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.

Cream Sauce for Seafood

Preparation You'll need: A small pot or pan with lid A small sieve
Ingredients (for 2 persons) 35 g butter 2 shallots 1-2 bay leaves 75 mL white wine (dry) 1 sprigs thyme 150 g crème fraîche some sticks of chives A little bit of dill Some salt and coarse pepper
First steps Finely chop 3 shallots. Pluck the thyme leaves. Add to the pot together with 35 g butter, 1-2 bay leaves and 75 mL white wine. Coarsely chop a few sticks of chives and the dill. Put it on its side, it will be needed later.
Preparation Cover the pot over medium heat and let the contents simmer gently for 5 minutes. Add 150 g crème fraîche, mix and bring to the boil briefly. Filter the cream from the pot with a sieve that is not too fine, using a spoon to press the shallots well against the walls of the sieve. Add the chopped herbs (chives and dill) and stir.

This sauce goes very well with lobster or fish (e.g.: monkfish)

Oven Vegetables

 

It goes well with a bit of bread.
This is a side dish that goes well with fish and meat. See the large photos below.
If you add meat, you should do it separately in the pan.

Attention. Preparation time about 60-90 minutes!

Preparation You'll need: A high baking sheet A small pot
Ingredients (for 2 persons) This is one of those recipes where the principle is: Everything you like. Following is a suggestion. In general, this applies to all recipes, of course, but especially here. ½ small Bell pepper, red 1 small courgette 1 small aubergine 1 medium red onions 1 small garlic bulb approx. 250 g small potatoes 1 medium carrot 3 large, slightly hot, pepperoni 2 shallots 2 spring onions (for the leaves) A few thin pieces of fennel tuber (50 to 100 g) about 10-15 cherry tomatoes 20 Kalamata olives ½ lemon (juice) Lots of fresh thyme and rosemary Lots of olive oil Plenty of salt and pepper What else could you add to it? Parsley, mushrooms, a second half pepper (green or yellow), turnip, ... What doesn't fit: Ginger
First steps Check that there is white wine in the fridge! First of all, wash the aubergine, peel it partially (like a zebra), cut it into bite-sized pieces and put it in very salty water for 15 to 30 minutes. Wash the small potatoes briefly and then put them in a pot with water, add salt. Bring to the boil and cook for 5 minutes, nothing more. Meanwhile, you can cut everything else into bite-sized, not too small pieces and simply throw them on the baking tray (leave the tomatoes whole and put them on the side with the olives, they will be needed later). Pluck thyme and rosemary and chop into small pieces. Garlic: Peel all cloves. Chop one half of them finely, leave the other half whole. Half a lemon is only needed at the very end.
Prepare vegetables for the oven Remove the aubergine pieces from the water and roughly pat dry. Cut the small potatoes into quarters. Add both to the vegetables in the baking tray. Add the garlic (chopped and whole cloves), thyme and rosemary (finely chopped), salt and pepper everything well and pour over plenty of olive oil. Then mix everything well with your hands.
Bake in oven Place the baking tray in a non-preheated oven (middle rack). Then turn on the oven and set it to 260℃ fan grill. Once the temperature is reached, continue to grill like this for another 20 minutes, but keep an eye on it for the last few minutes! Then mix everything well, go down to 220℃ and grill for another 15 minutes. Follow the intermediate steps below. If you want to make lamb cutlets to go with it (see one of the photos), you should start now at the latest. After about 5 minutes, add the olives and tomatoes and mix again briefly. Attention: If you want to put fish fillets on top, you should now add them as well.
Final Steps After the last 10 minutes, remove the tray from the oven (if you're doing fish fillets with it, remove it), squeeze half a lemon over everything, mix well again and serve.

Exotic Red Cabbage Salad

Attention! The salad should be kept in the refrigerator for at least 4 hours! It tastes best if you prepare it the day before!

