This is a typical German Christmas dinner. A bit elaborate and therefore you should plan enough time. The venison is made at low temperature. You should check your cooker if it can keep the temperature constant and what the setting is for exactly 80°. A too high or low temperature would be fatal.Continue reading “Roast saddle of venison”
This delicious meal is prepared within minutes and can be enjoyed with spaghetti or with a salad.Continue reading “Fish pan with salad or spaghetti”
When making fried herring, there are two things to consider: You only make kippers once in the house and never again afterwards because it smells bad and lasts a long time. Secondly, it makes no sense to make only a few herrings. Do it rather directly on the terrace or balcony and take at least a dozen herrings.
This is my basic mix for a tartar. You can vary it quite a bit. For example, a few drops of sesame oil and sesame seeds. Sprinkle chilli, parsley, etc. No matter how you change it, the basic recipe is a good basis.Continue reading “Basic mix for a tartar”
This is a completely unhealthy dish. Except onions there are no vegetables, just pure meat in a sauce. Typical man food that my mom made sometimes on Saturday evenings when I was a small boy. As I like it so much I started preparing this and modified it a bit. Here is my version of the Hungarian dish.
Continue reading “Shashlik (shish kebab)”
This is one of my send invented recipes. Many people don’t like liver, but for those who like it it’s a nice alternative to the usual preparation.
Sometimes you do not have much time to cook, like me currently. Than it’s nice to prepare a quick dish that is deliciuous. This one takes about 15 minutes and is also simple.
Continue reading “Salad with salmon”
In Germany lamb is a traditional Eastern dish. This lamb tastes excellent due to the low temperature, but preparing it takes very long. The club here (1.3Kg) took 3 hours. Larger need 3.5 hours, smaller 2.5. The sauce is optional. For this it needs bones and if you can get them it makes a lot of sense.
Continue reading “Leg of lamb”
This is a good change to the traditional German style asparagus. In Germany, typically white asparagus is eaten, while elsewhere it is more likely to eat green asparagus. This asparagus is roasted and gives a splendid combination with the sharp chili and the sesame oil.
Continue reading “Asparagus Asian style”
This recipe is the only one I know that doesn’t need any additional spices or herbs, not even salt. It’s always working if you follow the instructions, it’s simple and perfect for cold winter days. The only important thing is to get the right meat. At the Butcher Salzberger you will get the right piece in the right quality. On Friday mornings you will find him on the market in Gröbenzell.
Continue reading “Smoked pork, Kasseler Austrian style”