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Preview: euromaxx a la carte | Video Podcast | Deutsche Welle

euromaxx a la carte | Video Podcast | Deutsche Welle



On our culinary journey around Europe we'll be meeting the farmers and fishermen who produce our food, looking over the shoulders of the continent's top chefs and dining at numerous award-winning gourmet temples.



Published: Tue, 12 Dec 2017 12:34:44 GMT

Last Build Date: Tue, 12 Dec 2017 12:34:44 GMT

Copyright: 2017 DW.COM, Deutsche Welle
 



German specialty: Black Forest cake

Wed, 17 May 2017 16:32:00 GMT

It's easy to bake a Black Forest cake when you follow a few basic rules. The ingredients include a sponge cake base laced with cherry brandy, sour cherries, and chocolate sprinkles. Black Forest Gateau Ingredients: 5 eggs 200 g sugar 190 g flour 30 g cocoa powder pinch of salt some crushed vanilla bean half a lemon 1 liter cream 2 jars sour cherries 135 g cornstarch dark chocolate One schnapps glass full of the high-percentage cherry brandy known as Kirschwasser. First make the chocolate sponge cake base: Separate the eggs, add the salt and sugar to the whites and whisk them till they are stiff. Fold in the egg yolks carefully. Combine the flour, cornstarch and cocoa powder and mix with the egg mass. Pour the mixture into a lined cake tin and bake at 180 degrees Celsius for 20 minutes. When the cake is baked and cooled, cut it horizontally into one thick bottom layer and two thinner layers. Then make the cherry filling by putting the sour cherries, a quarter liter of cherry juice, 150 grams of sugar and 55 grams of cornstarch into a pan and bringing it to the boil. Simmer gently for some minutes. Dissolve seven leaves of gelatine in some water and whip this with 80g sugar and the cream. Flavor with a schnapps glass of Kirschwasser. Spread the the bottom thick layer of sponge cake with the cherry filling and then cover that with some of the cream. Top this with the second layer of cake and douse it in some Kirschwasser before adding another layer of cream. Cover this with the last layer of sponge cake and cover the top and sides with cream. Decorate with rosettes, chocolate shavings and do not forget the final touch - a cherry on top! Guten Appetit!


