Lamb chops are a tender and tasty meat that comes from the rib section of the lamb. They are one of the most popular cuts of lamb and are known for their unique flavor and tender texture. Lamb chops can be prepared in a variety of ways, be it grilled, roasted or baked in the oven.
Nice to know: Reindeer are an important cultural, economic and ecological resource in Scandinavia, especially for the indigenous peoples living in the northern parts of the country. These animals are adapted to the harsh climate and the vast, untouched landscapes.
Main characteristics of reindeer:
Adaptability: Reindeer are excellent adaptors to extreme cold. Their thick fur and an insulating layer of air help them survive in cold winters.
Migration: In summer, reindeer move to higher altitudes where they can feed better, and in winter they migrate to lower valleys.
Diet: Their diet consists mainly of lichens, mosses, grasses and other plants.
Cultural significance: For the indigenous people, reindeer are not only a means of subsistence, but also a part of their identity. Reindeer husbandry, or "rein herding", is a traditional industry and plays a central role in culture and customs. Reindeer are used for food, clothing, tools and as a means of transport (e.g. sleighs).
Nice to know: The Iberian pig, also known as "Iberico", is a breed of pig that is common in the Iberian Peninsula, especially in Spain and Portugal. This breed is famous for its excellent meat quality and high fat content, especially intramuscular fat, which gives the meat a unique taste and tender texture.
Characteristics of the Iberian pig:
Origin: The breed originates from the region of the Iberian Peninsula and has a long history that dates back to ancient times. Ibérico pigs are uniquely adapted to the conditions and climate of this region.
Diet: The Iberian pig is often kept in free-range conditions and moves in spacious pastures. This contributes to high-quality meat production. Eating acorns in season gives the meat its special flavor.
Meat quality: The meat of the Iberian pig is known for its marbling, which results in a rich, full-bodied flavor. Particularly high-quality cuts such as "Jamón Ibérico" (air-dried ham) are highly sought after internationally and contribute to the high reputation of this breed of pig.
Cultural importance: In Spain and Portugal, the Iberian pig plays a central role in gastronomy. The products made from this pig are an important part of the traditional cuisines of both countries.
Health aspects: The fat of the Iberian pig, especially the intramuscular fat, contains high levels of monounsaturated fatty acids, which are considered healthier than saturated fats. This contributes to the positive perception of Iberian ham.
Menapian pork chop Tomapunk perfectly grilled and roasted
Ingredients for 2 people
1 pork chop (approx. 500 g per piece)
1 tbsp olive oil or butter
Salt and pepper to taste
1 lemon
Preparation:
Prepare the meat: Rinse the pork chop with cold water and pat dry with kitchen paper. Season both sides with salt and pepper.
Grill: Heat the olive oil or butter in a pan at medium to high temperature. Grill the chop for about 3-4 minutes on one side until golden brown.
Turn over and fry the other side for 3-4 minutes and cook in the oven until the desired core temperature (internal temperature of at least 63 °C).
Let rest: After frying, take the chop out of the oven and place on a plate. Cover with aluminum foil and let rest for about 5 minutes so that the juices distribute throughout the meat.
Freshly made ajvar goes well with this, it's simple and super tasty.
Ingredients:
3-4 red peppers
2-3 cloves of garlic
1-2 tablespoons of olive oil
1 teaspoon of vinegar (e.g. wine vinegar)
Salt to taste
Pepper to taste
Chili
Peppermint
Preparation:
Roast the peppers: Roast the peppers in the oven at 200 °C until the skin blisters and burns slightly (approx. 20-30 minutes).
Alternatively, you can roast the peppers over an open flame if you have a grill or a gas stove.
Remove the skin: Take the roasted peppers out of the oven and place them in a bowl. Cover with cling film so that they steam and the skin can be removed more easily. After about 10 minutes, peel off the skin and remove the seeds.
Puree the ingredients: Put the flesh of the peppers in a food processor. Puree together with the garlic, olive oil, vinegar, salt, pepper, chili and a little peppermint until a homogeneous mass is formed.
Visiting Thailand - Tom Ka Gai or Tom Khing Kai Tom Kha Gai / Tom Khing Kai with chicken feet
Tom Kha Gai or Tom Khing Kai is a Thai coconut soup that is usually made with chicken.
In this recipe we use chicken feet, which give the soup an interesting texture and a special taste.
