Today we are going to tantalize your taste buds with a delicious German dish that is sure to surprise your taste senses: Reibeküchen with homemade apple compote. These traditional German potato pancakes, combined with the sweet apple compote, are the perfect combination of savory and sweet. Reibeküchen, also known as Kartoffelpuffer or Rösti, have been loved in Germany for centuries. They represent this country's culinary heritage and embody the artisanal cuisine for which Germany is known.
Reibekuchen with homemade apple compote is a dish suitable for both breakfast and brunch, but can actually be eaten at any time of the day. The savory, crunchy potato cakes combined with the sweet, soft apple compote form a harmonious interplay of flavors and textures.
To cook this dish to perfection, you will need some essential accessories to take this your grilling skills to the next level.
The Bastard Half Moon Griddle is your secret weapon for preparing crispy Reibeküchen. The even heating surface ensures perfect cooking, with crispy edges and creamy insides. One side can be used as a flat griddle, while the other side is ribbed so it can be used for marinated meat or steak and allow moisture to drip away.
Add a touch of smoky flavor to your Reibeküchen with The Bastard Smokey Goodness Flaming Fins Smoke Chips Blend, Alder, Apple. This will accentuate that delicious apple flavor. You'll be amazed at the difference a subtle smoky hint can make.
Our The Bastard Meatflipper is indispensable when flipping meat, fish but also definitely Reibeküchen. Make sure you can serve them perfectly crispy and golden brown.
If you also want to add that deep, smoky flavor to your homemade apple compote, use our The Bastard Smoke Plank Red Cedar. It absorbs the smoke and adds to the flavor of your compote.
Prepare for a culinary journey to Dutsland as you The Bastard stoked and overwhelmed by the smokey aroma. Your Bastard will soon be the beating heart of German cuisine.
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
Reibeküchen:
500 gr. potatoes
1 finely chopped onion
1 egg
1 tbsp. flour
1 tsp. baking powder
Pinch of nutmeg
2 gr. salt
5 gr. chopped flat parsley
Apple compote:
5 apples
200 gr. sugar
50 gr. raisin mix
1 vanilla stick
2 cinnamon sticks
25 gr. butter
40 ml Whisky VX
Peel and grate the potatoes.
Clean and finely chop the onion.
Beat the egg and pour on the grated potatoes along with the flour, baking powder, salt, chopped parsley and nutmeg and mix well.
Heat a plancha plate or skilet at 220C° and pour some sunflower oil in it and with a tablespoon place small mounds of potato mass on top and press it flat so that it is even everywhere. Fry all around until golden brown (about 4 minutes) and drain on kitchen paper.
Peel the apples and remove the core and cut into equal pieces.
Soak the raisin mix in lukewarm hot water (about 15 min.) and pour off the excess water.
Heat a Dutch oven to 220C° (with plate setter in between) and melt the butter and add the apple pieces along with the sugar, raisins, cinnamon sticks, vanilla stick (cut lengthwise) and cook until the apple starts to half fall apart and remove from the BBQ.
Place 3 reibeküchen on a nice plate or board and spoon the apple compote against them.
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