euromaxx a la carte | Video Podcast | Deutsche Welle
euromaxx a la carte | Video Podcast | Deutsche Welle
On our culinary journey around Europe we'll be meeting the farmers and fishermen who produce our food, looking over the shoulders of the continent's top chefs and dining at numerous award-winning gourmet temples.
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Cocido MadrileĂ±o - A Spanish Winter Dish
Author: DW.DE | Deutsche Welle
Tue, Dec 3, 2013
This recipe comes to us courtesy of Mara Verdasco, owner of La Bola restaurant in Madrid.
Ingredients: potatoes, chickpeas, chorizo (spicy Spanish sausage), a piece of Tocino bacon, a chunk of beef (preferably a tender section from the shoulder), one chicken drumstick, ham bone (Hueso de JamĂłn), white cabbage and vermicelli.
Soak the chickpeas overnight in water.
For the stew:
Put the ham bone, beef, bacon, chorizo, chicken drumstick and the garbanzo beans into an earthenware pot. Add water until the ingredients are covered, and simmer on a low heat for six hours. Leave the pot open and occasionally ladle in water, because fluid quickly evaporates from an earthenware pot. Add the potatoes one hour before serving.
The side dishes:
The side dishes can be prepared while the stew is simmering. Cut the white cabbage in small strips and wash well. Then boil in a pot for about 30 minutes. Add olive oil and garlic and swirl until the cabbage is soft enough to eat.
Put the vermicelli in a pot with a little water and add a whole chorizo, which will give the vermicelli a reddish color. Boil for four minutes until the noodles have absorbed all the water in the pot.
The special sequence when eating:
When everything is ready, first the vermicelli are placed on a plate. Then the reddish soup of the stew is poured over it. After this appetizer has been eaten comes the main course. The meat, potatoes, and garbanzos (chickpeas) are dished out from the pot onto a plate; add some cabbage. For additional spiciness, a hot pepper, red onions, and mild tomato sauce are provided.
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Filet of lamb saddle on a bed of potatoes with carrots Author: DW.DE | Deutsche Welle
Tue, Nov 12, 2013
A special lamb meal with vegetables
Recipe for filet of lamb saddle on a bed of potatoes with carrots
Ingredients for two servings:
6 medium-sized potatoes
50 ml carrot juice
200g small, firm-cooking potatoes
400g filet of lamb saddle
1 Arctic blossoms or other violet or lilac-colored edible flowers.
1 red radish
1 icicle radish
Wash and peel carrots. For the first side dish, cut three carrots into large pieces. Put some butter into a pressure cooker and briefly sautĂ© the carrots. Deglaze with a little water and seal the cooker. As soon as steam comes from the valve, reduce heat and let the carrots simmer for ten to fifteen minutes, occasionally shaking the pot. Then season the carrots with salt, pepper and blend with butter. Add water as needed until the purĂ©e achieves a creamy consistency.
For the second side dish, cut one carrot into small slices. Heat 50ml of vinegar, 50ml of water and 25g of sugar in a saucepan. Remove the boiling stock from the heat, add the carrot slices and soak for fifteen to twenty minutes, then pour off the excess liquid.
Boil the potatoes for twenty minutes. For the third carrot side dish, put some butter into a pan. Cut two carrots in half lengthwise and sautĂ©. Season with salt and pepper and deglaze with carrot juice. Boil the carrots until they start to lose color and turn soft.
Remove the skin from the lamb saddle fillet. Fry the meat in a buttered, hot skillet evenly on all sides until golden brown, then bake the lamb in an oven preheated to 170 degrees Celsius for 10 to 12 minutes. Take the filet of lamb saddle out of the oven, divide into six pieces of equal size and arrange on plates with the side dishes. Garnish with Arctic blossoms, red radishes and icicle radishes.
This recipe comes to us courtesy of Chef Gunnar Karl GĂslason of The Dill Restaurant in Reykjavik, Iceland. Download File - 20.5 MB Watch This Podcast (Streaming Video)
Menestra Author: DW.DE | Deutsche Welle
Tue, Nov 5, 2013
A Spanish starter made with vegetables, ham and an egg
- Borage (also known as starflower)
- Snow peas (also known as mangetouts)
- Teruel ham (or other Spanish cured ham varieties)
- Olive oil
- ConsommĂ© made from the ham bone, thickened with potato starch
- Carrot purĂ©e
- Cauliflower purĂ©e
- Toasted breadcrumbs
Clean the vegetables and briefly cook each sort separately in hot water, then plunge into ice water. Put aside. Slice the ham as thinly as possible.
Sprinkle a piece of plastic wrap with sunflower oil, crack the egg into it, salt it, fold the plastic wrap to form a bag and tie it tightly, making sure there is no air in the bag.
Simmer the egg for about 3 minutes until the white is firm. Carefully remove the egg from the bag, preferably with a spoon, and put it on the plate.
Arrange the vegetables and two purĂ©es around it.
Pour consommĂ© over the arrangement, add the sliced ham, and top the egg with breadcrumbs.
