German Cooking Today Read online

  Accompaniment: Rice or noodles and salad.

  Tip: Instead of canned or bottled asparagus you can also buy deep-frozen asparagus. Instead of the tinned mushrooms, 150 g/5 oz fresh mushrooms may be used: clean, slice and fry in 1 tablespoon butter before adding to the sauce. The rest of the stock can be used to make soup or incorporate in a sauce. The stock can also be frozen.

  POULTRY

  54 | Stuffed goose

  For guests (8 servings)

  Preparation time: about 4 3⁄4 hours

  1 oven-ready goose, 4–41⁄2 kg/9–10 lb

  salt

  freshly ground pepper

  dried chopped marjoram

  For the stuffing:

  50 g/2 oz streaky bacon

  2 onions

  20 g/3⁄4 oz (11⁄2 table spoons) butter or margarine

  about 8 day-old bread rolls (300 g)

  300 ml/10 fl oz (11⁄4 cups) milk

  4 medium eggs

  3 tablespoons chopped parsley

  salt

  2 apples

  hot water

  1 bunch soup vegetables

  cold water

  10 g/1⁄3 oz (1 tablespoon) plain (all-purpose) flour

  In addition:

  kitchen string or wooden cocktail sticks

  Per serving:

  P: 62 g, F: 59 g, C: 27 g, kJ: 3779, kcal: 895

  1. Rinse the inside and outside of the goose under cold running water and pat dry. Sprinkle the inside with salt, pepper and marjoram and rub it in.

  2. For the stuffing dice the bacon. Peel and finely chop the onions. Heat the butter or margarine in a pan. Fry the diced bacon until crisp. Then add the chopped onion, sweat until transparent and put to the side.

  3. Pre-heat the oven top and bottom. Cut the rolls into small dice and put in a bowl. Bring the milk to the boil in a small pan, pour over the diced rolls and stir well. Add the bacon and onion to the mixture, stir well and leave to cool.

  4. Stir the egg and parsley into the mixture and season with salt. Wash and peel the apples, cut in half, remove the cores, grate and stir into the mixture. Put the stuffing inside the goose and sew up the opening with kitchen string or secure with wooden cocktail sticks. Rub the outside of the goose with salt, pepper and marjoram.

  5. Pour 125 ml/4 fl oz (1⁄2 cup) hot water into a fat-catching roasting tin and put it in the bottom third of the oven. Put the goose with the breast downward on a grid, and put it in the oven above the fat-catching roasting tin. While it is roasting, prick underneath the wings and legs of the goose from time to time so that the fat can drain out.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (not preheated), Gas mark 6 (not preheated),

  Cooking time: about 45 minutes.

  6. Remove the accumulated fat and roast the goose for a further 45 minutes, skimming off the fat at intervals. When the cooking deposits turn brown, add some hot water so that it is about 1 cm/3⁄8 in deep in the fat-catching roasting tin. Baste the goose now and then with the roasting liquid, replacing the evaporated liquid from time to time with more hot water.

  7. Meanwhile, prepare the soup vegetables. Clean the celeriac and carrots, wash and leave to drain. Clean the leaks, cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared vegetables into pieces. Turn the goose, put the prepared soup vegetables into the fat-catching roasting tin and cook for about another 2 hours.

  8. Stir 1⁄2 teaspoon salt into 50 ml/11⁄2 fl oz (3 tablespoons) cold water. About 10 minutes before end of the cooking time, brush it onto the goose and increase the temperature by about 20 °C/70 °F, so that the skin becomes beautifully crisp. Remove the cooked goose from the fat-catching roasting tin, cover and leave to rest for 5–10 minutes.

  9. Put the fat-catching roasting tin on the hob. Loosen the cooking deposits by adding some water and bring to the boil. Rub through a sieve, make up the quantity to 600 ml/21 oz (21⁄2 cups) with water, put in a pan and bring to the boil. Mix the flour with 50 ml/11⁄2 fl oz (3 tablespoons) water and stir it into the cooking liquid with a whisk, being careful to avoid making any lumps. Bring the sauce to the boil and cook gently uncovered over low heat for about 5 minutes, stirring occasionally. Season the sauce to taste with salt, pepper and marjoram. Carve the goose into portions, put on a preheated dish and serve with the sauce.

  Accompaniment: Potato dumplings, and red cabbage, or Brussels sprouts.

