Download Oktoberfest cookbook by Julia Skowronek PDF

By Julia Skowronek

Oktoberfest Cookbook might help you create your personal Oktoberfest-inspired feasts with 50 recipes immediately from Germany's most famed beer halls. --Publisher

summary: Oktoberfest Cookbook may help you create your personal Oktoberfest-inspired feasts with 50 recipes directly from Germany's most renowned beer halls. --Publisher

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Arrange the slices of beef and vegetables on soup plates and pour a ladle of broth over each plate. Sprinkle with chives and serve with horseradish and dill pickles on the side. Tip: Out of one dish, make two: in no time at all, the remaining broth is transformed into an exceptional beef soup with noodles. To make this soup, cook 5½oz (150g) of dried soup noodles in boiling salted water, following the directions on the package. Drain the noodles and reheat them in the broth along with 1⁄4 cup of cubed boiled beef.

If there is no resistance, the meat is cooked. If there is, cook for another 15 minutes and repeat the test. 62 Entrées Lung stew This dish might seem a little unusual to non-Bavarians. But try it, and you will be pleasantly surprised. Served with bread dumplings, it is an affordable lunch dish popular with many Oktoberfest visitors. Serves 4 · Prep time: 45 minutes · Marinating time: 8 hours 5 black peppercorns, crushed 1 tsp allspice 4 juniper berries, crushed 2 bay leaves 1 tsp mustard seeds 3¼ cups vegetable broth 5fl oz (150ml) sherry vinegar ½ organic lemon, sliced salt, pepper 1 pinch of sugar 1lb 2oz (500g) cooked lungs (from calf, cow, or pig), cut into strips 1 onion 2 tbsp clarified unsalted butter 2 tbsp all-purpose flour 2 tbsp chopped parsley, to garnish 1 Put the spices in a paper coffee filter or a piece of cheesecloth and tie with kitchen twine.

4 Remove the hocks from the broth. Strain the broth through a fine mesh sieve and reserve to use in another dish, such as in sauerkraut. Arrange the ham hocks and the spiced sauerkraut on a platter and serve. Classic mashed potatoes or parslied potatoes (see p. 103) go very well with this dish. Tip: You can also cook the ham hocks and the sauerkraut together in one pot. Sauté the onion and add the sauerkraut, celery root, carrots, leek, parsley, and seasonings, as described above. Place the ham hocks on the sauerkraut and add enough water to completely cover them.

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