Spatchcock piri-piri butter chicken for the barbecue Ingredients Chicken Piri-piri butter sauce Method Ralf Note This is not a press-button-and-go-away chicken. You must stand there. Look, smell, turn, paint, turn, paint. A barbecue is a relationship.
The Mayor asked what I had cooked during the weekend. On Saturday, my wife and I had eaten in a nice Italian restaurant in Bremerhaven. On Sunday, however, we ate convenience food. The Mayor stopped everything. “Just one moment. Mr Ralf Brand says he ate convenience food.” He spoke as if I had announced the…
Serves 2 My Surf & Turf began with an email from my specialist meat supplier. They had lobster tails at a very good price, so naturally I looked at the website. While I was looking, I discovered a cut of meat I did not know before: Chuck Eye Steak. Chuck eye comes from the neck…
Chicken marinated with soy, sesame, ginger, garlic, spring onion and kiwi Ingredients Chicken Marinade Method Ralf Note The kiwi matters. You think maybe it is not necessary, but then the meat tells you the truth. Cooking teaches with your teeth.
Turnip, Potato and Beef Stock Stew A warm winter stew made with beef on the bone, vegetables, patience, and parsley at the end. Ingredients Method Ralf’s note: The secret is the stock. You do not hurry this. The bone gives the taste, the vegetables give the heart, and the parsley says, “Now it is finished.”
This is one of my healthy breakfasts, but of course I cannot just put quark in a bowl and be finished. No, no. There must be a little experiment. The low-fat quark is good, the protein powder makes it stronger, the blueberries bring the sunshine, and the sparkling water makes it lighter, almost like the…
Ingredients Equipment Preparation Two days before cooking, cover the pork spare ribs with dry rub. Wrap the ribs tightly in cling film or place them in vacuum bags and vacuum-seal them. Put the ribs in the refrigerator for 48 hours so the rub can go into the meat. Cooking Method Heat the barbecue or smoker…
