Unger Kitchen - Butcher and the Cook

Skip to main content

Shipping costs in Germany start at €15, and for orders over €200 we offer free shipping with GO! Express.

Email us!

support@fleischer-koch.de

0 Quantity / 0,00 €

HERE'S THE LINK TO UNGERS KITCHEN

Family and weeknight cooking: Quickly and easily cook comfort food at home

Hello everyone, we are Nadine (42) and Patrick (46) and live in beautiful Rhineland-Palatinate on the edge of the Eifel region. We have expanded our shared hobby – cooking, grilling, and baking – over the last few years. On our Homepage, with its own recipe videos on YouTube We publish our favorite recipes in photo posts on other social media platforms. Additionally, last year we released our first recipe book (20 minced meat recipes from Unger's Kitchen) on Amazon – volume #2 is coming soon.

Our absolute favorite products:

We love simple and quick dishes that deliver delicious flavor. Our motto is "Anyone can recreate our recipes – even beginner cooks!" You don't have to reinvent the wheel, you just have to cook it well… And that requires a little appreciation for the ingredients, passion, and time. Influenced by the wonderful cooking of our grandparents and parents, we value high-quality ingredients. This is also one of the reasons why we've been working with the team at Fleischer und der Koch (Butcher and Chef) for two years now. They not only offer excellent quality, but also great value for money and outstanding service! We look forward to creating more delicious dishes in collaboration with Fleischer und der Koch. Feel free to visit our website or social media…

Best wishes and all my love,

Nadine and Patrick from Unger's Kitchen

And here are three ultimate feel-good recipes for you:

Oven-baked salmon in dill cream sauce

Ingredients:

4 salmon fillets
4 tsp fish seasoning
Alternative: Salt, pepper and lemon zest

Dill cream sauce:

40 g butter
1 onion
20 g wheat flour
50 g white wine
300 ml of milk
200 g crème fraîche
3–4 tablespoons of dill
Salt and pepper to taste

Recommended side dishes:

Small steamed potatoes
Broccoli (or another vegetable of your choice)

Preparation:

Finely dice the medium onion and mince the garlic. Heat 1 teaspoon of clarified butter in a pan and sauté the diced onion and garlic. Let them cool briefly and then transfer them to a large bowl. Soak the stale bread roll in a little milk for about 30 minutes. Then squeeze out the excess liquid and crumble the bread roll over the cooled onions in the bowl.

Now add all the remaining ingredients for the meatballs to the bowl and mix well. Then form five equally sized meatballs. A tip for portioning: A ladle, a cup, or kitchen scales will help you get uniform meatballs.

Heat clarified butter in a pan over medium heat and fry the meatballs until golden brown on both sides. They don't need to be fully cooked through, as they will continue to finish cooking in the sauce. Set the meatballs aside on a plate.

For the sauce, dice the bell pepper and onion, and chop the garlic and parsley. Sauté the diced bell pepper in the same pan. After one to two minutes, add the onion and garlic, then stir in the mustard and tomato paste and cook briefly. Deglaze with chicken stock and reduce the liquid by about half. Then add the cream and, if necessary, thicken the sauce with the cornstarch-water mixture until it reaches the desired consistency. Finally, season with salt and pepper and stir in the fresh parsley.

Grandma's meatballs in paprika cream sauce

For the meatballs:

1 tsp clarified butter
1 medium onion
two gloves of garlic
1 stale bread roll
150 ml of milk
1 kg mixed minced meat
2 eggs
2 EL Mustard
1 tbsp mayonnaise
2 tsp salt
1 tsp pepper
1 tsp marjoram
0,5 tsp thyme
Some fresh parsley

To fry the meatballs:

2–3 tablespoons clarified butter or oil

For the paprika cream:

1 red pepper
1 yellow bell pepper
1 small onion
1 clove of garlic
1 TL mustard
1 EL tomato paste
300 ml poultry stock
200 ml of cream
1 EL cornstarch
75 ml water
Salt and pepper to taste
Some fresh parsley

Preparation:

Finely dice the onion and mince the garlic. Heat 1 teaspoon of clarified butter in a pan and sauté the diced onion and garlic. Let them cool briefly and then transfer them to a large bowl. Soak the stale bread roll in the milk for about 30 minutes. Then squeeze out the excess liquid and crumble the bread roll over the cooled onions in the bowl.

Now add all the remaining ingredients for the meatballs to the bowl and mix thoroughly. Form the mixture into five meatballs. A helpful tip: Use a ladle, a cup, or kitchen scales to measure and ensure uniform meatballs.

Heat clarified butter in a pan over medium heat and fry the meatballs until golden brown on both sides. They don't need to be fully cooked through, as they will continue to simmer in the sauce. Set the fried meatballs aside on a plate.

For the sauce, dice the bell pepper and onion, and chop the garlic and parsley. Sauté the diced bell pepper in the same pan. After one to two minutes, add the onion and garlic. Stir in the mustard and tomato paste and cook briefly. Deglaze with chicken stock and reduce the liquid by about half. Add the cream and, if necessary, thicken the sauce with the cornstarch-water mixture until it reaches the desired consistency. Finally, season with salt and pepper and stir in the fresh parsley.

Unger's shish kebab

Ingredients

For the meat dish:

1–2 tablespoons clarified butter
2 kg pork neck (without bones)
2 large vegetable onions
4 colorful bell peppers
two gloves of garlic
75 g diced ham
1 heaped tablespoon of tomato paste
1 heaped tablespoon of paprika paste
50 ml apple cider vinegar
30 ml maple syrup
300 ml chicken broth
350 ml passata (strained tomatoes)
3 tbsp BBQ sauce
1 heaped tablespoon of cornstarch
75 ml water
2–3 tbsp Harissa
1 tsp cumin
1 tsp marjoram
0,5 tsp oregano
0,5 tsp thyme
0,5 teaspoon chili flakes (optional)
Salt and pepper to taste

Recommended side dish:

French fries or baguette

Preparation:

Trim the meat and cut it into medium-sized cubes. Cut the bell peppers and onions into bite-sized pieces and finely chop or grate the garlic. Heat the clarified butter in a large pan and sear the meat cubes in batches until they develop a nice crust. Then transfer the seared meat to a large pot or roasting pan.

In the same pan, sauté the onions, bell peppers, garlic, and diced ham. Once they've taken on some color, add the tomato and bell pepper paste, stir it in, and let it cook briefly. Then deglaze with apple cider vinegar, maple syrup, and chicken broth, scraping up any browned bits from the bottom of the pan. Now stir in the strained tomatoes and BBQ sauce, bring everything to a boil, and then pour it into the pot or roasting pan with the meat. Mix everything together well.

Cooking time varies depending on the preparation method:

In a pressure cooker: approx. 35-40 minutes
In a pot or roasting pan in the oven: approx. 90-120 minutes at approx. 140 ° C
In a Dutch oven: approx. 100-120 minutes at approx. 150 ° C

The meat is done when it easily pulls apart with a fork and is beautifully tender. If the sauce is still too thin, it can be simmered uncovered until it reaches a creamy consistency. Alternatively, the sauce can be thickened with a mixture of cornstarch and water – simply stir it in and let it simmer for two minutes.

Finally, add the spices, mix everything well, and let it marinate for another five minutes. If necessary, season again with salt and pepper. The shashlik has a particularly savory and aromatic flavor, but if you prefer it a bit spicier, you can add chili flakes or Tabasco to taste. It's best served with crispy fries or fresh baguette.