Posts tagged 'schweizerfleisch'

Nice to Know:

Nice to know: The pork knuckle is rich in protein and contains a certain amount of fat, which gives it a juicy and tasty touch. However, it is recommended to enjoy it in moderation, as it can also be high in calories. The pork knuckle has made a name for itself beyond its borders and is popular in many other countries.

It is usually appreciated for its hearty crust and juicy meat, and many chefs experiment with different marinades and side dishes to make the dish even more varied. Overall, the pork knuckle is not only a gastronomic highlight, but also a piece of culinary tradition that has developed over centuries and continues to be appreciated.

Rack of lamb is popular in many cuisines around the world, including Mediterranean, Middle Eastern, traditional English cuisine, and it is also very popular here in Switzerland all year round. Overall, rack of lamb is a delicious choice for any meat lover and offers versatile options for creating culinary delights. This dish combines the delicate flavors of lamb with the crunch of cornflakes and the fresh fruitiness of orange almond rice, while the rich cognac sauce rounds it all off perfectly.

Creamed goulash is a classic dish popular in many Eastern European cuisines, particularly in Hungarian, German, and Austrian traditions. It is a variation of traditional goulash, which originated in Hungary and was originally prepared as a stew with meat, peppers, and, depending on the region, various vegetables.

Origin of goulash: Goulash has its roots in 9th-century Hungarian cuisine, where it was invented by shepherds. The original version was a simple dish of meat and peppers cooked in a cauldron over a fire. The addition of various spices, including pepper and caraway, was typical of Hungarian cuisine.

Nice to know:

Gravy has a long and varied history that is closely linked to the development of cooking and food culture in Europe. Its origins can be traced back to ancient times, when simple sauces made from stocks, fats and herbs were used to intensify the flavour of meat dishes.

In the Middle Ages, sauces often became more complex and included various ingredients such as wine, spices and vinegar. These sauces were not only used to enhance flavour, but also to preserve food. This period also saw the first recipes for sauces written down in cookbooks. 

Over the centuries, especially during the Renaissance, European cooking flourished, introducing new techniques and ingredients that expanded the variety of sauces. French cuisine, which is particularly famous for its sauces, developed a variety of gravies in the 17th and 18th centuries that served as the basis for many dishes.

One of the most popular is demi-glace, a rich sauce made from beef stock and a reduced brown sauce.

Beef liver is extremely rich in nutrients and offers a variety of health benefits. It contains vitamin A, among other things, which is important for good eyesight, healthy skin and a strong immune system.

It also provides B vitamins, especially vitamin B12, which is crucial for the functioning of the nervous system and the production of red blood cells. Is the liver taste too strong for you? Here's a tip: Soak the liver in milk an hour before frying and store in the refrigerator. By soaking the liver in milk, it becomes milder in taste and contracts less when fried.

Zurich-style veal strips with veal kidneys and rösti
Ingredients for 4 people

For the veal strips:
500 g veal (veal kidneys)
200 g veal kidneys
2 onions
200g mushrooms
2-3 cloves of garlic
200 ml cream
100 ml white wine
2 tbsp butter
2 tbsp olive oil
100ml veal stock
Salt and pepper

For the rösti:
600 g waxy potatoes (floury)
2-3 tbsp butter for frying
Salt and pepper

Preparation

Preparation of the meat: Cut the veal into thin strips. Rinse the kidneys thoroughly under water, remove the fat and skin and cut into small pieces.
Peel the onions and garlic and chop finely.

Preparation of the veal strips: Heat 2 tbsp butter in a pan. First, briefly sauté the meat in portions in the pan until golden brown and sprinkle with flour. Then keep warm in the oven at around 60 degrees. Fry the onions and garlic, then add the mushrooms until they are translucent. Deglaze with white wine and top up with veal stock and let it reduce briefly. Add cream and stir everything well. Simmer for a few minutes over medium heat until the sauce thickens slightly. Finally, add the meat again and stir gently.

Preparation of the rösti: Cook the potatoes the day before, let them cool and peel them. On the day of preparation, coarsely grate the cold potatoes. Heat the butter in a cast iron pan and distribute the grated potatoes evenly in it. Season with salt and pepper. Fry the rösti over medium heat for around 10-15 minutes until golden brown and crispy. Then carefully turn it over (e.g. with a large plate) and fry the other side until golden brown.

Serving: Just before serving, top the veal strips with whipped cream and arrange on plates, and serve with Rösti.