German cooking

Beef roll,  braised red cabbage and potato dumplings

Rindsroularden mit Rotkohl und Kartoffelkloesse

4             pcs         beef top side slices appox 150grm each

4             tsp         mustard

4             each      slices of sticky bacon

4             each      pickled cucumber/ cornichons

                               salt, pepper

 6             tsp         vegetable oil

2             pcs         onion

2             pcs         carrot

1             pcs         celery

0.25       liter        red wine

0.75       liter        brown beef stock

2             tsp         tomato paste

1             each      thyme, majoran

2             tsp         corn starch

• pre heat the oven to 180 degrees Celsius

• beef top side slices to be thinly beaded

• season with salt, and pepper from all sides, cover with mustard thinly

• put the bacon, the cornichon and roll up , tie together with toot sticks

• heat up a big enough pot , add the vegetable oil and fry the beef from all sides , allow to take colour , keep on the side

• in same oil fry the chunky cut onion, carrot and celery

• add the tomato paste and allow to roast

• add a dash of the wine and glaze the vegetable, repeat 2-3 times

• fill up with the beef stock and add the beef

• cover the pot and braise at 180 degrees Celsius for about an hour

• remove the beef and put the stock over a sieve , reduce the stock by ¼

• thicken the sauce with the corn starch

2             pcs         apple

2             tsp         red wine vinegar

3             tsp         honey  

                               salt, pepper

2             pcs         bay leave

1             tsp         clove

2             pcs         onion

1             pcs         red cabbage

1             tsp         butter

0.2          liter        apple juice

1             each      potato 

• peel onion and apple and dice

• remove outter leafs of the cabbage and quarter, remove the middle part and slice into fine strips

• heat up the butter and sweat the onions, add the apples

• add the cabbage and honey, vinegar, bay leaves and apple juice

• bring to boil and simmer for about 45 minutes

• once cabbage is soft, season with salt, pepper

• grate the peeled potato into the hot cabbage

• serve hot , can be prepared in advance

0.75       kg           potatoes boiled in skin

45           gr            flour

45           gr            semolina

2             each      egg

                               salt, nut meg

                               croutons            

•             cook potatoes with the skin, allow to cool and peel

•             puree potatoes with a vegetable mill and set aside

•             mix cold potatoes puree with eggs and flour , season with salt, pepper and nutmeg

•             form dumplings of about 4-5 diameters

•             bring a big enough pot of water to boil, add salt

•             poach the dumpling in the simmering water until float on the surface

•             serve with melted butter with bread crumbs 

CHILLED CUCUMBER SOUP, SMOKED SALMON KALTE GURKENSUPPE WITH RAUCHLACHS STREIFEN

4 each European cucumber small

1 each garlic clove

0.3 kg yogurt

0.2 liter buttermilk

1 tsp honey

½ bch dill

½ each lemon

salt, pepper cayenne pepper

4 tsp olive oil mustard cress

0.1 kg smoked salmon

• Peel cucumbers, dice 3 and cut one into fine cubes and set aside

• blitz cucumber , yogurt (keep on spoon aside) and butter milk

• season with salt, pepper, cayenne , lemon juice

• chop the dill finely and add last minute to the soup

• serve chilled with smoked salmon strips

• garnish with yogurt, mustard cress

ROTE GRUETZE

• 0.6 kg mixed berries and red fruits (i.e sour cherry, strawberry, raspberry)
• ½ each Vanilla pod
• ½ liter cherry or black currant juice
• 3 tsp starch
• 0.1 kg sugar

• clean and wash the fresh fruits or defrost mix

• bring sugar, fruit juice and vanilla pod to boil

• mix the starch with a bit of water and put in boiling fruit juice

• keep boiling for about 3 min

• add the fruits and just warm them, don’t cook

2 nos gelatin sheet

300 gms Cream

3 nos Eggs yolks

50 gms Powdered sugar

2 nos Vanillia pods

• Soak 2 sheets of gelatin in cold water

• Whisk cream just to make half stiff

• Mix egg yolks and powered sugar along with pods of vanillia beans together. It needs to be a light fluffy cream

• Heat the cherry brandy, take off the stove

• Crush the gelatin, put it in the still warm kirsch

• Pour this into the mixture

• 1/3 of the whipped cream mix with the wire whisk, the rest just fold in with a wooden spoon