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170518_torte_sd.mp4




Tyrolean Trio: a dumpling dish from Italy

Wed, 3 May 2017 16:43:00 GMT

Tyrolean Trio: a "triple" dumpling dish from Italy. It's made with spinach dumplings, cheese dumplings, and stuffed pasta. It started out as a leftover dish -- and now it's become a classic of South Tyrolean cuisine. Recipe for the Tyrolean Trio (Spinach and Cheese Dumplings, and Spinach Ravioli) For the Cheese Dumplings: Serves 4 Ingredients: 30 g onions 20 g butter 100 g cheese (Tyrolean grey, gouda, tilsit, or mountain cheese) 150 g firm, day-old white bread, cut into cubes 2 eggs 100 ml milk 1 tbsp flour Seasonings: 2 tbsp finely chopped chives, fresh-ground pepper, salt And: 20 g grated parmesan cheese 30 g brown butter (beurre noisette) 2 tbsp finely chopped chives Method: -Peel the onions, chop finely, and sauté them in the butter. -Cut the cheese into small cubes and add them to the sautéd onions and cubes of white bread -Mix the eggs and milk. Add this mixture and the chives to the white bread mixture. -Season with salt and pepper and mix thoroughly. Add the flour and knead until the dough sticks together. -Let the dough sit for about 30 minutes. -Form the dumplings with wet hands. -Bring plenty of salted water to a boil in a large pot. Drop the dumplings into the water and let them cook. -Remove the cooked dumplings, allow them to drain, then place them on plates or a platter, and strew with Parmesan. Drizzle the brown butter over them and sprinkle with chives. Cooking time: 15 minutes. Tips: Curd cheese can be added to the dumpling mixture for added taste. Serve with bacon coleslaw or a green salad. Anton Wieser has another tip for novice dumpling makers. Start by boiling a single dumpling to test it. If it falls apart, add more flour to the dough. For the Spinach Dumplings: Serves 4 Vegetables: 60 g onions 200 g fresh spinach, blanched And: 2 tbsp butter 2 eggs 50 ml milk 1 tbsp flour 150 g firm, day-old white bread, cut into cubes Seasonings: 1 garlic clove 1 pinch of ground nutmeg Fresh-ground pepper, salt And: 30 g grated Parmesan 70 g brown butter Method: - Peel the onions and garlic, chop them finely and sauté them in the butter. - Chop the spinach finely. Add it to the onions and garlic, and season with salt, pepper and nutmeg. - Puree the spinach mixture with the eggs in a blender or food processor. - Add the pureed spinach, the milk, flour, salt and pepper to the bread cubes and mix thoroughly. - Let the mixture stand, covered, for about 15 minutes. Meanwhile, bring a big pot of salted water to a boil. - Form the dumplings with wet hands or a spoon. Drop them into the water and let them simmer until cooked. - Put the spinach dumplings on plates or a platter, and top with grated Parmesan and brown butter. Cooking time: 15 -20 minutes Tips: Serve the dumplings on a light cream sauce with chunks of stewed tomato, or with slices of mountain cheese and nut butter. To get 200 g of blanched spinach, you'll need twice as much raw spinach. For the Ravioli: Serves 4 Dough: 150 g rye flour 100 white flour 1 egg 50-60 ml lukewarm water 1 tbsp oil, salt Filling: 150 g boiled spinach (about 300 g fresh spinach) 50 g finely chopped onions ½ garlic clove, finely chopped 1 tbsp butter 100 g curd cheese or ricotta cheese 1 tbsp grated Parmesan 1 tbsp chives, finely chopped 1 pinch grated nutmeg Fresh-ground pepper, salt And: grated Parmesan, brown butter, and finely chopped chives for the topping. Dough: -Mix the two kinds of flour, strew on a pasta board in a wreath shape, and add the salt -Whisk the egg with the lukewarm water and oil, pour into the middle of the flour wreath, and knead the mixtures into a smooth dough from the inside outward. Cover the dough and let it sit for 30 minutes Filling: - Chop the spinach finely. Sauté the onions and garlic in butter, add the spinach and sauté a bit longer. Let the mixture cool a bit. - Add the curd cheese or ricotta, parmesan, and chives. Season with nutmeg, salt, and pepper and mix well. - Roll out the dough until it's thin with a pasta machine - Work quickly so the dough[...]


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170504_tirol_sd.mp4




Luciano Casini's Italian octopus stew recipe

Wed, 26 Apr 2017 13:55:00 GMT

The residents of the Italian island of Elba love seafood. Luciano Casini has owned the "Il Chiasso" restaurant in the town of Capoliveri since 1972. On today's edition of Euromaxx, Casini prepares an octopus soup.Ingredients to serve four: 2 stems of leek 1 kg of octopus 1 soup ladle of olive oil 1 large potato 2 sprigs of rosemary 1 litre of water or, preferably, fish stock Preparation: Remove the octopus' eyes and beak, then rinse under clear water. Using a large pot, boil for 30 minutes in slightly salted water. Chop the leek into fine rings. Heat the olive oil, then add and slightly braise the leek. Chop the potato into bite-sized bits. Pluck rosemary leaves off the sprig and chop finely. Once the octopus is cooked, sever tentacles and chop up using a blender. Add this to the braised leek and add a litre of hot fish stock. Then add the potato and rosemary, and leave to simmer for an hour. Add salt to taste and serve piping hot.


