Explore More Magazine Summer 2019

BÉCSI SZELET (HUNGARIAN

BÉCSI SZELET (HUNGARIAN WIENER SCHNITZEL) SERVES 4 Due to the strong Austro-Hungarian culinary influence in Hungary, as I mentioned before, this recipe for Bécsi Szelet translates as Viennese Slice, or as it’s more commonly known in Austria and Germany, Wiener Schnitzel. I have added an optional extra for those who want to serve this as Jägerschnitzel (Hunters Schnitzel) which is basically a Wiener Schnitzel with a German hunter’s style mushroom sauce. INGREDIENTS: • 4 pork or veal escalopes. • Seasoned flour, for dredging • 1 large egg, beaten with a little milk • Bread crumbs • Vegetable oil, for frying • Butter, for frying • Lemon wedges, to serve • Flat leaf parsley, to serve METHOD: 1. Put the escalopes on a chopping board, cover them with greaseproof paper, and beat them out as thinly as you can with a meat tenderiser. 2. Dredge the beaten escalopes in the flour, then in the beaten eggs and then coat in the breadcrumbs. 3. Heat the oil and butter together in a large frying pan/skillet and fry the Schnitzels in a single layer, tuning them over half way through, until they are golden brown. It will take approximately 5 minutes for each side to cook. 4. Drain the Schnitzels well and serve them immediately with wedges of lemon and the parsley or the Jägerschnitzel sauce below. JÄGERSCHNITZEL SAUCE INGREDIENTS: • 300g fresh mushrooms, peeled, trimmed and sliced • 1 onion, peeled and finely diced • Butter, for frying • 150ml sour cream • Salt and pepper, to taste METHOD: 1. Fry the mushrooms and onion in the butter over a gentle heat for 6 to 8 minutes. 2. Add the sour cream and simmer gently for 2 to 3 minutes, season to taste and spoon the sauce over freshly fried Bécsi Szelet (Wiener Schnitzel). 56 VIKINGCRUISES.CO.UK | SUMMER 2019

FOOD GERMAN PFANNKUCHEN (DUTCH BABY PANCAKE) SERVES 4 German baked pancakes are very popular in Europe, as well as in the States where many German settlers made their home. The Dutch moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where ‘Dutch’ is a corruption of the German autonym ‘Deutsch’. Also called a German pancake, a Bismarck or a Dutch puff, this baked pancake is usually served for breakfast, but is delicious at any time of the day, and tastes even better when accompanied by your favourite jam. INGREDIENTS: • 3 free-range eggs • 1 tablespoon sugar • 100ml full cream milk • 100g plain flour • 2 teaspoons vanilla extract • pinch of salt • 25g unsalted butter TO SERVE: • 4 tablespoons jam of your choice • Icing sugar METHOD: 1. Pre-heat oven to 200°C (400°F/ gas mark 6). Place a cast iron frying pan, skillet or heavy-based baking dish into the oven to pre-heat. I used a 25cm cast iron skillet, but a heavy-based pie dish or an oven-proof frying pan will do. 2. Whisk the eggs with the sugar until light and frothy. Then add the milk, flour, vanilla extract and salt, and whisk until you have a smooth batter. (At this stage, you can cover the batter and leave overnight.) 3. Open the oven and using a heavy duty oven glove, take the heated pan out of the oven and add the butter, swirling it around to coat the pan until it is all melted. Then pour the batter into the pan and place it back into the oven immediately. 4. Bake for 20 minutes until it is puffed up and golden. The edges will shrink away from the pan too. 5. Spoon the jam over the top with a dusting of icing sugar. Serve straight away cut into wedges with extra jam and sugar on the side. SUMMER 2019 | VIKINGCRUISES.CO.UK 57