If Germans would be able to settle on one national dish, it could easily be argued to be currywurst. Unfortunately they can't agree due to regional differences in that vast country. However, we were not in doubt of what to make when we invited over the guys from #KulTour for a German evening. New readers might want to check this post and this about the summer adventure Andrea is having with the TV2 film production team along the Tour de France route.
Currywurst is a German fast food, which you will often find served from a food truck or another kind of food booth. The original is made with some sort of bratwurst, sliced in pieces, and served with a ketchup or tomato paste seasoned with curry. We got our sausages from Anni's Pølsemakeri, and made the curry sauces ourselves of course.
Finn-Erik and John Kaare from #KulTour came visiting and brought Finn-Erik's girlfriend Cisilie and his daughter Filipa. We knew that homemade currywurst would be quite new to them, so we made two types of sauces to go with the sausages. One very traditional ketchup based sauce and another gourmet version based on the recipe of famous German chef Frank Rosin. In addition we made Heston Blumenthal's triple cooked fries.
Classic Currywurst Sauce
2 tbsp sunflower oil
100 g tomato ketchup
250 g tomato puree
4 tbsp white wine vinegar
4 tblsp sugar
It couldn't be easier!
Mix all ingredients and boil the sauce in a pot while stirring. Taste with salt and curry powder until delicious.
Grill the sausages, slice them in pieces, pour the sauce over and dust with more curry powder. Serve with the best ever triple cooked french fries.
Gourmet Currywurst Sauce by Frank Rosin
4 red peppers
1 shallot, finely sliced
1 clove of garlic, finely sliced
2 tbsp tomato paste
500 ml chicken broth
1 half chili
100 g sugar
1 tbsp mild paprika powder
2 tbsp curry powder
1 pinch of salt
1 tsp sunflower oil
This one is a bit more work, but also pretty easy!
Fry the shallots and garlic in a pan on low heat with some oil and the sugar, until they caramelize. This could take a while, about 30 minutes, so start early.
Chop the peppers and chilis and place them in a tray in the oven with some oil to caramelize as well. 180 degrees for 25 minutes should do the trick. Once everything is soft and yummy, mix the peppers, chilis, onions and garlic together and add all the other ingredients.
Cook for 15 minutes. Taste with salt and curry powder until it makes you so happy that you dance the currywurst jiggle.
Use a stab mixer to make it into a fine sauce. Serving is similar to the classic sauce.
Andrea is leaving for France and Spain to film with the #KulTour guys again on Wednesday the 27th of May. If you want to know what they are up to, make sure to follow #KulTour and Two Foodies Eating in these channels:
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You have probably used giblets from a duck or chicken to make a broth, but do you ever cook with the gizzard, liver or heart as main ingredients? We find these parts incredibly tasty, and we think more people would if they tried it. Our favorite restaurant in Oslo, Pjoltergeist, often serves amazing dishes with duck hearts prepared in various ways. Go try it!
I ordered some duck gizzards from Anni's Pølsemakeri and decided to cook them in duck fat. I have never made gizzards myself, but I really wanted Anders to try this dish that I know from my grandmother. Cooking something new and awesome gets me excited about cooking in general.
4 duck gizzards
1 jar of duck fat (you can get it at Gutta på Haugen)
2 garlic cloves
2 small aubergines
2 large shallots
little gem lettuce
extra virgin olive oil
white balsamic vinegar
salt and pepper
Here's how you quack it down
Rinse and dry the gizzards, then rub them with oilve oil, salt, thyme and garlic and let them soak on that for some hours or overnight. Gizzards can be a bit chewy if you don't prepare them the right way, but with this method they will become tender as any other confit.
Slice the aubergine in thin discs and let them rest in salty water. That way you stop the oxidation, and also prevent them from absorbing too much oil when you fry them later.
Heat your oven to 100 degrees C. Pour the duck fat in an oven safe form. Leave it 2 minutes in the oven until the fat melts and then take it out again. Rinse the gizzards of excess marinade and place them in the duck fat. If the fat doesn't completely cover the meat, add some more olive oil.