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170426_alacarte_sd.mp4




Leg of lamb from Zakopane

Thu, 20 Apr 2017 09:01:00 GMT

The region around Zakopane, Poland, is famous for Oscypek cheese and lamb dishes. Chef Sylwester Lis, from the Hotel Bukovina, cooks a very modern version of a traditional lamb entrée.Lamb Parcels with Pumpkin and Sweet Potato Dumplings Serves two Ingredients: Leg of lamb - 120g per person For the marinade Salt, black pepper, lime juice, lime zest, chili peppers, fresh rosemary, Whisky (Jack Daniels) Meat stock Phyllo pastry Preparation: Clean the leg of lamb and rub in the marinade. Douse it with some whisky, then pour over the meat stock. Bake in the oven at 80 degrees Celsius for 12 hours. When the meat is lovely and tender, carve it and wrap small portions in phyllo pastry. Bake the parcels for 8 minutes at 200 degrees Celsius until the pastry is crispy. Keep the stock to use as a sauce later on. Ingredients for the dumplings: 100 g pumpkin 300 g sweet potatoes 100 g flour 1 egg 300 g Jerusalem artichokes Preparation: Wrap the pumpkin and sweet potatoes with a few drops of oil in aluminium foil. Bake the pumpkin for four to six hours and the sweet potatoes for two hours at 150 degrees Celsius. Peel and mash the cooked vegetables, adding some flour and the egg to form a dough. Roll out and cut into pieces. Cook the dumplings in boiling water. They are ready when they rise to the surface. Slice the Jerusalem artichokes thinly and fry in olive oil. Leave to cool and dry out. Crumble them and roll the dumplings in the crumbs. Ingredients for the vegetable jam: 10 g melted butter 20 g onions 2 g garlic 100 g red pepper 50 g pumpkin 100 g tomato passata chili, savory, salt and pepper Preparation: Cut up the vegetables and cook with the other ingredients until al dente. Ingredients for the cranberry jelly: 100 g frozen cranberries 10 g dried cranberries 200 ml red wine 1 tbsp honey gelatine (or agar) Preparation: Cook the cranberries in a pan, add the wine and honey and leave to simmer at a low temperature. Strain and add the gelatine to thicken. Leave to cool and serve with the meat. Ingredients for the cheese mousse: 100 g goat cream cheese 100 g smoked Oscypek cheese 100 ml milk (2 percent fat) 100 ml buttermilk white pepper salt Preparation: Mix the goat's cheese with the milk and heat to 90 degrees Celsius, until it becomes creamy. Add the other ingredients. Leave to cool. Smacznego! Bon appetit!


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170419_lammkeule_sd.mp4




For asparagus fans only!

Wed, 5 Apr 2017 15:31:00 GMT

Whether it's white or green, asparagus is a true spring delicacy. We visit a gourmet restaurant in Oxford that serves asparagus with poached chicken and black truffles. Recipe for Poached Truffle Chicken with Green Asparagus Ingredients for two persons 1 chicken breast filet 200 gr. green asparagus 30 gr. summer truffles salt butter lemon For the side dish 80 gr. mushrooms 50 gr. peas 50 gr. broccoli Method: Slice the chicken breast filet open in the middle to produce a pocket. Salt, dust with flour, and place thinly rasped slices of truffle on it. Fold the pocket shut, wrap the filet in foil, and poach it at 70 degrees Celsius for 45 minutes. That gives the poultry time to absorb the truffle flavor. Green asparagus does not need to be peeled; just cut off or break off the woody ends. Boil the spears of asparagus in salted water until they are al dente. Sautee the mushrooms in butter, add a squeeze of lemon juice. Don't salt until they are finished cooking. Blanch the peas and broccoli. Cut the chicken into portions and place it and the vegetable mix decoratively on plates. Enjoy your meal!


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170405_spargel_sd.mp4




Recipe: Passatelli noodles from Faenza

Wed, 29 Mar 2017 15:13:00 GMT

Italy is famous for its pasta dishes, and each region has its own recipes. The town of Faenza, near Bologna, is home to a type of noodle found only there: passatelli, which is typical for the cuisine of Emilia Romagna. Recipe for Passatelli (serves 4) Ingredients: 300 grams Grana Padano or Parmesan cheese 200 grams of breadcrumbs 5 or 6 eggs 1 pat of butter, softened nutmeg and salt to taste Method: Pile the breadcrumbs and 200 grams of the grated cheese in a mound on a pastry board. Season with salt and nutmeg to taste, and mix well. Add the eggs and softened butter and knead the mixture for several minutes. Let the dough rest for 15 minutes in a cool place. In the meantime, prepare the chicken broth and bring it to a boil. Press the dough through a passatelli maker or potato ricer to shape the pasta. Add the noodles to the hot broth and bring it to a boil again. Then turn down the heat and let the soup simmer for three to four minutes, until the noodles are fully cooked. Ladle the soup into bowls, sprinkle the rest of the grated Gran Padano or Parmesan on top, and serve. Buon appetito!


