My Global Food Challenge

Liechtenstein (3)

Gerollte Kalbsbrust – Rolled Veal Breast (Liechtenstein)

“This is a traditional Liechtensteiner recipe for a classic dish of veal breast with forcemeat stuffing that’s rolled and cooked with vegetables and meat stock; the dish is typically served for Christmas or New Year.”


750g (about) breast of veal
salt, freshly-ground black pepper and lemon juice, to taste
300g (about) Kalbsbrät (minced veal and fat, used for sausage stuffing)
4 tbsp butter 2 onions, finely chopped<
3 carrots, finely diced
1 turnip, finely diced
meat stock, to moisten


Remove any rib bones and cartilage from the veal breast then wash thoroughly and dry completely. Season liberally on both sides with salt and black pepper then sprinkle with lemon juice. Turn the breast skin side down then take the veal sausage meat and cover the breast with this 1.5cm thick. Roll the breast up, Swiss (jelly) roll fashion then secure firmly with string.

Melt the butter in a pan, add the onion and fry for about 4 minutes, or until soft. Now add the carrots and turnip and stir to coat in the butter. Nestle the veal breast in the pan, pour over a little stock then cover the pan securely and cook for about 60 minutes.

Top-up the meat stock, as needed, to prevent the contents of the pan from burning. Turn the breast over half way through the cooking time so that it cooks evenly. Remove the meat from the pan and cut away the string. Slice and arrange on a warmed plate with the pan vegetables. Serve with fried potatoes.

Link to My Post on Liechtenstein:

Cuisine: Liechtensteiner

Main Ingredient: Veal

Substitution for Kalbsbrät – My Veal Sausage Recipe:

1 lb chopped veal
2 tsps fennel seeds
1 tbsp coriander seeds
1 tsp crushed red pepper
1 tsp salt
½ tsp sugar
2 shallots, finely minced
4 garlic cloves, finely minced

Käsknöpfle – Mini Dumplings with Cheese (Liechtenstein)

This is a traditional Liechtensteiner recipe for a classic accompaniment of flour dumplings that are mixed with grated cheese and garnished with fried onions before serving.


300g plain flour
1 1/2 tsp sea salt
3 eggs
1 tbsp water
1 large onion, chopped
150g grated cheese (a mix of cheeses such as Gruyère, Emmental and a sour cheese)


Sift together the flour and salt into a bowl. In a separate bowl, whisk together the eggs and water then add to the dry ingredients. Whisk until bubbles begin to rise in the batter and the batter is very thick. Cover with a cloth and set aside to rest for 30 minutes.

Add a little butter to a pan and use to fry the chopped onion until well browned and crisp. Take off the heat and set aside. Bring a pan of salted water to a boil then reduce to a simmer, drop small teaspoons of the batter into the simmering water (alternatively you can press the batter through a colander). When the dumplings float to the surface of the water remove with a slotted spoon and drain on kitchen paper. Arrange on a plate and mix with the grated cheese.

Garnish with the fried onions and serve accompanied by a green salad and/or apple sauce.

Link to My Post on Liechtenstein:

Cuisine: Liechtensteiner

Main Ingredient: Dumplings, Cheese

Shopska Salad Recipe (Liechtenstein)      


4 ripe tomatoes, chopped
2 cucumbers, chopped
1 onion, peeled and finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/3 bunch of flat-leaf parsley, finely chopped
2 tbsp olive oil
3 tbsp red wine vinegar
200g Macedonian salted cheese (or substitute Feta cheese), grated


Chop the tomatoes, cucumbers and bell peppers (leave the tomato pieces slightly larger) then combine in a bowl. Add the onions and parsley and toss to combine. Sprinkle over the oil and vinegar then mix well to dress and combine. Grate the cheese over the top and serve as a first course and/or an accompaniment to any meal.

Link to My Post on Liechtenstein:

Cuisine: Liechtensteiner

Main Ingredient: Tomatoes

File:Liechtenstein in Europe (-rivers -mini map).svg

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