Posts Tagged ‘Schnitzel’

WANTED!! This "Gang" of Cousins (Ethan, Elizabeth, Emily and Adam... by name)

This “Gang” of Cousins
(Ethan, Elizabeth, Emily and Adam… by name)

Love wanted poster




Howdy! The Gang’s all here seated around an ill-fated campfire. Ill-fated you ask? Why ill-fated? I wonder….

“What’s Nana going to drum up for the evening’s grub” was uppermost in everyone’s thoughts.

Hold on one minute…. there’s no way Nana would be cooking over a campfire on any evening. So this story is already pure fantasy.

But, if she were a “campfire” sort of girl…. perhaps a big pot of Schnitzel Stew would be on the menu tonight.

We are in Leavenworth after all.

No no no. . .not the federal prison in Kansas but the quaint Bavarian town in the foothills of the Cascade Mountains and our little gang of outlaws is mighty hungry!

Today’s Recipe: Schnitzel Stew

schnitzel Austrian, German; cutlet or escalope of veal or pork. Normally coated in egg and breadcrumbs and fried, then served with various garnishes.

( My friend Hazel introduced me to Schnitzel. She brought this recipe home with her from a visit to South Africa. . . hence the funny measurements. I’ll let you do the math conversion since it’s part of the charm of this recipe in the first place. And, by the way, ROYCO is a brand in South Africa but you can find the equivalent American version, I’m sure.)

150 ml rice
1 packet ROYCO Creamy Tomato and Herb Pasta Sauce
360 g pork schnitzels cut into strips (It is possible to buy the meat “premade” at a good deli. If you don’t have a European-type deli handy, you need to buy pork loin chops, trim off the excess fat and beat it to death with a meat hammer. This tenderizes the meat and makes the meat thinner and quicker to fry.)
25 ml oil
100 g mushrooms sliced
40 g blue cheese, roughly chopped
10 g parmesan cubed
10 ml parsley chopped

1. Cook rice according to packet instructions. (My suggestion: Skip the rice altogether and serve the schnitzel over a fistful of spaetzle alongside a slice of buttered pumpernickel)
2. Add 250 ml boiling water to the contents of the packet of Royco Pasta Sauce and stir for 1 minute.
3. Fry pork strips in 15 ml hot oil, until nicely browned.
4. Fry the mushrooms in 10 ml oil, add the pork and the Royco sauce, and bring to the simmer.
5. Divide rice between 2 plates, top with pork stew, and sprinkle the blue cheese and parmesan over the stew.
6. Garnish with parsley and serve.

Oh piddle! If you follow this recipe at all, you’ll soon realize that, from a health point of view, schnitzel is not at all beneficial!

Oh fiddle! Enjoy your schnitzel and remember that you only live once and if you do it right…. once is enough!

And, back to an ill-fated campfire…. there’d be a lot of hassle to pay for trying to serve up schnitzel to four hungry grandchildren who would rather have a morsel from a pretzel …. no doubt!

As if you haven’t already guessed, this post took on a life and route all its’ own. Came about when I opened a cupboard door to which I’d taped the picture of these four grandchildren of mine taken in Leavenworth on a family week-end to celebrate my daughter Amy’s birthday. That was some years ago now but the memory came flooding back. The picture was such a success with the photography studio that they asked permission to use it on their wall of distinction. Permission was granted but I haven’t been back there to see it displayed. Have to settle for my copy taped inside the cabinet door.

FYI …..
Bismarck schnitzel is garnished with plovers’ eggs, mushrooms, truffles, and tomato sauce; holsteiner schnitzel with fried egg, capers, olives, and anchovies; rahmschnitzel with paprika‐flavoured cream sauce; zigeuner schnitzel with tomato sauce, mushrooms, and smoked ox tongue

So there you have it! A veritable smorgasbord of schnitzel.

Do with it what you wish!


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