Sri Lankan Coconut Roti

Sri Lankan Coconut Roti

I love a good curry and we probably indulge in one a week be it homemade or at one of our local favourite restaurants. I normally pair our homemade Indian curries with rice but that can get a bit boring so when I feel like a change of carb I make these delicious coconut roti. I really enjoy the texture of these roti which are crisper and more chewy than say Malaysian Roti or Indian Naans and are perfect for mopping up sauces.  These roti are quick and easy to make and don’t really take much more effort than cooking rice. The green chilli is optional and you can leave them out if you don’t want any heat at all, or you could divide your dough in half and only put the diced chilli into one portion of the dough which is a good way to please everyone.

Ingredients – makes 6 roti

225g plain flour
85g desiccated coconut
1 green chilli, deseeded and finely chopped (optional, see above)
150-170ml tepid water
2 tablespoons coconut oil or vegetable oil


In a bowl combine the flour, desiccated coconut, a large pinch of salt and the green chilli. Make a well in the centre and add sufficient water to mix into a stiff dough. If the dough seems too stiff to handle, add a little more water. Knead the dough well and divide into six equal portions.

Coconut Roti Dough

Grease your work surface using a little of the coconut oil and place one portion of the roti dough on the greased surface. Use your fingers to flatten the dough out to a circle the size of a small plate. Then use a rolling pin to flatten it out a little more. The thinner you make the dough, the crisper the roti will be. Some people  prefer not using a rolling pin to ensure the dough remains a little thicker but I quite like the slight crispness of a thinner roti.

Rolling Roti Sri Lankan Coconut Roti

Heat a small non stick frypan over a medium heat. Brush a small amount of coconut oil on the bottom and add a roti and cook until lightly browned on the bottom. Turn over and brown the other side, total cooking time will only be a couple of minutes per side. Remove and keep warm under foil until all the rotis are cooked.

Sri Lankan Coconut Roti

Lemongrass Coconut Cake

Rachel Allen's Lemongrass Coconut Cake

This is a lovely moist cake that is wonderful both as a dessert or a coffee cake. The moistness is due in part to the coconut but it’s mainly the lemongrass syrup that is poured over the cake once it’s cooled that makes it super soft and luscious. I love cakes that are doused with syrup, especially when the syrup is infused with some off the cake flavours, which in this case is lemongrass. This is a very simple cake to make. All the ingredients come together in a food processor and the only thing to note is the lemongrass needs to be finely chopped before it goes into the processor and to run your machine for as long as necessary to ensure the lemongrass and sugar form a very fine paste. I always struggle to find desserts to serve after an Asian meal but this cake with its subtle exotic Thai flavours has solved the problem and is new my go to dessert for such occasions.

Ingredients  Adapted from Rachel Allen’s Cake Diaries

4 lemongrass – base and tough upper tops trimmed and outer leaves removed but reserved for the syrup
250 g caster sugar
4 large eggs
200g butter, softened, plus extra for greasing
125g desiccated coconut
125g plain flour, plus extra for dusting
2 teaspoons baking powder
Greek yogurt or crème fraiche, to serve – optional
Coconut shavings to decorate – optional

For the syrup
Reserved trimmings and outer leaves of the lemongrass
75g caster sugar


Preheat the oven to 170C (not fan forced). Butter the sides of a 22 or 23cm cake tin and dust with flour, then line the base with a disc of baking parchment. Thinly slice the lemongrass stalks into rounds about 3mm thick, then place in a food processor with the caster sugar and whiz until the lemongrass is finely puréed.

Add the eggs, butter and coconut and process again until combined. Sift the flour and baking powder together and add to the machine, whizzing very briefly just until the ingredients come together. Tip the mixture into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Rachel Allen's Lemongrass Coconut Cake

For the syrup: While the cake is cooking, make the syrup. Roughly chop the lemongrass trimmings, place in a saucepan with the sugar and 75ml of water and set over a high heat. Stir the mixture until the sugar is dissolved, then bring to the boil and boil for 2 minutes before removing from the heat and leaving to infuse. When the cake is ready, take it out of the oven and let it sit in the tin for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.  Reheat the syrup, then pierce holes all over the cake with a skewer and pour the hot syrup through a sieve onto the cake, moving the pan and sieve around as you pour so that the syrup covers the top of the cake. Allow the cake to cool completely.  Decorate with coconut shavings and serve with a dollop of natural Greek yoghurt or crème fraiche if desired.

