Zürcher Eintopf Hot Pot Zürich Style Food

ZURICHER EINTOPF (HOT POT ZURICH STYLE)

Steps:

• Put margarine in a pot and heat, roast meat gently.
• Steam onions and garlic until glassy. Add cumin, salt and pepper.
• Put half of the savoy onto the meat, add crushed rosemary and thyme.
• Add potatoes and carrots, then put the rest of the savoy on top of it.
• Again add some spices.
• Add white wine, cover and steam for about 5 - 10 minutes.
• Add water and stew for about 1 hour, until meat is tender.

EINTOPF

Steps:

• Put the first six ingredients into a pot and bring to a boil. Reduce heat and simmer for about 1 hour.
• Add the herbs.
• Adjust the seasoning with salt, pepper and Maggi seasoning.
• Creativity is encouraged.
• Enjoy!

ZURCHER EINTOPF (SWISS ONE-POT MEAL)

Steps:

• Heat the butter in a large pot. When hot and turning colour, add the chunks of meat and fry, stirring. Add the onions and garlic and on lower heat let it steam for 5 minutes or so, on top of the meat.
• Add cumin, salt and pepper, and put half the cabbage wedges on top. (Do not stir the pot).
• Add the potatoes and carrots, add seasonings and herbs of your choice, then put the remaining savoy or other cabbage wedges on top.
• Season again, add the wine and water, cover the pot, and simmer gently for about 60 - 75 minutes, until you have a nice stew and tender meat. Can be served in heated soup plates, with chunks of fresh bread and glasses of red wine.
• (You should not need more liquid, but do check, and add some more wine if necessary).

EASY ONE-POT DINNER , OR EINTOPF, (FOR MY NON-COOKING HUSBAND!!)

Steps:

• Please dear, to prevent spattering the hob which you might not clean properly afterwards, use my large soup pot.
• Put it on the wok gas plate and heat it up. Do not walk away, as I don't know what happens to stainless steel which gets red-hot.
• The "potjiekos mixture" or mixed vegetable pillow pack usually consists of baby carrots, chunks of butternut and sweet potato, a few baby potatoes, and some type of marrow (zucchini or squash).
• Clean the onion and chop roughly (on a wooden plank, please).
• Now find the tin with the stock powder. You can also use chicken or beef stock, whichever you can actually find, although they are all to your right in the grocery cupboard.
• Heat a film of canola oil in the hot pot. Do keep in mind that oil heated to a certain degree can catch alight. Should that happen, put the lid on the pot and turn off the gas flame.
• Okay, let's assume you did not wander away. Chuck the chicken pieces into the film of oil. Use a wooden spoon with a long handle for this via dolorosa, and let them fry on both sides if you can manage that.
• Add some Aromat -- seasoned salt.
• Add the potatoes and sort of push them in among the sizzling chicken pieces. Add the chopped onion plus ALL the veggies. Please read list of ingredients again.
• Add the sugar, salt and seasonings. The amounts are guesswork, but keep more or less to what I put down above, unless you taste it all and want more of something.
• The herbs and garlic -- over to you. You can either actually get up and go find some fresh herbs at the supermarket, ditto garlic, or use dried from the spice drawer. I know the bottles look small, but you only need about 2 teaspoons per herb for this pot.
• When everything is cooking nicely, turn it over once or twice with one of my long-handled wooden spoons.
• Now TURN DOWN the heat completely; you are using a HOT gas plate. You easily let things burn, remember. Put ON the lid.
• You may now leave it for 10 minutes. Just do not go to your computer and forget the food.
• Come back, check the liquid -- there should be enough not to cook away. My 2 cups as mentioned are usually quite adequate.
• Pull the pot, large as it is, towards a smaller gas flame. Remember to turn OFF the wok flame!
• Turn flame to low, after checking that everything is simmering. Put on the lid. Leave for 20 minutes.
• Test the potato halves and the carrots from the "potjiekos pack" with a fork. If it's soft, the food is done.
• If there is enough sauce you can always, farm-style, put some bread in your plate and ladle sauce over the bread.
• Darling, I do hope you can follow this and that you actually get to eat dinner without burning it or finding it tastes awful.
• Good luck.

ZüRCHER GESCHNETZELTES (CUT MEAT ZüRICH STYLE)

Steps:

• Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
• Melt the margarine in a frying-pan. Add the onions, saute. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly. Remove the meat.
• Add the white wine, let cook until the liquid thickens. Add the reserved liquid and the flour, cook until the sauce binds. Add the cream and increase the heat slightly. Add 1/2 t. paprika with some salt and pepper.
• Sprinkle additional salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms. Sprinkle with parsley. Serve.