors
  • 2 citrom
  • 2-4 gerezd fokhagyma
  • 1/2 csésze extra szűz olívaolaj
  • 2 nagy sárgarépa
  • 250 g zeller szára és levelei
  • 500 g kisebb újburgonya
  • egy kevés csiperkegomba
  • 2-3 ág kakukkfű
  • A tojás-citromos mártásnak (Avgolemono):
  • 2 nagy tojás
  • 1 nagy citrom leve
  • körülbelül 1 csésze hús-vagy zöldség-alaplé

Elkészítési módszer:

  1. Kaparjuk le a pikkelyeket, belezzük és tisztítsuk meg alaposan a halakat.
  2. Sózzuk és borsozzuk őket mind a kívül és belül.
  3. Egy tálban keverjük össze egy citrom levét körülbelül egy fél csésze olívaolajjal és adjuk hozzá az apróra vágott fokhagymát is.
  4. Megkenjük a halak mindkét oldalát a páccal és tegyük hűtőbe körülbelül 1-2 óráig.
  5. Szeleteljük fel a sárgarépát 1/2 cm-es karikákra. Aprítsuk fel zeller szárát és leveleit.
  6. Az újburgonya nagyságától függően felé vagy negyedé vágjuk őket.
  7. Vegyük ki a halakat a pác tálból és tegyük egy sütő tálcába.
  8. Helyezzük a sárgarépát, zellert, új burgonyát, gombát és kakukkfű ágakat a halak mellé. Öntjük rájuk a maradék pác levet.
  9. Helyezzük a tálcát a 200 ° C-re az előmelegített sütőben és hagyjuk sülni körülbelül 40 percig.
  10. Közben előkészítjük a avgolemono (tojás-citromos) mártást:
  11. Fel forraljuk az alaplét, és tartsuk melegen.
  12. Verjük fel egy kis tálban a két tojást és egy citrom levét egy drót habverővel.
  13. Lassan adjuk hozzá a forró alaplét, kanalazva vagy lassan és folyamatosan öntve, keverve eközben állandóan tovább folytatva ezt az eljárást, amíg a szósz már megvastagodott a kívánt konzisztenciához.
  14. Tálaljuk a halakat egy-egy tányéron mellé pedig a zöldségeket.
  15. Öntsünk rá a még forró avgolemono mártást.

[/translate]
[translate lang=romana]

Doradă la cuptor cu sos de lămâie

Ingrediente (2 persoane):

  • 2 dorade mijlocii-mici
  • sare şi piper proaspăt măcinate
  • 2 lămâi
  • 2-4 căței de usturoi
  • 1/2 cană ulei de măsline extra virgin
  • 2 morcovi mari
  • 250 g tulpini de țelină cu frunze
  • 500 g cartofi noi mai mici
  • câteva ciuperci champignon mai mari
  • 2-3 ramuri cimbrișor

Sosul de ou și lămâie (avgolemono)

  • 2 ouă mari
  • Sucul de la 1 lămâie mare
  • aproximativ 1 cană de supa de carne sau legume

Metoda de preparare:

  1. Curățați de solzi şi intestine apoi spălați cu atenție peștii.
  2. Sărați şi piperați peștii, atât pe exterior cât și pe interior.
  3. Într-un bol, amestecați sucul de lămâie, cu aproximativ o jumătate de cana de ulei de măsline, şi adăugați usturoiul tocat.
  4. Ungeți peștii pe ambele părți cu marinata și lăsați la frigider pentru 1-2 ore.
  5. Tăiați morcovii rondele de 1/2 cm. Tocați tulpinile şi frunzele de țelină.
  6. În funcție de dimensiunea de cartofilor noi tăiați-i în jumătăți sau sferturi.
  7. Scoateți peștii din bolul cu marinata și așezați-i într-o tava de cuptor.
  8. Așezați morcovii, țelina, cartofii noi, ciupercile şi ramurile de cimbrișor lângă pești. Turnați peste restul de marinata.
  9. Puneți tava în cuptorul preîncălzit la 200 C, și lăsați sa se frigă aproximativ 40 de minute.
  10. Aduceți supa la fierbere şi păstrați-o calda.
  11. Aduce?i supa la fierbere si pastra?i-o calda.
  12. Bateți împreună cele două ouă şi sucul de la o lămâie, cu un tel într-un bol mic.
  13. Adăugați încet supa fierbinte, lingura cu lingura, sau turnând încet și constant, amestecând tot timpul, continuând acest proces pană când sosul s-a îngroșat la consistenta dorită.
  14. Serviți peștii pe câte o farfurie însoțiți de legume.
  15. Turnați peste sos avgolemono încă fierbinte.

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