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Braising lamb legs also has a long tradition in Germany. Think, for example, of the Odenwald leg of lamb, a recipe that is probably several centuries old.
Our Kaufland (German supermarket chain) had lamb legs of salt lamb from the German North Sea in their advertisements. It's not really local, but at least it wasn't shipped halfway around the world from New Zealand. There was the old order again: if you want the special price, you...
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This is one of my oldest recipes and at the same time for the simplest pork roast with only six ingredients: pork, fat, onion, water, salt and pepper. The recipe stands and falls with the quality of the meat. My preferred choice is shoulder because it is lean enough without too easy to dry out. Another possibility would be neck, but there is a risk that the fat tastes out. 2 servings Ingredients:
500 g pork (shoulder or neck, cured...
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Autumn = soup time. Today it was time for good old chicken soup again, the broth made from a real soup hen. Not this cheesy little thing made from chicken legs. A 1000 to 1200 g soup chicken produces a good 2 l of broth, of which you use 250 ml per person. The rest is frozen in 250 ml portions. I need one bag for a sauce, two for a soup.
Half of the chicken meat is used as a soup garnish, and the vegetables that are obligatory are...
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We were at the in-house exhibition in Frischeparadies Stuttgart. Unfortunately, we were there much too early, many of the tastings were only just being prepared. We hadn't had breakfast yet either, so we did some quick shopping. The spoils were a 400 g fillet of monkfish, 6 beautiful, large oysters and a demi-sel of roll butter.
I then prepared the monkfish in the evening as follows. 2 portions Ingredients:
3 tbsp olive oil
1/2 tsp...
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In principle, this recipe is an adaptation of the Alsatian Coq au Riesling or the Rheingauer Woihinkelsche (wine chicken). Due to our health, some things were left out, e.g. the butter. Instead, virgin olive oil was used. It simply has less cholesterol.
As it feels like a century since I was last able to buy fresh pearl onions, I resorted to an old trick. You can buy pickled pearl onions in any supermarket. I poured away the marinade...
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The Steinbeißer (Cobitis taenia, stone biter) is actually a freshwater fish that is native to Europe and Asia. Here in Germany, fish from the wolffish family are traded under this name. In English, the term catfish is used more loosely, and these fish are sometimes simply classified under the catfish category. There are 5 species under the name wolffish:
Genus Anarhichas
Northern wolffish (Anarhichas denticulatus)
Atlantic wolffish...
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The dish is a colorful journey through the successor states of Yugoslavia, Greece and Turkey. There is also a touch of Arabia with the Baba ghanoush. And I once cheekily called it a meatball. Meatball? In Germany they definitely don't make them out of lamb and if they are filled, then with Emmental or Gouda and definitely not with Bulgarian sheep's cheese. The grilled vegetables were closer to the original from the Balkans. No...