This recipe comes to us courtesy of Josechu Corella, head chef at Bal d`Onsera in Zaragoza, Spain.
ă Download File - 19.8 MB Watch This Podcast (Streaming Video)
Orecchiette con Cime di Rapa Author: DW.DE | Deutsche Welle
Tue, Oct 29, 2013
Anna CalĂa serves up a classic southern Italian staple
- 600g rapini (also known as turnip greens or turnip tops)
- 400g orecchiette (fresh or dry)
- 100ml extra-virgin olive oil
- 4 anchovy fillets
- 100g white breadcrumbs (the bread should be at least one day old)
- 2 garlic cloves
- 2 chili peppers
- 1 pinch of salt
Fresh pasta dough:
- 500g durum wheat flour
- 100g warm water
- 1 pinch of salt
Work the flour, water and salt into a dough; shape the orecchiette and leave them to rest.
Meanwhile, rinse the rapini under cold water and cut them into pieces.
Bring a pan of salt water to the boil and add the turnip greens.
After 3 minutes, add the orecchiette to the pan. Once they are âal denteâ, pour the remaining water out. Then mix the pasta and turnip greens in a pan with olive oil.
Gently heat a little olive oil in another pan.
Fry the anchovy fillets, chili peppers and garlic cloves together. Add the breadcrumbs and fry until crispy and golden brown. Then remove the garlic cloves.
Place the Orecchhiette and turnip greens onto a plate and garnish with the breadcrumbs, chili peppers and anchovies and serve hot.
This recipe comes to us courtesy of Anna CalĂa, head chef at Regia Corte in Matera, southern Italy.
ă Download File - 20.9 MB Watch This Podcast (Streaming Video)
Kedgeree - A fish and rice dish Author: DW.DE | Deutsche Welle
Tue, Oct 22, 2013
This recipe has travelled from Scotland to India and back again!
Curry spice mix
1 tablespoon of paprika
1/2 teaspoon ground cumin
1/2 teaspoon of mustard powder
1 teaspoons ground white pepper
1/2 tablespoon turmeric
1 teaspoon of black peppercorns
1 teaspoon of fennel seeds
1 teaspoon of coriander seeds
8 cardamom pods broken and seeds removed
In a small heavy based pot put in all your dry seeds and peppercorns in and toast until a strong aroma comes from the pot. (Do not let it change colour/burn) Then add in all the ground spices and toast for a further minute or so, remove from the heat and place in a pestle and mortar and grind until a good powder is formed. Allow to cool and set aside
Fillet and debone 2 large haddocks then remove the skin. Prepare your cold smoker with appropriate wood chips, preferably from an old whisky or port cask. Place in your fish and smoke for a good 30 minutes or until the fish is well smoked.
With the bones from the haddocks place in a pot along with 1 litre of water 1 tablespoon of the spice mix Âœ a cinnamon stick, 4 cardamom pods, 2 bay leaves , 8 coriander seeds, and the stalks from a bunch of fresh coriander. Bring to the boil and simmer for 30 minutes. Strain well through a fine sieve and set aside.
The Rice base
2 red onions sliced
1 clove garlic crushed
50g fresh ginger chopped
6 coriander seeds
4 cracked cardamom pods
Âœ a red chilli chopped
1 heaped tablespoon of the curry spice mix
200g basmati rice
350ml fish stock
In an oven proof pot add in 3 tablespoons of oil then add your onions, chilli, ginger, garlic, and butter and cook until the onions start to take on some colour and get soft. Add in the curry spice mix and fry again for a further 30 seconds it will look like it nearly burns but thatâs good. Add in the rice and mix about until the rice is coated in the onion mix, add in everything else and using a wooden spoon scrape of the spices from the bottom of the pan. Itâs important at this stage to check the colour and seasoning of the rice, it may need more curry spice mix! Put an oven proof lid on or cover with tin foil adjust seasoning (salt and pepper) and place in an oven at 180c for around 25min or until the rice is cooked.
To dish up par boil 4 free range eggs for 6.5 minutes from boiling water. Cool, peel, and set aside.
In a large deep pan add in your rice then your large chunks of broken fish, eggs, and barely cover with more of the fish stock. Cook until the stock is nearly absorbed then add in 100g of salted butter and gently incorporate until a creamy sauce is achieved. Chop 2 sprigs of coriander & 2 sprigs of flat leaf parsley and slowly mix in. Split the rice into 4 bowls and break each of the eggs into each one.
Serve with a rocket, wild garlic, & sorrel salad, dressed simply with lemon and olive oil.
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KĂ¶fte, aubergines, chickpeas and fresh mint Author: DW.DE | Deutsche Welle
Tue, Oct 15, 2013
Enjoy this delicious Turkish recipe.