Rachel Allen's Lemongrass Coconut Cake

Pörkölt – Hungarian Beef Paprika Stew

Paprika Beef Stew with Nokedli & Cucumber Salad

Pörkölt is a Hungarian stew that can be made with veal, pork or beef. It’s very similar to goulash with the only difference being that goulash is more soup like and often has potatoes added. There are versions of this type of paprika stew all over Europe with the other well known ones being from Austria and Germany. The main secret to a good Pörkölt is the amount of onions – you need a lot, and I mean A LOT. For one kilogram of meat you need a minimum of 4-5 large onions. As you can imagine this amount of onions will take a while to cook down so this is not a dish you can make in a hurry but it is one that you can make in advance as it just gets better with time and freezes very well. The other important ingredient is the paprika. You need a fair bit of it and it needs to be fresh and good quality, preferably Hungarian and you want the sweet kind, not the hot. Don’t use that old jar of paprika that’s been sitting in your store cupboard for years as it really will impact the flavour of the finished dish. I made the traditional accompaniments of nokedli (or spaetzle) which are delicious little boiled dumplings and a cucumber salad. I don’t own a spaetzle maker which meant I had to push the nokedli through the holes of a large flat grater which was a tad tedious but worth the effort. If you want a simpler pairing then you can’t go wrong with pasta, mashed potatoes or even rice. This is a totally delicious meal perfect for the cooler months when you want something hearty and comforting.

Ingredients – Serves 4 -6

1.2 kg beef stewing meat, cut into large cubes – I used chuck
4 -5 large onions (which should roughly weigh the same amount as the beef), diced
⅓ cup vegetable oil
3 heaped tablespoons best quality Hungarian sweet paprika
1 teaspoon caraway seeds
Salt and freshly ground black pepper
1 green capsicum/pepper sliced – the long banana shape ones are best if you can find them

To Serve:
Nokedli/Spaetzle recipe can be found here


Heat the oil in a large heavy bottomed saucepan over medium heat. I like to use a pan that is wide but not too deep. When the oil has heated add the onions along with a pinch of salt and cook, stirring regularly, until they are soft, but you don’t need to caramelise them. Add more oil if you feel the onions are catching.

Onions for Porkolt  

Take the pan off the heat (this is important otherwise you risk the paprika burning and getting bitter) and add the paprika, stir it into the cooked onions until well incorporated. Return to the heat and add the beef and caraway seeds. Stir well again, making sure all the pieces of meat are well coated with the paprika.

Nokedli or Spaetzle Dough Nokedli or Spaetzle Hungarian Porkolt

Add a teaspoon of salt, a good few grindings of black pepper and about half a cup of water and bring to a simmer. Reduce the heat to low, cover and cook for at least 11/2 – 2 hours. Check the pan every now and then to make sure there is enough liquid. If you feel that the pan is too dry add a very small amount of water, only a tablespoon or two. At the end of the cooking time the meat should be fork tender with the sauce thick and just clinging to the meat. When it reaches this point add the green pepper, stir it into the sauce, turn off the heat and a let the Pörkölt sit covered for 15 minutes before serving. In that time the meat relaxes and the pepper softens into the sauce.

Porkolt - Hungarian Beef Paprika Stew

Chocolate & Coffee Semifreddo

Chocolate & Coffee Semifreddo

Semifreddo is an Italian ice cream dessert which literally translates as “half-cold” and is basically a partially frozen ice cream. I really enjoy the texture which is softer and more mousse like than normal ice creams and unlike traditional ice cream, semifreddos have the added advantage of not requiring an ice cream machine. Whilst I do own an ice cream attachment for my Kitchenaid I need to be quite organised to use it as the bowl, which takes up a fair amount of freezer space, needs to be frozen overnight which means traditional ice cream is not something I whip up on the spur of the moment so when I want to make ice cream pronto a semifreddo is what I choose. This is a great dessert for entertaining – it’s a cinch to make, can be prepared in advance and can stand on its own without the need for any extra accompaniments. This particular semifreddo is a favourite. You can’t really go wrong with anything that combines coffee and chocolate but the added crunch of the caramel peanuts (from a Snickers bar – told you it was easy) really makes it pop. If you’re serving this to children who enjoy coffee flavour just use decaffeinated coffee.

