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  • Chamberlain

Knackwurst with sauerkraut


German knackwurst sausages are made from pork and are already cooked when you purchase them, which is why it takes only a few minutes to heat them through before serving.

Serves 2

Preparation 10min

Cooking 15min

Skill level Easy


  • 100 g butter
  • ¼ tsp caraway seeds
  • ¼ tsp fennel seeds
  • 2 fresh bay leaves
  • ½ red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 celery stalk, finely diced
  • 500 g sauerkraut with juice
  • ¼ cup (60 ml) white wine
  • 2 knackwurst sausages
  • 3–4 sprigs parsley, finely chopped, plus extra to garnish
  • 3–4 sprigs dill, finely chopped
  • 3–4 chives, finely chopped
  • 1 tsp wholegrain mustard
  • 1 tsp Dijon mustard, plus extra to serve
  • olive oil, to drizzle




  • Heat butter, caraway seeds, fennel seeds and bay leaves in a heavy-based saucepan over medium heat, stirring occasionally. Add a pinch of pepper, onion and garlic and stir until butter melts and mixture begins to simmer. Add celery and stir until vegetables have softened.
  • Stir through sauerkraut with its juices, so all ingredients distribute evenly throughout the mixture. Add white wine and gently pat down mixture, making sure none sticks to the side of the pan. Cover with a lid, leaving slightly ajar to allow a little of the mixture to evaporate. Reduce heat to low and gently simmer for 5–10 minutes.
  • When mixture is slightly reduced, place sausages on top of sauerkraut. Cover with lid and simmer for 3 minutes, or until the sausages have completely heated through. Remove sausages and set aside.
  • Add herbs and mustards to the sauerkraut and stir though.
  • To serve, place a large spoonful of sauerkraut on a plate to act as a base for sausage. Serve with extra Dijon mustard on the side and a drizzle of olive oil. Garnish with extra parsley.

Recipe Cuisine: German

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  • Chamberlain

Punschkrapfen (rum and apricot cakes)


These sweet little morsels are traditional Viennese petits-fours. Their delicate sponge layers, punchy rum-spiked apricot filling and pretty pink exteriors make them rather addictive.

Makes 8

Preparation 1hr

Cooking 15min


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  • Sponge cakes
  • melted butter, to grease
  • 4 eggs, at room temperature
  • 165 g (¾ cup) caster sugar
  • 2 tsp natural vanilla essence or extract
  • 1 lemon, zest finely grated
  • 60 ml (¼ cup) milk
  • 40 g butter
  • 75 g (½ cup) self-raising flour, plus extra to dust
  • 60 g (½ cup) cornflour


Apricot syrup

  • 75 g apricot jam
  • 2 tbsp caster sugar
  • 80 ml (⅓ cup) strained fresh orange juice
  • 1½ tbsp dark rum



  • 500 g (4 cups) pure icing sugar, sifted
  • 100 ml strained fresh lemon juice
  • pink food colouring, to tint
  • Cook's notes