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170330_nudeln_sd.mp4




Sofie's Bacon Dumplings

Wed, 22 Mar 2017 15:27:00 GMT

The menu at the Sofie Hütte in the Val Gardena is more extensive and diverse than at the usual skiing chalet. Chef Markus Prinoth cooks bacon dumplings using typical products from the Dolomite region of South Tyrol.Makes 4 servings: 100 g Tyrolean bacon or 'Speck' ¼ onion 200 g day-old white bread 10 g butter 30 g sunflower oil 10 ml milk 2 eggs 1 bunch chives Some additional flour and milk for the dough Chop the onion, bacon and bread. Finely chop the chives. Sautée the onion in butter. Mix onion and Tyrolean bacon with the bread. Combine the eggs with the milk and add to the bread mixture. Add the chives. Add flour and milk as needed to reach the desired consistency, and add the oil. Add salt and pepper to taste, keeping in mind that the bacon is already seasoned. Combine ingredients until well mixed, then allow mixture to rest for 30 minutes. With moist hands, form dumplings around 5-6 cm across in size. The dough should be neither too dry nor too soft. If the dough is too soft, do not add flour, but rather breadcrumbs. If the dough is too dry, add some milk. Simmer in salted boiling water for 15 minutes.


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170322_Speckknoedel_sd.mp4




Iberian pork cheeks, cabbage, and root vegetables

Thu, 16 Mar 2017 12:02:00 GMT

Diogo Noronha is considered one of the most creative cooks in Lisbon. He learned the tricks of the trade from his grandparents -- and now runs the "Casa de Pasto" in the Portuguese capital.Recipe Serves 6 people Slow cooked pork cheeks, cabbage, and root vegetables Ingredients: 16 Iberian deboned and cleaned pork cheeks 4 medium size carrots 6 medium size onions 4 medium size leeks 4 stalks of celery 1 head of garlic 4 rosemary sprigs 4 thyme sprigs 2 bay leafs 4 black peppercorns 6 coriander seeds 3 parsley stems 4 Savoy cabbages 300g pak choi 300g Tuscan cabbage or spinach 350g tomato paste 4 parsley roots 6 baby carrots 2 medium size heirloom white beetroot 2 medium size heirloom red beetroot 3.5l dry white wine 50ml brandy 1.5l chicken stock salt pepper olive oil Put the pork cheeks in a container with the carrots, onions, leeks, celery and 4 garlic cloves. Add one bay leaf, 2 rosemary and 2 thyme sprigs, 3 parsley stems, black peppercorns, and the coriander seeds. Cover with the white wine and brandy and marinade for 12 hours. After marinading, separate the pork cheeks from the vegetables and the liquid. Season both sides of the cheeks with salt and pepper and sear in a pan with olive oil. Braise the vegetables separately in order to intensify the flavours. Bring the liquid to a boil to evaporate the alcohol content. Put the ingredients in an overproof dish, cover with the liquid and put it in a pre-heated oven and cook for 3 hours covered in aluminum foil at 140 degrees celsius. When the cheeks are ready, separate them from the braising liquid, then bring that to a simmer, reducing it, so that it acquires a more concentrated and sauce-like consistency Cut each of the 4 cabbages into four pieces and season with salt and pepper and sear them in a frying pan with olive oil. Afterwards, place them in a pan with 2 rosemary sprigs, 2 thyme sprigs, 1 bay leaf, 350g of tomato paste and half a litre of chicken stock. Cover with silver foil and put inside the oven 45 minutes before the pork cheeks are due to be ready. Wash the beetroot, drizzle with olive oil and rub with salt and pepper. Wrap them in silver foil and put them in the oven at 180 degrees celsius for 40 minutes. After that let the beetroot cool, then peel and cut them into quarters. Peel and cut the parsley root into batons and blanche in boiling water with salt and then cool in a container with iced water. Reserve and sauté with olive oil. Two minutes before serving add the Tuscan cabbage and the pak choi cabbage.