Ingredients – Serves 4 -6 

1 egg
4 egg yolks
½ cup sugar
1 ¼ cups cream
1 tablespoon instant coffee powder
1 tablespoon coffee or  chocolate liqueur (optional)
2 Snicker’s bars (you could also use Mars bars or Toblerone)
Grated dark chocolate or chocolate sprinkles to decorate (optional)

Line a loaf tin with cling film. Chop the chocolate bars into small-medium size chunks and set aside. Put the coffee, liqueur (if using), egg, egg yolks and sugar in a heat proof bowl and mix to dissolve. Beat the mixture over a saucepan of gently simmering water until it is pale and thick. You can use a hand held electric whisk if you like. In a separate bowl, whip the cream until thick.

Gently fold in the egg and sugar mixture. Add the chopped chocolate bars and mix to combine. Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 2-3 hours. When ready to serve, turn out the semifreddo on to a suitably sized plate. You need to do this just prior to serving as semifreddos melt pretty quickly. Decorate with chocolate shavings, nuts, chocolate chunks or coffee beans.
Easy Chocolate & Coffee Semifreddo

Vietnamese Duck Braised in Spiced Orange Juice

Rick Stein's Vietnamese Braised Duck in Spiced Orange Juice

There have been times when dishes I’ve cooked have been blog worthy but never get posted because either in the rush of serving I forget to photograph the final dish or the pictures don’t turn out well, as was the case in this instance. But despite the dubious photo quality I decided it was too good a recipe not to share.  This is a great dish for entertaining – not only can it be made ahead of time but it’s also one of those great recipes where you get a lot of bang for very little effort. I saw Rick Stein make this dish on his Far Eastern Odyssey series and he was so enthusiastic about it that I knew it would have to be good. He describes it as a Vietnamese take on the classic French dish Canard à l’Orange and once you’ve tried it this way the original French version pales in comparison. Some people are put off by using duck in a braised dish as it can be quite fatty but if the duck is seared first, as it is here, all the fat is rendered and strained away resulting in a very clean and light sauce. All this needs is some rice and some steamed Asian greens to serve alongside.

Ingredients – Serves 4 – 6   Adapted from Rick Stein’s Far Eastern Odyssey 

 1 x 2.5kg duck, jointed into 6 pieces – I used 4 duck marylands and 2 breasts
50g garlic cloves, sliced
50g peeled ginger, thinly sliced
1 litre freshly squeezed orange juice – good quality store bought is fine
4 tablespoons fish sauce
1 tablespoon sugar
5 star anise
4 red bird’s eye chillies – I found this number made the dish very spicy and will probably only use 2 next time. You could leave them out entirely if you wanted no heat at all
2 fat lemongrass stalks, tough outer leaves discarded and bottom third finely chopped
8 spring onions, white part only chopped into 3 inch pieces
½ teaspoon cornflour


Heat a heavy-based frying pan over medium-high heat. Add duck pieces, skin-side down, and cook for 5-6 minutes or until crisp and golden. Turn and cook for a further 2 minutes or until lightly browned. Transfer to 
a plate and set aside.

Remove all but two tablespoons of the duck fat from the pan (don’t throw away the rest of the duck fat as it’s great to keep in the fridge for the next time you roast potatoes) turn the heat down slightly and add the garlic and ginger and cook gently for a two minutes or 
until lightly golden.

Add orange juice, fish sauce, sugar, star anise, chillies and lemongrass to pan and season with black pepper. Return duck to pan, increase heat to medium and simmer, partially covered, for 1½ hours, occasionally turning duck pieces. Add the spring onions to the duck and cook for a further 30 minutes or until duck is meltingly tender.

Vietnamese Duck Braised in Spiced Orange Juice

Transfer duck pieces 
to a warmed serving dish 
and set aside in a warm 
place. Skim excess fat off 
top of remaining liquid 
and simmer vigorously 
over medium-high heat or until reduced and concentrated in flavour. Mix cornflour with 
1 tsp water; stir into 
sauce and simmer for a further 1 minute. Pour 
sauce over duck and serve.

