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This is how tapas get a German twist

2020-05-20T02:35:05.276Z


Potatoes with aioli or dates wrapped in bacon: When the term "tapas" comes up, one thinks of appetizers from Spanish cuisine. But classics of German cuisine also work in mini format.


Potatoes with aioli or dates wrapped in bacon: When the term "tapas" comes up, one thinks of appetizers from Spanish cuisine. But classics of German cuisine also work in mini format.

Berlin (dpa / tmn) - A spoon of mashed potatoes, a meatball, a dollop of sauce, a few capers: When Stefan Scharrschmidt serves Königsberger Klopse, he leaves the big ladle on the left - and grabs smaller spoons.

The chef from the Berlin restaurant "acht & dreißig" prefers to serve classics in small format - German tapas, from pork knuckle to mustard celebrations.

"Most people know tapas as appetizers from Spanish cuisine," explains Scharrschmidt. The basic idea: Various dishes - both cold and warm - are in small bowls on the table, everyone uses them to their heart's content. But the appetizers do not necessarily have to come from Spanish cuisine.

German dishes or ingredients also work in tapas format. Bread dumplings or dumplings are simply shaped a little smaller, or the savoy pancakes are broken up into rolls.

Little memories of childhood kitchen

Manuel Wassmer from Bühl, who published a cookbook on German tapas with Verena Scheidel, sees further advantages. "With German tapas, everyone recognizes something that he or she knows from childhood. And: You can combine different dishes. Everything is allowed," he explains.

That means: On the tapas table, sometimes mini fish rolls, Frankfurt green sauce and bread dumplings greet each other. The appetizers also make a lot of difference visually. They are often served in small single-use jars or bowls. Wassmer and Scheidel place their tapas variant of the dead grandma, an East German dish with blood sausage, potatoes and sauerkraut, even in small clay pots.

Combine lighter and heavier canapés

If you want to organize an entire tapas evening for your loved ones, you should start planning well in advance. After all, not just one but several dishes want to be prepared. Cookbook author Wassmer advises keeping an eye on the relationship between lighter and heavier snacks.

Which German tapas are particularly simple - and make a lot of it? "Whatever works and is uncomplicated is the snack," says Scharrschmidt. Small slices, for example with mountain cheese, greaves and sour pickled vegetables, are ready to serve. One of Wassmer's favorites is a dish from Swabian cuisine: lentils and Wienerle. "The dish itself is rather difficult, as a tapas variant it comes as a light salad," said Wassmer.

To do this, he first prepares a mashed potato with buttermilk, with walnut oil, chives, white wine vinegar and mustard ensuring a good taste. For the lentil salad, Wassmer mixes cooked alpine lentils with diced carrots and parsley roots. The salad is rounded off with a dressing made from walnut oil, white wine vinegar, parsley and a little sugar.

The end of the Viennese roll into the flower shape

The cookbook author cuts the Viennese sausages into five-centimeter-long pieces and cuts them lengthways - without cutting them completely. When sautéed, the ends curl up, creating a flower shape. Layer the mashed potatoes and lentils in glasses and decorate with the sausages.

Vegetarian tapas that Scharrschmidt suggests are bread dumplings in a forest mushroom sauce or baked goat cheese with wild herbs. Many vegetarian tapas are based on cheese, including the hand cheese lollipops that Manuel Wassmer and Verena Scheidel came up with.

Hand cheese rollis made from pureed Harz cheese

For 40 to 50 pieces, puree 200 grams of hand cheese or Harz cheese. Then knead the mixture with 200 g of flour, 125 g of cold butter and an egg in a bowl. The dough is seasoned with two tablespoons of vinegar, a teaspoon of salt, two tablespoons of onion powder, a tablespoon of paprika powder, a little pepper and caraway seeds.

Then the dough - wrapped in cling film - is chilled for 30 minutes. It can then be rolled out on a floured surface to a thickness of five millimeters. Cut out small hands (or other shapes) with a cookie cutter and insert thin wooden skewers into the dough. Finally, the lollipops are coated with a mixture of egg yolk and a little milk and baked for 10 to 15 minutes at 160 degrees (forced air).

Literature:

Verena Scheidel and Manuel Wassmer: "Deutsche Tapas - Das Kochbuch", Verlag Cook & Shoot, 248 pages, 29.80 euros, ISBN-13: 978-3-98-189612-1.

Source: merkur

All life articles on 2020-05-20

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