{"id":33510,"date":"2015-01-20T00:00:00","date_gmt":"2015-01-20T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/rilka-goes-german\/"},"modified":"2015-01-20T00:00:00","modified_gmt":"2015-01-20T00:00:00","slug":"rilka-goes-german","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/rilka-goes-german\/","title":{"rendered":"Rilka goes German"},"content":{"rendered":"

With Sch\u00fctzenfest around the corner, Rilka Warbanoff shares a couple of her favourite German recipes.<\/h3>\n

Schnitzel with mashed potatoes and red cabbage<\/strong><\/p>\n

Serves 8<\/p>\n

Ingredients<\/strong><\/p>\n

Red Cabbage:

\n\t1 kg red cabbage

\n\t‘Glug’ of olive oil

\n\t1 onion – peeled and diced

\n\t2 apples – peeled and finely diced

\n\t2 tblspns apple cider vinegar

\n\t1 fresh bay leaf

\n\t2 cloves garlic

\n\t80 mls red wine<\/p>\n

Mashed potatoes:

\n\t1 kg potatoes

\n\t120 gms butter

\n\tPinch nutmeg

\n\tHandful parsley – chopped for garnish<\/p>\n

Schnitzel:

\n\t4 pork loin steaks (750 gms) – trimmed

\n\t2 tblspns gluten free plain flour

\n\t2 eggs

\n\t100 gms gluten free breadcrumbs

\n\t100 mls oil – for frying

\n\t40 gms butter – for frying

\n\tPinch of salt and pepper

\n\t1 lemon – cut in 4 wedges<\/p>\n

Method:<\/strong><\/p>\n

Slice the red cabbage finely. Heat the oil in a heavy based pan over medium heat. Add onions and apples. Cook until the onions are soft and golden. Add the sliced cabbage and vinegar. Cook the cabbage slowly for 10 minutes. Add 250 ml (1 cup) water, bay leaf and cloves, and season to taste. Cover and cook slowly for 30 to 45 minutes until soft. Add red the wine and mix well.<\/p>\n

To prepare the potatoes, bring a saucepan of salted water to a boil, add potatoes, reduce heat and simmer, until tender. Drain and set aside for 1-2 minutes, stirring.<\/p>\n

Mash the potatoes, add the butter and beat with a wooden spoon until fluffy. Add the nutmeg and season with salt and pepper.<\/p>\n

Meanwhile cut the pork steaks in half horizontally. Pound each steak to thin. Whisk the eggs in a bowl, place the flour in a second bowl and season to taste. Place the breadcrumbs into a third bowl. Dust the pork with flour, dip in the egg and coat in breadcrumbs. Heat half the oil and butter in a very large frying pan over medium-high heat. Fry half the coated pork for a few minutes on each side or until golden. Drain on a paper towel. Repeat with the remaining ingredients. Serve the schnitzel with mashed potatoes, parsley, red cabbage and lemon wedges.<\/p>\n

*<\/p>\n

Warm potato salad<\/strong><\/p>\n

Serves 6 to 8 <\/p>\n

Ingredients:<\/strong><\/p>\n

6-8 medium potatoes

\n\tPinch of salt

\n\t12 thick slices bacon

\n\t1 large onion – peeled and thinly sliced

\n\t6 tblspns white wine vinegar

\n\tPinch freshly ground black pepper

\n\t\u00bc cup fresh parsley leaves – chopped

\n\t 

\n\tMethod:<\/strong><\/p>\n

Put the potatoes into a large pot, cover with cold water and add a generous pinch of salt. Bring to the boil over medium-high heat, reduce heat to medium and gently boil until the potatoes are tender when pierced with the tip of a knife \u2013 about15-20 minutes.<\/p>\n

Meanwhile, cook the bacon in a fry pan over medium heat until crisp. Drain on paper towels and keep the fry pan set to one side. Crumble the bacon into large pieces.

\n\tDrain the potatoes, peel while still hot and cut into 2.5cm cubes. Put the potatoes into a large warm serving bowl and add the bacon and onions. Reheat the fry pan until hot and then carefully add the vinegar, and salt and pepper to taste. Pour the hot dressing over the potato mixture and toss well. Adjust the seasonings. Garnish with parsley and serve warm.<\/p>\n

SEE ALSO: MIXED BERRY JAM – NO ADDED SUGAR<\/a><\/strong><\/p>\n

SEE ALSO: RILKA’S TASTY SUMMER DINNER IDEAS<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

With Sch\u00fctzenfest around the corner, Rilka Warbanoff shares a couple of her favourite German recipes. Schnitzel with mashed potatoes and red cabbage Serves 8 Ingredients Red Cabbage: 1 kg red cabbage ‘Glug’ of olive oil 1 onion – peeled and diced 2 apples – peeled and finely diced 2 tblspns apple cider vinegar 1 fresh bay […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[259,231],"tags":[],"geo_market":[],"class_list":["post-33510","post","type-post","status-publish","format-standard","hentry","category-flavour-of-sa-foodland","category-show"],"acf":[],"yoast_head":"\nRilka goes German - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/show\/rilka-goes-german\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rilka goes German\" \/>\n<meta property=\"og:description\" content=\"With Sch\u00fctzenfest around the corner, Rilka Warbanoff shares a couple of her favourite German recipes. 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