Pistachio & Rosewater Cake

Nigel Slater's Pistachio & Rosewater Cake

A couple of months ago I was looking for a cake to serve for Persian New Year that would have a slight Middle Eastern feel to it and came across this recipe from Nigel Slater which fit the bill perfectly. This is an amazing cake, moist and so flavourful with just a hint of the exotic from the subtle fragrance of the rosewater.  The simple icing with its slight lemon tang is the perfect counterpart for the cake. Whilst the cake is quite dense, as it’s heavy on pistachios and almonds, it’s not overly sweet and can stand on its own as both a coffee cake or a dessert.

Ingredients  Adapted from Nigel Slater’s The Kitchen Diaries

250g butter
250g sugar
3 eggs
100g shelled pistachio nuts
100g ground almonds/almond flour
1 orange, zest and juice
1 teaspoon rosewater (I used 1 tablespoon as I wanted the rosewater to be a bit more prominent)
60g plain flour
Chopped shelled pistachio nuts to decorate – optional

For the icing:
100g icing sugar
2 tablespoons lemon juice


Preheat the oven to 160C. Grease and line a 22cm or 23cm round cake tin. Place the pistachios in a mini food processor and blitz until finely ground.

Cream together the butter and sugar using a stand mixer or electric mixer until light and creamy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the almonds and ground pistachios. Beat in the orange juice and zest and the rosewater, mixing only enough to combine. Fold in the flour using a metal spoon.

Pour the batter into the prepared pan and bake for around 50 minutes to an hour. Cover the top of the cake with foil after 40 minutes. The cake is ready when a metal skewer inserted into the centre come out mostly clean, with no big clumps of cake clinging to it.  Allow the cake to cool in the pan for several minutes, then transfer to a wire rack to cool completely. To make the icing, whisk together the lemon juice and icing sugar to form a paste. Pour this over the cooled cake and top with the some roughly chopped pistachios (if using) then wait for at least 30 minutes for the icing to set before slicing and serving.

Nigel Slater's Pistachio & Rosewater Cake

Lime & Red Curry Chicken Wings

Tyler Florence Lime Red Curry Wings

These scrummy chicken wings are similar to Buffalo wings but with a South-East Asian twist. As with buffalo wings the cooked chicken wings, which are baked here instead of deep-fried, are coated in a butter sauce that is enriched with lime juice and Thai red curry paste. They’re sticky, spicy and very addictive. These wings make a great appetiser for an Asian themed dinner or finger food for any occasion. You can prep the butter sauce ahead of time but the wings need to be baked and coated in the sauce just before serving. I like to buy organic chicken wing drummettes, which basically look like little mini drumsticks, but if you can’t find them buy normal wings and cut them into thirds, discarding the wing tips. You’ll want to make more of these wings than you think you need as they disappear fast.

 Ingredients – Serves 4-6  Adapted from Tyler Florence

2kg chicken wings – free range or organic if possible. I like to use wing drummettes but otherwise cut the wing into thirds and discard the wing tips.
Olive oil
Kosher salt and freshly ground black pepper
100g unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
¼ cup honey
¼ cup soy sauce
1 lime, halved
Coriander leaves, for garnish


Preheat the oven to 220C. Bring the chicken wings to room temperature and place them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast for about 30 minutes until the skin gets crisp and brown, and the meat is tender.

Baked Chicken Wings
Tyler Florence's Lime & Red Curry Chicken Wings

While you wait, put the butter, red curry paste, honey and soy sauce into a blender or small food processor. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven add them to the bowl with the curry butter. Squeeze the juice of the lime over the wings and toss the hot wings well in the butter sauce, making sure every wing is well coated. To serve place the wings on a platter and sprinkle over the coriander leaves.

Crispy Lime & Red Curry Chicken Wings

Gina De Palma’s Amazing Hubba Hubba Apple Cake

Best Ever Apple Cake

Gina De Palma is the ex pastry chef of iconic New York restaurant Babbo and the author of a fabulous blog. Gina says this apple cake is one of her all time favourites, hence the name, and that’s high praise from someone whose profession is all things sugary. Apparently the recipe is one that Gina’s mother found many years ago in a magazine and it instantly became a family favourite. This cake not only looks impressive with its tall sides and caramelised apple topping but it can feed a very large group of people. We served this at Easter for morning tea and after serving up 10 slices there was still half a cake leftover – yay! This is not an overly sweet cake which makes it a good choice for morning or afternoon tea, but it would also be fabulous for dessert with maybe the addition of a warm caramel sauce or a creme anglaise. Best thing of all is how easy this cake is to pull together – just one bowl and no heavy machinery in the form of mixers required. I would note though that you really do need to use an angel cake tin for this recipe, you need something with very tall sides (there’s a lot of batter) and for the caramelised apples to be visible on top of the cake which can’t be achieved with a bundt tin or any other tin that requires the cake to be inverted. Happy baking!