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170315_alacarte_sd.mp4




Kaiserschmarrn is a popular sweet dish in Austria

Wed, 1 Mar 2017 15:30:00 GMT

There’s a special treat awaiting customers at the highest patisserie in Austria: Kaiserschmarrn! The pancake-based dish is easy to make, and it's one of the country’s most popular desserts.10 eggs 500 ml milk some vanilla sugar 400 g flour 120 g white sugar 50 g butter icing sugar Mix the milk and flour together until smooth. Separate five eggs - add the yolks and the remaining five eggs to the mixture. Beat the leftover egg whites until foamy, then add the sugar and beat until stiff. Fold the egg whites into the mixture. Melt the butter in an ovenproof dish and add the mixture. Bake for 4 - 5 minutes, turn the mixture over, and bake for a further 4 - 5 minutes. As soon as it's a golden brown color, shred it with two spoons. Dust with icing sugar and serve with apple sauce or cranberries.


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170302_kaiserschmarn_sd.mp4




Italian pasta: Cappellacci

Wed, 22 Feb 2017 17:02:00 GMT

The popular ravioli dish Cappellacci is a classic of Italian cuisine. Head chef Andrea Quaranta of the Rome restaurant Necci dal 1924 fills his cappellacci with peas, artichokes, and beans.Cappellacci for 4 people For the pasta: 250g flour 100g wheat semolina 250g egg yolk 1 egg white For the filling: 100g fresh fava beans 200g fresh peas 2 small artichokes 2 spring onions 50g olive oil salt and pepper 2 eggs 50g pecorino 50g parmesan black pepper 8 slices of pancetta Mix together the pasta ingredients and knead. Wash and julienne the artichokes and spring onions. Fry for 4-5 minutes in olive oil, and season with salt and pepper.Shuck the peas. Blanch them in a bit of broth seasoned with salt and pepper, and puree into a cream. Shell the fava beans and blanch them to remove their waxy outer coating. Once tender, cover them with a bit of olive oil and set aside. Combine two eggs with the pecorino, parmesan and black pepper into a sauce. Bake the pancetta for 10 minutes at 170 degrees Celcius. Cut the pasta dough into circles about 10 centimeters in diameter. Add a teaspoon of filling, fold the pasta together in the form of a half-moon and seal the edges. Boil the cappellacci for 2-3 minutes in salt water and then fry on both sides until crispy. Distribute the cream with the peas onto the plates, place the cappellacci on top of it, decorate with the fava beans and cover in cheese sauce. Top with pancetta and season with pepper.


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170222_alacarte_sd.mp4




Boiled sausage in red wine sauce

Thu, 16 Feb 2017 10:55:00 GMT

The French city of Lyon is known for its many ‘Bouchons’. They’re small family-run restaurants that serve regional cuisine. Yann Lalle, the owner of ‘Le Poêlon d`Or‘, prepares a traditional sausage dish for us.Boiled Sausage with Red Wine Sauce Serves 4 Ingredients: 1 boiled sausage, about 500 gr. 600 gr. new potatoes 150 gr. carrots 150 gr. salted pork belly 1 large onion, chopped 2 garlic cloves 1 liter red wine (full bodied and good quality) 1 glass port wine 50 gr. butter 2 tbsp flour 2 tbsp beef bouillon in powdered form to thicken the sauce fresh herbs Preparation: Poach the boiled sausage in salted bouillon with the fresh herbs for about 20 minutes. Peel the potatoes and cook in the bouillon with the boiled sausage. Preparing the Sauce: Sauté the chopped onion, carrots, garlic and pork belly in butter. When lightly browned, add the flour. Stir in the red wine and port and reduce by half. Then add two tablespoons of beef bouillon and strain. To Serve: Slice the potatoes and arrange in a fan shape, and lay the sausage slices on top. Pour the red wine sauce over the sausage.   Bon appétit !