For the meatballs:
400 g ground beef or lamb
1 medium-sized onion, chopped
1 tsp bulgur wheat
1/4 bunch of flat-leaved parsley, chopped
2 tsps salt
1/2 tsp allspice
1/2 tsp ground cumin
1tsp black pepperÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
2 medium-sized eggs
4 longish aubergines
120 g cooked chickpeas
3 medium-sized onions, finely chopped
1 tsp dried mint
1/2 tsp spicy, red paprika paste
1/4 bunch fresh mint
500 ml water
100 ml extra virgin olive oil
1 tsp lemon juice
1 crushed clove of garlic
Heat the oven to 220 degrees Celsius
Mix all the meatball ingredients. Leave for half an hour. The bulgur wheat should swell to double its size. Cut the aubergines into pieces (7 cm long, 3 cm wide), sprinkle with oil and roast about 15 minutes until they are golden brown.
Make balls from the meat mixture. Roast in the oven for another 8 to 10 minutes.
Heat some oil in a large pot. Saute the onions but do not brown them! Add the paprika paste and leave to cook gently for a few minutes. Add the dried mint and chickpeas and cook for three more minutes while stirring. Add 500 ml water and salt. When the water comes to a boil, put in the meatballs and cook for 8 to 10 minutes.
Arrange the aubergines in a layer over the meatballs. Lower the heat and cover. Cook for 20 to 30 minutes.
Turn off the heat and add the lemon juice, garlic and spices, trying not to squash the aubergines. Garnish with fresh mint.
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Greek Salad with Goat's and Red-Wine Cheese Author: DW.DE | Deutsche Welle
Tue, Sep 17, 2013
One of the world's most popular salads
ăRecipe: Ă la carte Kos â Greek Salad with Goat's and Red-Wine Cheese
Greeks use a liberal dose of olive oil as dressing for the original Greek Salad. This dish is often served with rustic bread which can be used to soak up the oil.
The original Greek Salad with cheese can be served as an appetizer or as a main dish, when accompanied with bread.
Ingredients for Greek Salad with Red-Wine Cheese and Goat's Cheese
1 small cucumber
1 onion or Spanish onion, as desired
1 green pepper
black olives, if desired
good quality olive oil
4 slices of red-wine cheese (cheese marinated in red wine)
4 slices of goat's milk cheese (or feta cheese, as desired)
2 hard boiled eggs
a few chilli peppers
Cut the tomatoes in cubes.
Peel the cucumber, if desired, and cut it into cubes
Slice the onion into rings or strips.
Remove the core from the green pepper and cut the flesh into chunks.
Gently mix all the chopped up ingredients. Fold in the black olives.
Spoon the mixture onto four plates and sprinkle each liberally with salt.
Place one slice of red-wine cheese and one slice of goat's milk cheese (or feta) on top of each plate
Cut the hard boiled eggs into quarters and put two pieces on each plate
Garnish with one or two chilli peppers
Now sprinkle chopped oregano on each salad and drizzle with plenty of olive oil. Serve with fresh rustic bread.
ÎÎ±Î»Îź ÏÏÎ”ÎŸÎ·! (KalĂ Ăłreksi! or bon appĂ©tit!)
This recipe comes to us courtesy of owner Savvas Giannou and chef Zacharias Hazicharistos of The Traditional House Restaurant from the village of Mastichari on the island of Kos in Greece.
ă Download File - 20.3 MB Watch This Podcast (Streaming Video)
Roast Beef and Yorkshire Pudding Author: DW.DE | Deutsche Welle
Tue, Sep 10, 2013
A True British Treat
Roast Beef and Yorkshire Pudding
Ingredients for Yorkshire Pudding:
135 g flour
200 ml milk
50 ml oil
Salt and pepper
For the Roast Beef:
1kg filet of beef
30 ml oil
15 g sea salt
Crushed black pepper
For the Roast Potatoes:
3 large potatoes
15 ml oil
10 ml duck fat
20 g unsalted butter
3 cloves of garlic
2 sprigs of thyme
30 g salt
For the Gravy:
200 ml red wine
450 ml chicken stock
1.5 l beef stock
200 g beef
50 g leeks
25 g celery
50 g carrots
30 g white onions
5 cloves of garlic
4 sprigs of thyme
2 bay leaves
10 ml oil
For the Roast Beef (medium):
Preheat the oven to 220Â°C. Chop the carrots in half and place in the middle of the roasting tin with the thyme - this will help the heat spread evenly through the meat later. Season the meat with salt, pepper, then drizzle with oil and place on top of the carrots. Cook in the oven for 15 minutes at 220Â°C, then reduce heat to 180Â°C and roast for a further 25-35 minutes. Baste the meat regularly throughout. Remove from the oven and allow to rest for at least 20 minutes in a warm area. With this method you will get a "medium" cooked meat.
For the Yorkshire Puddings:
Preheat the oven to 220Â°C. Mix all ingredients together with an electric whisk forming a smooth consistency. Sieve the mixture to remove all lumps. Pour oil into the Yorkshire pudding tray (or muffin tin) and place in the oven for 5 minutes. Remove the tray and quickly pour the Yorkshire pudding batter into the hot oil. Return to the oven and cook for a further 10-15 minutes at 210Â°C until each Yorkshire Pudding has risen and taken on a light brown colour. Then reduce the heat to 180Â°C and bake for a further 15-20 minutes until crisp.
