barbecue

Berlin style beef balls

Beefballs

A couple of weekends ago I went on a city break to Berlin with a female friend and without my husband or children. I have not been away by myself for years and it was a real treat. We spent most of the time eating, drinking and wandering aimlessly around the city.

We ate at the trendy, vegetarian, Michelin starred Cookies Cream, had a leisurely, retro brunch in the leafy Prenzlauerberg District and drank mind-blowingly strong coffee at uber-cool The Barn. However it was the Berlin beef balls, bought from a small stall in Markthalle Neun, in the Kreuzberg District that was my fondest food memory.

Once home, I decided to copy the idea – helped by the promo card which kindly indicated the ingredients in each type of ball. I just needed a little help from google translate.

Image result for Berlin beef balls

They were fun (albeit time consuming) to make. Once cooked they all looked pretty much the same on the outside so we played an exciting game of meatball roulette at dinner which my son absolutely loved. His favourite were the ‘Bangkok’ but I suspect that’s because he enjoyed saying the ‘kok‘ part exaggeratedly in an attempt to be rude (he is 8 and that is the level of his humour).

In the market hall they were rather more orderly, putting four balls of each kind on a skewer and serving with thin slices of dense brown bread and lashings of butter.

Beef balls (four ways)

Makes 40 small beef balls (10 of each flavour).

Take 1kg of good quality beef mince and divide into four portions of 250g each.

Add the ingredients to each portion according to the lists below.

Mix all the ingredients together well with your hands and roll into 10 small meatballs. I find that dampening  your hands first with a little water helps to stop the mixture sticking to them.

Heat a tiny amount of oil in a frying pan and cook the meatballs over a medium heat until they are a dark brown colour. Take your time here to make sure that they are browned well all over. The process will take around 10-15 minutes.

You will need two frying pans for this amount, or you can keep one batch warm in a low oven while you cook the rest.

The Berlin

  • ½ a small onion finely chopped or grated
  • A heaped teaspoon of mustard (probably should be German but I used English)
  • A tablespoon of fresh parsley, finely chopped
  • A good pinch of salt and pepper

The Bologna

  • 1 heaped teaspoon of tomato puree
  • A handful of chopped fresh basil (do not use dried, leave out if this is all you have)
  • 1 teaspoon of fresh rosemary, chopped (or use dried if you like)
  • 1 teaspoon of fresh oregano, chopped (or use dried if you like)
  • ¼ of a teaspoon of fresh or dried thyme
  • 1 small clove of garlic, chopped
  • A good pinch of salt and pepper

The Bangalore

  • ½ teaspoon of ground cumin
  • ½ teaspoon of turmeric
  • ¼ teaspoon of paprika
  • ¼ teaspoon of cayenne pepper
  • ¼ teaspoon of ground coriander
  • 1/8 teaspoon of ground cinnamon
  • Cloves (I used four whole ones and ground them in a pestle and mortar), or use around 1/8 teaspoon of already ground
  • A good pinch of salt

The Bangkok

  • 1 stalk of fresh lemongrass (to prepare, chop off the root and the green top, bash with a rolling pin to release the oils and then finely chop – you should end up with a heaped teaspoon of chopped lemon grass)
  • A handful of fresh coriander (stalks and leaves) finely chopped
  • 10g (a thumb sized piece) of fresh ginger, finely chopped or grated
  • ½ a chili (red or green), finely chopped
  • A good pinch of salt
Beefballscookedx

Beef Ball Roulette

Berlin beef balls Zoe

The joy of a lunchtime beer and no responsibilities!

 

 

 

Yakitori (and other barbecued delights)

yakitori2

As regular followers of this blog will know, we are a family obsessed with all things Japanese. So when we light up a BBQ you won’t find boring old beef burgers and sausages. It’s yakitori for us.

My five year old son mentioned eating yakitori in his school diary and had to explain exactly what it was to the class. His teachers must think we’re a right bunch of pretentious ponces.

However, although yakitori sounds fancy and exotic, it’s really just little bits of chicken on a skewer (a kebab basically) brushed with a special sauce. The recipe comes from this book.

Harumi

Yakitori sauce

  • 100ml of mirin
  • 3 tablespoons of sake
  • 100ml of soy sauce (preferably Japanese)
  • 50g of caster sugar

Mix all the ingredients above together in a pan and then simmer over a medium heat until the mixture thickens (don’t let it thicken too much however or you’ll have soy sauce flavoured caramel). Set aside until you are ready to use.

Thread small cubes of chicken onto skewers. Season with salt and pepper then barbecue until cooked through.

Once cooked and still hot, brush liberally with the yakitori sauce and serve straight away.

NOTES:

Store any leftover sauce in a clean jar in the fridge. It keeps very well.

You don’t have to use chicken. You can use the sauce on other meats such as beef and pork. Or try with fish or vegetables.


Another recipe I’ve tried recently is this from James Martin. He uses beef foreribs which he cooks in the oven, however I’ve adapted it to use brisket (cheaper and easier to get hold of) and then cook it on the barbecue.

Barbecued brisket with a sticky bourbon glaze

I don’t have a photograph of this dish – sorry. It’s tasty but not very photogenic, if you want to imagine what it looks like then just think of black squares. There’s not even a picture in the ‘Saturday Kitchen at Home’ book it comes from.

For the brisket

  • a large piece of rolled brisket (approx 1.5kg)
  • 1 teaspoon of black peppercorns
  • 3 bay leaves
  • A small bunch of parsley
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped

For the glaze

  • 175g tomato ketchup
  • 150g chilli ketchup
  • 110ml dark soy sauce
  • 175g honey
  • 4 tablespoons of teriyaki sauce
  • 4 tablespoons of bourbon

First place the brisket in a large saucepan with the peppercorns, bay, parsley, onion and carrot. Fill the pan with water to just cover the brisket. Bring to the boil and simmer for 3 hours with a lid partly on. Skim off any foam that forms on the surface.

When cooked and tender leave the brisket to cool in the stock. Drain, unroll, cut off most of the fat and cut into large wedges. You can save the stock for soup or risotto.

Place all the ingredients for the glaze in a pan and bring to a simmer. Take the chunks of brisket and dip in the sauce to coat.

Barbecue the pieces of brisket until warmed through basting with more sauce halfway through.

NOTE:

Just like the yakitori sauce, you can store any leftover sauce in the fridge in a clean jar.

Jamesmartin

Poor old James Martin. I like his recipes but he’s totally demeaned himself with those deeply embarrassing ASDA adverts.