Tom Kha Gai or Tom Khing Kai
Ingredients (for 3-4 people)
Ingredients:
For the broth:
500 g chicken feet
1 piece of chicken breast cut into thin strips
1 liter of water
2-3 kaffir lime leaves
1 pieces of galangal
2-3 lemongrass
2-3 red chili peppers
3-4 slices of fresh ginger
2-3 cloves of garlic
For the soup:
400 ml coconut milk
200 g optional straw mushrooms or button mushrooms, sliced
2-3 tablespoons fish sauce
1-2 tablespoons lime juice
1 teaspoon brown sugar or palm sugar
Fresh coriander leaves for garnishing
Preparation:
Preparing the chicken feet: The nails on the feet can be cut off. Then clean the chicken feet thoroughly. Place in a large pot.
Cook the broth: Add water to the pot with the chicken feet and bring to a boil. When the water boils, skim off the foam. Add kaffir lime leaves, galangal, lemongrass, fresh ginger and garlic. Simmer the broth over low heat for about 30-40 minutes until the chicken feet are tender.
Prepare the soup: Strain the broth to remove the solids and return the liquid to the pot. Add coconut milk to the broth and bring to a boil. Cut the chicken breast into thin strips, optionally add the straw mushrooms or button mushrooms and cook for about 5 minutes until tender.
Seasoning: Add fish sauce, lime juice and sugar. Stir well and taste the soup. Add more fish sauce or lime juice if necessary to achieve the desired taste.
Further processing of chicken feet: Marinate the cooked chicken feet with honey, soy sauce and fish sauce and bake in the oven at 200 degrees, of course you can also deep fry them.
Serve: Pour the soup into bowls, garnish with fresh coriander leaves and kaffir leaves. Serve with the baked chicken feet. Serve hot and enjoy! Serve with a bowl of cooked basmati rice. Tips: You can also add other vegetables such as peppers or carrots if you like. If you like the soup spicier, leave the chili peppers whole or cut them open to release more spiciness.
Bison fillet in straw with black truffle and caramelized figs and grilled vegetables
Ingredients for 1 person
For the bison fillet:
1 bison fillet (approx. 200-250 g)
Straw (special food straw, untreated animal feed)
2-3 tablespoons olive oil
Salt and pepper to taste
2-3 sprigs of fresh thyme or rosemary
1 black truffle (freshly shaved)
For the caramelized figs:
2-3 fresh figs (quartered)
2 tablespoons butter
2 tablespoons honey or sugar
1-2 tablespoons balsamic vinegar
A pinch of salt and pepper
A few walnuts for garnish
Preparation:
Preparing the straw:
Soak the straw in a bowl of red wine so that it doesn't burn during cooking. It should be soaked for at least 30 minutes.
Preparing the bison fillet:
Take the bison fillet out of the fridge about 30 minutes before frying so that it reaches room temperature.
Rub with olive oil and season with salt and pepper.
Frying the fillet:
Heat a pan over high heat and add a tablespoon of butter. When the butter foams, fry the fillet for about 2-3 minutes per side to get a nice crust.
Place the fillet on a plate and let it rest for a short while.
Straw garnish:
Drain the soaked straw and place it evenly in a heat-resistant dish or on a baking tray.
Place the fillet on the straw, add the fresh herbs and spread the truffle slices on top.
Cooking in the oven:
Preheat the oven to 180 °C (top/bottom heat).
Place the dish with the bison fillet in the oven for about 5-7 minutes to mix the flavors and finish cooking the meat. Check the core temperature to ensure the meat stays medium rare (approx. 55-57 °C).
Prepare caramelized figs:
In a separate pan, heat the additional butter and then add the quartered figs.
Add the honey or sugar and caramelize the figs for about 2-3 minutes until they are soft and lightly golden brown. Add the balsamic vinegar and bring to a boil briefly so that the sauce thickens slightly. Season to taste with a pinch of salt and pepper.
Serve:
Remove the fillet from the oven and carefully remove the straw. Arrange on preheated plates with fresh straw.
Place the caramelized figs on top and garnish with a few chopped walnuts if desired.
Drizzle with a little extra balsamic vinegar if desired.
Nice to know:
Bison meat cooks through more quickly than beef, so take it out much earlier and let it rest a little longer.
The Swiss's favorite Christmas dish Meat fondue, Chinoise, table grill and fondue bourguignonne are all social forms of eating that focus on communal eating and are perfect for convivial evenings with friends or family. Each of these preparation methods brings its own special features and culinary experiences.
