It's Austria's National Day on the 26th October. So we thought we'd share some recipes for you all to enjoy alongside a delicious glass of Stiegl... Below you'll find recipes for Schnitzel, Kartoffelsalat (Potato Salad), Krautsalat (Cabbage Salad) & Gurkensalat (Cucumber Salad) along with a link to our video's showing how to make them (as soon as we upload them to the Stiegl UK Instagram)!
Schnitzel
Recipe
Chose your preferred cut of meat, take two 150-200g fillets
(Veal, Pork or Turkey Escalope, Butterflied Chicken Breast)
For the Seasoning & coating
Grind 1 Tblsp sweet paprika
1 tsp celery salt
½ tsp garlic salt
Plain flour
2x Eggs
Breadcrumbs (or Matzo meal)
Method
Season your preferred cut of meat on both sides (Veal, Pork or Turkey Escalope, Butterflied Chicken Breast)
Ternderise to 0.5cm thickness
Bring clarified butter to a high heat in a shallow pan
Season white flour with the ground seasoning
Fill 4 large bowls/plates with the flour, whisked eggs, fine bread crumbs (I use fine Matzo Meal)
Lightly coat in the flour
Coat in the egg and allow the drips to drop off
Transfer to one of the breadcrumbs / Matzo
Cover with some of the other breadcrubs (two handfuls normally enough)
Turn a few times to make sure coating is even
Place into the clarified butter, cook on each sidefor 90 secs or until the breadcrubs start to become slightly more golden (make usre your Schnitzel is cooked all the way through and return to the pan if needed.)
Remove and pat dry with kitchen roll
Kartoffelsalat (potato salad)
Recipe
500g waxy salad potatoes
For the dressing dressing:
4 Tblsp Extra Virgin Olive Oil
4 Tblsp White Wine Vinegar
2 Tsp Brown Caster Sugar
1 Tsp Salt
1 Small Crushed Garlic Clove
1 Tsp Mayo
½ Tsp Medium Sweet or Whole Grain Mustard
Method
Boil potatoes for 15 minutes
Gently peel whilst warm
Combine dressing ingredients in a jar / bottle and shake
Dress salad while warm
Put in fridge to chill for a couple of hours
Garnish with chives/spring onion / chopped gherkin
Krautsalat (cabbage salad)
Recipe
One whole white cabbage
For the dressing
4 Tblsp Extra Virgin Olive Oil
2 Tblsp White Wine Vinegar
2 Tblsp Red Wine Vinegar
2 Tblsp Carraway Seeds
2 Tsp Brown Caster Sugar
½ Tsp Salt
Method
Cut cabbage in half, through the core
De-core
Thinly slice each half
Blanch
Combine dressing ingredients in a jar / bottle and shake
Dress whilst cabbage is still warm warm
Put in fridge to chill before serving
Gurkensalat (cucumber salad)
Recipe
3 Medium Cucumbers
For the dressing
4 Tblsp Extra Virgin Olive Oil
3 Tblsp Apple Cider Vinegar
1 Crushed Garlic Clove
½ Tsp Freshly Ground White Pepper
2 Tsp Brown Caster Sugar
1 TBLSP FInely Chopped Dill
Method
Peel and thinly slice cucumbers on a mandolin
Salt well with 2-3 TBLSPs of Sea Salt
Mix, leave to stand for 20 mins
Put pressure / squeeze cucumbers with another smaller bowl placed inside
Drain the juice and pour away (don’t be to aggressive with the squeeze, you want a tiny bit of residual juice)
Combine dressing ingredients in a jar / bottle and shake & dress the cucumbers
Garnish with more finely chopped dill