Mahlzeit - Food without Borders

This was actually my dinner tonight. The salad has   1 Pomegranade 1 medium cumber, peeled and cut into bite size pieces Water melon cut into bite size pieces 1 shallot  finely chopped   Feta cheese crumbles 6 cherry tomatoes cut into quarters juice of 1/2 lime some fresh mint leaves salt and pepper  Mix all of this in a bowl and voila, dinner or lunch is ready -Mahlzeit-  

I had some left over from a pork loin. So I decided it is time to  look at Wuerzfleisch again. However I decided to take a few short cuts as some things in my fridge/freezer needed a home. In March I talked about meatballs and many meals and I mentioned I freeze the cooking liquid. Here we go: Remaining cooking liquid from meatballs 2 bay leaves 1/2 lb of chopped pork, 1cmx1cm cubes 6 cremini mushrooms sliced When the liquid boils, add the chooped pork, cook for 20 minutes and turn off. Add the sliced cremini mushrooms. Then time got away from me and I just let it cool down. For dinner I added several good dashes of Worcestershire Sauce (I love that stuff) and brought it to a boil again. In a Coffee mug,  fill half with water and add 2tbsp of corn starch, mix well so that there are no lumps. Slowly add the corn starch mixture to the boiling Wuerzfleisch stirring constantly. Stop when you have your desired thickness. Let it simmer for 2-3 more minutes and turn it off. ...

Last weekend it crossed my mind, that I didn't have Wuerzfleisch for basically 30 years. Wuerzfleisch is a cheaper variant of Ragout Fin. Veal used for Ragout Fin was replaced with pork. A little google I found an interesting recipes. Of course I didn't have everything I needed for any of them. So here is my version: 2 slices of pork chops, cubed 1 medium onion, chopped 1 pack of bone broth 2 bay leaves 1/2 tsp allspice 1/2 tsp of Worcestershire sauce 1/2 tsp of lemon juice In a pot combine   all of this and bring it to a boil, cover and let it simmer for 20-25 minutes until the meat is tender. When it is done, in a second pot add 4 tsp of butter, and 2 generous tbsp of flower, combine and cook out for about 3-5 minutes. Then add slowly under constant steering the cooking liquid from the pork until you have a consistency you like. It should be a little thicker than a normal sauce. Add all the pork from the other pot and heat up again. Fill ramekins wit...