  POULTRY

  55 | Grilled chicken

  For children

  Preparation time: about 80 minutes

  1 chicken, about 1.3 kg/3 lb

  salt, pepper, paprika

  3⁄4 oz (11⁄2 tablespoons) clarified butter or 4 teaspoons cooking oil, e.g. sunflower oil

  1 onion

  200 g/7 oz carrots

  130 g/41⁄2 oz tomatoes

  1–2 sprigs rosemary

  1 bay leaf

  125 ml/4 fl oz (1⁄2 cup) chicken stock

  Per serving:

  P: 49 g, F: 27 g, C: 3 g, kJ: 1908, kcal: 456

  1. Preheat the oven top and bottom. Rinse the chicken inside and out under cold running water. Pat dry and rub with salt, pepper and paprika. Coat with butter or oil.

  2. Peel and chop the onion. Peel the carrots. Remove the green leaves and tips, then wash the carrots. Leave to drain and cut into slices. Wash the tomatoes and leave to drain. Make a crossshaped cut and dip briefly in boiling water, then dip in cold water. Peel the tomatoes. Remove the stalks and cut into quarters. Rinse the rosemary under cold water, pat dry and remove the leaves from the stems.

  3. Put the chopped onion, sliced carrots and tomato quarters with the rosemary leaves and the bay leaf cut into smaller pieces, the chicken stock and the chicken into a roasting tin. Put the roasting tin uncovered on the shelf in the oven.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (not preheated), Gas mark 6 (not preheated),

  Cooking time: about 60 minutes.

  4. Remove the cooked chicken from the roasting tin. Cover and leave to rest for 5—10 minutes.

  5. If necessary, add some water to the cooking deposits, and if desired, rub through a sieve together with the vegetables. Season with salt, pepper and paprika. Carve the chicken into pieces with a knife or poultry shears and arrange on a dish. Serve with the sauce.

  Accompaniment: Potato chips and broccoli.

  POULTRY

  56 | Chicken breast with mozzarella

  Quick

  Preparation time: about 30 minutes

  4 chicken breast fillets without skin, about 150 g/5 oz each

  salt

  freshly ground black pepper

  2 large tomatoes

  125 g/41⁄2 oz mozzarella cheese

  2 tablespoons cooking oil, e.g. sunflower oil

  some small basil leaves

  Per serving:

  P: 42 g, F: 9 g, C: 1 g, kJ: 1047, kcal: 250

  1. Preheat the oven grill. Rinse the chicken fillets under cold running water, pat dry and sprinkle with salt and pepper.

  2. Wash the tomatoes, remove the stalk ends and cut each tomato into four slices. Drain the mozzarella and cut into 8 slices.

  3. Heat the oil in a heat-resistant pan and fry the breast fillets on both sides for about 10 minutes.

  4. Arrange two slices of tomatoes on each breast fillet, sprinkle with pepper, then cover each breast fillet with 2 slices of mozzarella and sprinkle with pepper.

  5. Put the pan on the shelf under the preheated oven grill and grill the breast fillets for 5–10 minutes until the cheese begins to melt. (Instead of a heat-resistant pan, the breast fillets can be put in a soufflé dish after frying them in a frying-pan.)

  6. Garnish the grilled fillets with basil leaves before serving.

  Accompaniment: Buttered rice or garlic toast and iceberg salad.

  Tip: If an oven grill is not available, you can put the pan or soufflé dish in the oven prehe
ated to a temperature of about 220 °C/425 °F (top/bottom heat), 200 °C/400 °F (fan oven) or Gas mark 7 and cook until the cheese begins to melt.

  POULTRY

  57 | Chicken legs

  Popular

  Preparation time: about 55 minutes

  4 drumsticks, each about 250 g/9 oz

  1⁄2 teaspoon salt

  1 pinch freshly ground pepper

  1 teaspoon paprika

  1–2 tablespoons cooking oil, e.g. sunflower oil

  Per serving:

  P: 34 g, F: 21 g, C: 0 g, kJ: 1369, kcal: 327

  1. Preheat the oven. Rinse the chicken legs under cold running water, pat dry, cut off any bits of the back that may still be attached and remove any remaining fat and skin.

  2. Stir the salt, pepper and paprika into the oil. Rub this mixture on the chicken legs and place in a roasting tin. Put the roasting tin on the middle shelf in the oven.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

  Cooking time: about 45 minutes.

  Accompaniment: Potato chips, potato salad or fried potatoes with peas or carrots.

