Monday, 11 June 2012

Schnitzel and Spaetzle: German Food night!

Scott cooked us up some amazing German cuisine tonight! We picked up meat at Victory Meat Market, gathered our recipes and were all set.




Firstly, the Schnitzel. A popular recipe in Scott's family; we knew we had to make it as it is so good! With a little preparation and a short cook time it is great weekend dinner.


To Begin, serve yourself some wine and get your iPad to read the recipes and entertain yourself during cook time!


Schnitzel

Veal or Pork cutlets sliced very thin. Pound out with the edge of a saucer or meat tenderizer  to make even thinner.  Dip in fine seasoned bread crumbs (dry) then into beaten egg, then back into crumbs.  Pound with edge of a saucer again so that the meat will flatten out and the crumbs adhere to it.  Sometimes it is necessary to snip the edges of the veal to prevent curling up when frying.






Fry in oil with a bit of butter added until golden brown – turning a few times.

Ta da it is complete!


Now onto our side dish experiment - Spaetzle
While Scott had tried this he had never actually made it. It is a lot more labour intensive than the schnitzel so if you're going to make it give yourself ample time to play. We discussed how to make it easier and considered a potato ricer. Something we'll try for next time!

Spaetzle


Ingredients


Directions

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
Honestly it tastes so much better than it looks - we agree this looks like a bowl of maggots. :)
Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
Here it is the finished dinner. The Schnitzel and Spaetzle both turned out fabulously. The nutmeg in the Spaetzle was amazing - we were skeptical but so glad we got adventurous because it brought us an amazing food experience!


The finished dinner! It was so delicious! 

Where is my blended Schnitzel and Spaetzle? Use the Baby Bullet Momma!

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