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Challenge #64 - May 2018 - German Food - Entries here (Read 129 times)
 
May 1st, 2018 at 7:38pm

tadpole   Offline
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Leinster, WA, Western Australia, Australia

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As the winner of our March "Pastry savoury or sweet" challenge with his Beef and Guiness Pie, TBF has nominated "German Food" for our April challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1390266293

Entries open until May 31st 9pm WA time. The winner gets to choose our July challenge theme.
 
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Reply #1 - May 13th, 2018 at 3:19pm

Derek   Offline
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Lockyer Valley, Queensland, Australia

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Pichelsteiner - Bavarian Three Meat Stew

600 grams each of the following diced meats;
Beef
Lamb
Pork
3 medium potatoes
3 sticks celery
2 large onions
1 leek
3 carrots
Marjoram leaves crushed
Salt & Pepper
Beef Stock

Chop all of the vegetables but discard the green of the leek.  Mix vegetables in a large bowl.

Start with a layer of meat on the bottom of the camp oven.  Sprinkle with salt and pepper and marjoram.  Then a layer of vegetables then meat.  Season meat again, then another layer of vegetables. Then meat again.  Season meat layer and finish with a layer of vegetables.

Pour over sufficient stack to come up about two thirds of the meat and veggies.

Slow cook for two hours but do not stir
 

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Reply #2 - May 13th, 2018 at 8:16pm

Derek   Offline
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German Apple Strudel

7 sheets fillo pastry
Cinnamon
Raw sugar
Crumbed walnuts
Melted butter
Apple slices
Sultanas

Mix together apple slices, cinnamon and sultanas and set aside. (Quantities really determined by your own taste) Mix together cinnamon, sugar and pecans.

Working very quickly to prevent pastry drying out take a sheet of pastry and with a pastry brush paint it with melted butter then sprinkle the sugar/cinnamon/nut mixture over.  Do this with each sheet of fillo.

Then place the apple mix on one end and roll it up like a log.  Close the ends with your fingers.  Paint with more melted butter.

Cook in a hot camp oven on a tray for 35 minutes.

Let cool then slice and serve with thick cream.
 

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Reply #3 - May 16th, 2018 at 7:23pm

TBF   Offline
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Rinderroulade mit Ofenkartoffel

Sliced round steak approx. 6mm thick
German mustard
Very finely chopped brown onion
Paprika powder
Ground black pepper
4 cups beef stock
100 grams sour cream.

Spread a generous layer of mustard on the steak
Sprinkle the onion on top
Place 2 strips of streaky bacon
Roll the steak from one end and secure with took picks.

Brown the meat in a CO with veg oil. Turning to ensure brown all round.
Remove the meat and deglaze the CO with a little white wine.
Add the beef stock and return the meat.
Simmer for 40 minutes.
Remove the meat and add corn flour to the CO and bring to the boil and stir.
When thickened add the sour cream and stir through.
Serve up and pour the gravy over the meat.

photos to follow

 

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Reply #4 - May 19th, 2018 at 11:04pm

Maggie   Offline
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I don’t cook a great deal these days but thought I would surprise everyone by doing something for the Challenge.

Derek was my photographer.

I have chosen a Bavarian Hunters Beef Stew

You will need a kilogram of diced stewing steak.  I like shin beef.

2 nice big mushrooms, I like portobello. 2 medium onions sliced up, 3 medium potatoes and three carrots chopped in bite sized pieces. 

Some salt and pepper. 1 cup of beef stock and 1 cup of red wine and a little olive oil

First off season the beef with the salt and pepper and swish it around a bit to brown in the camp oven with some olive oil.  Add in the onion and sliced mushroom and cook stirring until the onion starts to go opaque then pour in the cup of red wine.

Give it all a good stir and simmer for half an hour.

Add in the beef stock stir to combine it all and simmer for a further half hour.

Stir in the potatoes and carrots and simmer for a further hour.

Enjoy
 

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Reply #5 - May 20th, 2018 at 2:48pm

Maggie   Offline
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Well I did it and here is my second dish for the challenge.  Derek was again my photographer.

This is called Cheese and Leek Soup with Ground Beef or in German Käse-Lauch-Suppe mit Hackfleisch

What you need is

Half a kilo of lean mince
3 Leeks
1 Medium sized potato
200 grams, which is really 2 big handfuls, of sharp grated cheese
Salt & Pepper
Big pinch of nutmeg
12 cups of water

First off peel and finely dice the potato.  Cut the green parts off the leek and discard, slice the white parts down the middle then slice into small pieces.

Put some oil in the camp oven then add the mince and stir until it all turns brown then take it out.  If you have lean mince add some more oil and fry off the leeks for about fifteen minutes until they are soft then add the diced potato.  If the mince was fatty no oil will be needed.

Cook this off until the potatoes are turning clear then put the mince back in.

Add the water.  Yes I did use hot water so as not to put cold water in Derek’s camp oven and break it.  Put in a good pinch of nutmeg at this stage.

Simmer this for about an hour to bring out all of the flavours.  Then add the cheese a sprinkle at a time stirring constantly until each sprinkle of cheese has melted.  At this stage don’t let the soup come back to the boil.

Now add salt and pepper to taste.  Don’t do it before because the cheese can release a lot of salt
 

Someone to love, something to do, and something to look forward to.
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