For the Roast Potatoes:
Peel the potatoes and cut into six. Place in a pot of water with 20 g salt and bring to a boil. Cook for 20-25 minutes. Drain the potatoes. Place onto a baking tray and mix with oil, duck fat, butter, garlic, thyme and season with salt and pepper. Bake in the oven at around 190-200Â°C until golden brown and crispy. This will take between 20-30 minutes. Turning every eight minutes.
For the Gravy:
Chop the meat into rough cubes. Peel vegetables and chop to about the same size. Heat a stainless steel pan, add the meat and brown on each side. Add the vegetables and allow to sweat for 5 minutes. Add bay leaves, thyme, garlic and red wine and simmer until the liquid has reduced by half. Then add the stock and reduce again by 3/4. Strain the sauce through a fine sieve. Tip: Use the juices from the roasted meat to give the gravy more flavor.
This recipe comes to us courtesy of Chef Matthew Wilkinson of The Rudding Park Hotel. Download File - 19.2 MB Watch This Podcast (Streaming Video)
Garlic Soup Author: DW.DE | Deutsche Welle
Tue, Sep 3, 2013
This recipe is a hearty traditional dish in Spain, courtesy of chef Juan Maniero from Madridâs Sobrino de Botin restaurant.
Garlic soup recipe (serves 4 people)
4 cloves of garlic
2 white baguettes from the previous day (approx. 300 grams)
50 grams Serrano ham
4 tablespoons olive oil
1 tablespoon ground sweet paprika
1 liter water
Peel the garlic and cut it into thin slices. Chop the ham into narrow strips. Slice the bread into small slices.
Heat the olive oil in a pan and fry the garlic. Add the ham and fry it too. Then add the bread slices and fry until golden brown.
Add the powdered paprika and stir. Pour in the water. Salt to taste and bring to the boil. Simmer for a few minutes.
Pour the soup into oven proof dishes or clay forms. Crack an egg into each bowl of soup. Bake in the oven at 190 degrees Celsius for five minutes.
Serve with bread. Best enjoyed with a dry Spanish red wine. Download File - 19.2 MB Watch This Podcast (Streaming Video)
Blanquette d'agneau Author: DW.DE | Deutsche Welle
Tue, Aug 13, 2013
A delicious local lamb specialty from Provence.
1 kg lamb (shoulder or breast)
200 g snap peas, also known as mangetout
200 g baby carrots
200 g potatoes
2 stalks of celery
3 cloves of garlic
1 sprig each of savory and arugula blossoms, 2 bay leaves
fresh chives, marjoram and sage blossoms
3 tablespoons of flour
2 tablespoons of butter
1 cup of heavy cream
Wash the snap peas, carrots and potatoes. Remove the bone from the lamb and cut it into bite-sized pieces. Turn the meat in the seasoning and brown quickly. Place the garlic cloves, celery pieces and fresh herbs (e.g. savory, bay leaves, arugula blossoms) in a casserole and add olive oil. Heat and add some water. Add the lamb and simmer for 20-60 minutes, depending on the tenderness of the meat. Sisteron lamb only needs 20-25 minutes. Meanwhile cook the vegetables in water, freshening the peas with cold water.
Melt butter in a small pot, add flour and the jus from the casserole, stirring constantly until it is smooth. Add cream.
Serve the lamb and sauce with vegetables and fresh herbs (such as marjoram, chives and sage blossoms).
This recipe came to us courtesy of chef Jany Gleize from La Bonne Etape restaurant. Download File - 19.2 MB Watch This Podcast (Streaming Video)
Herring Tartare on Polish Black Bread Author: DW.DE | Deutsche Welle
Tue, Aug 6, 2013
This recipe has great tradition.
Recipe for Herring Tartare on Polish black bread
2 herring fillets
2 slices of black bread or pumpernickel bread
2 tablesspoons of diced sour pickles
2 tablespoons of mayonnaise
2 tablespoons of diced onions
1 small bunch of chives
1 small bunch of dill
100 ml vinegar, 1 tablespoon of onions, cloves, red pepper, salt and sugar
Marinate the herring fillets for 12 hours. Then dice the fish and mix it with the diced sour pickles and onions. Finely chop the herbs and add them with the mayonnaise to the mixture. Add a few drops of lemon juice. Cut the black bread into circles with a ring mold, shape the tartare on the bread and serve the dish with fresh herbs.
This recipe comes to us courtesy of Chef Damian Mazurowski of the Kubicki Restaurant in Gdansk, Poland.
ă Download File - 18.5 MB Watch This Podcast (Streaming Video)
Mussels Ă la Buzara Author: DW.DE | Deutsche Welle
Tue, Jul 30, 2013
A Taste of Dubrovnik
Recipe for Mussels Ă la Buzara
2 kg mussels
Âœ kg tomatoes
150 ml olive oil
4 garlic cloves
200 ml dry white wine
1 bunch parsley, chopped
Salt and pepper
Clean the mussels and dispose of any mussels with open shells. Heat the olive oil in a skillet. Add the mussels. Cook for a few minutes on high heat until the mussels have opened. Then lower heat and keep warm.