Cook in the oven for 1,5-2 hours depending on how "bloody" you like them. I made them medium and not medium-rare this round, so next time I will only leave them 1,5 hour. Let them rest 15-20 minutes before you slice them. You eat the meat only, so cut away the chewy, non-meaty parts.
Heat a pan with extra virgin olive oil, and sear the aubergines on both sides until they are golden. Cut the onions in half and let the fry on the flat side until they get slightly burned. You want that burnt flavor!
Anders made a great vinaigrette to complement the gizzards. It consisted of 3 parts extra virgin olive oil to 1 part white balsamic vinegar, 1 tsp of Dijon mustard and some salt and pepper.
Serve with little gem salad, spinach, the aubergines and onions and drizzle vinaigrette all over.
Pair it with a Barolo and enjoy.
Today is "Steak & BJ day" and we're giving all you girls out there the perfect steak recipe for a successful celebration. The BJ you will have to sort out yourself, but check out VICE's 101 guide if you need some "hands-on" tips.
We got our meat from Anni's Pølsemakeri as usual. A premium entrecôte. By now our kitchen closets are filled to the rafters with spices from Il Buongustaio. We decided to make Hasselback potatoes and a ramson mayo to go with it. Simple. Perfect.
400g Premium Entrecôte. Look for that great fat marbling.
8 medium potatoes
100 g Røros butter
100 g cheddar cheese
8-10 champignon mushrooms
1 tbsp whole black pepper
Homemade ramson mayo:
2 egg yolks
3 dl rapeseed or other neutral oil
1 tsp Dijon
1 tsp white balsamic vinegar
1 tsp ramson paste
A squeeze of lemon juice
A knife edge of cayenna pepper
Salt & pepper
The job starts now (and finishes later)
Roast the whole black pepper in a pan until it starts "popping". Gently crush with a mortar and pestle. Make sure not to grind it too fine. Sift the pepper so you separate the larger pieces from the fine powder. You can use the powder for the mayo and the crushed pepper corns for the steak and potatoes. Dry the meat with a paper towel and line the steaks up on a cutting board. Rub with oil, then salt and pepper. Leave in room temperature while you ready the potatoes.
Hasselback potatoes is a special kind of oven roasted potatoe that originates from Sweden. Don't peel them, except for one straight cut underneath each potato that will help them stand. Now, cut thin slices all across the potatoes, making sure to leave about 1 cm which you don't cut through. Use a wooden kitchen spoon as a helper. Place them in an oven safe form. Melt the butter and brush the potatoes. Pop in the oven on 180 degrees C for about 20 minutes, then activate the hot air fan and increase the temperature to 230 degrees C for 15 minutes or until the potatoes are getting golden brown. However, you should reapply more butter every 10 minutes or so. When they are don take them out and sprinkle with Maldon salt and roasted pepper. Then grate cheddar all over, making sure to get in all the cracks. Finally activate the grill program in your oven and give them a final shock at 230 degrees C so they really get that crispy crust while the inside stays mushy. Pay attention so the potatoes or cheese doesn't burn.
While the potatoes are working their magic in the oven you prepare the steak. These are some steak cooking tricks that any good girlfriend/wife should know. Just as every gentleman should too. A mix of oil and clarified butter in the pan is ideal. Medium high temperature. Place the steaks in the pan. 2 minutes each side max. Never press or pinch the steaks, but you can move them around the pan to distribute the heat. You are looking to get a caramelized crust on each side. The wonders of the Maillard reaction!
Wrap in aluminum foil. Leave it to rest for 5-10 minutes. Then unwrap and pop in the oven on 180 degrees C for 4-8 minutes. The time in the oven completely depends on the thickness of the steaks. We had one steak that was 1,5 cm which got 4 minutes, the other piece was closer to 2,5 cm and we left it 6 minutes. This is if you want a medium rare steak. (Which you do!) If you only have one oven like us, try to time this to when the potatoes are still cooking at the same temperature. Meat goes out again and back in the aluminum foil. Let it rest at least 15 minutes this time, or until everything else is ready. Wrap in an additional kitchen towel if you need to keep it longer. If the garnish takes too long to finish you can pop the meat in together with the potatoes on 230 degrees C grill program for a final minute just before serving.
