Tag Archives: German

Ham and Knödel

I did want to try cooking pork knuckle, as it seems to be the most traditional German cut of pork. Unfortunately, it’s not a very common cut in the UK and I didn’t manage to order it from the butchers in time. Instead I went to Waitrose to see what they could offer me in the way of pig produce. When I got to the store I was slightly confused as they are having a major refurb and nothing was in the right place!  But I soldiered on and managed to get a bargain that my Mum would have been proud of; I bought an Organic, Free Range gammon joint for £5 reduced from £12. It actually worked out better than the fatty knuckle and was amazing; Rich said that it was his best Grand Prix dinner yet! To go with it I served Knödel and schwarz grünkohl (Cavelo Nero / Black Kale).

Ham and Knödel with a Selection of German Booze

Recipe: German Ham

Summary: This is my interpretation of “German” ham using caraway as the predominant flavour. I have also added some vinegar as traditionally the ham will be cooked with Saukraut

Ingredients

  • 1kg Gammon Joint
  • 1 tsp Caraway Seeds
  • 1 tsp Peppercorn
  • 1 Carrot
  • 1 tbsp White Wine Vinegar

Instructions

  1. Place all of the ingredients into a pan and cover with water, bring to the boil.
  2. Reduce the heat to a simmer and cook for about one hour.
  3. Once the ham is cooked take it out of the water and leave to rest for at least 10 minutes (make sure that you keep the water to cook the knodel in). To test that the ham is cooked, check if the juices run clear.
  4. As the ham has been boiled it doesn’t look too attractive. If you can be bothered brown the fat in a hot pan.

Quick notes

he ham can be served cold the next day and makes amazing sandwiches

Preparation time: 5 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

Culinary tradition: German

Recipe: Knödel

Summary: These dumplings are very satisfying and easy

Ingredients

  • 400g Potatoes Boiled – Cold
  • 1/4 cup of Self Raising Flour – Plus more for shaping
  • 1/4 cup Breadcrumbs
  • 1 Egg
  • Generous Seasoning
  • Nutmeg

Instructions

  1. Either user a ricer or a fine grated to get really smooth mashed potatoes
  2. Add the rest of the ingredients and mix thoroughly, make sure that you add plenty of salt and pepper because they seem to soak up seasoning
  3. Shape the dumplings, by hand, to about walnut size flouring them thoroughly and place on a floured board; this mix should make about 16 dumplings.
  4. Bring the ham stock to the boil and gently drop the dumplings into the water.
  5. Decrease the heat to a simmer and cook for about 20 minutes.

Quick notes

You can add a lot of different seasoning and ingredients to this basic mix for example herbs, bacon onions…the list is endless!

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Culinary tradition: German

Posted in My Blog, Recipes | Tagged , , | 1 Comment