LOGO

Berliner Food

1. Squeeze water from bread and place in a bowl together with mince, onion, 2 tablespoons of capers and two beaten eggs – mix it.

2. Form into small balls and place onto plate, cover and refrigerate.

3. Mix 2 litres of prepared beef stock, bay leaf, lemon juice and cloves in saucepan. Bring to the boil then simmer for 15 minutes.

4. Place the prepared meatballs into the simmering poaching liquid and gently simmer for 10 minutes until meatballs rise to the surface. Remove meatballs from the stock.

5. Strain the poaching mixture and reserve the liquid contents.

6. Use the same pan to melt butter and gradually stir in the flour to form a smooth consistency.

7. Add the poaching liquid slowly stirring constantly until the mixture starts to thicken.

8. Stir in the remaining capers and lemon juice and simmer for a further 5 minutes.

9. Add salt and pepper.

10. Add meatballs and keep on low heat until they are warm.

11. Before serving, stir through the sour cream until combined and keep on a very low heat.

12. Serve on a bed of mashed potatoes and steamed vegetables on the side. Add the sauce over the vegetables. Enjoy the Köingberger Klopse and the taste of Germany.

German Meatballs (serves 4)

Welcome to Germany’s Capital Berlin

Desert Rote Grütze

Red Berry Mousse

Main Dish

Wash the fruits and slice them into pieces. Put all the ingredients in a big pot. Start stirring while it boils up.

Leave it on high heat and keep stirring for 3 minutes.

Serve with vanilla sauce and Guten Appetit!

Königsberger Klopse

German Meatballs in Creamy Caper

Sauce

Ingredients

3 slices white bread, soaked in water 200g lamb mince 200g beef mince 1 brown onion, sliced 6 tablespoons capers

2 eggs, beaten 2 cloves 1 bay leaf 2L beef stock 4 tablespoons butter 4 tablespoons plain flour 3 tablespoons sour cream

Ingredients

1750g red Beeries and Cherries

250ml red Grape juices

500g Gelier sugar