Parisian Cutlet (Updated - v2)

Pariser Schnitzel (parisian cutlet) was one of my very first dishes. Why it's called like that I do not really know. For years I've been thinking it must come from Paris. Until I met Carinne and I found out that in French they call *all* mushrooms champignons, and that specific mushroom that we call in German "Champignon" (field mushroom) is actually called Champignon de Paris. I can guess now where it comes from. On the 'Pariser Schnitzel' are Champignons, ahm, Champignons de Paris.
This goes very well with the Spätzle!

ChezTeddy Tip:

If you plan doing this with the Spätzle the best sequence would be to first do the dough of the Spätzle, put the dough on the side, then prepare the Schnitzel and the sauce and put the casserole in the oven. By that time, the Spätzle dough had enough time to sit, and you can cook the Spätzle. Having done that, the Schnitzel will be just fine to take out and eat ☺

This should be served with a green salad

Preparation For the Schnitzel, you'll need: a pan a small bowl for the sauce a casserole dish
Ingredients (for 2 persons) 2 large turkey cutlets salt 200-250 g sour cream 1½ tsp sweet paprika seasoning 60-70 g butter 150-200 g of cheese (a cheese good for melting it in the oven, I like to use German or Danish Höhlenkäse (cave cheese). one glass of small field mushrooms (around 200 g) [aka: button mushrooms, Champignons, Champignon de Paris] Everything you need for the spätzle (quantity: 2 eggs, around 80 g flour). and some green salad (e. g. Romaine lettuce)
The sauce For the sauce, melt 60-70 g butter in a pan (not too hot, otherwise it will brown), then fry the schnitzels quickly until they take on a nice brown colour, then remove from the pan and 'park' in the oven dish. Now add 200-250 g of sour cream to the remains of the butter sauce (note: as sour cream consists mainly of water, it will splatter a lot when you add the cream. It is best to cover the pan with a lid for a minute or two). Cook for a few minutes, stirring constantly, then add 2 tsp paprika spice and a little salt. Stir again until everything is well combined, then pour the sauce into a bowl and set aside. - Just before eating, carefully reheat the sauce in the microwave.
Preparing the cutlets for the oven Don't clean the pan out too much, use the rest for the next step: Fry the champignons (not too hot) for a few minutes (they shouldn't get brown). Put the field mushrooms and then the cheese on top of the cutlets. Cover it with a bit of paprika seasoning.
Doing the cutlets in the oven Preheat the oven at 180℃ and put the casserole in. Bake the cutlets until the cheese gets brown (around 15 minutes the normal way, and then 1 or 2 minutes on 'grill', if necessary). Get the cutlets with the topping onto plates and pour the remainders(the souce and whatever mushrooms are in the casserole) into the bowl with the sauce and heat that up again. This is supposed to be poured over the Spätzle after serving. Bon appetit!

Turkish Lamb Pan

Preparation time: about three quarters of an hour

Preparation You'll need: A pan well suited for very hot searing 1 medium bowl for the dip 2 more larger bowls
Ingredients for the lamb pan (for two persons) 400-450 g lamb loin 1 red pointed pepper 1 medium courgette 1 medium red onion 2 cloves of garlic 200 g cherry tomatoes 2-3 twigs rosemary Some lemon juice Regular olive oil for cooking Salt and pepper
Ingredients for the yoghurt dip (for two persons) 300 g sour yoghurt with 10% fat (Süzme is too sweet). If you can't find Turkish, you can also use Greek. Some mint for 1 Tbsp chopped 2 cloves of garlic 1 tsp chili flakes Salt and pepper Further supplements: If you like, you can add a potato garnish (boiled potatoes, fries, hash browns, etc.)
Preparation of the dip Put 300 g yoghurt in a medium bowl. Finely chop 2 cloves of garlic, chop mint for 1 Tbsp, add to the yoghurt along with 1 tsp chilli flakes. Mix well and season with salt and pepper. Put in the fridge.
Preparation of the lamb pan Cut 400-450 g lamb loin into not too small pieces. Cut 1 red pointed pepper and 1 medium red onion into coarse pieces, set aside. Also cut 1 medium courgette into large pieces and put aside in a larger bowl with 200 g washed cherry tomatoes. (the lamb will be added to this later). Put some simple olive oil in the pan and heat it very strongly (but the oil must not start to smoke, then it was too much!). Sear the lamb in it very hotly until it is dark brown. Remove and add to the courgette/tomato. In the meantime, you can finely chop 2 cloves of garlic and rosemary (pluck 2-3 sprigs or use dried) and add to the courgette/tomato. Now fry the red pepper and onion in the pan, also over a very high heat, until the first burnt spots form when stirred frequently. . Add the lamb, red pepper and onion again and lower the temperature to normal high heat (7). Season vigorously with freshly ground pepper and salt. Continue frying for approx. 5 minutes until the courgettes are still slightly firm to the bite. Now add a generous squeeze of lemon juice, mix well and season again with salt and pepper if necessary. Serve with the cream.

