We’ve now been in Germany for nearly a week and haven’t yet made an attempt at cooking a German meal.
While you might assume that this is entirely because we have solely been eating chocolate, that’s not strictly true.
Having done a bit of research I rather fancied making kartoffelpuffer, potato pancakes (which seemed appropriate for Shrove Tuesday).
But sadly, Rommerskirchen’s kitchen was, in the end, and despite having two colanders, just not up to scratch. An array of knives all smaller and less effective than most buter knives, and a distinct lack of anything with which to grate onions or potatoes meant that we decided to postpone the cooking until we got to Berlin (although I did manage to make pancakes – which without any scales or measuring equipment turned out surprisingly well).
Kartoffelpuffer are, I’m told, traditionally from the west of Germany. This felt a little inappropriate in in Berlin but given the internet tells us the the culinary highlights of Berlin cuisine are currywurst and doner kebabs, I didn’t feel too bad about veering from the strictly local. Ben rather fancies the mix of Worcestershire sauce (does it have to be Lea & Perrins, I wonder?), curry powder and ketchup that apparently makes up currywurst but I’m not so keen.
So we’re sticking with the kartoffelpuffer and serving them with more sausages. Because sausages go with Germany, in our heads anyway. And because the children like sausages.
But we are being a bit adventurous too. I found kohlrabi in the supermarket. Kohlrabi is a bit like dragon fruit (which was also in the supermarket), in that I’ve heard of it, and even seen recipes for it, but I’ve never actually attempted to do anything with it in real life. So we bought some. And some brussels sprouts, because, to my astonishment, Magnus requested them on the grounds he likes them…. something about this travelling is clearly working.
Kartoffelpuffer mit Bratwurst
We used a recipe I found online (again), because (again) it looked easy. The website’s called Quick German Recipes but I have no idea how actually German it is. ’twill serve.
As for the kohlrabi, it appears that the easiest thing to do with it is just to roast it. Here goes.
Potatoes. Check. Onion. Check. Vegetables. Check. Sausages… but which ones?
Yet again, we have a Lidl within a five minute walk, and this Lidl has sausages. Many, many sausages. I am absolutely certain that to a native German a bockworst is as different from a bratwurst as a wiener is from a frankfurter. I however haven’t got a clue. Using the tried and tested method of going for the expensive fresh ones, we ended up with these….
They had all sorts of reassuring-looking stamps on them and I reckoned that g.g.A probably meant that a Thuringian sausage was a thing. Like a Melton Mowbray pork pie, other sausages long to be Thuringian, but simply don’t make the grade. (Pleasingly I’ve just looked it up, and that’s (almost) exactly what it means. Geschützte geografische Angabe, if you’re interested, which is not quite the same as a pork pie, but still).
My recipe also told me that I should ideally serve this with apple sauce. What Lidl had in varieties of sausage it entirely lacked in varieties of apple. Not a Bramley or other cooker in sight. Maybe Germans don’t have them? While I’m sure you can make a perfectly satisfactory apple sauce with an eating apple, it goes against all my principles to do so. So I went against an entirely different (and clearly less important) set of principles and bought a jar of apple sauce. I found it, incidentally, in the no man’s land between tinned vegetables and baby food so I have no idea which category it is intended to fall into. Maybe both.
Oh happy day! This kitchen has a grater! And a peeler! It doesn’t have a frying pan, but you can’t have everything. It also has a similar lighting problem to Amsterdam, but we have repurposed the bedside light – with no books, it wasn’t needed where it was – so no headtorch required.
The sous chef and the video
I was privileged today to have both a sous chef and a videographer. Coincidentally they were both called Aurora, and in both roles they were excellent. What we didn’t and don’t have, however, is good wifi, so while the full unedited video is, in the end, a 3 minute and 45 second riveting watch, we are only able to upload the following 10 second highlight. Enjoy.
In the absence of the full video, here’s what we did:
Baked the sausages (that’s probably utterly heretical behaviour but we did it anyway. They split their skins but were all the better for it)
We (ie Aurora) the grated the potatoes (Grater! Yay) into a large bowl (again, yay!). We added half a grated onion (I did that bit), three eggs and 4 tablespoons of flour.
While Aurora was busy grating, I chopped up the kohlrabi and stuck it on an oven tray with some garlic and oil. I put it in the oven with the sausages. The internet said 15 minutes but either that’s not enough or the oven isn’t very good. I suspect the correct answer is both.
We cut the ends off the sprouts (but no crosses, please), and stuck them in a pan ready to boil for the absolute minimum amount of time. Then we fried spoonfuls of the potato mix in butter (once again this is apparently essential. Ben was sent out for more) for about four minutes on each side. If I were doing it again I’d go for slightly lower temperature and slightly longer time. Better an overcooked than an undercooked potato, I feel.
Then onto the plate, with a sausage, some apple sauce and some veg.
Anyone who knows me will know that baking is what I do, and I am itching to have a go at recreating some of the delicious things we have eaten on our travels. I found this apparently excellent recipe for laugenbrezel (pretzels to you and me) and another for an Alsatian apple cake, but with no scales or cake tins both seem a bit beyond us at the moment.
So another bought pudding it was. Inspired by the apple cake I couldn’t make.
This is an Emsländer apple cake, not the Alsatian one I would have made. Emsland is in Lower Saxony, not that far from where we were in Rommerskirchen, so fits, entirely accidentally, with the whole meal. Quite why it’s branded “Firenze” we have no idea.
Once again it was excellent. It’s amazing what you can do with butter, sugar and flour.
Danke schön Deutschland. All mistakes are ours.
We’re off to Poland next. Let me know what we should try there….