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20170215_lyonWurst_sd.mp4




Bolo Rei Christmas cake from Portugal 

Wed, 21 Dec 2016 15:24:00 GMT

The Christmas table in Portugal wouldn't be complete without Bolo Rei, a traditional cake served on Christmas day.Bolo Rei from Portugal This cake is a firm favorite with the Portuguese at Christmas. Ingredients: 1 packet yeast 1 kg flour 100 g sugar 200 g margarine 5 eggs 250 ml milk 1 tbs salt 50 g candied orange peel 50 g candied fruits 50 g ground pine nuts 50 g ground walnuts 50 g dried currents 50 g raisins 100 g dried fruit 1 egg yolk to brush on powdered sugar Preparation: Stir or crumble the yeast and half the salt into 125 ml of lukewarm milk and let it rest in a warm place. Then add the flour, sugar, margarine, eggs, and remaining milk and salt and knead it into a dough. Let it rest a second time. Set aside some of the dried fruit for decoration later. Add the rest to the dough, knead thoroughly again, and let it rest a third time. Form a thick roll of dough and drape it in a circular wreath on oiled baking paper on a baking sheet. The diameter of the wreath should be about 30 centimeters. Garnish the cake with the remaining dried fruits and sugar, then brush the dough and fruits with egg yolk. A tip: place a cup in the middle so that the dough maintains its wreath shape while baking. Bake for half an hour at 180 degrees Celsius. Bon appetit! This recipe comes to us courtesy of Confeitaria Nacional, one of Portugal's best-known pastry shops, located in the heart of the capital Lisbon.


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20161222_BoloRei_sd.mp4




The Olde Castle Bar & Restaurant Seafood and Shellfish Pie

Thu, 15 Dec 2016 13:41:00 GMT

Serves approx 4 to 6 people 1 large oven proof bowl or individual oven proof dishes. Ingredients: 300 ml or 4.5 cups of milk 125 gm or 4.5oz of smoked haddock 125 gm or 4.5oz of cod 125 gm or 4.5 oz salmon 125 gm mussels and shelled prawns 60 gm or 4.5 tablespoons of butter 1 onion finely diced 3 tablespoons of plain all purpose flour 1 teaspoon English mustard 1 tablespoon flat leaf parsley 1 tablespoon lemon juice salt and pepper to taste ----------------------- 900 gm or 2lb potatoes or eight potatoes cut into chunks 100 ml or 1/2 cup of pouring light cream 30 gm or 2 tablespoons of butter 60 gm or 1/2 cup of cheddar cheese, grated _________________ Place the milk in a saucepan and add the fish. Bring to a simmer and poach the fish over a moderate heat for 6 to 8 minutes until it is softened. Remove the fish with a slotted spoon and flake it onto a plate, ensuring all the bones are removed. Keep the flaked fish warm. Strain the milk liquid into a jug or bowl and set aside. In a separate saucepan, melt the butter then add the diced onion and cook until softened, remove the pan from the heat and sprinkle in the flour. Gradually add the milk liquid stirring continuously until the sauce has thickened. Add the mustard, parsley, salt and black pepper and stir to combine. Add the flaked fish to the sauce then pile into an oven proof dish. In the meantime: Place the potatoes in a pot of salted water. Bring to the boil and cook for 20 to 25 minutes until softened. Drain well. Add the cream and butter then mash to ensure all lumps are removed. Season with some salt and black pepper. Spoon the potato mixture over the fish and top with cheese. Pop into the oven for 20 to 25 minutes until piping hot. Remove from the oven and serve immediately. ENJOY !


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20161214_fischauflauf_sd.mp4