Cooling time: 30 minutes

Standing time: 1 hour

  • To make the sponge layers, preheat oven to 180°C (160°C fan-forced). Brush two 16 cm x 26 cm (base measurement) shallow cake tins with a little melted butter to lightly grease and line the base and two long sides of each with one piece of non-stick baking paper.
  • Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until the mixture is very thick and pale (this will take 5-8 minutes). Lift the whisk out of the mixture and draw a figure-eight; if the trail stays on the surface long enough for you to finish drawing, then the mixture is ready. If not, continue to whisk for a further minute and then test again. Whisk in the vanilla and lemon zest.
  • Heat the milk and butter in a small saucepan over medium heat just until the butter melts. Remove from the heat.
  • Sift the flour and cornflour together over the egg mixture. Immediately pour the warm milk mixture down the side of the bowl and whisk again with the electric mixer briefly, until the flour mixture is just incorporated (be careful not to overmix).
  • Divide the mixture evenly between the cake tins and gently tap the tins on the benchtop three times to settle the mixture.
  • Bake for 12-15 minutes or until the cakes are a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tins. When the sponges are ready, remove from the oven and stand for 2 minutes before turning onto a wire racks to cool completely.
  • Meanwhile, to make the apricot syrup, combine the apricot jam, sugar, orange juice and rum in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer, remove from the heat and set aside for 30 minutes or until cooled to room temperature.
  • Use a 5 cm-round cutter to cut the sponge cakes into 16 rounds. Set aside. Cut the sponge off-cuts into 1 cm pieces. Measure 1½ cups of the diced sponge and place in a medium bowl. Pour the apricot syrup over and stir gently to combine.
  • To assemble, place the round cutter over a sponge round. Add about 2 tablespoons of the apricot sponge mixture and then cover with another round of sponge. Press down firmly and then remove the pastry cutter. Transfer to a wire rack and repeat remaining sponge rounds and apricot sponge mixture to make 8 cakes in total.
  • To make the glaze, place the icing sugar in a medium bowl and stir in the lemon juice to make a thick pouring consistency. Add enough pink food colouring to tint to the desired colour. Spoon about 1 tablespoon of the glaze over a cake and allow it to drizzle down the sides. Use a small palette knife that has been dipped in hot water and dried to spread the glaze thinly and evenly over the top and sides to coat evenly. Repeat with the remaining cakes. Cover the remaining glaze with plastic wrap and set aside. Set the cakes aside for 30 minutes or until the glaze sets. Repeat the glazing process with about another tablespoon of glaze for each cake and spreading, if necessary, to make a second coat. Set the cakes aside for 30 minutes or until the glaze sets.


Baker’s tips

• These cakes will keep in an airtight container in the fridge for up to 4 days. Stand at room temperature for 30 minutes before serving.

Recipe Cuisine: Austrian

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  • Chamberlain

Austrian pasta with caramelised cabbage (Krautfleckerl)


Krautfleckerl is a typical Austrian dish of pasta and cabbage.

Serves 4

Preparation 10min

Cooking 15min

Skill level Easy


Kraut is the German word for cabbage and Fleckerl is a handmade, square-cut noodle. Usually, white cabbage is cooked with caramelised sugar and flavoured with vinegar and caraway seeds, but I’ve given my version a fresher taste with spring cabbage, spring onions and fresh marjoram.


  • 1 spring cabbage (see Note)
  • a few handfuls of fleckerl (see Note) or farfalle
  • 1 tbsp ghee or vegetable oil
  • 1 small bunch spring onions, cut into 2 cm lengths
  • 1 tbsp white sugar
  • 1 tsp roughly chopped caraway seeds
  • 1 tbsp apple cider vinegar
  • salt and freshly ground black pepper, to season
  • fresh marjoram leaves, to serve


  • Cut the cabbage in half and remove the core. Cut into quarters, then crosswise into 2 cm strips.
  • Cook the pasta in a large saucepan of salted water until al dente (it should be ready when the cabbage is cooked). Drain, reserving some cooking water.
  • Meanwhile, melt the ghee in a large frying pan over medium heat. Add the spring onions and stir-fry until just browned. Remove from the pan and set aside.
  • Melt the remaining ghee, sprinkle in the sugar and cook for 5 minutes or until golden brown and caramelised.
  • Add the cabbage (take care as the caramelised sugar is very hot) and cook, stirring constantly, for 2–3 minutes or until combined. Stir in the caraway seeds and deglaze with the vinegar. Season with salt and pepper.
  • Fold in the pasta. Add some cooking water to loosen, if necessary.
  • Transfer to a serving bowl, sprinkle with the fresh marjoram and serve hot.



• Spring or young cabbage is available from selected farmers markets and greengrocers. Substitute white cabbage and use the soft leaves only.

• Fleckerl is a common Austrian dried pasta characterised by a rough square shape. Substitute with broken tagliatelle or cut fresh lasagne sheet into squares.