Raw red cabbage salad in an exotic variation.
This is best served with Greek or Moroccan flat bread

Preparation You'll need: A large closeable bowl
Ingredients (for 2 persons) The amount is for a vegetarian meal with flatbread. As a side dish to e.g. grilled meat (which fits very well!) you can reduce it by half. 300 g red cabbage ¼ tsp. salt 3 Tbsp. good olive oil 2½ TL lime juice (lemon also works) 100 g feta cheese 200 g Süzme (high-fat Turkish yoghurt; you can also take normal yoghurt) It may be that you should add another 1-2 tbsp. of yoghurt before the meal, depending on how dry the salad is after sitting for a long time. approx. 75 g dates a fistful of parsley some pepper 2 tsp. chili flakes 6-8 Tbsp. pomegranate seeds (approx. ½ pomegranate) For very last: approx. 2 tsp. sesame seeds
Preparation Cut the raw red cabbage into thin strips and place in the bowl. Sprinkle ¼ tsp. salt over it and massage in well. Chop the parsley, cut the dates into small pieces. Remove the pomegranate seeds from the fruit. Add all ingredients except the sesame seeds to the large bowl. Mix well and place covered in the refrigerator.
Final Step just right before serving! 2 tsp. sesame seeds are only needed just before the meal: Roast them in a hot pan until they are medium to dark brown. Add to salad and mix well. Then serve.

Moroccan Flatbread

Attention! Preparation time 2 hours!

Preparation You need: A pizza stone (but it is also possible without, the temperature is not so high)
Ingredients (for 2 flatbreads) 200 g flour (standard wheat) 100 g durum wheat semolina Some sesame seeds, if you like 10 g yeast 5 g salt approx. 160-170 ml water
The dough Mix all ingredients (except the sesame ;-). Knead for at least 5 minutes, the dough should be as soft as an earlobe. Cover the bowl with a damp cloth. Put aside in a warm place for three quarters to an hour (e.g. in the oven at 35 to 40℃).
Forming flat breads Spread some durum wheat semolina on the work surface. Knead the dough again briefly and divide in half. Shape both into flat cakes and press them well into the semolina. Sprinkle a little sesame seed on the top and press it lightly into the dough with the palm of your hand. Then sprinkle some durum wheat semolina over it and cover with a dry cloth. Let it rise again for three quarters of an hour. In the meantime, put the pizza stone in the oven (middle rail) and preheat the oven (circulating air, 210℃).
Baking the flat breads If you like, you can now pierce the 2 flat breads three or four times with a fork (then they don't bulge so much) and then put them in the oven on the pizza stone. After about 15 minutes, if they do not yet have the desired golden-brown colouring, you can still switch briefly to grilling, but be careful that they do not burn or dry out.

French Baguettes

Important! This takes 3 hours to prepare!

Preparation You need: A baguette mould A dough scraper
Ingredients (for 3 small baguettes) 345 ml water, lukewarm 17 g normal yeast; almost half a cube 430 g wheat flour (405 in Germany) or a mixture of 375 g normal flour and for example 55 g whole grain) 13 g salt
The dough Put the following ingredients in a bowl in this order: water, yeast, flour, salt Stir the mixture well with a dough scraper to form a homogeneous mass without really kneading the dough - everything should be uniformly mixed. The result should be a very moist, sticky dough. Then place the dough in the bowl in the oven, without turning it on. Just so the dough can rest there without air circulation and temperature fluctuations. Rest period: 2 to 3 hours.
Shaping the baguettes The dough should have risen clearly after 2 hours. Stir the dough again briefly with the dough scraper so that most of the air is pressed out. Now lay out baking paper (or a silicone mat) in the baguette mould and use the dough scraper to spread the dough in the three gutters. The baking paper is necessary because this dough is very wet, and otherwise it creeps into the holes (sometimes even through them), and you can't get the baked bread out of the tin so easily. Use the dough scraper to pull the dough apart so that the grooves are evenly filled and the dough pieces get the typical baguette shape. The coarse pulling apart ensures that the breads get the typical uneven surface structure of a baguette. Now let the dough rest for another 20-30 minutes. In the meantime, push a high baking tray into the lowest level and fill it with water (1.25 litres). Place the oven rack on the middle shelf. After 10-15 minutes, preheat the oven (convection oven, 210℃).
Baking the baguettes Put the baguette mould in the oven (on the oven rack) and bake for 20 to 25 minutes (keep an eye on them from 20 minutes!).When they are nicely brown on top, take them out, turn them over, and put them back in the oven for a few minutes with the underside facing up, with Top Grill --> Don't take your eyes off them! The underside should only be lightly browned. After baking, remove the baguettes immediately from the tin and place them crosswise on top -> so that air also gets to the underside. Leave to cool for 10 to 15 minutes, then eat them all straight away ;-)

