#austrian recipe

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Making Christmas Cookies

[ignis-recipes-blog]

Double breaded Wiener Schnitzel

eggs (amount depends on size of the meat and number of Schnitzel made) flour breadcrumbs thin meat schnitzel (preferably pork but chicken or turkey is also tasty)

Take the meat cutlets. If it is pork you can flatten them out with a meat mallet. Season the meat with a little salt and fine grinded pepper.

In preparation take a platter and put flour in it. Scramble the eggs in a second one and give the breadcrumbs into a third.

Now the meat is first pressed into the flour and then coated with the scrambled egg by dipping it inside. Press both sides of the meat into the crumbs until all of the egg is soaked up and everything sticks to the meat nicely. Repeat all three steps. Doing so makes the breading extra thick and crispy.

Brown it in clarified butter. If not available add a small piece of butter to some neutral tasting oil. Dry off residual oil with a kitchen roll. Enjoy with some potatoes or rice or put it into bread.

[ignis-recipes-blog]

Topfenknödel (Curd cheese dumplings)

For the dumplings:

•320g Curd cheese (20% fat)

•60g Butter (melted)

•60g Breadcrumbs

•2 Eggs

•80g Semolina

•1 pinch Salt

•Lemonzest

For the sugared breadcrumbs:

•100g Butter

•2 tbsps Vanillasugar

•Sugar to taste

•100g breadcrumbs

•1 pinch Cinnamon powder

This dish is perfect as a main course or as a dessert!

Combine the melted butter and the white bread crumbes, then mix in the rest of the ingredients thoroughly.

Refrigerate for 2 hours. Form 12 large dumplings from the dough and simmer in lightly boiling water for 8 minutes. Remove from the pot and let drain on kitchen paper.

For the sugared breadcrumbs, melt butter in a large pan. Add the breadcrumbs, cinnamon, sugar and the vanillasugar and fry everything golden brown. Then add the dumplings.

Applesauce tastes best with the dumplings.

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WIENER SCHNITZEL (AUSTRIAN) - Austrian Food Recipes

Recipe ingredients and directions:

6 Veal cutlets (Loin cut)

2 tb Worcestershire sauce

2 tb Dried mustard

2 tb Parmesan cheese

1 c Flour

1 tb Salt

1 tb Pepper

2 Eggs

1 Bay leaf

1 c Bread crumbs

2 tb Parsley

1 c Tomato puree

1/2 c Heavy cream

1 Celery stalk

5 sl Onion

1 Clove

Salt to taste

Pepper to taste

1 c Light cream

1 Garlic bud

1 t Chopped parsley

1/4 ts Baking Soda

1. Use meat tenderizing hammer to pound veal to about 3/8 inch thick

fillets. Note: Wear an apron, and be prepared for a wide ranging

clean-up.

2. Lay out fillets on wax paper. Salt and pepper each fillet, brush

with Worcestershire sauce, sprinkle with dried mustard and parmesan

cheese. - GENTLY * tap mixture into veal.

3. Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip

floured veal pieces in egg, then coat with bread crumbs. The veal

may be stored in fridge for up to 2 hours.

4. Combine tomato puree, celery, onion, garlic, salt, pepper, and clove

in saucepan and simmer for 15 minutes. Strain through fine mesh

sieve, pushing as much vegetable pulp through as possible. Return to

saucepan and reheat.

5. Saute veal in frying pan with lots of butter or olive oil, turning

often until both sides are browned. Serve on heated platter with

parsley garnish.

6. Add baking soda to reheated vegetable puree, then combine first the

light cream, then the heavy cream. Move to sauce boat and garnish

with chopped parsley. Serve immediately.

Category: Austrian Recipes

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VIENNA CHRISTMAS STOLLEN - Austrian Food Recipes

Recipe ingredients and directions:

1 1/2 c Milk -- scald/cool to

lukewarm

3 1/2 Yeast -- dry/envelopes

3/4 c Water -- lukewarm

3 c Flour -- sifted

1/2 c Eggs -- yolks/lightly beaten

3/4 c Sugar

2 ts Salt

1 c Flour

1/2 c Butter -- softened

Flour -- 10-11 c. as needed

5 c Sultanas -- (currants)

1 1/2 c Almonds -- chopped or slivered

1 c Citron -- chopped

1/2 Lemon -- rind only/grated

2 ts Rum

Milk should be cooled to about 100 degrees. Dissolve

the yeast in the lukewarm water and add 1/4 c. of the

cooled milk and 3 c. sifted flour. Cover the sponge

with a cloth and let it ripen until bubbles appear on

the surface and it is about to drop in the center.

Pour the remaining milk over the sponge. Add the egg

yolks, sugar and salt and beat until the ingredients

are well blended. Add 1 cup flour and beat well. Blend

in the butter. Add more flour gradually to make a

smooth dough, or until 10 to 11 cups have been added.

Some flours absorb more liquid than others. Knead in

the sultanas, almonds, and citron, along with the

lemon rind which should be mixed with the rum. Knead

the dough until the fruits and nuts are dispersed well

through it and it is smooth. Dust the top lightly with

flour and let it rise in a warm place about 45

minutes. Punch it down and let stand for 20 minutes.

Divide the dough in half and knead the pieces until

smooth. Let them stand for 10 minutes longer. Place

one ball of dough on a lightly floured board, and with

a rolling pin, press down the center of the ball, and

roll the pin to and fro 4 to 5 times, pressing all the

time to make an elliptical shape 6 inches long and 3

1/2" wide. The center rolled part should be 1/8" thick

and 4 inches long. Both ends should remain untouched,

resembling rather thick lips. Place this rolled out

piece of dough on a buttered baking sheet and brush

the center part with melted butter. Fold one lip

toward the other and on the top of it. Press the

fingertips down near and below the lips, pulling

somewhat apart. Give a pull away from each end,

pointing them toward the lips. The shape should

resemble a waning moon. Repeat the process with the

second piece of dough. (Unless you have gone

completely crazy by now! note: my comment, not

Gourmet's). Let the Stollen rise, covered in a warm

place until they double in bulk, about 1 1/2 hours.