 

Fondue

A recipe for fondue. Why a recipe? You just take meat, cut it into cubes, heat the fat and that's it.☺
I have often been asked what side dishes I make with fondue. And that's exactly what this is about. How to prepare the meat (which meat at all?) itself is not really the issue here. That's up to everyone and, above all, everyone has their own traditional opinion. Some do it in meat stock, some in vegetable shortening (such as Biskin/Crisco) and some in oil. And when it comes to meat - I actually only like it with beef fillet, which would apparently cause horror in France. And how do you heat it? Here there's the electricity faction and the gas faction - I have a pot that takes electricity to it, but actually find gas more sympathetic.

Attention: Preparation time min. 3 hours for the Baguettes!

Preparation You'll need: A fondue pot (gas, electric) Several small bowls and dishes, plus, if you want to make baguettes with it, the necessary equipment.
Ingredients (for 2 persons) Fillet of beef - if you do my full programme of side dishes, then approx. 500-550 g, otherwise simply a little more. 1 litre of fondue oil - I always buy this in France: it's a litre bottle with oil and a bunch of herbs (including thyme, rosemary, bay leaf).
Side dish 1 - Carrot cream 2 medium carrots approx. 150-200 g Turkish or Greek yoghurt (10% fat) 2 cloves of garlic 1-2 pinches of salt Olive oil and a little bit Italian parsley
Side dish 2 - Greek farmer salad 7 each black and green olives, preferably without stone 1 Tbsp chopped onion 1 clove of garlic 50 g feta cheese 2-3 small tomatoes 1/4 red bell-pepper 2 EL white wine vinegar 6-7 Tbsp good olive oil Salt, some ground pepper
Side dish 3 - Garlic cream 2 Tbsp mayonaisse 2 Tbsp Miracle Whip 3-5 cloves of garlic Fresh thyme, if at hand
Side dish 4 - Baguettes (have the recipe ready for this, I'm not writing anything about the preparation here) 345 mL tepid water 17 g yeast 430 g wheat flour or a mixture of 375 g normal and, for example, 55 g wholemeal flour 13 g salt
Preparation of the yoghurt-carrot cream Thinly slice 2 medium carrots (if using thick carrots, first cut them in half lengthwise) and fry in plain olive oil in a pan over a good medium heat (6) until dark brown - this will take some time (40 to 50 minutes). While the carrots are slowly roasting (stir often!): Whisk 150-200 g yoghurt, add 2 cloves of garlic (sliced), add 1-2 pinches of salt. Mix well and cover and put in the fridge. Prepare the Greek farmer salad Prepare the garlic cream Once the carrots are ready, spoon them into the prepared yoghurt, sprinkle with some chopped parsley and cover and refrigerate.
Preparation of the farmer salad To mix all ingredients, taka a large bowl: Break the feta cheese into small pieces. Cut the rest into small pieces - if you want, you can cut the olives, too (I don't). Add all the ingredients to the bowl with the feta cheese. Pour the vinegar and the olive oil over it, mix it well with a spoon, then add salt and pepper to your liking. Put the salad into the fridge for 30 to 60 minutes.
Preparation of the garlic cream In a small bowl, place 2 Tbsp mayonnaise and Miracle Whip and 3-5 finely chopped garlic cloves and fresh thyme. Stir well and place in the refrigerator.
Preparation of the Baguettes As I said, use the corresponding recipe! ATTENTION: You must start 3 hours beforehand!

 

Lamb Tenderloin with Porto Balsamico Sauce (Updated - v3)

 

 

