Wednesday, June 2, 2010

Looking after the nest

Well hello all of you, it seems like a very long time since I was here.  I have to say that it was a nice break but it certainly has been a busy one.
I have settled into Charlottenburg and it feels like I have never been away, shopping at the local market, drinking beer in local bars and cycling through the woods to dip our toes into the lake on hot days.  It is all I expected and more.  The 'not having to work for a living' thing is great (that is until the money runs out!).
I anticipate having a bit of a problem over the forth coming weeks in terms of posting recipes here due to the fact that there is an outstanding number of inexpensive and delightful cafes and restaurants in the vicinity.  I will try though - the fresh organic vegetables and the large number of good butchers and fish mongers at the market are enough to inspire even the laziest of cooks.  I have also planted my balcony with herbs, so I really have no excuse.


I have decided to give you a very typical German recipe as the first recipe in my Berlin summer collection.
This dish is actually a traditional Austrian dish and is known as Wiener Schnitzel.  The recipe here is not the real thing, as I always make mine from pork and not the traditional veal.
Anyway, it has become a favourite in our house over the last few weeks, not only are these a hit with the adults, but my two small boys absolutely love them.

I bought 500g of organic pork fillet from the market in Karl-August Platz this morning.

First make the marinade in a large bowl with 2 eggs, some finely chopped parsley and 2 crushed garlic cloves.  

Cut the pork into 5cm discs and place one on a piece of cling film.  Place another piece of cling film on top and with a meat mallet flatten it until it is about 2-3mm thick.  If the finished flatted piece is too large, you can cut them down at this point to suit.  Repeat until all the pork has been flattened.

For adults I like to leave them slightly larger, but the children prefer smaller, more manageable pieces.

Place the pork into the egg, herb, garlic mixture, cover with a piece of cling film and place in the refrigerator for at least half an hour.  The schnitzel can be prepared in advance up until this step.


Next, on a flat plate spread out the breadcrumbs and lay down each pork piece pushing it down into the breadcrumbs, ensuring that both sides are coated in a thick layer.

Heat a light oil, olive, sunflower or groundnut oil in a non-stick pan and fry each piece until the breadcrumbs are golden on both sides.  Remove from the pan and lay on kitchen paper to remove any excess oil.
Keep warm in an oven until you have all the pieces cooked.



These are best served with boiled new potatoes, a knob of soft butter, parsley, a slice of lemon and a cold beer, or apfelsaft for the kinder.  This is the perfect tea after a hard day looking after the nest.


                                   

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