Senior Member
You're quite right RJ.
Wiener Schnitzel is "traditional" german and austrian food. The original one is made by veal, but pork is cheaper.
It's prepared as you described but never served with Sauerkraut. In former days there may have been cooked and mashed potatoes aside, but today it's served - I guess to 90% - with french fries or potatoesalad and of course ketchup. Lemon is very important and often it comes with a green salad.
As a snack you'll find it between two halfes (?) of a bun.
My mom managed to beat them to fit in the pan - and she had a big pan.
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Recipes are flooding in thick and fast and i love it
Hey RJ, you sound like a pro chef, that sounds lovely, i am going to do it in my griddle? with a little oil. New tats and green beans, sauerkraut's gonna be hard to find i reckon, gosh we can be quite boring in the UK when it comes to food? Ohhh yeah Indian everytime! Why can't we get Bombay Dack/Duck anymore? I used to love that!
Zazu-mushi, i have that on the menu aswell......thank you, my collection is growing by the minute!
Michiel88, Waterzooi de Poulet coming up with French fries of course....
Cheers and please keep them coming! I have bought a special folder and i have written on the front SH3 RECIPES, i am developing quite a collection
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On Sunday i am gonna do this with a salad and a piece of homemade bread with a bowl of fresh lemon on the sideOriginally posted by Mittelwaechter:
You're quite right RJ.
Wiener Schnitzel is "traditional" german and austrian food. The original one is made by veal, but pork is cheaper.
It's prepared as you described but never served with Sauerkraut. In former days there may have been cooked and mashed potatoes aside, but today it's served - I guess to 90% - with french fries or potatoesalad and of course ketchup. Lemon is very important and often it comes with a green salad.
As a snack you'll find it between two halfes (?) of a bun.
My mom managed to beat them to fit in the pan - and she had a big pan.I am soooooooo hungry now.....
Senior Member
@ Mittelwaechter -thanks for the explanation of Schnitztel.
@Ali - let me know how it goes with a grddle pan, I'd be interested to know.
Quick one for you: (Here goes the Jamie Oliver bit
Stuff into Pork steaks that you or a butcher has cut a pocket into down each side (Mind yoru fingers!) Fry to seal, then oven cook til paste is bubbling out from the pork.
Red wine, tomato puree, black pepper. Boil hard until reduced down.
Boil some baby leaks.
Serve pork on the baby leaks, pour over red wine sauce. One Million brownie points from your other half.
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Senior Member
One more then I'll stop. I promise.
Courgette, leek, red onion, aubergine (egg plant) carrot, red pepper, green pepper. All chopped and deseeded as necessary. Into a baking dish. Sprinkle chopped garlic over. Add few sprigs of rosemary (not dried, fresh).
Add an inch of vegetable stock. Bake for 30 minutes, 180c. Turn veg over from time to time.
After 30 mins, top up veg stock if it's drying out too much. Splash over balsamic vinegar. Cook for 30 minutes.
Looks good, cheap, healty and tastes great.
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Beef Stew not this is a meal. First off you need a rather substantial hunk of beef (lean or not your preference), take the beef and chop it into about 1.5 in by 1.5 in (3.8cm by 3.8cm, I think) chunks. Get out your big stew pot and put just enough water to cover the bottom and about 5 pads of butter in on high heat. When the contents are about to burn off throw the beef in (you should hear a high pitched searing sound) and sear it all over keeping it on high heat for about 20min. Turn the heat down to a low heat but not to low and add a couple cups of water, let sit covered for 3 hours. Now than to thicken up the juices into a good gravy you can add either corn starch of flower (I prefer flower my father uses cornstarch), add about 1/4th cup of flower mixed in 1 cup of water (more may be necessary), add fresh ground salt and pepper and let sit for at least another 3 hours until meat is tender and separates easily. Serve with mashed potatoes and steamed carrots. Add paprika and white pepper for color and enhance flavor. I know there are no hard exact numbers in the meal but it is one of a thousand meals that have been passed down through the generations of my family.
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Senior Member
Ok, here goes.
Ingredients:
- 1/2 kg, king prawns, unpeeled
- 2 tablespoons fresh honey
- 1 can, coconut cream
- 2 tablespoons dark soy sauce
- 1 tablespoon rock salt
- 4 cups sunflower (or similar) oil
- washed & shredded fresh iceburg lettuce
- Grated parmesan cheese
- balsamic vinegar
Method:
Gently warm a smallish mixing bowl, and in it, mix the honey and the soy.
In a deep pan or wok, place the oil, brining this slowly up to temperature (no hotter than 180dg c)
Peel the prawns down to the last section before the tail, leaving this and the tail in place. Then leave prawns to soak in honey soy mix.
Before placing prawns into the hot oil, gently dab them dry with a tea-towel.
Place prawns in only a few at a time, remove them the very instant they turn red, and place them somewhere they will stay warm
Mix the lettuce with a spoonfull or two of the balsamic in a serving bowl, place the freshly cooked prawns into the coconut cream, then take them out and lay them over the lettuce, sprinkle the rock salt over this & add the cheese evenly as a last ingredient.
Tasty summer snack
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