Bhuna Lamb (Updated - v2)

This goes well with rice, Chapati or Naan

Attention: If you are making chapatis to go with it, you should start with that - then as soon as the dough snails are to rest for half an hour, start with this recipe.
In total, the cooking time for bhuna lamb and chapatis is 2 hours.

Preparation You'll need: A large pan or a wok (no lid necessary) A hand-held blender (for the tomatoes)
Ingredients (for 2 persons) 650-850 g lamb from the shoulder or shank (cut into small cubes) - weight also depends on the size of the bone . Alternatively: lamb salmon - but we find that the lamb flavour is simply not as intense - 500 g 150 to 200 g plain yoghurt 6 Tbsp oil The following ingredients I was already sorting in 'plates'. It's best to prepare the spices already according to that, it will make it very easy to just add the right ingredients at the right moment.
Dish 1 3 bay leaves 1 black cardamom pod, or a tsp of cardamom powder 1 cinnamon stick 10 peppercorns 6 cloves
Dish 2 1 large onion (diced)
Dish 3 Cut the meat into small cubes (around 1 to 2 cm) 9 cloves of garlic 25 g fresh ginger 3-4 green chillis
Dish 4 (use the mortar) 1 tsp. salt 1 scant tsp. coriander seeds (crunch in mortar) 1 scant tsp. ground turmeric ½ tsp. red chilli flakes 2 tsp. Garam Masala
Dish 5 200 to 250 g tomatoes, peeled and puréed
Dish 6 1 bunch of coriander leaves (pluck the leaves)
Preparation Heat the oil in a wok or frying pan. When hot, add bay leaves, cardamom and cinnamon stick, as well as peppercorns and cloves (plate 1). After about 1 minute, add the onion and sweat over a good medium heat (6) for about 5-10 minutes until light brown (plate 2). If you're doing Chapatis, you should start baking them in a pan by now. When the onions are browned, we add the lamb, ginger, garlic and green chillies and fry everything, stirring frequently, at medium temperature for about 20 minutes (plate 3) - without a lid. Always scrape the spices from the bottom of the pot. If the whole thing gets too dry, you can add 2 Tbsp water. Now we add the turmeric, coriander, chilli flakes, salt and Garam Masala and let it cook for five minutes, stir frequently (plate 4). Add the pureed tomatoes and let it cook for five minutes, stir frequently (plate 5). The sauce must simmer here until it is no longer really liquid, but sticks to the meat as a thick marinade! Add joghurt (around 150 to 200 g), stir everything well and let it simmer for another 5 to 10 minutes. Place the plucked coriander leaves on the table, so that everyone can serve themselves (plate 6).

Stuffed Cabbage (Krautwickel)

 

Best with mashed potatoes

Will take approx. 75 minutes.

Preparation You'll need: A large pot with lid A small pot for mashed potatoes, if you want to do that A bowl A casserole dish A skimmer A small pan
Ingredients (for 2 to 3 persons) 1 head of pointed cabbage - approx. 1.5 to 1.8 kg (White cabbage also works, but there the leaves are more overlapping, with pointed cabbage you can separate the leaves much easier). 250 g minced meat 2 Tbsp breadcrumbs 1 small onion Approx. 750 ml meat stock 20 g butter 1 egg Pepper, salt, nutmeg 1 Tbsp Butaris oder similar frying fat Mashed potatoes
The stuffing with the minced meat Cut off the first 2 leaves of the pointed cabbage and throw them away. Then carefully peel off the next 6 or 8 leaves (depending on how well you can peel them off) and blanch in salted water, you can also take several at a time. Carefully remove from the pot with a skimmer (on the one hand they are hot, of course, and on the other hand the leaves tear easily). Dice 1 small onion and sauté 1 Tbsp. butaris. Put the ingredients in a large bowl: 250 g minced meat, 1 egg, 2 Tbsp breadcrumbs and the sautéed onion. Mix everything well and season with plenty of salt (½ tsp), as well as pepper and nutmeg.
The stuffed cabbage Divide the filling into 6 or 8 parts (see leaves ;-). Cut off as much of the hard stalk as possible from the cabbage leaves. Place some of the filling in the centre of each leaf, then fold the sides of the leaf over and roll up. You can now fry the cabbage rolls briefly in butter in a pan to brown them. But since they can easily rise, I do it this way for simplicity's sake: I put the cabbage rolls in a casserole and set the oven to grill. As soon as the grill snake starts to glow, I put the casserole in the oven and watch the whole thing. As soon as the cabbage rolls turn brown/black on top, I take them out again. You could also turn them over and grill the other side, but I don't usually do that :-). Place in the greased large pot, add 20 g butter flakes on top and pour in enough meat stock so that they are not completely covered. Then cover and simmer gently for about 20 minutes.

Wiener Schnitzel (Updated - v2)

 

Serve the cutlets together with the side dish (e. g. potato salad) and lemon, that one can use to squeeze over the cutlets.

