Duck
Ente
This is what you need:
- 1 Duck
- 1 Apple
- 1 Orange
- 1 Onion
- Fresh Parsley
- Salt, pepper, Majoram
- 2 Carrots
- 2 Stacks of Celery
- 1 Onion
- 300 ml Red Wine
- 500 ml Chicken Broth
This is how you do it:
Clean the duck and tap dry it good. Cut the Apple, Orange, Onion into small dices. Add to a bowl. In this bowl add salt, Pepper, Majoram and fresh Parsley. Mix it well. Fill the Duck with this filling
and close it the Duck with sticks. Rub the skin of the Duck with salt, pepper and Majoram.
In the oven pan add the sliced carrots, Onion and Celery. You may also add the rest of the filling if
you have some left. Fill it up with the wine and the Broth. Place the Duck on a roast on top of the
vegetables.
Preheat the oven to 375 degrees. Place in the Duck uncovered and roast it for 1 hrs.. After the hrs
turn the heat down to 325 degrees and let it bake for another 1 1/2 hrs. or until the internal Temp is reached 160 degrees.
Remove the Duck and let it rest a bit. Use the liquid from the fat pan (through a strainer) and
remove some of the fat.
With this fat you may now start the Rue for your sauce. Add the fat in a separete sauce pan and add 2 TBSP of Flour. Now add the liquid and stir it well and simmer until its nice and creamy. Season
it with Salt to taste and maybe a bit Orange juice and wine.
Usually we serve Potato dumplings and Red Cabbage with it. Bread dumplings also work or Tater Tots or Croquettes.
Guten Appetit
Tocana de cartofi
Potato stew
This is a romanian dish. It's simple and good for cold days to fill you up.
This is what you need:
- 1 kg of soft boiling potatos (like you use for mashed potatos) diced
- 1 1/2 l of broth (chicken, beef, vegetable. Doesn't really matter and go after your taste)
- 1 Bell pepper, diced
- 1 onion, diced
- fresh Parsley, diced
- smoked pork lion or smoked sausage or smoked pork belly
- 50 gr Tomato Paste
- salt, pepper, paprika, Thyme
This is how you do it:
Dice everything. In a big pot heat up some oil. Fry the Onions and the Bell pepper until their soft.
Add the diced Potatoes and fry them for a couple of min with them. Now add the Tomato Paste and
stir well. Fill it up with the broth and season it to your taste. Add the fresh Parsley too.
Let it simmer for 30 min..
Now add the diced meat and let it simmer for another 10 min.. If its not creamy enough from the
Potato's, you may add a slurry of milk and corn starch until its a nice creamy stew.
Serve it with a pickle or enjoy it just like that.
Guten Appetit
Gefuellter Blumenkohl
filled Cauliflower
This is a very fast dish and easy to prepare.
This is what you need:
- 1 head of Cauliflower (cooked until tender around 10 min in salt water)
- Bell pepper
- Onion
- 3 Slices of Ham
- 3 Slices of Harvati
- Butter and Flour and milk for the Bechamel
- grated cheese ( I used smoked Gruyere)
This is how you do it:
Once the Cauliflower is cooked until tender, let it cool down a bit. Cut the bell pepper and onion
into slices. Lay down the ham and add the harvati and roll it up. Cut it in half so you have 6 pieces
of ham/cheese.
Cook the Bechamel. Add 2 TBSP of Butter in a pot and let it melt. Add 2 TBSP of Flour and mix it
well. Let it cook for around 2 min.. Then add milk ( I used 1% Milk) around 250 ml. If its still to
thick once it bubbled up, add more milk. Should be nice and creamy. Salt it and add Nutmeg to your taste.
Place the cauliflower on a baking sheet. Now stick it with the bell peppers, onions and ham/cheese rolls. Cover the cauliflower with the Bechamel. Now sprinkle the grated Gruyere on it.
Pup in the pre-heated oven of 375 degrees and let it bake for around 20 -25 min..
Guten Appetit
Zuericher Geschnetzeltes
Veal Zuerich style
Veal is not one of the cheapest meats. And you usually get them as scallions. Thats totally fine.
So you just have to slice them. Their lean in fat, soft and fast to cook.
This is what you need:
- Veal meat (whole pack) sliced
- 1 pack of mushrooms
- 2 TBSP Flour
- 3 TBSP Oil
- Salt, Pepper
- 100 ml beef broth (or 50 ml broth and 50 ml white wine)
- 150 ml heavy whipping cream (50 ml for the cooking, 100 ml you whip up to whipping cream)
- handful fresh cut chives
This is how you do it:
First slice the meat. Take it long side down and just cut them in thin stripes. Coat them with Flour and fry them brown in the oil. Salt and pepper them then remove them from the pan.
Add more oil and fry the mushrooms till they're nice and brown. Add the broth (or the broth and wine mix) and 50 ml of the heavy whip cream. Let it slowly simmer for a bit until its getting a nice
creamy consistence. Then you add the meat back to the sauce.
Whip up the 100 ml of the heavy cream without anything. Add it to the sauce. Its getting now a really
nice creamy and foamy consistence and makes it feel really light. Salt and pepper the sauce to your taste and add the fresh chives.
This dish goes good with Tater Tots, Croquettes, potato pancakes.
Guten Appetit
