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A fairly traditional dish dedicated to Arthur Wellesley, Duke of Wellington, the victor of the Battle of Waterloo. It's not really cheap either, with prices per kilo for beef fillet being around €100/$100.
The recipe probably comes from the older French Filet de boeuf au crôute. The Wellington variant appeared in German-language cookbooks around 1900. I can hardly think of a reason why the Grande Nation would honor its conqueror...
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The English breakfast is an institution in all Anglo-Saxon shaped countries and has also found its way into the international cuisine.
It always consists of fried eggs with fried bacon and mostly the small breakfast sausages, the Bangers. These I have replaced with Nuremberg sausages. Very often is a vegetable there, mostly fried tomatoes but I’ve seen it already with gherkin. In England and the United States are almost baked beans...
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My chili beans are somewhat similar to the baked beans. Baked beans, in their simplest form, are white beans in tomato sauce. On the other hand, if you take a look at the recipe for Boston Baked Beans with cured pork, savory and maple syrup, that's a different story. My chili beans are meant to serve as an accompaniment to a steak or chop, so the meat has been reduced to some bacon.
What of course ends up in abundance in the recipe...
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The idea for the recipe came from Jamie Oliver, who in turn derived it from the Scottish variant of the scones (which are actually a sweet type of raisin bun). I modified it to the extent that I left out the baking powder and added an indispensable spice for potato dough, nutmeg.
Addendum: I added the baking powder again, the dough is actually more fluffy. 2 servings Ingredients:
2 floury potatoes (approx. 250 g)
50 g flour
3...