Recipe Cuisine; Austrian

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  • Chamberlain

Fisherman’s soup (halaszle)


This hearty fish soup was originally prepared by fishermen along the banks of the Danube and Tisza Rivers, but has since become one of the most popular Christmas Eve dishes in Hungary.

Serves 4

Preparation 20min

Cooking  1hr 40min

Skill levelEasy


A number of versions exist, some are served over pasta, others include cream, but all are made using freshwater fish such as carp, perch or pike. Fried fish are also served at the festive dinner, along with warm potato salad. To complete the feast, beloved Hungarian desserts are offered, such as beigli (walnut and poppyseed roll), kifli (crescent-shaped yeast roll), and chocolate-coated fondant candies called szaloncukor, which are hung on the Christmas tree and used to decorate yuletide gifts.


  • 2 x 800 g whole perch, filleted, bones and heads reserved (ask your fishmonger to do this for you)
  • 60 ml (¼ cup) olive oil
  • 2 onions, finely chopped
  • 1 green capsicum, finely chopped
  • 3 tomatoes, peeled, finely chopped
  • 2 tbsp Hungarian sweet paprika
  • sour cream, flat-leaf parsley and crusty white bread, to serve



  • Cut fish into 3 cm pieces and refrigerate. Heat 1 tbsp oil over medium-low heat, add fish heads and bones and cook, turning once, for 2 minutes. Add 3 litres cold water. Bring to a simmer and cook for 30 minutes. Strain through a fine sieve lined with muslin, discarding solids.
  • Heat oil in a large saucepan over medium heat. Add onions and capsicum, and cook, stirring, for 4 minutes or until softened. Add tomatoes and cook, stirring occasionally, for a further 5 minutes. Add paprika and stir for 1 minute or until fragrant, then return strained stock to the pan. Simmer for 40 minutes and season with salt and pepper. Add fish pieces and simmer for 10 minutes or until just cooked. Season again.
  • Divide soup between serving bowls and top with sour cream and parsley. Serve with bread.

Country Cuisine: Hungary
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  • Chamberlain

Moules frites


Mussels, mayonnaise, chips and beer. It doesn’t get much better than that.

Serves 4

Preparation 20min

Cooking 20min

Skill level Mid


When cooking mussels, the size of the pot matters- if you don’t have a large wide stockpot, cook the mussels in 2- 3 pans so they have room to move and cook evenly.  


  • 80 g butter
  • 2 onions, finely diced
  • 4 golden French shallots, finely diced
  • 3 celery stalks, finely sliced
  • bouquet garni (bay leaves, thyme, parsley and celery leaf tied in a bundle)
  • 5 garlic cloves, bruised
  • 1 star anise
  • 1 tsp whole black peppercorns
  • 700 ml white wine
  • 4 kg local black mussels, scrubbed and de-bearded
  • handful flat-leaf parsley, roughly chopped
  • Mayonnaise, to serve



  • 1 kg Desiree or Sebago potatoes, peeled
  • canola oil, for deep-frying


  • For the chips, peel the potatoes and cut into chips. Heat the oil in a large saucepan or dee-fryer to 140˚C. Cook the chips for 6 minutes or until just tender but not at all coloured. Remove from the fryer, spread over a tray and set aside for 10 minutes while you make the mussels.
  • Melt the butter in a large stockpot (it should be about 12 litre capacity) over low heat. Add the onion and shallot, stir to combine, then cover and cook for about 5 minutes or until translucent. Add the celery, bouquet garni, garlic, star anise and peppercorns. Increase the heat to high, then pour in the wine, cover and bring to the boil. Allow to reduce for 2 minutes to burn off the alcohol.
  • Add the mussels, cover and cook, shaking the pan every now and then, for 3-4 minutes or until the mussels open and are just cooked. You need to make sure the mussels have a nice shape and a firm enough texture. Not hard but not completely soft. Remove from heat, divide among bowls, pour over the cooking liquid and scatter with parsley.
  • While the mussels are cooking, increase the oil in the deep-fryer to 180˚C. Re-fry the chips until golden and crisp. Drain and toss in a bowl with salt to taste. Serve with the mussels and mayonnaise.