Finely chop and sautĂ© onions and garlic. Add finely diced tomatoes and cook for a few minutes. Add chopped parsley and salt and pepper to taste.
Stir the mussels into the sauce. Then add white wine and heat briefly over a low flame. Serve with crusty white bread.
The recipe is brought to us courtesy of Mario Sevelj of the Posat Restaurant in Dubrovnik.
ă Download File - 21.1 MB Watch This Podcast (Streaming Video)
Lake Constance Pike Author: DW.DE | Deutsche Welle
Tue, Jul 9, 2013
Both variations are delicious.
Simon Metzler prepares a typical dish from Lake Constance for us. He's the head chef and owner of BĂŒrgerbrĂ€u, in Ăberlingen on Lake Constance, in southern Germany.
Lake Constance Pike, prepared two ways
Pike quenelles and fillet, fried on its skin, with vegetables, spĂ€tzle and pinot blanc cream sauce.
375 g pike fillet, skinned
125 g heavy cream
1 egg white
75 g cubed, crustless white bread
Dice the fish and mix well with cream, egg white and bread. Make sure all ingredients are well-chilled before preparation. Portion mixture with a spoon and drop the portions into boiling water. Poach for 10 minutes.
Use 100 g of pike fillet per portion. Season with salt and pepper, then fry on the skin side in a pan.
500 g seasonal vegetables, e.g., zucchini, bell peppers, leeks, kohlrabi, celeriac
40 g butter
200 ml vegetable broth
Peel and chop vegetables. Glaze with broth and butter until the broth has almost boiled away completely, and the vegetables have the desired consistency. Season to taste with sea salt, sugar and black pepper.
Fish carcass (whatever is left after fileting the fish)
250 ml Pino blanc
100 g whipped cream
300 g root vegetables
Juice of half a lemon
Make a stock of the fish bones: put the carcass into a large pot and just cover with water. Add chopped root vegetables, season with lemon juice and sale, and allow to gently simmer for 30 minutes. Strain the broth, add the butter and pinot blanc, and reduce. Thicken with whipped cream and serve.
250 g flour
Place all ingredients in a bowl and combine with a cooking spoon until the dough forms bubbles. Scrape small pieces off a board into boiling water. Allow to boil, then rinse with cold water. Lightly coat with a little butter in a pan just before serving.
This recipe comes to us courtesy of Head Chef Simon Metzler of the Hotel Restaurant BĂŒrgerbrĂ€u in Ăberlingen on Lake Constance, in southern Germany. Download File - 16.7 MB Watch This Podcast (Streaming Video)
Black Forest Cake Author: DW.DE | Deutsche Welle
Tue, Jul 2, 2013
A Sweet German Treat!
For the cake:
8 egg yolks
5 egg whites
135 g sugar
100 g flour
10 g wheat or corn starch
For the topping:
1 liter of cream
0.25 liter of Kirsch
11 sheets of gelatin
1 jar (850 g) of sour cherries
150 g sugar to sweeten the cream
1 tablespoon corn starch
16 maraschino or fresh cherries
Crack the eggs and separate the yolks from the whites. Beat the yolks with 50 g of sugar until frothy and then beat the whites with a mixer until stiff. Add the remaining sugar. Then blend the egg whites with the egg yolks and sugar. Sift the flour, starch und cocoa. Stir batter thoroughly and pour into a cake ring. Bake for twenty minutes in an oven preheated to 160-170 degrees Celsius. Ideally, let the base cool for several hours, then use a knife or a wire to slice into three parts.
Heat the cherry juice from the jar add the starch, then add the cherries and chill. Soak the gelatin in cold water, heat the kirsch on the stove and dissolve the gelatin in it. Then beat the cream until stiff and sweeten with sugar to taste. Fold the almost cooled gelatin-kirsch mixture into the whipped cream. Soak the three cake layers in kirsch and layer quickly, ideally in a cake ring. Cover the first layer with cherries, coat the cake with whipped cream, decorate with whipped-cream rosettes, sprinkle with chocolate shavings and top off with maraschino or fresh cherries. Chill the finished Black Forest cake for at least 30 minutes in the refrigerator.
This recipe comes to us courtesy of Eberhard Junghanns of the
Hirschen Hotel and Restaurant in Oberwolfach, Germany.
ă Download File - 17.6 MB Watch This Podcast (Streaming Video)
Pisa-Style Spaghetti with Beef Author: DW.DE | Deutsche Welle
Tue, Jun 25, 2013
Chef Daniela Petraglia from La Pergoletta restaurant serves up a Pisan speciality.
350 g beef
1 celery stick
1 carton tomato concentrate
2 glasses Chianti or San Giovese
1 bay leaf
1 rasher of bacon
Salt, black pepper
400 g spaghetti
1 glass Visanto
1) Cut the beef into strips and soften with the side of a knife
2) Slice onions, celery and carrots and fry gently in olive oil
3) For depth of flavor, add the bacon and bay leaf - cook for 5 minutes
4) Add the beef
5) Add the tomato concentrate
6) Simmer for 10 minutes
7) Add the red wine (Chianti or San Giovese) and glass of Visanto
8) Cook on a low heat for an hour
9) Add vegetable stock and a good pinch of salt and pepper
10) Cook the spaghetti
11) When finished mix into the sauce
12) Sprinkle with grated parmesan to finish
And there you have it! Pisa-style spaghetti with beef!