Preparation You'll need: A large pan or better a roasting try for the cutlets Three plates for the coating If needed a deep fryer for the chips / French fries
Ingredients (for 2 persons) 2 cutlets of veal, as large as possible (okay don't overdo it) and very thin (best piece would be the topside). Each around 180-200 g. 4 yolks plus 1 whole egg Breadcrumbs Some plain flour A lemon Chips / French Fries (I buy deep frozen French Fries) Other side dishes: green salad, red cabbage or potato salad Clarified frying fat (in Germany it would be Butaris) Salt, Pepper
The cutlets To be able to coat the escalopes in breadcrumbs, we need three large plates for flour, egg and breadcrumbs. Add a good amount of pepper and salt to the egg yolk. Mix well with a fork. Now melt a good deal of Butaris in a pan on medium high heat (should be a 4 to 5 mm high layer). Now the breading: take a cutlet and spray or brush it with a little water on both sides, then turn it first in the flour, then in the egg yolk and finally in the breadcrumbs and immediately put it into the (hot) pan. Fry it a short time and turn it. Everything should go quickly, since the cutlets are thin and the fat very hot. Better turn it several times, and watch out that it doesn't get too dark. As soon as it has the right colour, take it out of the pan, pour the fat away, clean the pan with a kitchen paper, and repeat all steps.

Also a tasty variation: Milanese Style, with a tomato sauce (just cut fresh tomatoes, one onion, two cloves of garlic, herbs (Oregano, Rosemary...) and Pasta.

Shrimps Curry with Pineapple

A fruity not too hot thai recipe.

Preparation You'll need: A medium pot
Ingredients (for 2 to 3 persons) 350-400 g shrimps 250 g pineapple in pieces 350-400 mL coconut milk (1 can) 8 tsp. red curry paste 3 Tbsp. fish sauce 1 Tbsp. brown sugar Some oil Those who have, can add a few leaves of mint before serving.
The cooking Wash the shrimps and let them and the pineapple pieces drip off. Heat the oil in the pan and fry the curry paste in it. Add the coconut milk and the pineapple and cook it for a short time. Add the fish sauce and the sugar to your taste. Then add the shrimps and let it cook for three minutes, until the shrimps are done.

Best served with rice

Swabian Zwiebelrostbraten (Updated - v2)

 

Preparation time around 1 hour!

Swabian Zwiebelrostbraten needs handmade Spätzle

Preparation You'll need: A non-coated steak pan . (if you don't have one, you can also do everything in just one big pan, first the meat, then put it on the side, then the onions - but then it takes a good bit longer). A large non-stick pan for the onions
Ingredients (for 2 or 3 persons) 2 or 3 slices , ea. around 250-300 grams either (classic) roastbeef or I love to buy dry-aged entrecôte. 3-4 large vegetable onions (I always take only the large rings, and the middle parts go on the side). 1 Tbsp tomato paste 750 ml beef stock Some concentrated butter Salt, pepper, flour For this you definitely need Spätzle and/or good fresh bread (such as farmhouse bread)
First steps First of all, because it takes the longest: Cut the onions into large rings. Then put the rings in the coated pan with 1-2 Tbsp butaris and fry over a good medium heat until light brown to very dark, depending on your taste. I prefer them almost black. This may well take about 30 minutes. In the meantime... For classic roast beef: Lightly pat the slices of meat with your hand and cut the fat around the edge several times. Season a little with salt and pepper and coat in flour. If you also make spaetzle, now would be the time to make the dough.
Fry the meat Heat a little fat (max. 1 Tbsp. Butaris) and fry the meat over a rather high heat for approx. 3 minutes on each side until brown. Remove from the pan and put to one side. I have a special steak pan, for really great grilled steaks, but this (non-coated) does not get on with the onions. In the meantime (if spaetzle are on the menu) you can heat the large pot of water for spaetzle.
Final steps Deglaze the onions with the beef stock, add 1 Tbsp tomato paste, salt and pepper to taste. Bring to the boil and then tip into the steak pan. Put the slices of roast beef in and simmer on a low heat for five minutes. If you also make spaetzle: It's now or never! If you have done everything right, the meat should be nice and soft, still slightly pink inside, and it should not taste cooked.

Roulades with Spätzle (Updated - v2)

 

Attention! Preparation time around 2 hours!