Spanish Rabbit

 

 

 

Goes well with farmhouse bread, Baguette or Greek flatbread

Attention! Preparation time a bit more than 1 hour!

Preparation You'll need: A roaster with lid
Ingredients (for 2 persons) 1 whole rabbit 40 g Serrano ham ½ red and ½ green bell-pepper 2 medium-sized onions 1 Tetra-pak chopped tomatoes (500-600 g) 4 cloves of garlic 1½ heaped tsp. pimentón (Spanish smoked sweet paprika) 1½ bay leaves 1 lemon (bio) ½ bunch of parsley Olive oil Salt and pepper
First steps Rinse the rabbit, pat dry with paper towel, remove head if it's the full rabbit, and cut into several pieces with a cleaver. Fry in regular olive oil on medium to high heat (7) on both sides until they are dark brown. This will take some time - in the meantime you can prepare the other ingredients: Coarsly chop the 2 onions, cut the bell-pepper halves into large pieces (2 to 3 cm), put together aside. Rinse and pluck half a bunch of parsley Remove the skin of the 4 cloves of garlic, press and finely chop them. Cut 40 g Serrano ham into small pieces Zest 1 complete lemon, juice one half of it.
Preparation As soon as the rabbit parts are browned, take them out of the roaster. Now sauté the onion and peppers in the olive oil at medium heat for 5 minutes (if olive oil is still needed, you can now add Extra-virgin olive oil). Add garlic and sauté for another 2 minutes. Now add the tomato pieces, Serrano, 1½ heaped teaspoons of pimentón, lemon zest and juice (15-20 ml) of one half, bay leaves and most of the parsley (the rest of the parsley is used at the very end). Stir well and season with salt and pepper. Add the meat pieces, cover and fry over medium heat for 35 to 40 minutes, stirring occasionally and checking the moisture. If necessary, add water.
Serve To serve, first briefly set the meat aside, season the sauce again, then place it on the plates, add the meat and garnish with parsley.

Beef Fillet under a Truffles Crust

 

 

Attention! Please note below "First Steps", there are some points that have to be made before the actual cooking. The rest takes about 20 minutes. The herb butter should be done one day in advance.

Preparation You'll need: A good pan, best would be a wrought-iron pan or a grill pan (such as a Le Creuset) A medium bowl A casserole dish
Ingredients (for 2 people) 4 slices of beef fillet, not too large in diameter (each approx. 120-140 g) 1 plain bread roll, 2 days old and very hard, to grate 40 g truffle butter 1 egg yolk 3-4 tablespoons truffle oil (depending on how dry the roll is)
First Steps If you want to make your own truffle butter, it is best to do it the day before: Mix 40 g soft butter, 10 g truffles (finely diced), a little salt and pepper, a dash of lemon juice in a small, lockable bowl and place in the fridge. Take the steaks and truffle butter out of the fridge 2 hours before cooking starts.
Preparation Basically, prepare the steaks the way you want them to be, but remove them from the pan a little earlier because they will be put in the oven for a short time. Place on its side in aluminium foil for 5 minutes. Preheat the stove (200℃, convection grill or top heat), continue with the rest. Grate the bread roll into not too fine crumbs in a medium bowl. Add 40 g truffle butter (very soft, almost liquid), 1 egg yolk and 2 Tbsp. truffle oil. Mix well. Now place the steaks in a casserole dish, spread the breadcrumbs on top and put them in the oven. Leave in the oven until the crust has a dark brown colour (2 to 3 minutes). As a side dish I recommend Rösti, potato gratin, green asparagus (fried) or tomatoes (halved or whole to be baked in the oven).