This recipe comes to us courtesy of chef Daniela Petraglia from La Pergoletta restaurant. Download File - 19.8 MB Watch This Podcast (Streaming Video)
White Garlic Soup with Prawns from Marbella, Mango Salad and Coriander Author: DW.DE | Deutsche Welle
Tue, Jun 11, 2013
One of Spain's most popular meals!
White Garlic Soup with Prawns from Marbella, Mango Salad and Coriander
300 g almonds
4 slices of bread
1 garlic clove
20 ml sherry vinegar
13 g salt
600 ml water
puree the mixture for five minutes in a blender or food processor
200 ml olive oil (NOT extra virgin)
100 ml water
Gradually, add the olive oil to the blender, as you would when making mayonnaise. Add the water at the end.
Edible flower petals
Peel the prawns and flambĂ© them briefly with a brulĂ©e torch or flash fry them on both sides in a frying pan. The prawns should remain practically raw. Add a little salt and extra virgin oil.
Peel the mango and dice it, add ginger oil. Add soya sauce and chopped fresh coriander.
To serve: place the mango salad at the bottom of the plate, garnish with prawns, decorate with the flower petals and then add the soup.
This recipe comes to us courtesy of Chef Diego del RĂo of the El Lago Restaurant in Marbella, Spain. Download File - 19.8 MB Watch This Podcast (Streaming Video)
Pike perch filet and asparagus packets with tarragon and new potatoes Author: DW.DE | Deutsche Welle
Tue, Jun 4, 2013
Enjoy this delicious spring dish from the Spreewald region in Germany.
Serves four people:
600 g pike perch filet
Sea salt, lemon thyme, clarified butter
400g white asparagus
400 g green asparagus
8 slices of marbled bacon
Salt, butter, sugar
2 egg yolks
250 g butter
80 ml white whine
1T tarragon vinegar
Peppercorns, 1 shallot, 1 bay leaf
100 ml low-fat milk
A pinch of salt
Peel and trim the asparagus. Blanch for seven minutes in boiling water with to which salt, sugar, and 10 g (a pat) of butter has been added.
Remove green asparagus first. Quench both with salted ice water.
Wrap three spears of cold asparagus with the bacon and garnish with a sprig of tarragon.
Boil the potatoes until cooked.
For the foamed milk, heat milk and tarragon and let steep for 10 minutes.
Hollandaise: reduce white wine, vinegar and spices. Melt butter until only slightly brown, over the double-boiler, beat the egg yolk until it is warm and fold in the butter, which should have cooled slightly.
Scale and portion the pike perch filets. Place in a skillet and fry until golden brown, spice, turn, switch off the heat and let the fish sit. At the same time, fry up the asparagus packets and the potatoes and finally, foam the milk. Arrange and serve.
ă Download File - 17.1 MB Watch This Podcast (Streaming Video)
Veal in Sherry with Vegetables Author: DW.DE | Deutsche Welle
Tue, May 7, 2013
Meat and Vegetables the Spanish Way!
1 liter oloroso sherry
1/2 liter water
2 calf cheeks
Dice the vegetables, season with the peppercorns and braise in olive oil. Salt and pepper the calf's cheeks, roll them in flour and fry them on all sides in olive oil. Add the meat to the vegetables. Add the sherry (oloroso type) and water and simmer for four hours or more until the meat is tender.
Heat the sugar in a pot until it caramellizes, pour in a small amount of oloroso. Pour the liquid from the meat and vegetables through a sieve and add it to the sugar mixture. Reduce it and set it aside.
Put some mashed potatoes in the middle of the plate. Add the meat and decorate with an asparagus tip and some cubes of pumpkin and garnish with the gravy.
This recipe comes to us courtesy of JavierÂ MuĂ±oz of Restaurant CarbonĂĄ in Jerez. Download File - 18.6 MB Watch This Podcast (Streaming Video)
Poached egg with asparagus and poppy butter Author: DW.DE | Deutsche Welle
Tue, Apr 30, 2013
This recipe comes to us courtesy of Diana Burkel from the WĂŒrzhaus restaurant in Nuremberg
2 eggs, broken into 2 small bowls
1 pot with boiling, very sour vinegar water
1 pot with boiling, very salty water
1 tbs. poppy seed -- whole, not ground!
1 tbs. butter
to season: pepper
4 spears of peeled white asparagus, cut diagonally into pieces
1 sprig of rosemary
1 garlic close
to season: salt, sugar, pepper, olive oil
2 spears of peeled white asparagus, cut in thin slices
2 spears of green asparagus, cut in thin slices
3 radishes, cut in thin slices
1 bunch of chives, cut coarsely into 2-centimeter lengths
1 handful of mixed cress
to season: vinegar, olive oil, salt, pepper
Swirl the boiling vinegar water to create an eddy, then slip the eggs into it quickly. Let them solidify for a minute, then move them to the salt water and cook another 2 minutes. Remove and let them drip off. Heat and lightly roast the poppy seed in the foaming butter.