Preparation time: three quarters to a full hour

Preparation You'll need: a pan a medium pot with lid a casserole dish
Ingredients (for 2 persons) 400 to 500 g lamb tenderloin 4 to 5 small to medium potatoes (firm cooking) 2 ripe Avocados 2 to 3 red hot chillis Even spicier? 1 Habanero 2 to 3 spring onions (complete) 2 cloves of garlic 210 mL portwein 60 mL balsamico Plenty of thyme and rosemary some butter, regular olive oil and sunflower oil
Starting with the potatoes Wash the potatoes and cook them until they start to get soft. In the meantime continue with the sauce.
Preparing the porto-balsamico sauce Cut 2 to 3 spring onions in small pieces, press 2 coves of garlic through a garlic press, heat up a pan and melt some butter. Steam the onions and the garlic for a few minutes, then add 60 mL balsamico and 210 mL porto. Reduce the sauce until almost all is gone and it's getting thick, that takes around 10 minutes. When ready, place in a small bowl on the side.
Get the potatoes into the oven. As soon as the potatoes start to get soft, pour the water, rinse the potatoes with cold water for a moment. Peel them, cut them lenghwise into quarters. Take the casserole dish and put some oil in it. ut the potato quarters in the dish, pour regular olive oil and spread chopped rosemary and thyme over them (around 1 tsp each). Bake them in the preheated oven at 220℃ for around 20 minutes - until they get brown. When the potatoes are baking for around 10 minutes, you can continue with the meat...
The meat You can start with this when you put the potatoes into the oven. The lamb tenderloin can be left as it is, or cut into long strips (about 2-3cm thick). Pour some sunflower oil into a small bowl, add choppped rosemary (approx 1/2 tsp) and ground black pepper. Brush the meat with the marinade and fry them over medium-high heat for 2-3 minutes per side. Remove from pan, wrap in aluminium foil and set aside.
Last steps When the potatoes are almost browned and everything else is ready, put the dinner plates and the small bowl with the sauce in the oven for the last 2-3 minutes. Add the lamb loins to the pan again briefly (approx. 1 minute per side). Take the avocado, cut it in half and remove the seed and the skin. Put all on a large plate for serving, with the hole of the seed looking upwards. That gives a nice place for the sauce. Put the chili next to the avocado.

Everything should be ready roughly at the same time and look like this:

 

Tartare

 

 

Suitable side dish: baguette or French fries

Preparation You'll need: A good large knife to mince the fillet.
Ingredients (for 2 persons) Approx. 450 g beef fillet 2 or 3 egg yolks (just put the third one in a litte bowl on the table, maybe someone wants more egg yolk). 1-2 Tbsp. chopped capers 3 French Cornichons 3 Tbsp. very finely chopped onion (1 small onion) 2 Tbsp. chopped parsley Additional condiments, to put on the table: Regular salt or Fleur de Sel, pepper, ketchup, Worcestershire sauce and Tabasco
Preparation Chop the capers, cornichons and the parsley. Chop the onion as finely as possible. Arrange everything separately on a large dinner plate. One can get the fillet minced from the butcher, but then one has to eat it on the same day. Besides, the right consistency can only be achieved by cutting, not with a meat grinder. ChezTeddy Tip: With a good knife, you can get the meat small quite well and reasonably quickly. I do it like this: First put the meat in the freezer for 15 to 20 minutes, then it is easier to cut. Now cut the meat into thin slices first, about 2-3 mm thick. Then cut these slices into thin strips, preferably so that the shape of the slice is retained. Turn the cutting board 90° and cut the strips into small pieces. Now press the meat firmly onto the board with the flat blade and chop the meat, first evenly with parallel cuts in one direction, then turned 90° in the other direction. Press the flat blade firmly onto the board again. Repeat this until the meat looks like it came straight from the mincer. But the trick is that our hand-cut meat has a much better consistency. Now divide the meat into two portions and arrange on dinner plates, forming the minced meat into the shape of a thick slice and making a dent in the center. Just before serving, separate the eggs and put 1 yolk per plate in this dent. Place the third in a little bowl on the table in case someone wants more yolks. Served, everyone can add the ingredients one likes to one's own taste. Mix well. Personally, for example, I do not like onion with it, but I like to add Tabasco, which Carinne doesn't like so much.

 

Königsberger Klopse (Updated - v2)

 

Goes best with rice or potatoes, but also with pasta.

Preparation You'll need: A pan A large pot with lid A medium-sized pot (for 4 people), or a small pot.
Ingredients for the meatballs (for 4 persons) Yields 8 to 10 meatballs 400 g minced meat (mixed or beef) 1 small onion approx. 40 g breadcrumbs 2 small eggs 1 litre of beef stock 1 bay leaf 4 black peppercorns Salt and pepper ChezTeddy-Tip: If you are cooking for two people, you can also freeze some of it. Just halve the amount of sauce and cook the rest as usual. Don't throw away the rest of the broth, but freeze 200 ml of it as well. you can simply make a new fresh sauce next time and have the stock for it. So only pout half of the meatballs in the sauce, put the rest on the side to cool and freeze later.
Ingredients for the sauce (for 4 people) 50 g butter 50 g flour 8 tsp. of capers 250 mL of dry white wine and 50 mL cream, or 250 mL cream and 6 table spoons lemon juice
Preparation of the meatballs Finely chop 1 small onion and fry in a little butter until translucent. Put all the ingredients (40 g breadcrumbs, 400 g minced meat, salt (approx. ½ tsp), some ground pepper, 2 eggs and the fried onion) in a bowl. Knead and mix everything vigorously until you have a smooth meat dough. Then form egg-sized dumplings with wet hands and place on the side. In a large pot, bring 1 litre meat stock to the boil with 1 bay leaf and 4 peppercorns. Reduce the heat to low and now put the dumplings into the broth with a tablespoon. Put the lid on and let it simmer for 25-30 minutes - it must not be allowed to boil.
Preparing the sauce (quantities for 4 people) If you are cooking for 2 people, whether you make the full amount of meatballs or not, use a small pot here and only half the ingredients. Melt 50 g butter in a pot and stir in 50 g flour in batches. Deglaze with 250 ml white wine and 50 ml cream (or with 250 ml cream and 6 Tbsp (approx. 75-90 ml) lemon juice). Now skim off about 400 ml of the stock from the meatballs and add. Stir well. Sprinkle in 6 tsp capers and then let the meatballs simmer in this sauce for another approx. 10 minutes over a low heat.