Turkish Specialty: Hünkar Beğendi

Wed, 16 Nov 2016 15:58:00 GMT

A recipe with a history: "Hünkar Beğendi" means ' the Sultan enjoyed it'. We went to Istanbul to learn how to make this Turkish specialty with eggplant and meat.Recipe for "Hünkar Begendi" (Serves four) Ingredients: 500g lamb 5 tbsp butter 1 onion 2 cloves of garlic 1 cup of tomato puree 6 medium-sized eggplants 1 glass milk or cream 1 cup flour 1 cup olive oil A pinch of salt A pinch of black pepper 1 fresh nutmeg 1-2 chilli pods 3 cups water 1 cup of grated Kaşar cheese (or Gouda or Parmesan) 1 green pepper 2 tomatoes Method: Heat the olive oil in a large pan and add the diced meat. Fry for a short while on a high heat. Then add the onions and garlic and fry everything briefly. After 4-5 minutes add the tomato puree; season with salt and pepper. Finally, add 3 cups of water and allow to simmer on a low heat for about 20 minutes. Add fresh chilli to taste, if desired. Wash and dry the eggplant, make small cuts into the skin and then place on a baking tray and cook on the top shelf of the oven on a high heat, turning it repeatedly until it is softened on all sides. The eggplants can also be cooked on a grill. Cook until the skin of the eggplants turns black. The important thing is that they are cooked right through to the center. They are only ready once they are really soft all over so they could be easily mashed down with a spoon. Allow to cool and then remove the skin (even if it is not burned - otherwise the eggplant will taste bitter). Chop or mash the eggplant. Meanwhile melt the butter in another saucepan, then add the flour. Stir until the flour is completely mixed in. Add a glass of milk or cream and stir until smooth. Then add the eggplant and stir everything together well. Season with salt and allow to simmer for a few minutes, stirring all the time. Finally add the cheese. Season to taste with salt, pepper and nutmeg. When serving, first arrange the eggplant puree in a bowl and then add the meat with a little sauce. Garnish with grilled tomatoes and a green pepper. Afiyet olsun! Enjoy! Hünkar Begendi, Sultan, eggplant puree, recipe, Istanbul


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20161116_alacarte_sd.mp4




Recipe

Wed, 2 Nov 2016 17:16:00 GMT

Marinated white cabbage (one white cabbage marinated for three months in 5 liters water, 500g salt and 100ml white wine)Marinated white cabbage (one white cabbage marinated for three months in 5 liters water, 500g salt and 100ml white wine) 1½ lb minced pork 4 tsp vegetable oil Four medium-sized onions, finely chopped 1½ cups celeriac, finely chopped ½ lb ham, diced 1 tsp salt ½ tsp black pepper ½ tsp sweet paprika 2 tsp fresh parsley, finely chopped 1 cup rice 1 cup tomato sauce ¼ lb sauerkraut 1 bay leaf Fresh dill & thyme 1 smoked knuckle of pork Method: Sarmale - Stuffed Cabbage Leaves Either marinate a white cabbage for three months as described above or simply boil up a fresh cabbage in a large saucepan. Add two teaspoons of salt and a quarter of a cup of vinegar to the boiling water. Allow to boil for five to seven minutes on a medium heat. Then remove the cabbage and leave it to dry and cool down. Heat the vegetable oil in a pan and fry the onions, celeriac, ham, rice, paprika, parsley, and grated thyme for five minutes. Add part of the tomato sauce to the pan. Remove the sauce from the stove and mix it with the ground pork, adding more thyme and the dill. Season with salt and pepper. Then take 1 cabbage leaf and fill it with 1-2 tablespoons of the ground pork, wrapping it up to form a cylindrical parcel. Do the same until all the meat is used up. Cover the base of a deep ovenproof pot with a layer of chopped white cabbage, two to three centimeters deep. Place some of the cabbage rolls on the top and then cover them with another layer of chopped cabbage. Then place the smoked knuckle of pork on top of that, followed by another layer of chopped cabbage, then the remaining cabbage rolls. Finally cover the whole thing with chopped cabbage, add the bay leaf and pour over the remaining tomato sauce. Cook in the oven for two hours at 150 degrees Celsius. Mamaliga Ingredients: 300g maize flour A pinch of salt, 1 liter water Bring the water to the boil and add the salt Quickly stir in the maize and reduce the heat. Cook on a low heat for half an hour, stirring constantly. The mamaliga is served with the stuffed cabbage, a knuckle of pork and a chilli pepper. Add sour cream to taste. Bon appetit!


