Germany - Culinary Craft Sale

ZWILLING Culinary World, Destination Germany

German beef roulades with prosciutto and potato dumplings

Nature's enchanting play makes everyone fall in love with Germany's countryside, not less than its cities, castles and culture. The culture is strongly defined by crafts, tradition and good food. The kind of food you want to bring to the table when you sit together with family and friends. We went on a culinary journey with the food blogger Meike Peters from eat in my kitchen and collected inspiring recipes. Heidelore Lodholz, Meike's mother, is a food and wine loving woman and shared this delicicous German dish with us.


German beef roulades with prosciutto and potato dumplings

German beef roulades with prosciutto and potato dumplings

Inspired by Heidelore Lodholz

Ingredients

For five roulades

5 large ¼-inch-stick (5 mm) beef round steaks (each roughly 12 x 4-inch / 30 x 10-cm)
Fine sea salt
Ground pepper
Piment d'espelette (optional)
5 teaspoons tomato paste, plus 1 tablespoons for the sauce
5 teaspoons Dijon mustard
10 thin slices Tyrolean prosciutto or prosciutto di Parma
About 5 large pickled gherkins, thinly sliced lengthwise
Olive oil
2 shallots (or medium onions), roughly chopped
1 medium carrots, roughly chopped
11.5 ounces (325 g) medium celeriac, roughly chopped
5.5 ounces (150 g) large leek, roughly chopped
0.33 ounces (10 g) thick slices ginger
1 large cloves garlic, cut in half
1 lemon

1.5 cup (357ml) red wine
4 cups (1l) beef stock
4 sprigs fresh marjoram
3 fresh sage leaves
2 sprigs fresh lovage
1 sprigs fresh rosemary
1 large bay leaves
6 cloves
6 allspice berries
5 black peppercorns
2 tablespoons elderflower syrup (or any flowery jelly or syrup)
1 tablespoon starch
2 tablespoons water
10 potato dumplings for serving
10 tooth picks, metal skewers, or cotton string, to tie the roulades

Preparation

Peel and chop celery root, leek, shallots, and carrot. Peel ginger and cut into thick slices. Peel and halve garlic clove and finely slice pickles. Zest a lemon and set aside. Transfer beef shanks on a cutting board and season with salt, pepper, and Piment d'Espelette. Spread some tomato paste and Dijon mustard evenly on each shank, then top each with prosciutto and sliced pickles. Roll up tightly and tie each roulade together with kitchen twine. Heat some olive oil in a cast iron roasting pan over medium-high heat. Add roulades and fry on each side for approx. 1 – 2 min. until browned. Season with salt and pepper, then remove from roasting pan and set aside.

Heat more olive oil in the roasting pan and add the celery root, leek, shallots, carrot, ginger, garlic, and lemon zest. Fry over medium-high for approx. 1 min., then add remaining tomato paste and fry for approx. 1 min. longer, or until the paste starts to darken. Deglaze with some red wine and stir for approx. 1 min. to scrape any bits and pieces off the bottom of the pan. The red wine should be just about gone. Repeat about 5 times.

Transfer beef roulades back to the roasting pan and cover with remaining red wine and beef stock. Close the lid, bring to a boil, then reduce the heat and let cook for approx. 90 min. Add cloves, allspice berries, and black peppercorns to a tea egg and place it between the roulades. Add lovage and the bay leaf, then cover again and let cook for approx. 60 min. or until the meat is tender.

Remove the tea egg and bay leaf and transfer the beef roulades to a plate. Cover to keep them warm. Add leaves of marjoram, sage, and rosemary to the roasting pan and blend until a smooth sauce forms. If needed, add some water until the desired consistency is reached. Season with salt, pepper, and elderflower syrup to taste. Mix starch and water in a small bowl and add to the sauce. Let it simmer and thicken for approx. 5 min., then transfer the beef roulades back to the roasting pan. Serve with potato dumplings and sauce. Enjoy!

Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).

Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately. 

Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).

Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately. 

Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).

Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately. 

Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).

Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately. 



Heidelore Lodholz, Solingen

CW_Germany_Mama_MIYK_39_415x415

"My first experience with ZWILLING goes as far back as growing up in my childhood home."


About


A day with Heidelore Lodholz, Bergisches Land

by Meike Peters

The kitchen is the soul-warming heart of my mother’s house. Many precious memories were born in this space. They shape my love for food and keep feeding my appetite persistently. It's where we spent most of the time when I visit her at her home in the soft green hills of the picturesque Bergisches Land.

I usually sit on a wooden stool next to the stove, sharing the latest news and stories while sipping a glass of wine. Every now and then my mother gives instructions, to chop the onions and carrots, choose a bottle of wine from the cellar, or pick fresh herbs and vegetables in her garden. It's a beloved ritual. My Mama is the conductor of our meals, which often turn into feasts. Voices and music create a vivid scene as we laugh and discuss loudly over luscious meals. Family and friends gather around the long table overlooking the lush green hills, we eat, talk, and drink for hours until the last one switches off the light. Our exuberant feasts don’t start at the table, but when we cross the threshold of this magical room - the kitchen.

My mother grew up in a family that celebrates the daily meals, the frugal dishes cooked by my grandmother and the sumptuous treats that fill the table at festive occasions. Our splendid family feasts are the reason why our passion for food is passed from one generation to the next. I love to cook and bake for the people around me, to gather them around the table and share food - because it's love that's being shared.

Traditional German cuisine changed over the past 50 years. As Mediterranean ingredients and recipes crossed the alpine border, curious home cooks started to replace butter with olive oil, or use zucchini, artichokes, herbs, and garlic. The dishes became more colorful, and cooking became more playful. Traditional recipes didn't vanish, but they evolved.

Meat classics are still the highlight at the table when my family comes together on a Sunday, but the compositions have lightened up. My grandmother's stewed beef roulades were a bit richer, heavier, whereas her daughter mixes in ginger, lemon, and lots of wine, and fresh herbs to excite the palate.

My mother learned the craft of cooking from her mother and at a home economics school, yet she found her own style through tasting and refining and trusting her senses. Her love for food kept her curious to learn more about other cuisines and cultures. My stepfather came from Stuttgart and taught his wife - and me - the Swabian classics that he grew up with. Whenever the busy couple traveled together to Italy and France to meet craftsmen and designers for their furniture company (habit.de), they turned their work trips into a culinary adventure. "The inspiration picked up in a foreign country goes beyond the use of new ingredients, it's a new perspective, a lifestyle that finds its way into our own kitchen". Her love for Italy brought a little "dolce vita" into my mother's Bergisches Land-kitchen and gave her German recipes a charming Mediterranean touch.

Tender German beef roulades filled with prosciutto, pickled gherkins, and mustard is a recipe loved by everyone in our family. It tastes even better when you know where the meat comes from. For a quarter of a century, my mother has trusted a family butcher (fleischerei-molitor.de) at a nearby village. Werner Molitor and his son Matthias are true craftsman, they believe that only high quality ingredients lead to satisfying dishes – my mother's meals proves them right.

habit.de

instagram.com/habit_interiors


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