  Variation 1: Tandoori chicken legs Stir

  125 g/41⁄2 oz natural yogurt (3.5% fat) until smooth. Peel 1 clove of garlic, press through a garlic press and stir into the yogurt. Add 1⁄2 teaspoon salt, 1–11⁄2 teaspoons sweet paprika, 1⁄2–1 teaspoon Madras curry, a scant 1⁄2 teaspoon ground cinnamon, a small pinch of cayenne pepper and a pinch of ground cloves; stir well. Prepare the chicken legs as described in point 1 and rub them with this marinade, put in a shallow dish, cover and leave for at least 2 hours or overnight in the refrigerator. Now put the chicken legs in a roasting tin as described above, coat again with the marinade and roast as indicated above. If you like you can baste the chicken legs again with the marinade half-way through the roasting process and sprinkle them with sesame seeds.

  Variation 2: Hot chilli chicken legs

  crushed clove of garlic, 1 teaspoon balsamic vinegar, 1 teaspoon liquid honey and 1 tablespoon vegetable oil (e.g. sunflower oil) and 4 heaped tablespoons hot chilli sauce; stir well. Prepare the chicken legs as described in point 1 and rub them with this marinade, put in a shallow dish, cover and leave for at least 2 hours or overnight in the refrigerator. Now put the chicken legs in a roasting tin as described above, coat them again with the marinade and roast as described above. Baste the chicken legs from time to time with the marinade while they are roasting.

  Variation 3: Chicken legs with a herb crust

  Prepare the chicken legs as described in point 1 and rub with salt, pepper and sweet paprika. Mix together 4–5 tablespoons chopped mixed herbs (fresh or deep-frozen, e.g. parsley, tarragon, chives) with 6 tablespoons breadcrumbs. Now coat the chicken first in flour, then in 1 beaten egg and finally in the breadcrumbs, pressing to ensure that the breadcrumbs stick to the chicken legs. Put the chicken legs in a roasting tin as described above, sprinkle them with 3–4 tablespoons vegetable oil (e.g. sunflower oil) and roast as indicated above.

  POULTRY

  58 | Turkey thigh with vegetables

  For guests

  Preparation time: about 1 3⁄4 hours

  3 tablespoons cooking oil, e.g. sunflower oil

  1 turkey leg with bones, about 1 kg/21⁄4 lb

  salt

  freshly ground pepper

  1 litre/13⁄4 pints (41⁄2 cups) hot water or vegetable stock

  500 g/18 oz onions

  200 g/7 oz carrots

  200 g/7 oz celeriac

  1 small root Hamburg parsley

  200 g/7 oz leeks

  250 g/9 oz tomatoes

  1–2 branches rosemary or thyme

  150 g/5 oz sour cream

  15 g/1⁄2 oz (2 tablespoons) plain (all-purpose) flour

  1–2 tablespoons chopped parsley (optional)

  Per serving:

  P: 44 g, F: 35 g, C: 16 g, kJ: 2338, kcal: 559

  1. Put the oil in a roasting tin, place the tin on the middle shelf in the oven and preheat the oven.

  2. Rinse the turkey thigh under cold running water, pat dry, rub with salt and pepper, put in the hot roasting tin and roast.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

  Cooking time: about 70 minutes.

  3. As soon as the roasting juices begin to brown, add a little hot water or vegetable stock. Baste the turkey thigh now and again with the roasting juices and add more water or stock to replace the evaporated liquid.

  4. Meanwhile, peel and chop the onions. Peel the carrots and cut off the green leaves and the tips. Peel the celeriac and remove the bad parts. Clean the parsley root and peel. Wash the vegetables and leave to drain. Cut the carrots into slices 1.5 cm/1⁄2 in thick. Coarsely chop the celeriac and parsley root.

  5. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly, leave to drain and cut into pieces 3 cm/11⁄4 in long. Wash the tomatoes, wipe dry, remove the stalk ends and dice.

  6. Rinse the sprigs of rosemary and thyme, pat dry, remove the leaves from the stems and chop coarsely. Add the chopped onions and prepared vegetables to the turkey thigh in the roasting tin. Add a little water or stock if necessary and season with salt, pepper, rosemary or thyme and roast for another 20 minutes at the same oven temperature as indicated above.

  7. Arrange the turkey thigh and vegetables on a preheated dish and keep in warm place. Put the roasting tin on a ring of the hob, loosen the bits stuck to the bottom with a little water, strain through a sieve, add enough water to make up 400 ml/14 fl oz/ 13⁄4 cups, pour into a saucepan and bring to the boil.

