Bavarian tapas
Bavarian tapas
1 white radish, approx. 400 g
1 bunch of red radishes
1 bunch of spring onions
4 tbsp Byodo rapeseed oil
5 tbsp Byodo Beer Vinegar
½ tsp sugar
Byodo Sea Salt, fine
Pepper
½ white cabbage, approx. 750 g
1 apple
1 small onion
8 tbsp Byodo Beer Vinegar
5 tbsp Byodo Rapeseed Oil
1 tsp sugar
1 tsp Byodo Sea Salt, fine
1 tsp caraway
Pepper
2 large onions
125 g wheat flour
250 ml cold beer
1 tbsp Byodo Beer Vinegar
1 yolk
Byodo Sea Salt, fine
Pepper
Byodo Fry Oil Classic
500 g spelt flour
500 g wheat flour
450 ml lukewarm water
275 ml beer
½ cube fresh yeast
4 tsp Byodo Sea Salt, fine
3 tbsp Byodo Beer Vinegar
1 pinch sugar
Peel the white radish and wash the red ones. Slice all thinly. Wash the spring onions, shake dry and cut into small rolls. Whisk the rapeseed oil, beer vinegar, and sugar to produce a vinaigrette. Season with salt and pepper. Pour the vinaigrette over the radishes, add the spring onions and mix thoroughly. Allow the salad to rest for 30 minutes.
Wash and quarter the cabbage, remove the stalk. Cut the cabbage into thin strips and place in a large bowl. Wash the apple, core it and cut into thin slices. Add to the bowl. Peel and dice the onion. Whisk together with the beer vinegar, rapeseed oil, salt and sugar to produce a dressing, which can then be poured over the cabbage. Add caraway and season with pepper to taste. Mix thoroughly, cover and allow to rest for at least 2 hours or ideally overnight.
Peel the onions and cut into slices measuring 5 mm. Pop the individual onion rings out of the slices. Mix together the flour and beer to create a smooth batter. Add the beer vinegar and yolk before seasoning with salt and pepper. Chill the batter for 30 minutes. Heat the fry oil classic in a pan or deep fat fryer. Coat the onion rings in a little wheat flour, dunk into the beer batter and then fry until golden brown. Place cooked onion rings on kitchen towel to absorb excess fat. The onion rings are the perfect accompaniment to our delicious mini burgers with coleslaw, Leberkäse and mini sausages.
Crumble the yeast into the lukewarm water. Add a pinch of sugar and wait until the yeast dissolves. Put the spelt flour, wheat flour and salt in a big mixing bowl. Add the yeast and knead into a dough with the remaining ingredients. Cover the bowl and leave the dough in a warm place for an hour to rise. Divide the dough into 4 balls and form into 4 small loaves. Place on a baking tray covered with baking paper or a baking mat, cover and leave to rise for another 30 minutes. Preheat the oven and bake the bread in the middle of the oven with top and bottom heat at 240 °C for 25 minutes. Score the loaves after around 5 minutes of cooking.