Posts tagged 'schweizerfleisch'

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.

Roasted IP Suisse rabbit liver with onions and apples

Ingredients for 2 people
500 g rabbit liver
2 large onions
2 apples
2-3 tbsp butter or olive oil
1 tsp fresh thyme (or ½ tsp dried thyme)
Salt and pepper to taste
A splash of balsamic vinegar
Fresh parsley to garnish

Preparation:

Preparing the liver:
Rinse the rabbit liver thoroughly and pat dry. Remove any skin or veins.
Cut the liver into slices about 1 cm thick.

Preparing the onions and apples:
Peel the onions and cut into thin rings.
Peel, core and slice the apples.

Fry:
Heat the butter or olive oil in a large pan. First add the onions and fry slowly over medium heat until golden brown (about 10 minutes).
Then add the apple slices and fry for another 5 minutes until soft.

Add liver:
Put the rabbit liver in the pan and fry for 3-4 minutes on each side until lightly browned but still slightly pink in the middle.
Season with salt, pepper and thyme.

To finish:
If desired, add a splash of balsamic vinegar to the liver and mix gently.
Arrange everything on plates and garnish with fresh parsley if desired.

Serving suggestion:
The fried rabbit liver can be served hot and goes well with fresh rösti, baguette, mashed potatoes or a lamb's lettuce

Veal cutlet: A delicate dish

Veal cutlet is a tender and juicy piece of meat that is often served in fine dining. It comes from veal and has a milder, more delicate flavor than the meat of older animals. Veal cutlets are ideal for festive occasions or a special dinner because they not only taste good but are also visually appealing. Veal cutlets often come on the bone or boneless and have a thin layer of fat that provides additional flavor when roasted. They can be prepared in a variety of ways: fried, grilled or braised in the oven. Typical side dishes are fresh vegetables, potatoes or rice, often complemented by a fine sauce. The combination of the tender meat and the chosen side dishes ensures a harmonious taste experience.

Recipe for fried veal chops

Ingredients (serves 2)
2 veal chops (about 250-300g each)
2 tbsp olive oil
2 tbsp butter
2 garlic cloves, crushed
1 sprig of fresh rosemary
Salt and pepper to taste
Lemon juice (optional)
Fresh parsley to garnish

Preparation

Preparing the meat: Take the veal chops out of the fridge about 30 minutes before frying to allow them to reach room temperature.

This will ensure even cooking.

Pat the chops dry with kitchen paper and season generously with salt and pepper on both sides.

Frying: In a large frying pan, heat the olive oil over medium heat. Place the chops in the pan and fry for about 3-4 minutes on each side until they have a golden brown crust.

Flavoring: Add the butter, pressed garlic and rosemary to the pan. Tilt the pan slightly so that the butter runs over the chops. This adds extra flavor and prevents the meat from drying out.

Check cooking time: Fry the chops for about 8-10 minutes in total until they are done to your desired degree. For a tender result, the inside should be pink (core temperature around 60-65 °C).

Let it rest: Remove the chops from the pan and let them rest for about 5 minutes. This helps to keep the juices in the meat.

Serving: Serve the veal chops with a squeeze of fresh lemon juice on top, garnished with fresh parsley. Serve with roasted potatoes or a seasonal salad.