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Recipes with lard or oil

5 recipes that use lard or oil, with photos, step-by-step instructions and cook times. The quickest, Panhas, takes 90 minutes. It is most often cooked with onion, bay leaves and dried marjoram.

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Pfefferpotthast

Pfefferpotthast is one of the oldest dishes of Westphalia, written about in Dortmund as far back as the 14th century and still cooked in the Münsterland and the Ruhr for big family meals. Beef is stewed with almost as much onion as meat, plenty of black pepper, cloves and bay, then thickened with breadcrumbs and sharpened with lemon and capers. Pickled gherkins and boiled potatoes go alongside. Chef's tip: grind the pepper coarsely and add half at the start and half at the end, so you get both deep warmth and a fresh bite.

130 minGermanCurries
by KrazyBadal 0 views

Eisbein

Eisbein is old Berlin pub food, the cured pork knuckle served in Kneipen across the city with a mound of yellow pease pudding (Erbspüree) and sauerkraut, and it is especially popular in the cold months. Unlike the Bavarian roast Haxe, this pork knuckle is pickled in brine by the butcher and then simmered slowly, so the meat turns pink, tender and gently salty and the rind stays soft. Order a cured ("gepökelt") knuckle from a German or Polish butcher. Chef's tip: soak the knuckle in cold water for a few hours first if your butcher's cure is strong; taste a little of the simmering water after 30 minutes and change it if it is very salty.

180 minGermanMeatGluten free
by KrazyBadal 0 views

Pfälzer Saumagen

Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.

225 minGermanMeatGluten free
by KrazyBadal 0 views

Panhas

Panhas comes from the slaughter days of Westphalia and the Lower Rhine, when the pork broth left in the kettle was thickened with buckwheat flour and the scraps of meat and sausage so nothing went to waste. It sets into a firm loaf that keeps for days in the fridge; thick slices are fried until crisp and eaten for breakfast or supper with apple sauce, fried potatoes or rye bread. This version uses pork belly and coarse liver sausage. Chef's tip: fry the slices in a hot pan and leave them alone for the first 4 minutes, so a crust forms before you turn them.

90 minGermanMeat
by KrazyBadal 0 views

Saure Kutteln

Saure Kutteln is old-fashioned Swabian comfort food, still served at Stuttgart's Wasen fairs, in country inns around Reutlingen and Tübingen and by butchers who make it every Thursday. Thin strips of beef tripe are simmered in a dark roux sauce sharpened with vinegar, bay and juniper, and eaten with crisp fried potatoes. Buy tripe that the butcher has already cleaned and blanched. Some cooks add red wine; this version uses only vinegar and stock. Chef's tip: brown the roux slowly until it smells of toasted nuts, because it gives the sauce its colour and depth.

120 minGermanMeat
by KrazyBadal 0 views

Goes well with lard or oil