• The cooking time for the mussels depends on the quantity you’re cooking, but mostly on the width of pan you’re using- the wider the better because there is more contact with the heat source and they will cook quickly instead of stewing.


Recipe Cuisine: Belgium

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Trout Salad (light summer lunch or Dinner)


Trout (i prefer wild Brown trout)

oatflakes (depending  how many trout fillets you are cooking the weight will obviously vary)

plain/all purpose Flour (as above weight will vary)

egg or eggs (as above)


lettuce (your favourite of course) i like a combo of iceberg and rocket

Tomatoes (your favourite) i like the cherry tomatoes

your favourite dressing i like a mix of  extra virgin olive oil, some salt, some pepper , half a teaspoon of Arran  Mustard (very course mustard) half a lemon juice and a quarter of lime juice and mix thoroughly

Preparation and Cooking

First make up your salad and your favourite dressing

Simply fillet your trout (if you buy from a shop it comes pre gutted i prefer to catch my own) fillet the meat from the skin and get 3 bowls 1 with plain/all purpose flour , 2nd with whisked egg and the 3rd oat flakes, coat your fish with the flour first then, dip in the whisked egg and then coat the fish in oat flakes .
put a nob of butter in a frying pan or griddle and a glug of olive oil and lightly fry the fish until the oat flakes look crunchy then serve on top of your salad and squeeze the other half of the fresh lemon over the fillet (and not the salad dressing) .. you get the crunch of the oat flakes with the moist soft trout flesh with the fresh hit of the lemon juice ... it makes for a light summer lunch/dinner served with a glass of fresh squeezed/pressed fruit juice


it's very simple and easy to make, on a side note some people if they want they can add hard boiled eggs quartered, cucumbers and other vegetables like carrots  .... it's your salad add what you want  

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  • Chamberlain

Cock a Leekie Soup


Recipe for Cock a Leekie Soup with a general history of this traditional Scottish dish

Cock a Leekie Soup is a delicious winter warming dish from Scotland often served as a starter at Scottish events such as Burns Night, St Andrews Night and as a Hogmanay treat. It dates back to the 16th century when a fowl would be boiled with vegetables such as leeks to provide a filling broth and this is why it is so named.

A traditional Scottish Cock a Leekie soup recipe includes prunes though some cooks will leave the prunes out because they are not to everyone's taste. Other chefs will include the prunes in the cooking but will remove them before serving.

The book Sue Lawrence's Scottish Kitchen: Over 100 Modern Recipes Using Traditional Ingredients has an Avocado cock-a-leekie recipe.

Other names for Cock a Leekie soup include Cock a Leeky soup and Cock-a-Leekie soup. There are also recipes for Cock a Leekie pie.

Cock a Leekie Soup Recipe

One whole chicken or several pieces of uncooked and boned wings, legs or quarters
400g of leeks
100g of precooked prunes that have had their stones removed
25g of rice
2 litres of water or soup stock
One teaspoon of brown sugar
Seasoning of salt and pepper, one bay leaf and some thyme
Parsley for the garnish

Optional ingredients: Three rashers of chopped streaky bacon

Recipe Cuisine: Scotland

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  • Chamberlain

Haggis Hunt

Go haggis hunting for the real haggi animal in Scotland


The haggis hunt is only available during April till September because of the breeding season:

Haggis Hunting

1. Grab yourself a daft and gullible tourist.
2. Promise them a rare sighting of the Haggis animal (or Haggi if they want to be greedy and see a herd) for £20 an hour.
3. Lock and load the shotgun and crossbow for effect. (Tell the worried tourists that they are wild and savage beasties)
4. Don the Harris Tweed and Tam O Shanter, ensuring the bagpipes are visible on the back seat.

5. In a broad and thick accent, ensuring you roll your rrr's, ask if they want to see the 3 legged species (three legs help them go round the hills faster) or the four legged species.
6. Drive to a bonnie place where you can enjoy a spot of fishing whilst the numptees go off and hunt the haggis.
7. Have a wee laugh as you pocket an easy £20!
8. Double your profits and sell them the fish you've just poached.


