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Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic and often with bacon.
And yes, Alsace is now a part of France, this is true, but in earlier times this was a part of the German Empire until the time of the ThirtyYears‘ War from 1618 to 1648 and the great eastward expansion of France under Louis XIII. and XIV. During this time,...
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A hunter's schnitzel in Germany is usually a pork schnitzel from the upper, lower shell, back or neck. When breading, the meanings divide depending on the area. In many areas it must be breaded, in other areas a schnitzel with sauce is just not breaded.
Hunter's sauce is also available in countless varieties with mushrooms, chanterelles or dried forest mushrooms. You can cook it with or without bacon, with or without cream. 2...
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This is the most German way to enjoy raw meat. There's tartar, raw minced beef, known internationally. In Japan, they have tataki, meat that's briefly cooked all over but still raw inside. Raw minced pork, however, is probably only available in Germany, and then only in certain regions.
Let's move on to the capital, Berlin, where it's known as chopped stippe, then as a Mettbrötchen in the Ruhr area and even as far as Hesse.
I live...
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Basically, the Frankfurter Schnitzel is simply a large pork schnitzel with Frankfurt green sauce. The usually served side dish is fried potatoes and also a seasonal salad or vegetable.
In restaurants, the green sauce is usually served separately in a sauce boat so that the breading of the schnitzel does not become soft. At home, if you serve the whole thing immediately after serving, you can also put the sauce on the plate. 2...
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This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as much as the hollandaise sauce and the boiled potatoes to. The sauce can also be a Bearnaise, the ham is also variable. I prefer a smoked and an air-dried raw ham and an un-smoked cooked ham, which is very difficult to find in Swabia.
Addendum: The smoked raw ham has now been dropped from the program. There...
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Spareribs are a wonderful nibble, which unfortunately too often even ends up in Germany in the sauerkraut or even in the waste. In this case it’s actually a real treat when they are marinated, grilled and coated with a smoky BBQ sauce.
Thus, they get really soft and almost falling off the bone, there are two methods: Boil it before and grill it very briefly or BBQ indirectly for several hours at low heat. That was my way.
Normally,...
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Gyros/Döner is a marinated meat cooked on a vertical skewer. Originally only mutton, now calf or poultry in Germany. Since Greece was largely Christian even during the Turkish occupation, the dish was prepared with pork.
But who has such a rotisserie at home? So you cook the whole thing in the pan. 4 servings Ingredients:
800 g pork neck, cut into strips
1 large onion, cut into strips
3 tablespoons of olive oil
2 tbsp whole cumin...
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Indian food, if you can talk about at all so many regions, is something that is rarely ours. Personally, I really like better Indonesian, which is a mixture of Indian and Southeast Asia cuisine. But once a year it must then be the authentic Indian cuisine. Which is, of course in a homemade compilation again not quite right. But, and this is most important, it tastes like in my former Indian favorite restaurant in Frankfurt/Main...
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Grilled pork knuckle
The pork knuckle is also a traditional Oktoberfest dish. It is grilled like the ‚Wiesnhendl‘ on upright heaters on long skewers. The knuckle is perfect through the crispy crust that forms during grilling if the knuckle has either very long layed in water or was pre-cooked. Again, the same method of applying spices is used as on the ‚Wiesnhendl‘ and ‚Steckerlfisch‘ by liquid or brown butter is mixed...
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In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or mashed potatoes. Palatinates like to eat their coarse bratwurst, fresh ‚Saumagen‘ (pig’s stomach) from the boiler or fried in slices and liver dumplings („Lewwerknepp“). Someone came up with the idea to unite the three dishes to the Palatinate Trinity,...
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