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Suckling pigs used to be a popular food for special occasions such as weddings and milestone birthdays, and baby pigs were actually slaughtered for them in the past. Today's suckling pigs are now slaughtered much older, so they are more likely young pigs than suckling pigs.
What has also gone out of fashion is roasting or grilling whole animals. The individual parts are traded separately, which is more practical in today's much...
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The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that port wine can do as a substitude.
What I have also omitted, is the roasted vegetables, because they are too dominant for my taste. Instead, mushrooms came into which support the taste of Madeira wine very nice. 4 servings Ingredients:
1 kg raw, cured beef tongue
salt
2 tablespoons butter
1 tablespoon flour
1...
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The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as her own version. With her personal permission, I could adapt it to my needs and publish on my pages.
The principle behind putting the duck in the cold oven is to roast out as much fat from under the skin as possible. You should end up with a relatively fat-free duck with crispy skin right on...
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Roe deer has the most tender meat of our larger game animals, but is also the leanest, which can easily lead to a dry solution. I therefore prefer shoulder meat that has at least a slightly higher fat content.
For such a braised dish you can easily plan at least 2 hours of preparation time.
Regarding the mulled wine, of course I didn't buy ready-made mulled wine, the stuff is far too sweet. Instead, I bought a dry Dornfelder from...
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Black Forest style means breaded like a schnitzel, in contrast to Müllerin style, which is only floured.
Normally I fry trout as a whole in the pan, but with a 800 g whopper, my pan reaches its limits. Thus, the only option was to either divide or cut the fillets from the fish. I opted for the second option and still could only fry the fillets individually. To preserve the illusion of the whole fried fish, I just breaded it on the...
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The base of the dish should taste similar to a sauerbraten. For this I first sweetened it with port wine and after frying with a good portion of lingonberries, then a cup of vinegar was added along with the water. The vinegar lost its spiciness as a result of the long stewing, so the dish was very full-bodied afterwards. 2 servings Ingredients:
3 tbsp pork lard
500 g wild boar goulash
1 onion, cut into strips
150 g mushroom or king...
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Chili con carne is not a Mexican dish, it is much more part of the Tex-Mex cuisine in the southern United States. The ingredients are only meat and chili peppers, so there are countless recipes with a wide variety of ingredients. Outside of Texas, beans are one of them, and corn seems to be a German invention.
I stuck to the Texas variant, which does not contain beans. Since a certain lady of the house is a bit sensitive to...
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The recipe is clearly Italian, why every second recipe on the internet places it in Spain is a complete mystery to me. The translation of the name also points to Italy, calamari alla romana are Roman squid.
Most of the time I choose the easy route and buy convenience, I have now found 2 products that are really good. But at least once you should make the effort to do it yourself from scratch.
Normally you use a dough for the...
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We had a Swiss Migros supermarket in the immediate vicinity, which always had ox cheeks. Unfortunately, he had to make way for a REWE store where, as is well known, this is not part of the range. At least that has the advantage that we can buy our Hessian garlic fine bologna.
We could buy veal cheeks from a butcher from Freiberg at Neckar, which I could stew in red wine on Sunday. There were also potato dumplings and red cabbage with...
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Jacket potatoes with salads were in my childhood an integral part of our diet. First the salads came from the delicatessen corner of the supermarket and were then so little by little replaced by self-developed recipes. Those were my mother’s recipes, but she has never told me. Thus I was forced to construct the salads from the pure taste experience.
Fleischsalat, egg salad and chicken salad are an integral part of this dish, for me...
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