Eisbein and wholegrain mustard-mash

serves 2 very hungry people

  • 2 eisbeins
  • salt and freshly ground black pepper to taste
  • 2 cloves of garlic, finely chopped
  • about 50 ml olive oil
  • 3 onions, cut into wedges
  • 1 can of beer

Preheat oven to 160 °C. Season eisbeins with salt and black pepper and rub garlic into them. Pour olive oil into an oven roasting dish, along with the onions. Put the eisbeins on the onions and slowly roast for about 3 hours. Pour some beer over the eisbeins every half and hour. Turn the temperature up to 200 °C and roast for 15 minutes until the skin is crisp.

Wholegrain mustard-mash

serves 2

  • 6 potatoes, peeled
  • 30 ml butter
  • 50 ml warm milk
  • 45 ml wholegrain mustard
  • salt and freshly ground black pepper to taste

Put potatoes in a pot, cover with water and bring to the boil. Boil until soft and mash them up with a potato masher. Add butter and warm milk and mix well. Add mustard and season with salt and pepper.

To drink
One of the Burgers’ own Welbedacht wines, of course! Try the chenin blanc, it’s full of tropical flavours.