In the same fatty pan that you cooked the steaks at first, you now fry the thinly sliced mushrooms. While they soak up all the goodies and become ready you whip up a ramson mayo. Doing this by hand makes you feel like a real chef, and works out your lower arm which could come in handy later.
Making mayo by hand is all about good equipment and understanding how emulsion works. Wet a towel and place on the kitchen counter. Steady your best mayo mixing bowl on top. The wet towel will help to hold it still. The main equipment you want to invest in is a heavy whisk. Heavy tool means less work for your arm. Crack two eggs and remove the whites. Save for an omelette later if you don't like to waste food. The yolks goes in the bowl together with a tsp of Dijon. Start whisking until the mixture is a foamy cream. If you do this you almost cannot break the emulsion. Add a few drops of oil and keep whisking. As you see the mixture suck it up and thicken you can keep adding more oil. Flavor with vinegar, lemon, cayenna pepper, salt, pepper and the ramson paste. Taste to perfection.
Congrats! You are ready to celebrate steak & BJ day.
Bugs Bunny was screaming to us from the meat counter at Anni's Pølsemakeri in Mathallen. "What's Cookin' Doc!? This ain't wabbit huntin' season." And so it was that we ended up with a rabbit in our bag. Then, as we walked outside of Mathallen we discovered a brand new spice shop that had opened; Il Buongustaio. The wonderfully enthusiastic Janni made us a special spice blend perfect for the small jumping creature.
Feeds about 4 people after a long day of hunting
One rabbit (preferably shot during wabbit hunting season)
2 liters of buttermilk (you can use Kulturmelk or Kefir in Norway)
A spice mix consisting of at least some sage, thyme and juniper berries
1 large yellow onion
3 cloves of garlic
6 small potatoes
1 glass of red wine
2 cans of good tomatoes
A small jar of extra virgin olive oil
Half a lemon
Salt & pepper
The preparations start the day before, when you soak the rabbit in two liters of buttermilk and let it marinate over night. The next day you wash it off and dry it with a paper towel.
What's Cookin' Doc?
Don't worry, the rabbit was already dead. It felt no pain We had to split up the carcass in smaller pieces, though. Cut out the legs. Separate the filets from the back. The filets are too tender and juicy to waste in a stew where they will get dry. We fried them in butter on the pan with just salt and pepper and whipped up a spicy aioli to dip in. Great food to nibble on while you wait for your rabbit stew to get ready. A stew takes many hours to cook, and usually it's even better the next day.
Give the rest of the meat, including the meatless bones, a good rub with some extra virgin olive oil and the spice mix. Leave it on the kitchen counter to allow the flavors to settle while you prepare the rest.
Peel the carrots. Roughly chop them together with unpeeled potatoes. Cut the onion and garlic in relatively rough pieces as well. It's all going to slow cook, so you don't want too small pieces as they will just make a mash.
In a big cast iron pot or similar, add some oil and fry the rabbit meat on medium high temperature. Make sure all sides gets a good caramelized crust, including the backbones. They will cook in the stew as well to give flavor. Remove the meat from the pot and wrap it in aluminum foil. Do not clean the pot, but add more oil and fry the onions and garlic on medium low heat. As they are starting to get transparent, add the carrots and give them a good fry as well. Finally the potatoes. Let the vegetable caramelize slightly before you add one glass of red wine. Once the wine is reduced to about half, add the two cans of tomatoes. The meat goes back in the pot. A squeeze of lemon, some salt and pepper and reduce the heat to a simmer. Lid on. Give it a good 3-4 hours.
Once the stew is done cooking you can remove the meatless bones. You might be able to scrape off some meat from these pieces as well, as it will all be very tender and soft by now. The rest of the meat you can either clear off the bones, or serve very rustic with a big piece of meat per person.
Sprinkle some freshly cut thyme over and serve!
That's all folks!
We treated ourselves with some more dry-aged meat from Anni's Pølsemakeri. This time we got some lamb sirloins. During one of our last restaurant visits in Oslo this year, to Brasserie Paleo (review coming up later), we got inspired by one of their dishes that had Jerusalem artichokes prepared in three different ways. We decided to cook 'em, fry 'em and mash 'em.
