18 April 2011
Best recipe
Wienner schnitzel – Valli Little
About
The French have escalope, the Italians scallopini and vienese schnitzel can be found in German and Austrian homes.
There are a number of different ways to spell vienna schnitzel (also spelt wiener) – and it probably doesn’t help that it can also be adapted to any type of meat. Traditionally the dish is made from thin slices of lean veal or pork (wienerschnitzel), which are pounded to 1/8 inch thick. It makes a great quick dinner.
It’s best to use fresh plain bread crumbs and canola oil, then drain on paper towels after cooking. Japanese panko crumbs can be used for a chunky crunch and are trendy these days.
The crumbed schnitzels are left for 20-30 minutes before frying to allow the egg to harden so that the coating will stay on when cooked. It should puff up in a few places, but never fall away from the veal.
- Margaret Fulton, Encyclopedia of food and cooking
Schnitzel is traditionally served with potato salad (or sometimes frites), green salad and a lemon wedge. However, not sauerkraut as sometimes assumed.
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Posted by bigm
18 April 2011
Best recipe
Roast venison (arrosto di cervo) – Manuela Darling-Gansser, Winter in the Alps
About
As with beef, the forequarter cuts of venison are best used in casseroles. The saddle, or both sides of the loin, is roasted while the leg may either be roasted or cut into steaks. Venison steaks should be pan-fried and served fairly rare; overcooked, they are too dry. Marinating the steaks in a basic wine-oil marinade helps counteract this dryness.
- Margaret Fulton, Encyclopedia of food and cookery
Serve with currant jelly or a red wine sauce.
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18 April 2011
Best recipe
Turkey with apple and prune stuffing and glazed chestnuts – Maggie Beer
About
Turkey is a lean meat and can dry out if overcooked. You can check it’s done by inserting a skewer into the thigh and the juices should run clear (with no pink colour).
It’s a shame turkey is only sold as whole birds in Australia. I’d like to see organic turkey pieces, gluten free turkey slices and turkey bacon available in in Brisbane.
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18 April 2011
Best recipe
Seared tuna steak - Lynne Mullins
About
Tuna is one of the most popular fish varieties, so it’s important that you buy from a sustainable source so that stock can be replenished. Also look for dolphin friendly.
The Marine Conservation Society suggests albacore tuna is a more sustainable choice than southern bluefin.
- Jill Dupleix
For more information about tuna.
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18 April 2011
Best recipe
Tortillas - Pat Nourse
About
Spanish: Tortilla
Tortillas are like Spanish omelettes, or Italian fritattas. The main ingredients are egg and potato. To turn out use a small rubber spatula.
Tortillas are good to eat hot or cold, and therefore are ideal choices for lunchboxes or picnics.
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18 April 2011
Best recipe
Simple country terrine with fresh herbs - Caroline Velik (Damien Pignolet, French)
About
The best terrine recipe was nominated by Allegra McEvedy is Larousse Gastronomique‘s Bresse chicken-liver terrine, as featured in The Observer’s Top 50 favourite recipes.
Terrine are ideal to serve an entre dish. They are also perfect food for a picnic, as it can be made a week in advance.
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18 April 2011
Best recipe
Spanakopita – Valli Little
About
Greek: spanakopita
Spanakopita is a classic Greek dish with a filling of feta and spinach, and covered with crisp filo pastry. A great vegetarian dish that is popular with everyone.
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18 April 2011
Best recipe
Tagliatelle with ragu (The best spaghetti bolognese) – Gustoso
About
Spaghettti bolognese originates from the city of Bologna in Northern Italy. Spaghetti and tagliatelle will both take around 10-12 minutes to cook.
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18 April 2011
Best recipe
Sirloin with Cafe de Paris sauce – Damien Pignolet
About
Jill Dupleix recommends Damien Pignolet’s recipe for grilled sirlion Cafe de Paris from his Frenchcookbook. It is one of the most popular dishes at Bistro Moncur. You can prepare the Cafe de Paris butter up to a week in advance (or it can be stored in the freezer).
The authentic version of the sauce has 25 ingredients and best made in bulk. Skye Gyngell’s recipe for Cafe de Paris produces a realistic quantity for the home cook (although her version misses parsley, marjoram, dill, rosemary, brandy, Maidera, Cayenne pepper, and pepper corns).
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18 April 2011
Best recipe
Mini sausage rolls - John Torode
About
The best sausage rolls are the English ones which contain a real sausage made with meat and no fillers, and are wrapped in crusty pastry.
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