Rick Stein's German Bite
Discussion
RichB said:
I enjoyed the program because I quite like Rick Stein but I have to say most German cuisine looks unappealing. Tasty and filling like a shepherd's pie but more like day to day grub than something to dine out on.
It's true that German food is not as presentable as "nouvelle cuisine", but it's just good hearty food, and totally unpretentious. No shame in that! I'd rather eat German food than French or Italian any day of the week.calibrax said:
It's true that German food is not as presentable as "nouvelle cuisine", but it's just good hearty food, and totally unpretentious. No shame in that! I'd rather eat German food than French or Italian any day of the week.
Been to Germany many times and never had a bad meal. They know their meat.
This is reported to be Helmut Kohl's favourite dish - Stuffed Paunch:
Helmut's
Favourite Dish
Saumagen, or Stuffed Paunch
(as cooked by Hannelore Kohl)
Ingredients:
1 pig's paunch, 31/2lb boneless pork shoulder and loin, 31/2lb potatoes, 31/2lb lean ground pork
Seasoning:
2 tbs of salt, 1 tsp marjoram, 1/2 tsp each of pepper, ground nutmeg, coriander, cloves, cardamom and basil, 1/3 cup of diced onion, ground bay leaf
Method:
1. Coarsely chop the meat, peel, dice and blanch the potatoes. Mix with the meat, then the seasoning.
2. Wash the pig's paunch thoroughly. Tie up two openings with string. Fill the paunch with the stuffing, via the third opening. Tie up.
3. Bring salted water to a boil then reduce heat. Place paunch in water and cook for 3 hours over low heat.
4. Remove paunch, drain and place on a serving dish. Slice at serving.
5. Serve with fresh crusty bread, creamed potatoes, white cabbage and Palatine wine.
Hannelore's tip:
"If some of the stuffed paunch is left over, it can be sliced the next day and fried in melted butter until golden brown."
Helmut's
Favourite Dish
Saumagen, or Stuffed Paunch
(as cooked by Hannelore Kohl)
Ingredients:
1 pig's paunch, 31/2lb boneless pork shoulder and loin, 31/2lb potatoes, 31/2lb lean ground pork
Seasoning:
2 tbs of salt, 1 tsp marjoram, 1/2 tsp each of pepper, ground nutmeg, coriander, cloves, cardamom and basil, 1/3 cup of diced onion, ground bay leaf
Method:
1. Coarsely chop the meat, peel, dice and blanch the potatoes. Mix with the meat, then the seasoning.
2. Wash the pig's paunch thoroughly. Tie up two openings with string. Fill the paunch with the stuffing, via the third opening. Tie up.
3. Bring salted water to a boil then reduce heat. Place paunch in water and cook for 3 hours over low heat.
4. Remove paunch, drain and place on a serving dish. Slice at serving.
5. Serve with fresh crusty bread, creamed potatoes, white cabbage and Palatine wine.
Hannelore's tip:
"If some of the stuffed paunch is left over, it can be sliced the next day and fried in melted butter until golden brown."
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