Sear the pieces of asparagus and flavor with rosemary and garlic. Seaspon with salt, sugar, and pepper.
Mix the thin slices of vegetables, season lightly, and mix with just a little vinegar and oil.ă
Drape the seared asparagus on the plate. Use it as the foundation for the poached egg and top with poppy butter. Then place the salad loosely on top. Download File - 21.8 MB Watch This Podcast (Streaming Video)
Risotto with traditional balsamic vinegar Author: DW.DE | Deutsche Welle
Tue, Apr 16, 2013
An Italian specialty!
320 gram risotto rice
meat or vegetable stock
1 tbs butter
4 tbs cooking cream
grated parmesan cheese
sliced parmesan cheese
traditional balsamic vinegar from Modena (D.O.P)
Fry the chopped onions until they are golden, then add rice and sauce briefly. Add bullion until the rice is covered and continue to simmer while stirring. Add more stock as needed. After 9 to 10 minutes, remove the pot from the stove and stir in the butter and cream. Add more stock until the rice is covered and cook until the rice is al dente. Keep stirring the rice to prevent it from burning. Serve garnished with parmesan slices and a dash of Balsamico.
This recipe comes to us courtesy of Chef Fernando Patano of the Ristorante Europa 92 from Modena, Italy. Download File - 22.1 MB Watch This Podcast (Streaming Video)
Smoked Haddock with salad on malt crackers Author: DW.DE | Deutsche Welle
Tue, Apr 9, 2013
This recipe comes to us courtesy of chef RenĂ© Jensen from Aarhus, Denmark
2 filets of smoked haddock or smoked gilthead
1 bunch of radishes
1 salad cucumber
Large handful of fresh ramson leaves
1/8 l olive oil
1 glass of pickled onions
Mayonnaise: 3 egg yolks and olive oil with ramson
Slice the smoked fish filets into small pieces. Tip: gilthead is a good alternative to haddock. It has a more refined smoked flavor compared to hot smoked fish. Now scoop out small cucumber balls. If you don't have a scoop, you can cut small cubes. Grate the radishes into thin slices directly into a bowl of water. This way the radishes stay fresh and the water removes the sharpness. Then half the pickled onions. Chop the ramson leaves into thin strips and mix them with the olive oil in a blender for about 5 minutes on medium speed. The ramson will give the oil a deep green color. The ramson oil is then serves as a base for the mayonnaise. Whisk the three egg yolks and ramson oil together until they thicken. Then prepare everything on a plate. Tip: add some sweet malt crackers. Enjoy!
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PASTICCIO FERRARESE Author: DW.DE | Deutsche Welle
Tue, Apr 2, 2013
This recipe is by Daniele Masiera from the Cusina e Butega restaurant in Ferrara, Italy
PASTICCIO FERRARESE (Ferrara Noodle Pie)
Short Pastry Crust
170 grams wheat flour
100 grams powdered sugar
100 grams butter
1 egg yolk
1 pinch of salt
Combine ingredients and mix well until you get a firm dough. To adjust the consistency, add flour if mixture is too runny, and water if it is too dry. Allow to rest for 30 minutes.
Meat and Vegetable Ragout
100 grams ground beef
100 grams ground pork
100 grams chicken liver
100 grams chicken giblets
1 small carrot
1 celery stalk
2 tablespoons Marsala wine
Salt and pepper to taste
Chop vegetables and sautĂ© lightly in olive oil, using a pot with a heavy bottom, until the onions are translucent. Add the ground meat and brown it. Add the chicken liver and giblets and stir well. Add the Marsala. Simmer the mixture on a low flame, ideally for at least two hours, stirring occasionally.
300 milliliters milk
30 grams butter
30 grams flour
50 grams parmesan cheese
Salt and grated nutmeg to taste
Melt the butter in a small pan; add the milk. Gradually add the flour while stirring. Stir in the parmesan cheese and allow to melt; add seasoning to taste. Allow the sauce to simmer until thickened.
Add 130 grams of small macaroni (Maccheroncini) to boiling, salted water; cook until al dente; drain.
Roll out the short pastry on a floured surface and cut out two plate-sized circles.
One circle will be the base of the Pasticcio. Brush the entire surface with egg yolk. Mix together the ragout, the noodles, the BĂ©chamel sauce and about 50 grams of the parmesan cheese and place the mixture on the prepared douch circle. Place the second circle on top, making sure that it completely covers the filling. Pinch together the edges of the dough circles. It's essential to make sure that the circles are large enough to completely cover the filling and form a sealed edge, similar to that of a calzone. Brush the surface of the dough with egg yolk and poke small holes into the top. Place the pie in the over and bake at 160 degrees Celsius until the dough is brown, about seven to nineteen minutes.
