Schland, Schland, Schland! Deutschland played against Algeria and of course I had to support the mother nation by cooking something ur-German. As I covered the sausage area last time (curry wurst) I chose to make some good old Frikadellen with a different version of the potato salad. This time it had apple pieces in it which made it a winner - just like Germany was that day! This time I made sure to take a photo of the salad as last time it got demolished so quickly that there was no chance of taking a photo.
Frikadellen have many other names such as Buletten (how Berliners like to call them) and are German meatballs with raw onions. There are often compared to the danish meatballs and can be found all over Germany. Frikadellen are great for barbecues and picnic because they taste just as amazing cold with potato salad!
FRIKADELLEN RECIPE
INGREDIENTS
500 g minced meat (can be either pork of beef, can be mixed)
1 onion
1 crusty white rolls
1 egg
Salt and pepper
1/2 tbsp. Mustard
1 teaspoon smoked pepper ( paprika)
1 tbsp. parsley, finely chopped
1/2 tbsp. Maggi liquid
Oil or butter
INSTRUCTIONS
1. Soak the bread roll in some water, whilst you cut the onion into small pieces. You can either brown these before you add them to the meat or you can add the raw (I prefer them raw).
2. Add the egg, herbs and onion to the meat. Now mix all ingredients very (!) well. Just use yours hands or a spoon for this - don't use an electric mixer as they make the meat really tough.
3. Take the bread roll out of the water and try to get as much water out of it as possible. Mix the bread roll as little pieces into the meat mixture. Now mix it all together again - this step can take up to 10-15 minutes.
4. Shape a tiny meatball and fry it in a hot pan just to test it. Does it need more salt or pepper? Once you are happy with it, shape meatballs and flatten them a bit. Fry them on a high heat for 1-2 minutes (both sides), then lower the eat and fry the Frikadellen for another 15 minutes.
GERMAN POTATO SALAD
6 medium sized potatoes
4 slices of bacon
1 tin of sweet corn
8 cornichons (+liquid)
1/2 Pepper
2 tbsp mayo - opt for low fat if you are getting ready for the beach holiday (:
Salt
Pepper
Handful fresh chives, sliced
1 Braeburn apple, small slices
INSTRUCTIONS
1. A few hours before you are serving the salad, boil the potatoes and let them cool down
2. Fry the bacon and let it cool down as well.
3. Cut the cold potatoes into thick slices, cut the bacon into little chunks
4. Slice the pepper, apple and gherkins into small pieces
5. Mix everything together into a bowl
6. Add the 2 tbsp of mayo, 2 tea spoon salt and pepper (or just how much you would like)
7. Now add a little bit of the gherkin water from the jar. This is what really gives the salad the distinguish flavour. The mustard seeds and herbs in this water give it a great taste and make it lighter that a potato salad with more mayo.
8. Add the slices chives at the end of mix it gently so that the potatoes don't break too much.
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