of riches

Editorial
Maple Syrup glazed
slow cooked Lamb Shanks
Kaiserschmarrn
with Strawberry
Sauce
Sugar Pancake with Raisin
This Austrian pancake dessert - Kaiserschmarrn -
was first served to Emperor Franz Joseph I
around the turn of the century, but there
are several legends telling just how it was
developed. It is enriched with raisins and sugar,
making it a “Süβspeise” (sweet meal) fit for a king.
Kaiserschmarrn
Ingredients (Serves 3)
500ml milk
4 eggs (separated)
3 tbsp caster sugar
2 tbsp vanilla essence
2 tbsp rum
200g plain flour
2 tbsp unsalted butter
2 tbsp raisin
Method
Prepare the base in a bowl. Mix the milk, egg
yolks, one third of the sugar, vanilla, rum and
flour together. In a separate bowl whisk the egg
whites, add one third of the sugar and continue
to whip until stiff but not dry. Fold the meringue
into the base. Melt half of the butter in a pan
then pour the dough into the pan, add the
raisins and fry like an omelette on low heat. Try
to turn after a while. Add the rest of the butter
and let it caramelise with the caster sugar. Tear
the Schmarrn into small pieces, serve with the
strawberry sauce and dust with icing sugar.
Strawberry Sauce
Ingredients (Serves 3-4)
200g strawberries
3 tbsp caster sugar
half star anise
juice of half orange
dash of dry white wine
half tbs lemon juice
Method
Combine all the ingredients in a medium
saucepan (keep a few strawberries for garnish).
Bring to boil. Cook for five minutes. Remove from
heat and cover with plastic wrap. Allow flavour
to infuse for 10 minutes. Transfer the mixture to a
blender and process until well incorporated. Add
some fresh chopped strawberries to the sauce.
Ingredients (Serves 8)
8 French trimmed lamb shanks
Salt and pepper
150g plain flour
100ml olive oil
2 onions cut into 1cm slices
2 garlic cloves crushed
2 cups lamb or beef stock
1 cup red wine
2 bay leaves
1/3 cup maple syrup
2 tbsp cornflour
2 tbsp cold water
Method
Preheat oven to 180 degrees. Season the
shanks with salt and pepper. Place flour in a
European Style
Red Cabbage
Ingredients (Serves 8)
30g butter
1 large onion, sliced finely
1 red cabbage, sliced finely
200ml orange juice
100ml red wine
150g cranberry relish or jelly
2 granny smith apples, peeled, cored
and chopped
1tsp ground cinnamon
Method
Melt the butter in a large pan. Seal the onions.
Add the red cabbage, orange juice, red wine
and cranberry. Season with salt, pepper and
cinnamon. Simmer till the cabbage is nearly
soft, stirring often, then add the diced apples.
Adjust seasoning to taste.
shallow dish. Lightly coat the shanks
with flour. Heat the oil in a large saucepan
over high heat. Brown the shanks for 2-3
minutes on each side. Transfer the shanks to
a roasting pan. Add the onions, garlic, stock,
red wine, bay leaves and maple syrup to the
saucepan. Bring to the boil.
Cover roasting pan with foil. Roast the shanks
for 1 ¼ hours. Remove foil. Turn shanks and
roast for 10 minutes or until tender.
Transfer the shanks to a platter. Strain the
stock through a sieve. Discard onions. Return
liquid to a pan. Mix cornflour and water until
smooth. Stir it into the stock and simmer for
10 minutes to get the right consistency.
Serve the shanks with the mash and the
red cabbage.
Classic Mashed
Potato
Ingredients (Serves 6)
800g Desiree potatoes
100g chopped butter
200ml fresh cream (warmed)
1 bunch of chives (chopped)
salt, pepper and nutmeg
Method
Cook potatoes in saucepan of boiling, salted
water until tender but not falling apart.
Drain the potatoes and return to saucepan
over low heat. Shake pan gently until any
remaining water evaporates.
Now mash the potatoes. Add the cream and
the butter to the mash. Beat with a spoon
until fluffy. Season with salt, pepper, nutmeg
and sprinkle with chives.
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