Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch The skewered fish is also a culinary Oktoberfest attraction like the whole roasted ox. For this purpose, a long pit of 20 – 30 cm depth is excavated and filled with charcoal. When white ash is on the charcoal, the skewered fish are stuck in the ground before the fire and grilled on both sides. Use mackerel, trout or native […]
WeiterlesenDeutsch At the Oktoberfest this is a snack with a bread roll or a pretzel. At home you can make a full meal together with fried potatoes. Regensburg sausages are about the size and thickness of a Munich Weisswurst. The base is finely chopped, like Wiener or Bologna with coarse meat inlay. They can be roasted and grilled, but they […]
WeiterlesenDeutsch New interpreted. So you can just eat the chicken with knife and fork, and don’t need to mess around with bones. The parsley, which lays only in the abdominal cavity of the chicken otherwise, can here be eaten with. The ‚Wiesnhendl‘ gets his special taste from the butter, which is spreaded several times during grilling. And normally there is nothing […]
WeiterlesenDeutsch The title of the dish is of course meant ironically, it has nothing in common with a hamburger. In the end, it’s just a pimped-up meat loaf roll, with some Bavarian clichés being served. White sausage mustard, as the name suggests, is intended for white sausage and not for the meat loaf. At best, there are hot or medium-hot […]
WeiterlesenDeutsch Originally, in the recipe old leftover cheese, mainly Camembert was processed, made palatable again by the addition of butter and spices. Obatzda or Obatzter literally means pressed together, mixed. This recipe belongs to the classic Bavarian beer garden dishes. 4 servings Ingredients: very ripe camembert of 200 g 100 g soft butter 1 small onion salt 1 pinch of […]
WeiterlesenDeutsch The “Leberkäse” (liver cheese) or “Fleischkäse” (meat cheese) is a special meatloaf, minced in a cutter as fine as the meat for Wiener. It has nothing to do with liver or cheese, the name came from the medieval German words for loaf (Laib) and for minced sausage meat. So the original word was “Laiberkas”. Some recipes contains also eggs […]
WeiterlesenDeutsch Pork roast is a German dish? Right, pork roast is a German dish! But there are several forms of the pork roast like German households and German federal states. In northern Germany the pork roast is filled with dried plums (originated in Denmark), in the middle the pork roast is braised in a pan in liquid and the south, […]
WeiterlesenDeutsch Grilled pork knuckle The pork knuckle is also a traditional Oktoberfest dish. It is grilled like the ‚Wiesnhendl‘ on upright heaters on long skewers. The knuckle is perfect through the crispy crust that forms during grilling if the knuckle has either very long layed in water or was pre-cooked. Again, the same method of applying spices is used as […]
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