Monday, May 13, 2013

Chow Down to Eurovision 2013 - Germany

The first of our big 5 players this year is Germany.
I managed to get to the Eurovision host city Dusseldorf in 2011 only 4 months late and at 6am on a speeding train bound for Amsterdam but I have the picture to prove it.
Sorry about your eyes with that one.
Germany's dish de jour comes from another of my class mates in Rome, Selin with the help of her friend.  

We had some great times in and out of class when she and Yuka came for lunch and I cooked for about 20, mind you they did have to travel past all the sheep to get to my flat. 
Although the highlight of our class time was our performance of a scene between 2 mothers in Italian about a baby sitter.

We were brilliant but it probably came down to our professionalism and commitment to the craft as we took to the project as Meryl Streep and Kate Winslet, I can't remember who was who but I can still remember our lines "SHHH parli piano!"

Selin got to know the real me well in a very short space of time, I gave her an alarm clock for her birthday as she may have occasionally been a little late to class, she said it was very thoughtful and a little bit mean, yes she knew me pretty well indeed!

Thank you Selin for the contribution of this Beef Gulasch I hope that one day we can all be back together, maybe receiving Oscars for our portrayals of Kate and Meryl.

54 years ago Alice & Ellen Kessler gave us a first glimpse of how choreography would play a role in Eurovision, they did a brilliant job with a space smaller than most people's bedrooms. I wonder what they would think about the elaborate staging the contest offers now, let along the hurricane of wind machines!

This is the recipe given to me, I have also done a Sarah Weiner again and made a Gulasch sauce that can be used to accompany a steak or meat of your choice.
Beef Gulasch by Selin and friends
  • 800g beef ( beef for ragout or stew/ cut in pieces, it’s a really soft meat after boiling it)
  • 1 large onion
  • 2 cloves of garlic
  • 3 tbsp. paprika powder mild
  • 1 tsp. paprika spicy
  • Salt/pepper
  • 2 tbsp. tomato paste
  • 1 cup red wine
  • 1 cup water
  • 2 tbsp. flour
  • 100ml sour cream 
  • Peel the onion and cube it
  • Mince the garlic and add it to the onion
  • Heat up some oil in a deep frypan and brown the beef
  • Add the onion and the garlic to the beef
  • Reduce the heat to low
  • Mix the paprika with the beef
  • Add the wine
  • Simmer on low for 1.5 to 2 hours
  • Add water and season to taste
  • Add the flour and stir to thicken the gulasch
  • At the end of the cooking you can put some sour cream in it to make it more creamy
  • Serve the gulasch with Spätzle, potatoes, dumplings or bread.

Gulasch Sauce
  • 2 medium onions
  • 1 clove garlic
  • 1 teaspoon paprika
  • 30 ml red wine
  • ½ cup stock
  • 100ml cream
  • Sweat the onions on low till transparent, you don’t want them to colour.
  • Add garlic, paprika, wine, and stock
  • Simmer for 15 minutes
  • Drain the onions and return to the saucepan
  • Add the cream and heat through

I'm sure Cascada will continue the Germany tradition of making us want to dance this year with Glorious.

No comments:

Post a Comment