Media Files:
http://tv-download.dw.com/Events/mp4/eme/emagen160811-euromaxx01ep_alacarte_sd.mp4




Porcini Mushroom Ravioli 

Wed, 5 Oct 2016 14:56:00 GMT

We are headed to Languedoc, France for à la carte and porcini mushroom ravioli. Star chef Philippe Deschamps gives euromaxx a lesson in how to prepare this dish like a pro.Porcini mushroom ravioli with sparkling wine sauce (Blanquette de Limoux) Ingredients for four people: Ravioli dough: 100g. flour 1 egg 1 tablespoon olive oil ½ teaspoon salt Mushroom filling: 100g. porcini mushrooms 40g. mild onions (best are those from Citou) 20g. butter 20cl. cream Olive oil Salt, pepper Sauce with sparkling wine base (Blanquette de Limoux): 50g. porcini mushrooms 40g. mild onions (best are those from Citou) 30g. butter 20cl. Blanquette de Limoux (dry sparkling wine) 20cl. chicken stock 10cl. cream 2cl. nut oil Salt, pepper Preparation: Ravioli dough: Mix the ingredients and knead dough until smooth. Lightly sprinkle the work surface with flour and knead the dough agin, form into a ball and leave for an hour. Stuffing: Heat olive oil and butter; dice and sautée the onions. Dice the mushrooms and add them to the pan. Let simmer for 3-4 minutes, until the juice from the mushrooms has evaporated, then add the Blanquette de Limoux. Reduce the sauce until the wine has been completely absorbed by the mushrooms. Add the cream and allow the sauce to thicken. Flavor with salt and pepper, then allow to cool. Sauce: Sautée onions in olive oil and butter, add coarsely chopped mushrooms and allow them to cook for 3-4 minutes, until the juice from the mushrooms has evaporated. Add Blanquette de Limoux, reduce by half, add the cream and chicken stock simultaneously and allow the sauce to simmer for 15 minutes. Puree and pour through a sieve. Roll the ravioli dough out thin, cut out 8 squares of dough in the desired size. Spoon 1 tablespoon of the filling onto four of the squares. Brush the edges with egg yolk and seal with another dough square. Press down the edge, ensuring that no air remains inside so that the ravioli don't burst during cooking. Place the ravioli in hot, salted water for 2 minutes. Remove them with a slotted spoon and arrange them directly on the plate. Warm up the sauce, adding several drops of olive oil. The temperature should not exceed 60 degrees celsius, or it will destroy the aroma. Whip the sauce. Sprinkle over the ravioli and serve. Bon appetit!


Media Files:
http://tv-download.dw.com/Events/mp4/eme/eme20161005_ravioli_sd.mp4




Svickova - Roast Beef with Dumplings

Wed, 21 Sep 2016 14:26:00 GMT

A hearty specialty from the Czech RepublicRecipe: Svickova - Roast Beef with Dumplings Ingredients for 4 portions: 800g beef from the haunch 100 g bacon fat 1/2 celeriac 2 carrots 2 parsley roots 2 onions 4 tbsp oil 1 tbsp sugar 1 tbsp mustard 1 lemon 2 bay leaves 6 juniper berries 1 bouillon cube 1/2 tsp. pimento (allspice) 200 ml whipping cream 80 g cranberries For the bread dumplings: 6 stale rolls 250 ml milk 2 eggs 250g flour 50g butter 1 tsp salt Preparation Peel and dice two carrots, two parsley roots, half a celeriac root, and two onions. Cut small slits in the beef and fill them with bacon fat. Sautée the onions till they are translucent, then add the vegetables. Brown the meat on all sides in a little oil in a pan. Then put it, water, and the seasonings in a cooking pot and let it all simmer for at least two hours until the meat is tender. Then remove from the pot. For the sauce, add cream to the vegetable mixture and purée it. Serve the finished dish with a dollop of cranberries or loganberries. For the bread dumplings, cut six or seven stale rolls into pieces. Pour melted butter over them. Mix together the milk and eggs and pour them over the chopped bread. Knead thoroughly. Add chopped fresh parsley. Roll the dough into balls; drop the balls into boiling water and let them cook for ten minutes. The finished dumplings are then cut into slices. This recipe comes to us courtesy of chef Petr Baláž from the Kaiser Ferdinand Hotel.


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