Ingredients – Serves at least 12 people generously (leftovers keep well)  Adapted from Gina De Palma

5 large or 8 small apples, such as Granny Smith or Golden Delicious
2¼ cups sugar
2 teaspoons ground cinnamon
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup orange juice
1 cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract


Preheat the oven to 160C (I used fan-force and would recommend you increase the temperature to 170C if you are not). Peel and slice apples and put them in a large bowl. Combine ¼ cup of the sugar with the cinnamon and stir well. Toss the apples with 3 tablespoons of this cinnamon-sugar mixture to coat them well, and set aside both the apples and the rest of the cinnamon-sugar.


Sift the flour, salt and baking powder into a very large bowl, then whisk in the rest of the sugar until all of the dry ingredients are thoroughly combined. In a medium bowl, whisk together the orange juice, vegetable oil, eggs and vanilla extract. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Using a stiff whisk, stir the two mixtures together until you have a smooth batter; you’ll find it easier to start with a whisk and end with a rubber spatula to make sure there are no pockets of unmixed dry ingredients.

Spray an angel food cake (tube) pan very well with non-stick vegetable spray (I also floured the tin). Add half of the batter to the pan, using a spatula to evenly spread it. Distribute half of the apples over the batter evenly, and sprinkle the top with half of the cinnamon-sugar mixture. Layer the remaining batter on top of the apples, smoothing it with the spatula, then top with the remaining apples and the last of the cinnamon-sugar mixture.

  Best Ever Apple Cake

Bake the cake on the center rack for 1-1½ hours, or until a cake tester or skewer inserted through the cake comes out clean, with no traces of wet batter. As per the comments below some people have noted that it takes longer to bake than 1½ hours and if you do need to cook it for longer keep a close eye on the top apple layer to ensure they don’t burn, if they are darkening too much cover the tin loosely with foil. Cool the cake for 15 minutes in the pan, then slide out the cake with the tube. Let the cake cool completely on a rack for 2 hours. The cake is best served the next day if possible.

Best Ever Apple Cake

Oysters Rockefeller – A Great Introduction to Oysters

Oysters Rockefeller

I know oysters are a food that one either loves or hates but I’m surprised by the number of people I’ve come across recently who don’t like them. I think if more people were introduced to oysters in a baked or cooked form they would find them a lot more palatable. This baked oyster dish, aptly named Rockefeller as it’s so rich, is a great introduction to the glory of oysters. A creamy sauce of shallots, bacon and spinach is spooned over the oysters which are then topped with breadcrumbs and cheese before being baked until golden and hot. My husband declared these his favourite way of eating oysters and I have to agree they are out of this world. These make a great appetiser with drinks or you can plate a few of them individually to serve as a starter, and even  if you think you don’t like oysters I urge you to try these as they may just change your mind.

Ingredients – Makes 12 oysters

12 oysters shucked, for this recipe I prefer larger oysters
25g butter
2 small rashers streaky bacon, very finely diced
1 large or 2 small shallots, finely chopped
¼ cup white wine or vermouth
1 heaped tablespoon plain flour
1 clove garlic, finely grated
1 finely chopped anchovy fillet
½ cups cream
200g frozen spinach, thawed and excess water squeezed out – you can use fresh spinach but frozen works very well here
2 sprigs fresh tarragon, chopped
½ cup freshly grated Parmesan cheese
¼ cup panko bread crumbs
¼ cup fresh breadcrumbs
1 tablespoon olive oil


Pre-heat the oven to 190C. Cut the oyster away from the shell and place them in a bowl and set aside. Clean the shells well and place on a baking sheet. I like to crumple some foil on the tray to nestle the shells on which stops them from tipping over. Heat a medium skillet and when hot add the diced bacon and cook until crispy, remove and set aside leaving as much fat in the pan as possible.