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Dolma with mashed potatoes Author: DW.DE | Deutsche Welle
Tue, Mar 26, 2013
Try out this recipe from a top restaurant in Sarajevo.
500g minced beef
1 bunch of parsley
salt, pepper and paprika powder
50 ml mineral water
1 cup risotto rice
1 large zucchini
4 bell peppers
4 large cabbage leaves
1 bunch of parsley
500ml tomato passata
500ml vegetable stock
Dice the onions, chop the parsley and grate the carrots. Mix in a bowl with meat and rice. Season with paprika powder, salt and pepper and add mineral water. Knead together with the meat mixture and leave to rest for a few minutes. Trim the onion top and bottom and leave to blanch in boiling water for approximately 10 minutes. Place cabbage leaves in boiling salt water for five minutes. Then rinse the onions and cabbage leaves under cold water.
Fill the vegetables with the mixture and place in a baking dish. Chop up the remaining zucchinis, onions and parsley and sprinkle over the dolma. Pour vegetable stock and tomato passata over the dolma until the vegetables are covered. Cover and bake in the oven at 200 degrees Celsius for 40 minutes.
In the meantime boil the potatoes and mash with a potato masher. Stir in warm milk, salt, pepper and butter. Finally serve mashed potatoes with dolma.
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Norwegian Skrei with Risotto and Mushroom CrĂšme (serves 4) Author: DW.DE | Deutsche Welle
Tue, Mar 19, 2013
This recipe comes to us courtesy of Esteban Villapando, Head Chef at the Lofoten Fish Restaurant, Oslo
Norwegian Skrei with Risotto and Mushroom CrĂšme (serves 4)
200 grams risotto rice
1 cup dry white wine
Âœ liter vegetable or chicken broth
2 tbs butter
3 tbs grated Parmesan cheese
To prepare the risotto
Dice two small shallots and sautĂ© them in butter or olive oil. Add the rice and stir until it just begins to look translucent. Add the white wine and some of the broth. Stir thoroughly. When the broth is absorbed, add more, always taking care that the rice does not burn. Keep adding broth until the rice is al dente, which will take about 20 minutes in all. Add the butter and grated Parmesan. Stir over low heat until creamy.
Ingredients for the mushroom crĂšme
400 grams button mushrooms
4 medium shallots
300 ml heavy cream
salt and pepper to taste
To prepare the mushroom crĂšme:
Quarter the mushrooms and dice the shallots, then braise both in butter or olive oil. Add salt and pepper to taste. Add cream until the mushrooms and shallots are completely covered. Bake for 30 minutes at 140 degrees Celcius. Drain the excess liquid. Put the mushrooms and shallots in a blender and blend into a paste. To serve, garnish the edge of the plates with a thin layer of mushroom crĂšme. Top with quartered cherry tomatoes and baby greens, if desired.
Ingredients for the skrei (Arctic cod), normal cod would do
600-800 grams of cubed fillets
200 grams of dried mushrooms
salt and pepper to taste
To prepare the skrei cod:
Cube the fish filets into 3 or 4 pieces per person. Grind the dried mushrooms (a mix is best) in a mortar and add a pinch of salt and pepper. Coat the fish in the ground mushrooms and fry in butter until golden brown. Broil the filets for four minutes in the oven at 180 degrees Celsius.
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Bulgarian-Style Rolled Lamb with Rice and Salad Author: DW.DE | Deutsche Welle
Tue, Mar 5, 2013
A Bulgarian specialty!
Ingredients for 4 people:
- 750g lamb belly or leg
- 50g onion
- 1 tsp salt
- 1 pinch of savory
- Âœ tsp black pepper
- Âœ tsp red paprika (spicy)
- Âœ tsp dried mint
- 1 liter water
- 250ml white wine
- 200g white basmati rice
- 200g mushrooms
- 20g raisins
- 1 pinch saffron
- salt and pepper
- 30g butter
- 10g flour
- 250ml roast lamb stock
- 200g lollo bionda
- 75g rucola
- 1 bunch parsley
- juice of half a lemon
- 2 desert spoon olive oil
- salt and pepper
Season the lamb with chopped onion and the spices and herbs. Roll it up and bind it with cooking twine. Place the meat on a baking tray and add oil, white wine and water. Roast the lamb for three to four hours at 180 degrees Celcius, baste regularly with the liquid.
Boil the basmati rice in salt water. Clean the mushrooms, slice them in half and boil. Fry the boiled mushrooms in oil. Add the boiled rice and the raisins. Season with saffron, salt and pepper and stir.
Clean the salad and rip off small pieces by hand. Chop the parsley and add to the salad leaves. Mix the lemon juice wuth salt, pepper and olive oil and mix into the salad.
Heat 250ml of lamb stock in a saucepan . Add butter and the cooking juices and thicken with flour or starch. Take the lamb out of the oven after three hours and cut into 1 cm thick slices. Finally grill the slices for a few minutes with the sauce and serve.
This recipe comes to us from Chef Georgi Tashev of the Hebros Hotel and Restaurant in Plovdiv, Bulgaria.
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