400 g dry-aged lamb sirloin
12-15 Jersualem artichokes
6-8 small shallots
100 g Røros butter (or similar proper butter)
Fresh rosemary (we got ours from Il Buongustaio)
Rhubarb chutney from Nordisk Køkken (or similar quality brand)
Whole pepper corns
Baaah-ke it this way
Start by preparing the meat. Take it out of the fridge and leave it in room temperature. With your sharpest knife slice roughly 1x1 cm square in the fat. Try not to cut too much into the meat. Rub both sides with coarsely ground pepper, Maldon salt and chopped fresh rosemary.
Prepare the Jerusalem artichokes by peeling 3/4th and leaving 1/4th with the peel on. Slice them all in two equal pieces. Peel the shallots and place them in an oven proof container. Cover completely with rapeseed oil and place in the oven on 180 degrees C.
Time to cook the meat. Oil in a pan, medium to high temperature, fat side down first and then flip - 2 minutes on each side. Leave it alone on the pan, allow it to get a caramelized crust. Remove the meat from the pan and wrap in aluminum foil. Don't rinse the pan as you will use the fat later on. Leave the meat to rest for 10 minutes.
Put the Jerusalem artichokes to boil. After 10 minutes remove the unpeeled Jerusalem artichokes from the boiling water. Leave them to steam off. Let the remaining Jerusalem artichokes continue to boil until they are soft like butter when you check them with a knife.
Once the meat has rested unwrap it and place it in the oven next to the shallots on 180 degrees C still. Leave it for about 6-8 mins depending on the thickness. The meat should now be medium-rare with a pink color. Remove from the oven and rewrap in aluminum foil again. Let it rest for 15 minutes or until you are ready with the condiments.
Now you fry the unpeeled Jerusalem artichokes on medium heat in the remaining fat in the pan. Season with salt and pepper. When the rest of the Jerusalem artichokes are done cooking, strain the water and let them steam off. You want to use about half of the total amount you had for the mash, which leaves another 1/4th that is going to be served just boiled and naked. Mash the rest, whisk in 100 g butter and season with salt and pepper. Fill in a pastry bag if you wanna plate it fancy like we did.
Remove the shallots from the oven and fish them out of the oil. Increase the heat in the oven to 230 degrees C and turn on the grill program. Place the meat in the oven once the temperature is up, with the fat side up. It will only need a minute or two to get crispy again.
Slice the meat, decorate the plate with the different Jerusalem artichokes and shallots. Add some rhubarb chutney here and there and sprinkle with some fresh rosemary leaves.
Anni's Pølsemakeri have more than just sausages as their name suggests, and has become our favorite butcher shop in Oslo. They keep surprising us with the various cuts of meat they produce or import, like entrecôte from Grambo Gård, rabbit (blogpost coming up later), duck hearts, gizzards, suckling pig and now dry-aged pork and lamb.
500 g dry-aged porck neck from Anni's Pølsemakeri
1 dl extra virgin olive oil
1 dl balsamic vinegar
1 big sweet potatoe
150g Røros butter
Salt & pepper
Good meat needs excellent companions. We massaged it with salt and pepper, and fresh thyme from Il Buongustaio. The best choice of olive oil and balsamic vinegar in our opinion is Oliviers & Co, which we will use to slow cook the meat in. But first; caramelize each side of the meat in a pan. About 2 minutes per side. Keep the frying fat in the pan for later.
Set your oven to 140 degrees C. Place the meat in an oven safe form. Add the olive oil and balsamic vinegar. Squeeze some lemon juice over. Cook for about 3 hours. Keep turning the meat around and keep pouring the cooking juices over every half hour or so. Let the meat rest for at least 20 minutes or while you ready the condiments.
Boil the sweet potatoes and carrots until done. Remove the water and let them dry out. Make a mash, add the butter and taste with salt and pepper. Clean the leaves of the kale from the stalk. Rinse in water and dry. Fry them in the frying fat of the meat until done.
Serve with the olive oil and balsamic vinegar mix as a sauce.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...