Rice or potatoes are the best accompaniment, but also pasta (e.g. pappardelle)

 

Venison with Plum Sauce (Updated - v2)

 

This used to be a nice recipe for kangaroo, but around 2013/2014 I suddenly had big problems finding it. For a few years, I had to drive to the nearest big city to get it, but it was still available from time to time.
Then came Corona, restaurant closures and all that stuff. Since then, they don't have it any more either. Now it's with venison. Not quite as great in taste (but almost!), but better in consistency. ☺
If I ever stumble across Kangaroo again, I'll buy it right away.

Best served with potatoes, for example potato wedges or duchess potatoes, prepared in the oven.

This takes 60-75 minutes to prepare.

Preparation You'll need: a large pan (for the sauce) a medium pan (for the tomatoes) a griddle pan (for the meat)
Ingredients Approx. 400-450 g of venison or kangaroo, sirloin Venison... my German recipe talks about *Hirsch*... Lost in translation! I believe, the German "Hirsch" would be either fallow or red deer. Not roe. I guess. Ingredients for the plum sauce 50 mL red wine 200 mL plum wine 300 mL game stock (chicken stock or vegetable stock will also do) 2 Tbsp. sweet Chilli Sauce 1 onion 200 g dried plums 2 Tbsp. sugar 1 Tbsp. tomato paste 1 large sprig of rosemary, some thyme Oil (like Pumpkin seed oil or otherwise sunflower/peanut oil) Ingredients for the tomatoes 200-300 g cherry tomatoes 30 mL balsamic vinegar 2 Tbsp. brown cane sugar, salt and pepper
The Plum Sauce Roughly chop 1 onion and 200 g prunes. Fry with a little oil for approx. 3-4 minutes. Then add 1 Tbsp tomato purée and continue to roast for 2 minutes. Now deglaze with 50 mL red wine and reduce completely. Pour in 200 mL of plum wine and reduce by half. Add 50 g sugar, some rosemary and thyme and 2 Tbsp chilli sauce, fry briefly. Finally, add 300 mL of stock and reduce the heat a bit. Simmer for approx. 30-45 minutes. Then strain the sauce through a fine sieve. If the sauce is too thin, reduce it again. The result should have a somewhat viscous consistency.
The Meat Heat the oil in a griddle pan. Now sear the meat on both sides. Season with salt and ground black pepper and place on the side in the hot pan for approx. 8-10 minutes and leave to rest. Heat the pan again strongly just before serving and sear the meat for just another minute.
The Tomatoes Halve 200-300 g tomatoes. In a pan, bring 30 mL balsamic vinegar to the boil with 2 Tbsp brown cane sugar, some salt and pepper. Now add the tomatoes and sauté, but not too long, otherwise the balsamic will become bitter.

Spare Ribs

For real barbecues this is the wrong recipe :-)
This is more a reminder by recipe, when we look at ChezTeddy to see what we could eat.

Preparation You'll need: A large pot with lid A baking tray
Ingredients (for 2 persons) 1 kg spare ribs A good barbeque sauce (homemade, or bought - we like to buy this one: Mississippi Barbecue Sauce)
Prepare spare ribs for the oven Wash the spare ribs and put them into the big pot. Add enough water to cover them well, then bring them to a boil. Add 1 Tbsp. of salt, stir well. Put the lid on and simmer for about 35 to 40 minutes. After boiling, dump the water and let the spare ribs dry out for a few minutes. Preheat oven at 220℃. Then place on the baking tray (convex side up) and spread well with BBQ sauce.
In the oven Put the baking tray in the oven (middle shelf) and switch the oven to 220℃ convection grill. Continue grilling for some time (approx. 10-15 minutes) until golden brown, brushing once or twice with BBQ sauce.