  8. Stir the flour into the sour cream and add this mixture to the boiling liquid, stirring with a whisk and making sure that there are no lumps. Bring the sauce to the boil and simmer gently uncovered over a low heat for about 5 minutes, stirring occasionally. Season the sauce with salt and pepper and serve with the vegetables and turkey. Sprinkle with parsley if desired.

  Accompaniment: Boiled potatoes or rice.

  POULTRY

  59 | Fried duck

  Classic

  Preparation time: 2 1⁄2–2 3⁄4 hours

  1 oven-ready duck, 2–21⁄2 kg/41⁄2–51⁄2 lb

  salt freshly ground pepper

  about 850 ml/30 fl oz (4 cups) water

  For the sauce:

  1 teaspoon plain (allpurpose) flour

  50 ml/11⁄2 fl oz (3 tablespoons) cold water

  In addition:

  kitchen string

  Per serving:

  P: 82 g, F: 53 g, C: 2 g, kJ: 3388, kcal: 805

  1. Preheat the oven top and bottom. Rinse the duck inside and out under cold running water, then pat dry. Remove the fat from the cavity if necessary and rub the inside and outside of the duck with salt and pepper.

  2. Tie together the two legs and the two wings. Pour 50 ml/11⁄2 fl oz (3 tablespoons) water into a roasting tin. Put the duck in it breast down and uncovered put on a shelf in the oven.

  Top/bottom heat: about 180 °C/350 °F (preheated),

  Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),

  Cooking time: 21⁄4–21⁄2 hours.

  3. Meanwhile rinse the stomach, heart and neck and place in a pan filled with 750 ml/11⁄4 pints (31⁄2 cups) water. Add 1 teaspoon salt, bring to the boil, cover and cook for about 30 minutes over low heat. Then pour through a sieve and reserve the cooking liquid.

  4. During the roasting time prick the duck under the wings and legs several times so that the fat runs out. After roasting for 30 minutes remove the accumulated fat from the roasting tin; repeat at intervals several times. When the cooking deposits begin to brown add a little of the stock. Replace the evaporated liquid with stock. After about 60 minutes of roasting, turn over the duck.

  5. Stir 1⁄2 teaspoon salt
into 100 ml/31⁄2 fl oz (1⁄2 cup) water. About 10 minutes before the end of the roasting time, pour over the duck and increase the temperature by about 20 °C/70 °F so that the skin becomes crisp.

  6. Remove the cooked duck from the roasting tin, cover and leave to rest fo 5—10 minutes.

  7. Loosen the cooking deposits with some hot water, pour through a sieve, remove the fat, make up the quantity to 375 ml/12 fl oz (11⁄2 cups) with water, put in a pan and bring back to the boil. Mix the flour with some cold water and stir it into the cooking liquid with a whisk, being careful to avoid making any lumps. Bring the sauce to the boil and cook gently uncovered over low heat for about 5 minutes, stirring occasionally. Season the sauce to taste with salt and pepper.

  8. Carve the duck into pieces, arrange on a preheated dish and serve with the sauce.

  Accompaniment: Potato dumplings and red cabbage.

  POULTRY

  60 | Duck legs with pointed cabbage

  For guests

  Preparation time: about 80 minutes

  4 duck legs, each about 200 g/7 oz

  salt

  freshly ground pepper

  about 100 ml/31⁄2 fl oz (1⁄2 cup) hot vegetable or chicken stock

  500 g/18 oz pointed cabbage

  1 shallot or onion

  20 g/3⁄4 oz (11⁄2 tablespoons) clarified butter or 3 teaspoons cooking oil, e.g. sunflower oil

  125 ml/4 fl oz (1⁄2 cup) white wine

  1–2 tablespoons chopped parsley

  Per serving:

  35 g, F: 44 g, C: 3 g, kJ: 2374, kcal: 568

  1. Rinse the duck legs under cold running water, pat dry and sprinkle with salt and pepper.

  2. Heat a pan without any fat, add the duck legs and brown them all around. Add a little hot stock, cover and braise over medium heat for about 60 minutes, gradually adding more hot stock as the liquid evaporates while turning the duck legs now and again.

  3. Meanwhile, remove the outer leaves of the cabbage, cut into quarters, wash and leave to drain. Now remove the stalk and cut the cabbage into strips. Peel and chop the shallot or onion.