Though Scottish Recipes have heard from a fellow Scotsman that in order to catch a haggi you need to climb to at least a 1000 feet on the mountain side and walk round in a anti clockwise direction. This is because it has two short left legs and two long right legs. When it sees you it will turn to run but will fall over because of its leg sizes and roll down the hill. Once it reaches the bottom you then go down and shoot it with your porridge gun!

A real Haggis Hunt was organised to celebrate Burns Night in January 2011 by Hall's the makers of Scottish food. This was held at Baxter Park in Dundee and Callendar Park in Falkirk, Scotland and haggis hunters had to find the Great Emperor haggis to win £500 of Asda vouchers. This is sold around Burns Night and St Andrews Day by Hall's and weighs 2.37kg and is sold at Asda stores through Scotland. Runners up also won vouchers to spend on their products.

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  • Chamberlain

Haggis Recipe


Cook your own haggis neeps and tatties with this delicious traditional recipe ingredients and instructions which includes a vegetarian alternative with the history of this favourite Scottish dish:

Haggis is a braw dish, so long as ye dinnae look at the ingredients! The dish was traditionally made out of cheap or left over ingredients to make a tasty filling meal. We eat it at least once a week and on St Andrew's Day and Burn's Night. This haggis recipe isn't for the faint-hearted! Personally I prefer to buy mine from the local butcher. So much easier and I doubt anyone can cook it as delicious as Hall's and Macsween of Scotland. The first below is a traditional method and underneath that is the easier way:

I love mine served with neeps and tatties. Neeps is mashed up turnip or swede, usually with a wee bit of milk, and tatties are potatoes. I prefer mine mashed with lots of butter. Take a bit of the haggis, neeps and tatties on your fork at a time for a real feast. Even better washed down with a wee dram of whisky - some people like to add some whisky. In a traditional Burn's supper it will be piped in by a bagpipe player and an esteemed guest will address the beastie with some words of Robert Burn's before it's served and toasted with a malt.

Haggis Ingredients

1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy


Traditional Haggis Recipe

1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
4. Chop up the onions and suet.
5. Warm the oatmeal in the oven.
6. Mix all the above together and season with the salt and pepper. Then add the cayenne.
7. Pour over enough of the pluck boiled water to make the mixture watery.
8. Fill the bag with the mixture until it's half full.
9. Press out the air and sew the bag up.
10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.
11. Serve with neeps and tatties or make Haggis Cottage Pie.

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when i left School in 1987 i was a apprentice butcher 3 1/2 years one of my duties was making the haggis instead of the traditional sheep's stomach we used artificial bungs as they were less likely to burst in cooking, every butcher shop had their own ingredients and way of making it .... the tradition was using lamb plucks but in reality butcher shops use cow plucks and pig plucks (McSween's use only pig plucks) and the shop i worked in only used beef plucks and we minced our Livers as well and we only used 2/3rds of the water from the cooking the rest of the wet ingredients was made up of the left over gravy from making the steak pies the day before (we had a system of making things on certain days of the week) ... some butcher shops would boil the plucks with the backskins of Smoked gammon to give their haggis a hint of a smokie flavour to it ... butcher shops also use dried onions instead of fresh onions due to the number of onions we would have to peel

i also had to make the black pudding as well and that was a real messy job as well as making, the Steak Pies and Steak & Sausage pies, all the sausages and burgers as well as cutting down the beef, pork and lamb carcases and boning them out


and Coq a leekie was actually the soup of Scottish Kings ... the right ingredient was pear Barley as in the 16th century Scotland had no access to rice ..... it's most likely the soup came from Fraunce (that was how we spelt France and England was spelt Englonde) and introduced to Scotland via Mary Queen of Scots as for hundreds of years the children of Scottish Royalty were educated in France due to our long standing alliance with France 


That Moules Frites and the Potato and leek soup has my mouth salivating 

Edited by Makara
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