Swiss dish

 BERNER PLATTE RESIPES


That's a fantastic choice! The Berner Platte (Bernese Platter) is a quintessential Swiss dish, particularly from the canton of Bern. It's not a single stew but rather a lavish, celebratory feast of separately cooked meats and side dishes served together on a large platter.

Here is a breakdown of the dish and a general recipe guide, as it involves several separate preparations:

🇨🇭 What is Berner Platte?

The dish originated in 1798 following the victory of the Bernese army over the French at the Battle of Neuenegg. The community contributed their best preserved, winter-ready foods for the celebration, leading to this hearty combination.

Key Components

 * Variety of Meats: This is the centerpiece. The meats are typically smoked or cured and boiled. A traditional platter includes:

   * Rippli (smoked pork loin or ribs)

   * Speck (smoked bacon or pork belly)

   * Zungenwurst (Bernese tongue sausage, a type of beef and pork sausage)

   * Siedfleisch (boiling beef)

   * Sometimes: Pork knuckle (Gnagi), beef tongue, or various other sausages.

 * Sauerkraut: Cooked with flavorings like white wine and juniper berries.

 * Beans: Often dried green beans (Dörrbohnen) that are soaked and then cooked, or fresh green beans sautéed in butter.

 * Potatoes: Usually simple boiled potatoes (Salzkartoffeln), sometimes tossed with butter and chives.

 * Mustard: Served on the side for dipping the meat.

🍽️ Berner Platte Recipe Guide (Simplified)

This recipe is divided into three main cooking steps. You can adjust the quantity and type of meat based on availability.

1. The Sauerkraut and Meats

Ingredients:

 * 1 kg raw sauerkraut (drained)

 * 1 large onion, chopped

 * 2 Tbsp butter or oil

 * 2-4 juniper berries (crushed)

 * 200 ml dry white wine or beef/chicken stock

 * Salt and pepper

 * Assortment of smoked/cured meats (e.g., 300g smoked pork ribs/loin, 200g smoked bacon, 2 sausages like Berner Zungenwurst or smoked Kielbasa)

 * 1-2 cups beef bouillon/stock

Instructions:

 * In a large pot, melt the butter/oil and sauté the onion until soft.

 * Add the sauerkraut and cook for about 3 minutes.

 * Pour in the white wine (or stock) and bring to a boil. Reduce heat.

 * Add the crushed juniper berries and a pinch of salt.

 * Place the smoked meats (ribs, bacon, etc.) on top of the sauerkraut.

 * Pour enough broth around the sides to just reach the level of the sauerkraut.

 * Cover and simmer gently for 30 to 45 minutes, or until the meats are cooked through and the sauerkraut is tender. Add the sausages for the last 15-20 minutes.

2. The Dried Beans

Ingredients:

 * 150g dried green beans (Dörrbohnen) - or use fresh/frozen green beans

 * 700 ml beef bouillon/stock

 * 1 Tbsp butter

 * ½ onion, finely chopped

Instructions (for Dried Beans):

 * Soak the dried beans in cold water overnight.

 * Drain the beans.

 * In a pan, melt the butter and sauté the chopped onion.

 * Add the drained beans and sauté briefly.

 * Pour in the broth and bring to a boil.

 * Cover and simmer for about 30 minutes or until soft.

(If using fresh/frozen green beans, simply boil them until tender, then drain and toss with butter, a pinch of salt, and a dash of nutmeg or pepper.)

3. The Potatoes

Ingredients:

 * 1 kg waxy potatoes, peeled and cubed

 * Salted water

 * 25g butter

 * Fresh chives, finely chopped (optional)

Instructions:

 * Boil the potatoes in salted water until they are tender (about 15-20 minutes).

 * Drain the potatoes well and return them to the empty pan.

 * Add the butter and chopped chives (if using), and gently mix to coat.

✨ Serving

 * Drain the sauerkraut and beans, reserving any broth.

 * Slice all the cooked meats and sausages into thick pieces.

 * Arrange the sauerkraut, beans, and potatoes on a large, central platter.

 * Artistically arrange the sliced meats on top of the vegetables.

 * Serve immediately with plenty of coarse-grain mustard and perhaps some crusty bread.

This dish is meant to be abundant and satisfying—a true winter feast!

Would you like me to look up a recipe for another Swiss specialty, like Rösti or Zuger Kirschtorte?


Comments

Post a Comment

Popular posts from this blog

PINEAPPLE CHICKEN

Image
MY UNIQUE RECIPES.  Here’s a unique recipe that combines pineapple with meat in a savory and sweet dish: Pineapple Glazed Chicken Skewers . Pineapple Glazed Chicken Skewers Ingredients: For the Chicken Marinade: - 1 pound boneless, skinless chicken thighs (or breasts), cut into 1-inch cubes - 1 cup fresh pineapple chunks (reserve some for garnishing) - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper, to taste For the Pineapple Glaze: - 1 cup pineapple juice - 1 tablespoon cornstarch - 1 tablespoon brown sugar - 1 tablespoon rice vinegar - 1 teaspoon soy sauce - 1/2 teaspoon crushed red pepper flakes (optional, for a kick) For Assembling: - Skewers (if using wooden skewers, soak them in water for 30 minutes) - Fresh cilantro or green onions for garnish - Lime wedges for serving Instructions: 1. Marinate the Chicken: - In a...
Read more

Fish pasinda

Image
 FISH PASINDA RECIPES "Fish Pasanda" (Machi Pasanda) is a variation of the classic Pasanda dish, which is typically known for its rich, creamy, and mildly spiced gravy. While the original Pasanda was a Mughlai preparation made with flattened cuts of meat, the vegetarian version is Paneer Pasanda (stuffed cottage cheese), and the seafood adaptation uses fish. Since it's a specialty and variations exist, there isn't a single definitive recipe, but most Fish Pasanda recipes follow a similar indulgent structure: Key Components of Fish Pasanda 1. The Fish  * Type of Fish: Firm, white-fleshed fish is generally preferred, as it holds its shape in the rich gravy. Options include Katla, Rohu, Vetki/Bhetki (Barramundi/Asian Sea Bass), or other firm fillets/steaks.  * Preparation: The fish pieces are typically marinated with a mix of ginger-garlic paste, turmeric, red chili powder, and salt. They are then usually shallow-fried or pan-seared until golden brown and partially cooke...
Read more

Taal er Paratta

Image
 TAAL PARATTA Taaler Paratha, or Palm Fruit Paratha, is a delightful and unique flatbread popular in Bengal and other parts of the Indian subcontinent during the monsoon season when ripe palm fruit (Taal) is available. The key ingredient is the sweet, aromatic pulp of the palm fruit, which gives the paratha its distinct flavor and soft texture. Here is a general recipe for making Taaler Paratha. The process is similar to making other parathas, but with the unique addition of palm pulp. Ingredients:  * Palm Fruit Pulp (Taaler Ras): 1/2 to 1 cup (the quantity can be adjusted based on the richness of the pulp and your preference).  * Whole Wheat Flour (Atta): 2 cups (you can also use a mix of wheat flour and all-purpose flour/Maida).  * Sugar: 2-3 tablespoons (or to taste, as the palm pulp is already sweet).  * Salt: a pinch.  * Oil or Ghee: for kneading the dough and frying the parathas. Instructions: 1. Preparing the Palm Pulp:  * This is the most time-...
Read more