Lahmacun

 

 

 

Attention! Preparation time around 90 minutes!

Preparation You'll need: A Chamotte stone It must be in the oven (middle rack) at 300℃ well over an hour before baking! A large bowl for the dough A medium bowl for the filling One plate for the other ingredients
Ingredients for the dough (for 2 people) 240 g wheat flour about 1 tsp. salt ½ TL sugar 1 Tbsp. good olive oil 8 g yeast 150 mL water (lukewarm)
Ingredients for the filling (meat) Approx. 220 g minced meat, best is lamb (lamb saddle). Beef is also ok. 1 small onion 1 Tbsp. tomato paste ½ bunch parsley 1 Tbsp. good olive oil 3 cloves of garlic 1 large tomato 1 tsp. cumin (whole) 2-3 Tbsp. chilli flakes each ½ tsp. salt and pepper Fresh ingredients for the filling (to be placed on the table) 1-2 leaves iceberg lettuce 1 small onion 1 medium tomato Cacık (150 g Süzme, ¼ Salad cucumber (in small pieces!) - see recipe) More chili flakes Possibly raw red cabbage in thin strips How about some Ayran to drink?
The dough If not already done, the pizza stone should be in the oven now (middle rack)! Put 240 g flour in a large bowl and add 8 g yeast, 1 Tbsp. olive oil, 1 tsp. sugar, 1 tsp. salt and 150 mL lukewarm water. Mix everything well and knead strongly for at least 7 minutes. Place in a warm place for half an hour. Then knead again for a few minutes and place again in a warm place for 30 minutes. In the meantime, get on with the rest.
Preparation of the Cacık Whip 150 g yoghurt in a bowl with an egg whisk. Finely chop 1 clove of garlic, peel a quarter of a cucumber, first quarter it lengthwise and then cut it into thin slices. Add everything to the yoghurt, generously season with ground pepper, as well as 1 good pinch of salt. Stir well and place in the refrigerator.
The filling Put 220 g minced meat in a medium bowl. Grind 1 tsp. cumin in a mortar. Peel 1 large tomato, remove seeds and only cut the walls into small pieces. Chop 1 small onion, 3 cloves of garlic and ½ bunch of parsley finely. Add everything together with 2-3 Tbsp. chili flakes, 1 Tbsp. tomato paste, 1 Tbsp. olive oil, ½ tsp. each of salt and pepper to the minced meat. Knead the mixture well with your hands until everything is well mixed. Keep closed and cool. The other ingredients: Cut 1 medium tomato into slices, cut 1 small onion into rings, cut 1-2 leaves of iceberg lettuce, plus, if you have a small amount of raw red cabbage into stripes. Place everything in a plate on its side, this is simply placed on the table for self-service. Prepare the Cacık according to the recipe (note the amount of ingredients!). Store in a cool place.
The flatbread Divide the dough in half and roll out the first half on a floured surface into a thin patty (approx. 3 mm). Place on a floured wooden paddle and spread each with one of the remaining quarters of the meat mixture. The pizza stone should already be preheated at over 250℃ (grill; the higher the temperature, the better) for about an hour. Now place the lahmacun on the stone and bake until the edge is medium-brown (not too much, or the patty will break when rolled up!). This is quite quick, only takes about 3 to 4 minutes, so don't take your eyes off it. Meanwhile, you can roll out the second dough. Once the first is ready, remove from the oven and then prepare the second. To eat, serve the two lahmacun on large plates as patties, along with the plate with the prepared salad (onion, iceberg, tomato) and cacık and chilli flakes, and place the bowl with half the filling on the table for self-service. Everyone can now top the fladbreat with the other ingredients as they wish and then roll it up. This is how lahmacun is eaten.