Liver dumplings recipe - Floyd Cooks - BBC
Keith Floyd, favourite British chef, talks through a traditional Alsace recipe for liver dumplings in this classic video from BBC food show 'Floyd on France'. More liver recipes
░ German Liver Dumplings Recipe - How To Make Liver Dumplings Soup ░
Sweet Sour Fish Recipe - Jewish sour fish is a very common dish in Jewish deli restaurants. A lot of people love it, but don't know how to make it well. This recipe is very easy and simple to follow.
You can make it with fish fillets or fish steaks. It's one of the best sweet sour fish recipes you could try. This sour fish recipe is very tasty and the fish tastes delicious. It's a great recipe for those who love sour fish.
Make this delicious caramelized banana dish at home today.
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How to Make Liver Dumplings - German Recipes - Episode 10
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Welcome Back to KlasKichen! How to Make LiverDumplings - Leberknödel! This is by far our hardcore dumpling receipt for real man or woman! ;)
see the complete recipe written down on klaskitchen.com
Ingredients for 8 dumplings:
250 g (half pound) of veal or beef liver, turned through the wolf or roughly mixed with the blender
250 g (half pound) or a bit less - toast or rolls from the day before, debarked, cut into 0.5 cm cubes
125 ml (0,5 cup) of milk
1 full egg
1 egg yolk
1 tbsp mustard
1/2 onion, finely chopped
1 tbsp parsley, finely chopped
1/2 tsp marjoram
3 tbsp chives
1/2 lemon peel, freshly grated
Salt, pepper, nutmeg, freshly grated
800 ml (3,5 cups) of beef broth (e.g., boiled beef broth)
Preparation:
Sauté the onion with some oil in the pan and remove from the heat, add the parsley, marjoram, nutmeg and lemon zest, mix and leave to cool. Put the bread / bread cubes in a bowl. Heat the milk and pour over the bread / cube cubes. Whisk the eggs and add to the bread mass with the liver. Mix everything together.
Lift the onion-spice mixture under the mixture and season with salt and pepper. Then, with wet hands, make 8 dumplings. Bring the beef broth to a boil. Put the dumplings into it, turn down the heat, the water should not boil, just simmer. Let the dumplings soak in for at least 8-10 minutes and place in deep plates. The dumplings are fine when they swim on top of the broth. It doesn´t matter if you leave them in the warm broth for a while. Pour the broth through a sieve, pour over the liver dumplings and sprinkle with chopped chives. Serve hot. This fits fresh farmhouse bread
Find out more about klaskitchen on klaskitchen.com
Watch also the other videos on this channel like:
Part 1: How to make bavarian dumplings
Part 2: How to make the sauce for bavarian dumplings
How to make Potato-Salad northern german way
How to make Potato-Salad south german way - bavarian potato-salad
How to make Wrap Beef wit pickles
How to make the best bavarian dessert - bairisch creme
how to make Munich Schnitzel
How to make Struwen
How to make liver dumplings
how to make currywurst
how to make koenigsberger klopse
how to make hamburger labskaus
how to make rheinland potato fritters
how to make krautsalad - cole slaw
how to make knödlgröstl - panfried dumplings
ho to make bavarian pork roast - schweinebraten
how to make rhubarb crumble cake - streuselkuchen quark öl teig
How to Make Dumplings - German Recipes - Episode 2
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Dumplings - ingredients:
How to do:
Potatoes - half of the amount is already cooked, the other half is raw.
You cut the raw ones into really small pieces - best with a machine.
Chop it into really small pieces
then put it into some cotton and press the potatoes in the cotton. The water must get out.
Take the cooked potatoes an mash them (it´s good to get rid of your aggressions
then you mix both and add eggs.
for about every 500 gramms / one pound you will need one egg.
mix it all and add some salt and a pinch of nutmeg, if you like.
if the dough feels too wet, you can add some starch!!!
if it is a nice dough, put it into the fridge vor like half an hour to let it set.
Take your hands and form dumplings from the dough. They should almost have the size of a tennis-ball.
Put them into a big pot filled with hot water. The water mustn´t boil. Leave the dumplings in there for about 20-25 minutes.
It makes sense to make a lot more dumplings than you actually need, because it´s quite a lot of work.
What can you do with the ones you don´t need that day?
Either you freeze them or you make Knödlgröstl ;-)
See also: KlasKitchen.com
Music:
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