≡ Menu

Garlic

Veal Brisket Stewed In Doppelbock

veal_brisket_doppelbock

I make no secret of the fact that I love meat braised or stewed in beer. And my favourite beer style to do this is doppelbock because of its sweetness and richness in flavour.

In German cuisine veal brisket is almost only ever used for the classic "Stuffed Veal Brisket" dish that uses a bread based stuffing. But veal brisket is also a wonderful cut for braising and stewing as long as you don't mind some fat and connective tissue on your meat. In this dish the sauce is enriched with cream and a dash of brandy.

Pork Loin Roast With Noilly Prat

pork_noillyprat2

Most of the times when I cook a pork roast I go for the traditional Bavarian "Krustenbraten". This recipe has some similarties but it uses a liquid you would not normally associate with pork: dry vermouth. But it works.

Pork Hock With Chocolate Sauce

pork_hock_chocolate

About 20 years ago during a short stay in Paris I went to the famous Table d'Anvers restaurant. The menu featured a very strange dish that caught my attention: veal head with chocolate sauce. I have always wanted to make something similar, so here is a creation using pork hock.

Osso Bocko – Veal Shank In Doppelbock

osso_bocko

Here I used doppelbock for a strictly Bavarian version of the famous Italian osso bucco. The side dishes are typically Bavarian too, pretzel dumplings and Speckkrautsalat, a kind of coleslaw with bacon.

pork_ragout_orange_rosemary1

Because I was so delighted by the flavour combination of rosemary and orange zest in the vetricina teramana I made recently I thought I might give this a try in a proper meal. It turns out that it works well.

Potato Gratin With Morbier

gratin_morbier

The classic Gratin Dauphinois is a very popular side dish in French cooking. With some bacon and cheese it can be transformed into a simple yet delicious main dish.

Lamb Shank With Chickpeas And Tomatoes

lamb_shank_chickpeas2

Supposedly it's the last proper summer weekend on the Munich Rubble Plain, so firing up the barbecue is a no-brainer. Last week I made haxe in the smoker, today it was the same cut from a lamb. This will not be smoked, though, I went for a midly oriental version.

binagoongang1

A few years ago I bought a jar of Filippiono fermented shrimp paste called Bagoong alamang in an Asian grocery, simply out of curiosity. When I looked up what to do with it I was delighted to learn that one of its main uses is actually to make a sauce for pork.

bbq_sausage4

I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two.

italian_pork_roast2

Actually I wanted to make pulled pork last weekend. But it was pouring at the time when the barbecue smoker would have needed to be fired up, with no improvement in sight. So I had to resort to Plan B. I deliberately made a "dry" roast because any basting would interfere with the delicious crust of herbs and spices that will develop.