Meat fondue is a classic variant in which small pieces of meat are cooked in a large pot of hot oil or broth. The guests skewer the prepared meat with long forks and dip it into the hot pot. The combination of different types of meat, such as beef, pork or chicken, ensures a varied taste experience. Various dips and side dishes, such as fresh vegetables, bread and sauces, are usually served to round off the fondue dish.
Chinoise is a variant of meat fondue that is inspired by Asian cuisine and has gained popularity especially in recent years. Here, an aromatic broth, often with Asian spices and ingredients, is heated in a special pot. Guests have the option of cooking different types of meat, fish and vegetables in the broth. Typical accompaniments are rice, special sauces and fresh herbs.
Chinoise offers a cozy atmosphere and encourages interactive cooking at the table. The table grill is another social method of cooking where guests can grill their food directly at the table. An electric grill is often used on which various ingredients, such as meat, fish, vegetables and perhaps even fruit, are prepared. The ability to determine the grilling time yourself makes it a flexible and fun dining option.
Table grills are ideal for relaxed evenings, as everyone can decide for themselves what and how much they want to eat. Finally, there is Fondue Bourguignonne, a particularly delicate form of meat fondue that comes from the French region of Burgundy.
Here, the meat is fried directly in hot oil, giving it a crispy texture. Traditionally, beef steaks are used, cut into bite-sized pieces and served with a selection of sauces and side dishes. Guests enjoy the prepared meat with freshly baked baguette and refreshing salads.
Regardless of the method of preparation chosen, these communal eating methods not only offer a delicious meal, but also a wonderful opportunity to spend time together, have conversations and discover new flavor combinations. Whether it's traditional fondue, contemporary chinoise or a sociable table grill - these culinary options create unforgettable memories.
Juicy Aargau pasture-fed lamb spareribs with BBQ sauce
Ingredients for 2 people
1 kg lamb spareribs
2 tbsp olive oil
2 tbsp honey or maple syrup
2 tbsp soy sauce
2 tbsp ketchup
2 tbsp mayonnaise
1 tbsp mustard
3 tbsp Big Sam's Chueli Peeling Rub, also goes great with lamb (optional)
Preparation:
Prepare the marinade: In a bowl, mix olive oil, honey, soy sauce, ketchup, mayonnaise and a little mustard with Big Sam's Chueli Rub.
Marinate the spareribs: Place the lamb spareribs in a large freezer bag or a flat bowl and pour the marinade over them. Close the bag well or cover the bowl and marinate in the refrigerator for at least 2 hours, ideally overnight.
Prepare for roasting: Preheat the oven to 200 °C (fan oven 200 °C). Take the marinated spareribs out of the fridge and remove them from the marinade (set aside).
Baking: Cook the spareribs in the oven at 200 °C for 20 minutes covered with aluminum foil. Then remove the aluminum foil, coat the spareribs again with the marinade and bake for another 5-10 minutes until they are golden brown.
Serving: Take the lamb spareribs out of the oven and let them rest for a short while. Serve with baked potatoes and a spicy BBQ sauce.
Here is another simple recipe to go with it.
Ingredients:
300 g ketchup
100 ml apple cider vinegar
50 g brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
1 tsp mustard
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Preparation:
Mix: Put all ingredients in a medium-sized saucepan and mix well.
Heating: Heat the mixture over medium heat, stirring occasionally, until the sauce begins to simmer.
Simmer: Reduce the heat and simmer the sauce gently for about 15-20 minutes to allow the flavors to combine. Stir occasionally.
Seasoning: Taste the sauce and adjust to taste with salt, pepper or additional seasonings.
Allow to cool: Remove the sauce from the heat and allow to cool. It can be served warm or cold.
The legendary Tom & Jerry steak or Flintstone steak A Tom & Jerry or "Flintstone steak" refers to a particularly large, bone-in steak that is reminiscent of the steak that appears in the cartoon series "Tom & Jerry" or "The Flintstones" (originally "The Flintstones"). Huge, oversized steak with bone.
This piece is cut from the shank (undercut, corner piece, round nut, flat nut and round mock) and is ideal for slow cooking, smoking and sous viden. The real eye-catcher with that certain bite.
Not a quick-fried piece. This piece of meat needs time and gentle preparation to tease out its tenderness. Attention: Is your grill big enough? The steak is about 35-45cm long, 15-20cm wide and about 3-4cm thick