Bake them in a moderately hot oven (375 degrees) for

35 to 40 minutes. Do not overbake them. Cool them on

racks. Brush them with butter and cover with vanilla

sugar.

Category: Austrian Recipes

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Stir-Fried Kangaroo Strips with Bok Choy & Chilii Black B - Austrian Food Recipes

Recipe ingredients and directions:

Yield: 4 servings

400 g Kangaroo fillet, trimmed

-and sliced into thin strips

1 bn Baby bok choy, washed

2 ts Birdseye chillies, chopped

1 ts Shallots (not spring

-onions), chopped

1 ts Garlic cloves, chopped

1 ts Fresh green ginger, chopped

25 ML Chinese brown rice wine

1 tb Black beans, washed and

-drained

150 ML light beef stock

50 ML soy sauce

1 ts Fish sauce

1 ts Freshly ground black pepper.

Trim bok choy leaves, slice larger ones in half lengthways, leaving

stalks attached. Heat some oil in wok; add shallots, 3/4 of

chillies, 3/4 of garlic and ginger and saute quickly for 30 secs

until aromatic. Add the brown rice wine and reduce until it thickens.

Add black beans, stock, soy sauce, and bring to boil. Cook for five

minutes then take off heat and set aside.

Heat some oil in a clean wok; add the remaining garlic and chillies,

then kangaroo strips. Toss quickly for a few seconds over high heat.

Add the warm sauce and the bok choy leaves. Cook quickly for a few

seconds until leaves are wilted, for one minute only. Season with

fish sauce and freshly ground black pepper. Pile onto centre of

plate and serve immediately.

Makes 4 servings.

Category: Austrian Recipes

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SPECKKNOEDEL (AUSTRIAN BACON DUMPLINGS) - Austrian Food Recipes

Recipe ingredients and directions:

6 sl Slightly stale white bread

5 sl Thick cut bacon

1/3 c Light cream

1/2 c Flour

1/2 ts Baking powder

1/4 ts (heaping) caraway seeds

1/4 ts Dried thyme

1/4 ts Freshly ground black pepper

1/2 ts Salt (or to taste)

Yolk of one large egg

1 tb Unsalted butter

1/2 c Sliced white onions

1/2 lb Rinsed and drained

-sauerkraut

1 tb Chopped fresh parsley

1. Trim the bread slices and cut them into 1/2 inch

cubes.

2. Cut the bacon slices into 1/3 inch squares. Saute

them over moderate heat in a large skillet for about 5

minutes. Stir frequently. Transfer them to paper

towels with a slotted spoon, and pat dry.

3. Pour water to a depth of 3 inches into a wide

bottomed pot and bring it to a simmer (in preparation

for step 8).

4. Brown the bread cubes in the hot bacon fat for 3

to 5 minutes. Transfer them to a large bowl.

5. Add the cream to the bowl. Gently toss the bread

until it absorbs all the cream. Add to this mixture

the bacon, flour, baking powder, caraway seeds, thyme,

pepper, and 1/4 teaspoon of the salt. Beat the egg

yolk and add it to the bowl. Gently blend all the

ingredients.

6. Shape the mixture into 1 1/4 inch spheres with

your hands. (If your mixture is too dry, moisten it

with a little more cream.) Place the dumplings on a

plate as you make them, arranging them in one layer so

they do not touch each other.

7. Melt the butter to moderate heat in a clean large

skillet. Add the onions and saute for 2 minutes. Add

the sauerkraut and the remaining salt and blend the

mixture. Cover, and cook for 12 minutes.

8. Cook the dumplings in the simmering water for

about 10 minutes (start this step as soon as you cover

the onion-sauerkraut pan.) You need not turn the

dumplings as they will do that by themselves.

9. Transfer the cooked 'speckknoedel' to a warm bowl

and cover them with the onion-sauerkraut mixture.

Garnish with parsley and serve immediately.

Serves 3 to 4.

(Note: The ingredient listing does not show any

butter, but the instructions do. One Tbsp would do

adequately, I would think. (And back home, we would

dust the onions with flour near the end of the

roasting period, and add a little stock, to have the

sauerkraut in a thin sort of gravy. Karin.)

Category: Austrian Recipes

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SALZBURGER NOCKERLN - Austrian Food Recipes

Recipe ingredients and directions:

4 ts Unsalted butter

4 ts Currant or grape jelly

Whites of 9 large eggs, at

-room temperature

1/2 c Vanilla sugar

Zest of 1/2 lemon, grated

Yolks of 4 eggs

1/4 c Granulated sugar

1/2 c Sifted all purpose flour

1. Preheat the oven to 450 degrees F.

2. Place four 9-inch oval au gratin dishes (or one large oval glass

lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of

butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the

bottom with the butter and then with the jelly.

3. Combine the egg whites, vanilla sugar, and lemon zest in a large metal

bowl. Beat with an electric mixer at high speed until stiff peaks form.

4. Beat the egg yolks with the granulated sugar. Gently fold the egg

yolks and flour into the meringue. Use a spatula to place three large

mounds of the mixture into each au gratin dish. Smooth the surface of each

and bake for 8 minutes, until puffed and golden.

5. Serve immediately. This is especially good with Vanilla Sauce, warm

Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

Serves 4.

Category: Austrian Recipes