Since this is a Swabian recipe, it goes with Spätzle

Preparation You'll need: One medium pot with lid A non-stick pan (or a sensible stew pot instead of a pot and pan ;-)
Ingredients (for 2 persons) You could also make 4 (double everything) and then save 2 of them in the sauce for 2 days later. Requires only a little extra effort. 2 thin large slices of beef (the topside, I think is the right word) for the Roulades 4-6 thin slices of smoked ham 2 gherkins 2 small onions 1 medium carrot 2 celery stalks around 2 tsp. spicy mustard (in Germany that would be Löwensenf Extra or Dijon mustard) some flour 2 Tbsp. oil 2 Tbsp. tomato paste 150 mL red wine 500 mL beef stock Salt, pepper, cayenne pepper 6 toothpicks (wood) The ingredients for Spätzle (2 eggs, 100-120 g flour, salt)
Preparation of the ingredients For the sauce: Cut 1 medium carrot, 1 of the 2 medium onions and 2 celery stalks in small pieces, set all aside in a plate. For the roulades: Slice or dice the gherkins, finely chop the second onion. Set in a second plate aside.
Preparing the Roulades Take one slice of beef, put it on a board salt and pepper it lightly spread mustard on it put 2-3 slices of ham on it Now put some of the onions and the gherkins on top.
Roll and fix the Roulades Now fold the sides of the meat a bit and roll it carefully up. Fix it with 3 toothpicks, so that it will not open again, and doesn't loose the filling. Now cover the Roulade with some flour. Repeat all that with the other Roulade.
Frying the roulades and the veggies Heat up oil in the non-stick pan. Fry the Roulades on high heat until they are nicely brown on the outside. Salt and pepper them a bit and place them in the pot. Now fry the rest of the onions, the carrot and the celery on medium heat in the pan. Then add 2 Tbsp. tomato paste and 150 mL wine. Let it boil well for a moment before adding 500 mL beef stock.
The sauce Mix well and pour over the roulades in the pot. The pot has the right size when the Roulades are covered by the sauce just so. Now cover the pot with its lid and let it simmer for aroun 70 minutes. Now you could do the Spätzle dough.
The final steps After 70 minutes you will have one fantastic smelling and tasting sauce. Remove the Roulades again and add salt, pepper and cayenne pepper to the sauce to your liking. Let it boil up again and stir well. Now put the Roulades back in and let them simmer for another 10 minutes. That's it. Cook the Spätzle during these last 10 Minutes.

Rabbit Tajine (Updated - v2)

Best served with Couscous.

Attention! Preparation time around 90 minutes!

Preparation You'll need: A pan A Tajine (you can use a casserole dish if you don't have one) A mortar Three bowls for the vegetables.
Ingredients (for 2 to 3 persons) 1 small Rabbit 1/2 lemon or better 1 Moroccan preserved lemon 1 large onion 5 cloves of garlic 50 g butter 2 Tbsp fresh chopped ginger 3 tomatos (medium) 1 carrot (large) 3 small potatoes 1/2 tsp cumin 1 cinnamon stick A large pinch of saffron 1 bundle of cilantro 500 mL poultry stock Salt Some Harissa to spice it up (just put it on the table so that everyone can use it) ChezTeddy Tip: Two things should not be missing with these Tajine dishes: To have the food more spicy, one should always place a tube of Harissa on the table. I would, if available, take 'Le Phare du Cap Bon' Harissa. That one tastes really the best. Also you should always place plucked coriander leaves on the table, so that everyone can serve himself. If the Tajine turns out too dry, one could add 100 or 200 millilitres of vegetable broth, slightly thinned.
First steps Grind 1/2 tsp. cumin in the mortar, chop the ginger (2 Tbsp needed), press 5 cloves of garlic, then put all that together with 1 cinnamon stick in the mortar on the side. Dice 1 large onion and 3 small potatoes and set aside, too. Peel 3 medium tomatoes, cut in thin slices, cut 1 large carrot in small pieces and put all that aside in another dish. Pour some olive oil into the tajine and add the tomatoes and carrot). -> If you don't do it in a tajine, but in a casserole, then they should go in last, together with the lemon. Cut the lemon in quarters and roughly remove the meat and throw it away. Cut the peel into small pieces.
Preparing the meat Cut the rabbit if you got it in one piece, try to remove the skin as well. Remove the insides.
Frying of meat and onions/potatoes Melt half of the butter in a pan and fry the meat until golden brown. During the frying add the rest of the butter. When done put the rabbit parts on the side. Now fry the potatoes in the pan (if needed add a bit olive oil), in the remaining butter, until they get brown. As soon as they start to get brown, add the onions. Fry until everything has a nice brown color. Add the contents of the little bowl (the ginger, cumin, ...) and the poultry stock and mix all very well. Salt to your liking, then pour into the Tajine. Add the saffron and the pieces of the lemon peel, mix well, then the rabbit parts. Put the Tajine into the oven and cook all for around 40 to 45 minutes at 190℃.

Green Chicken Curry (Updated - v2)

 

 This is a hot Thai meal!

Preparation You'll need: One medium sized pot
Ingredients (for 2 to 3 persons) 350 to 450 g (max) Pollo Fino (3-4 pieces) 150-200 g mangetout 400 mL coconut milk (1 can) 2 red chillis 100 g green curry paste (kaeng khiao wan) 3 Tbsp. thai fish sauce 1 Tbsp. sugar 1 Tbsp. lemon juice
Preparing the ingredients Cut the meat in thin long stripes, half the pea pods, cut the chillis small.
Cooking everything Take half of the can of coconut milk and bring it to boil in the pot. Add the curry paste, stir and let it cook for a minute. Then add all the rest and let it cook at small to medium heat for 10 minutes, that's it.

Best with rice.

You can also do it with big shrimps: