A Late Oktoberfest

This weekend was the last weekend of October, and as such we thought we should fit in a late Oktoberfest-style feast over the weekend. We must have been busy mid September, because we completely forgot about it!

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A Weekend at the Weber #2: Bavarian-style Roasted Chicken (Oktoberfest Chicken) and Brined Pork Forequarter Roast Recipes

As a follow up to our previous post we though we would provide the recipes for the chicken and pork dishes we made. Both of these are easy to prepare and take regular ingredients to an all new level of flavour and succulence. The Bavarian chicken recipe is so simple it’s almost not a recipe. Placing a handful of fresh parsley inside the cavity makes for a very moist bird. The brined pork has nearly all the sweet salty complexity of an old fashioned country ham. We, of course, cooked both of these in our Weber BBQ, but you could just as easily do them in the oven or on a rotisserie. Here are the recipes…

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Oktoberfest Is Here!

A beautiful spring day…

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Mutton Cooked Sauerbraten-style (Braised Chops in German-style Sweet and Sour Sauce) Recipe

Here’s a dish I whipped up with a pack of mutton chops we bought the other day. Any meat could be used – lamb, beef, pork and venison would all be suited. The original idea for this braise came from the German dish Sauerbraten which is made with beef and involves firstly marinating the meat for several days in a vinegar, wine and spice marinade before cooking. Sauerbraten is sometimes served with raisins in it and the sauce is usually thickened with ginger snap crumbs. My version is not Sauerbraten but takes the general idea of a vinegar based marinade (no wine in this one) followed by a long slow braise which leads to a very soft and tender piece of meat with a rich abundant sauce. Here’s the recipe for what I ended up cooking.

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Curry Ketchup Recipe

 

curry ketchup

According to Wikipedia:

“Currywurst is a typical German take-away dish, a hot pork sausage cut into slices and seasoned with ketchup and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices. Usually served with french fries or bread rolls (called “Brötchen”), it is particularly popular in the metropolitan areas of the Ruhr Area, Berlin, and Hamburg.”

In attempting to make currywurst we formulated this fantastic ketchup recipe. We’re not really sure if this tastes like what they serve up in Germany, but hell, it tastes like gold to us!

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