Archive for October, 2009

If the sauerkraut is too ‘sauer’…

October 28, 2009 4 comments

I’ve just had an email from Jurgen Schultz of Somerset West. He’s suggested that if the sauerkraut out of the bottle or can is to tart, you need to cut it with onion and apple.

The proportions are 2:1:1 as in 50% sauerkraut:25% onion:25% apple.

Saute the onion in a lug or two of canola or olive oil in a medium saucepan for about 10 minutes or until soft but not browned. (Jurgen suggested lard, which is a saturated fat, so a no-no, or margarine with which I never cook.)

Add the sauerkraut the apple peeled, cored and coarsely grated, and for additional flavour, a couple of juniper berries.

Add some boiling water to provide cooking liquid, but do not drown it. You want water to about half the depth of the ingredients in the saucepan.

Bring to the boil then simmer over a low heat covered, until the onion and apple have cooked soft, anything from 60 to 90 minutes he tells me.

You can also add white wine, he says, but if you do so, allow enough time for the alcohol to cook off, and the wine to be absorbed. It may well make sense to substitute the cooking water with white wine.

Season to taste with salt and sugar before serving.

Jurgen said that a tot of gin may be substituted for the juniper berries, but added that he’d rather drink it afterward as a verdauungs-schnaps (digestive schnaps)! I’m with Jurgen on this one!

Categories: Food, Wine

Eisbein with sauerkraut and boiled potatoes

Preparation Time: 20 minutes Cooking Time: 3 hours Yield: 4

Roasted eisbein with crispy crackling, sauerkraut and boiled potatoes

I was shopping at my favourite pork butchery (Sweetwell Farm, on the R44 just outside Somerset West) last Saturday, and saw for the umpteenth time, a number of vacuum packed smoked and pickled eisbein (literally ‘pork knuckle’).

My first introduction to this particular delicacy was in 1972 (I was about 17 at the time) in Johannesburg at the Phoenix Café, which was about three blocks from the old President Hotel. This was no pseudo-German restaurant, it was the real thing. Even the waiters were German-speaking.

Read more…

Categories: Food, Wine

The Man in the Kitchen is back!

October 19, 2009 6 comments

Well, after an absence of about three weeks, my blog is back up and running.

Regrettably, in transferring my domains from one service provider to the other, I have lost the entire contents of the previous blog, so everything starts from scratch right here.

It also means that if you’ve registered previously you’ll have to do so again here. Sorry for the inconvenience, and I hope you’ll see your way clear to re-registering and remaining part of the Man in the Kitchen blog community.

Categories: Administrative matters Tags: