Cookbook review by Tracey Zabar
This beautiful book, filled with gorgeous photos and illustrations, will take you around the world, via your own kitchen. So many interesting, new nibbles made me happy: Koshary from Cairo, Pastilla from Marrakech, Keftedes and Tzatziki from Santorini, and Remoulade from Reykjavik. There are some twists on old favorites too, like Peach Melba Pie from Iowa and Guacamole from Baja. These recipes for schnitzel and potato salad are not your typical Italian fare, but they are perfect for an early fall dinner.
Excerpted with permission from Travels with My Spatula: Recipes & Stories from Around the World (Ryland Peters & Small)
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Veal Schnitzel
4 veal leg steaks, 600–800 g/1 1⁄4–1 3⁄4 lbs. in total
45 g/1⁄3 cup self-raising flour
1 teaspoon salt
1 teaspoon black pepper
150 g/1 1⁄2 cups dried breadcrumbs
1 handful flat leaf parsley, finely chopped
2 lemons, 1 zested, both cut in half
2 eggs, beaten with 1 tablespoon cold water
vegetable oil, for shallow frying
Green Potato Salad
1 large handful flat leaf parsley leaves
1 large handful mint leaves
2 garlic cloves, crushed
180 ml/3⁄4 cup olive oil
600 g/1 1⁄4 lbs. kipfler or other new potatoes
2 handfuls baby spinach
5 spring onions/scallions, finely diced
2 courgeIes/zucchini, shaved into ribbons
2 tablespoons cream cheese
baking sheet lined with parchment paper
Serves 4
Preheat the oven to 140°C (275°F) Gas 1. Put the veal between 2 pieces of greaseproof paper. Use a rolling pin to pound it to 5 mm/1⁄4 inch thick.
Put the flour, salt and pepper on a plate. Put the breadcrumbs, parsley and lemon zest on another. Put the eggs in a bowl.
Lightly coat the veal in the flour and shake off any excess. Dip in the egg, then breadcrumbs. Place the schnitzels on a plate. Refrigerate for 30 minutes.
To make the herb dressing for the green potato salad, put the parsley, mint, garlic and olive oil in a blender and whizz until it’s a lurid green slurry.
Put the potatoes in a pan of cold, salted water. Bring to the boil and cook for 10 minutes until tender. Drain and cover the pan. Rattle the pan against the lid to bang the potatoes around – roughing them up will help them absorb the dressing. Stir into the spinach, spring onions/scallions and courgettes/zucchini. Add the cream cheese and herb dressing. Stir to combine. Serve hot or warm.
To cook the schnitzel, pour 1.5 cm/1⁄2 inch oil into a frying pan. Heat over medium-high heat until the breadcrumbs sizzle when you toss them in. Reduce the heat to medium and put a schnitzel in the oil. If you like the crust to stick to the meat, cook for 2 minutes, then turn and cook for another minute. If you prefer the crust to puff, then carefully swirl the pan so the hot oil ripples over the top of the schnitzel. This should help create the steam that will help it puff. Drain the cooked schnitzel on kitchen paper. Keep it warm in the oven on the prepared baking sheet and cook the remaining schnitzels. Serve with lemon cheeks and the green potato salad.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
