KOSTBAR # 010 # Pollo Hermano

We love chicken. That's why we cook it again! But today on a different way... We want to beat the secret recipe of the well known food chain in Albuquerque (USA) and we use for that old russian-bulgarian tricks and a german "crumb avenue". This and much more with love selected tunes in the new episode of Kostbar. And with the best Katja, who is back again.

Listen here :: KOSTBAR # 010 # Pollo Hermano 

selfie with our recorder & our shoes

Katja & Kosta at work

the "crumb avenue"

the puffer

pollo and hermana

Ingredients

Chicken

salt, pepper, plenty of olive oil

whole chicken, separated form the bones and cuted in big peaces; you can keep the wings with the bones
500 gr flower

200 gr cornflakes

5 eggs

Salat

salat, tomatoes

onions

bunch of fresh koriander

Puffer

500 gr potatoes

herbs de provance

2 eggs

a little of flower

# 005 # In Orange

November rain, grey and cold… we fight with orange. It's the colour, but also the feeling we need to jump into the party weekend. Pumpkin risotto, small meat balls with plenty of fresh coriander and persil, simple to make and delicious. With a bottle of catalan orange "rabbit" wine and with the best Katja! 

Listen here! :: with track list ::: KOSTBAR # 005 # In Orange #

 hokaido must be

 small is big

 when arborio meets hokaido...

orange rabbits are the best

Ingredients

Pumpkin Risotto

1/2 kg Hokaido pumpkin, cleaned and choped in peaces

300 gr. Arborio rice

garlic and onions choped

400 gr. boullion or water

lemon juice or white wine

salt and pepper

200 gr. parmesan cheese

Meat Balls

500 gr minced meat (beef)

garlic and onions choped

fresh coriander, mint, persil small sliced

1 egg

salt and pepper

# 004 # Chicken vs Red Beans Soup # special guest Fireball Soundsystem

KOSTBAR in this edition with special guests Fireball Soundsystem from Cologne. Big meeting with nicest reggae vybes, marinated chicken maroccan style, taboule salad and a wonderfull jamacian red beans soup. And with special Katja...

Listen here! :: with track list ::: KOSTBAR # 004 # Jamaica vs Chicken # special guest Fireball Soundsystem

Tricks & Katja

 the base for the Red Beans Soup

 Urban World Cooking

 the Jamaican beauty

 

 Tilmaniac & Alex

 best greetz to Morroco

Ingredients

Red Peas Soup
2 Tins of Kidney Beans
1 Onion
4 Spring Onions
2 Scotch Bonnett Chilis (or Habanero)
3 Potatoes (depending on size)
3 Carrots
0,25 l Coconut Milk
1,5 Teaspoon of Salt
1 Teaspoon of ground Pepper (black or red)
1 Teaspoonof cut Thyme
Water
Flouer

Morrocan chicken
big peace of giner sliced

whole chicken cuted in 8 peaces
marinated with morrocon spices
garlic

CousCous
1 part couscous
1 part boullion
little olive oil
salt and pepper

Salad
lemon juice
1 Teaspoon olive oil
tomatoes, cucumber, onions cutted
coriander, persil, mint sliced
salt and pepper

# 003 # Entrecôte me # special guest Daferwa

Männersache! Erster Gast bei KOSTBAR ist Daferwa - DJ-Kollega aus Köln mit globalsten Gastrpnomie-Kentnisse... Daher was Festliches: Riesen-Entrecôte bei Niedrigtemperatur gegart, Salat mit Koriander-Tomaten-Dressing originale und dazu Kartofflen, ganz lilla und sehr französisch... Dazu von Daferwa extra zusammengestelltes Koch-Soundtrack.

Das ganze zu hören (mit Tracklist) ::: KOSTBAR # 003 # Entrecôte me! # special guest Daferwa

Daferwa weiss alles über Fleisch

 Entrecôte mit Thymian, Senf, Kubben-Pfeffer marinieren

 Katja + Kosta + Paprika

 Koriander + Tomaten + Zwiebeln macht den Dressing geil

 Zwischendurch: Pimientos del Padron

aufgetischt...

... und vorbei!

Liste zum Nachkochen

grosses Stück Fleisch (z. B. Entrecote 1,2)
1 Bund Thymian, Senf, Kubben-Pfeffer für die Marinade
1 kg Vitelotte-Kartoffeln
Salat
Bund Koriander
ein paar Tomaten
Knoblauch, Zwiebeln
Salz und Pfeffer
Olivenöl

Zwischendurch
Pimientos del Padron (kleine spanische Paprikaschotten, im Supermarkt)
Grobsalz
Butter