Side Story: A Journey of the Underdog
Behind every great dish is a great side dish, hanging in the background screaming for attention but secretly knowing it will never be number 1.
This may very well be the reason I am so attracted to the Bavarian style of cookery as every side dish I have come across so far uses such a mass of contrasting flavors' and styles.
Mt favorite so far has been the bread dumpling below, as from the very first I have found this recipe easy to experiment with and it has only gotten better.
The real struggle is choosing which side to make yourself and which ones an be substituted with premade or canned alternatives, as lets face it time is truly precious especially when entertaining.
Join me here as I try a series of online recipes and add my own personal touch on the journey for the perfect Pork dish.
Sauerkraut
Sauerkraut!
What is Sauerkraut ? Well their was a time I had no idea what this was! something Americans ate in the movies?
So Sauerkraut is effectively chopped cabbage that has been fermented for a period of time and has a lovely sour taste and is a great addition to any pork dish.
At first I was purchasing cans of Sauerkraut from online USA food websites, however I found the Edgell brand in my local supermarket and it is really great.
I will attempt to ferment my own as reading through a number of recipe's it seems easy enough however somewhat time consuming.
My recommendation at the moment, if your entertaining a number of guest and are running short on time, canned Sauerkraut will not let you down.
Prove me wrong? Post your Sauerkraut recipe's here.
Braised Red Cabbage
Braised Red Cabbage
Ok guys give this receipt a try you will be surprised how well this fruity, sweet dish mixes up with your pork dishes.
The recipe is at the bottom of page on this link.
Enjoy!
Bavarian Style Bread Dumplings
want a Great Bread dumpling ? try these you will love them. I have used this recipe a number of times however I now add a handful of chives along with the parsley, just remember the drier and tougher the dough the better the dumpling will survive the boiling water.