Are you looking to gain some culinary inspiration? Do you want to learn more about European dishes? Perhaps you want to impress your friends (or other half!)?
We’ve created a special infographic below to spice up your evening meals. We’ve also provided a few recipes below for you to get stuck in!
Winer Schnitzel recipe
- 2 British rose veal (or pork) escalopes
- 2 eggs
- Vegetable oil
- Double cream (2 tbsp)
- 50g dried white breadcrumbs
- 1 lemon (to cut into wedges)
- 25g clarified butter
- Place your chosen meat on a workplace and beat until thinned. Take your salt and pepper, and season both sides. Place your flour and breadcrumbs to one side in separate bowls. In another bowl, beat the eggs using your preferred method.
- Coat the meat first in flour, and then in the beaten egg. Ensure that they are covered both sides! Then, take your schnitzels and coat in the crispy breadcrumbs.
- Take your large frying pan and melt the butter. You’re going to want your schnitzels to swim freely!
- Place the meat in the pan when the fat is very hot. You can test this by dropping a few breadcrumbs in – you want a few bubbles to be produced here.
- Fry for about 3-4 minutes or until golden brown. Try not to burst the coating when you turn the meat with a spatula. Flip the meat over and repeat.
- Remove and drain on a drying rack or kitchen paper.
- Take your lemon and squeeze onto the schnitzel.
- Serve with a choice of your side. Why not try baby potatoes and rice?
- (Serves 6)
- 1hr cooking time
- ½ pound ground veal
- ¼ cup all-purpose flour
- ½ pound ground pork
- 1 egg
- ¼ cup milk
- ¼ finely grated onion
- ¼ cup bread crumbs
- ¼ cup seltzer water
- Salt and pepper to taste
- ¼ cup margarine
- In a bowl, mix the veal and pork, stirring in the milk, onion, and egg. Then, add the bread crumbs.
- Add flour. Knead well.
- Stir in seltzer water, and season to taste with salt & pepper. Mix well. You are looking for a mixture that isn’t too moist.
- Chill the contents of the bowl for about 20-30 minutes in the fridge. This will make the meatballs easier to mould.
- In a large skillet (or frying pan) heat the margarine over a medium heat.
- Forming meatballs
Take about 2 ½ tbsp of meat mixture. Form into an oval-shaped meatball around the size of an egg. Place in the pan and fry for around 15 minutes per side. You’re looking for a lovely brown colour.
- Compliment with a sauce of your choosing.
- Serve and enjoy!
- 2 Cups water
- 1 cup red wine
- 1 cup cider vinegar
- 1 lemon
- 2 cups chopped onions
- 2 cups chopped carrots
- ½ large onion diced
- 10 cloves
- 1 tsp whole peppercorns
- 2 bay leaves
- 1 tbsp juniper berries, crushed
- 1 4lb boneless beef chuck roast
- 2 tbsp white sugar
- 2 tbsp salt
- 1 cup diced celery
- 8 gingersnap cookies, crushed
- In a saucepan and over medium heat, heat red wine, water, lemon, bay leaves, cider vinegar, peppercorns, onion, salt, garlic, white sugar, juniper berries, and cloves. Look for your sugar to start dissolving.
- Cool your marinade and put it into a resealable bag.
- Coat your beef roast with the marinade, squeeze the air out, and seal. Leave in the fridge 2-3 days. Remember to turn the roast at least twice a day.
- In a slow cooker, place your celery, onions, and carrots. Place your roast on top. Strain your marinade and pour around 2-3 cups over your roast. Keep what you’ve got left at the side!
- Cook on Low for 8 hours.
- Transfer to a cutting board and cover with foil. Strain your juice into a bowl and place your vegetables in the slow cooker.
- Then, get about 3 cups of cooking liquid and your gingersnaps into a saucepan. Over medium to high heat, cook and add your leftover marinade. You’re looking for a gravy that is thick in consistency.
- Serve and enjoy!
- 4 tbsp olive oil
- 700g stewing steak, cut into chunks
- 30g plain flour
- 1 large onion, thinly sliced
- 75ml dry white wine
- 300ml beef stock
- 2 garlic cloves, finely chopped
- 1 green pepper, deseeded and thinly sliced
- 2 tbsp paprika
- 2 tbsp flat-leaf parsley leaves
- 150ml soured cream
- 2 large tomatoes, diced
- 1 red pepper, deseeded and thinly sliced
- 2 tbsp tomato purée
- First, pre-heat your oven to around 160C/gas 3.
- In a casserole dish or heavy-bottomed pan, heat 1tbsp olive oil.
- Place 700g stewing steak chunks into the dish, and add 30g plain flour. Brown in three whole batches. (Add an extra 1tbsp oil in each batch.)
- Place the meat to one side.
- Next, add the leftover 1tbsp oil into the dish.
Add the following: 1 large thinly sliced onion, 1 green pepper, and 1 red pepper, 2 finely chopped garlic cloves
Fry the contents until softened. You’re looking at around 5 to 10 minutes for this.
- Next, put the beef back into the pan, along with 2 tbsp tomato purée and 2 tbsp paprika.
- Stir well and cook for 2 minutes.
- Add 2 large chopped tomatoes, 300ml beef stock, and 75ml dry white wine.
- Bake for around 1 ½hrs – 2 hrs.
- Add around 2 tbsp flat-leaf parsley; season with salt & pepper.
- Stir 150ml soured cream.
- Serve & enjoy!
- 1 tbsp olive oil
- 1 tsp each hot smoked paprika & thyme
- 1 onion (chopped)
- 300g paella or risotto rice
- 3 tbsp dry sherry or white wine (optional)
- 400g can chopped tomatoes
- 900ml chicken stock
- 400g bag frozen seafood mix
- ½ lemon (other half to be cut into wedges)
- Flat-leaf parsley
- Heat 1tbsp olive oil in a pan and add 1 (chopped) onion. Sweat for about 5 mins.
- Add 1tsp hot smoked paprika, 300g paella or risotto rice, and 1tsp dried thyme. Add 3 tbsp sherry or white wine (optional!)
- Wait for it to evaporate, and stir 400g can of chopped tomatoes with garlic and 900ml chicken stock.
- Season and cook for around 15 mins, stirring until rice is tender and moist.
- Stir 400g frozen seafood mix into the pan, and simmer for 5 mins.
- Squeeze some lemon juice and top with some parsley. Finish it off with some wedges from the remaining part of the lemon.
- Serve & enjoy!