This is an easy one.  So much great charcuterie from both countries, and the wine to go with it.  Mid-week and rushed, that's what I'm going for: good chorizo picante and Ibérico acorn-fed ham (from Brindisa if you're in the area), some German smoked ham, air-dried or cooked, and a chunk of Manchego with some good bread and a green salad.

If you have time for cooking, here is the promised Falscher Hase (False Hare), a family recipe from a German friend for a delicious meatloaf.

Ingredients:
Ground beef    350 gms
Ground pork    350 gms
Fresh crumbs    equivalent of 1 large bread roll
Onions    3
Streaky bacon    6 rashers
Cooking oil
Eggs    2
Ground coriander
Marjoram
Beef stock    100-250 ml

Method:
Mix beef and pork and fresh crumbs. Dice 2 onions, bacon. Heat cooking oil and soften bacon and onions; add to meat mixture. Add eggs and seasonings and knead together.
Preheat oven to 220¬? C. Heat oil in ovenproof dish; form meat into loaf shape, place in dish and roast for 120+ mins. Slice other onion into rings, place round meat pour over stock and bake for 45 mins more. Make sauce with stock if required.

Recommended Wine from Richard Craig (available at Jeroboam's):

2006 Vinas de Gain 2006 Rioja Bodegas Artadi

100% Tempranillo, it has a deep crimson colour with an alluring perfume of truffle, vanilla and blackberries. It is full bodied but opulent and elegant. Excellent with bratwust, bavarian schinken & pretzels!

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