In  the same skillet melt butter over medium heat. Add shallots, season with salt and cook until tender. Stir in flour and cook for a minute. Add wine and cook until almost all the liquid has evaporated. Add garlic and anchovies, stir to combine. Season with salt. Add heavy cream and  let cook for one minute. Stir in spinach, tarragon and reserved bacon. Cook until mixture thickens. If mixture seems too thick, add a little water or more cream to thin it out a slightly.

Oyster Rockefeller before Baking Oysters Rockefeller

Place the oyster shells in the oven and bake until warm, about 2 minutes. In a medium bowl, mix together cheese, panko,  breadcrumbs and olive oil until well combined, set aside. Spoon a small amount of the spinach mixture into each of the shells and top each with a whole oyster. Top with a little more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to the oven and bake until oysters are hot and the bread crumb topping is golden brown. If you like you can finish them off under a hot grill.

Oysters Rockefeller

Jager Schnitzel – Crumbed Veal with Rich Mushroom Gravy

Jaeger Schnitzel - Schnitzel with Rich Mushroom Sauce

The days are getting cooler in Sydney and I’m really enjoying the chill in the air and the fresh nights. The main reason for my love of cooler weather is the food that goes along with it. Warming comfort food that makes you count down the minutes to dinner time. This meal does just that, golden crispy veal schnitzel that’s topped with a rich mushroom sauce – this is not something you want to necessarily be eating in the height of summer, especially when the perfect side dish is a mound of creamy mashed potatoes. The origins of this dish are German but there are similar versions of it throughout Europe, with most of them incorporating cream in the mushroom sauce but I prefer the richness of this wine and stock based German style mushroom gravy. This particular recipe is a real cracker with a nice twist in the additions to the crumbing mixture which make for a very tasty schnitzel. If you wish to replace the veal with another protein, thinly pounded chicken breast or pork loin work well. This is a little more labour intensive than the usual weekday meal but it can be done in stages with the meat sitting happily breaded in the fridge overnight and the mushroom gravy can also be made in advance and then heated just before serving.

Ingredients – Serves 4-6  Adapted from Guy Fieri of Foodnetwork

8 very thinly pounded pieces of veal scallopini, not too large as you are serving 2 pieces per person- you can replace the veal with thinly pounded pork or chicken
1 cup plain flour, divided
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 egg
½ cup milk
2 teaspoons Dijon mustard
1 cup breadcrumbs
1 cup panko bread crumbs
250g thinly sliced bacon or pancetta, diced
1 medium size onion, diced
2 cups sliced button mushrooms
¼ cup red wine
light olive oil, or vegetable oil for frying
2 cups beef stock
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh parsley leaves


Pre-heat oven to 180C. In a shallow medium bowl, mix together ¾ cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine bread and panko crumbs. Dredge veal slices first in flour, then in egg wash, and finally in crumbs, pressing the crumbs in firmly. Leave to sit for a good 5 minutes on a baking sheet to set. If you wish to make them ahead the veal can be crumbed and left covered in the fridge for a good few hours or overnight.


In a medium saute pan over medium heat add a little oil and cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with the remaining bacon fat, add onions and saute for 3 minutes or until soft, if the pan is too dry add a little more oil. Add mushrooms and continue sauteing for 3 minutes. Stir in ¼ cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by a third, then add stock. Continue cooking to reduce by a third again. Season with salt and pepper. Keep warm. The sauce can also be made ahead of time and reheated before serving.

 Mushroom Gravy for Jager Schnitzel Jager Schnitzel

Heat a generous amount of oil in a thick skillet or fry pan, there should be enough oil to cover the whole base of the pan. When the oil is hot add the veal and cook until golden brown on each side. Don’t over crowd the pan, if you need to, cook the veal in batches. Keep an eye on your heat so as the veal doesn’t burn and add more oil as necessary. Remove to platter when done –  you can keep the cooked schnitzel in a warm oven until you’re ready to serve. Just before serving add the butter to the warm sauce, stirring until it has melted. Stir through the chopped bacon and parsley. To serve place the veal on a platter or on individual plates and top with some of the mushroom gravy.

Jager Schnitzel - Schnitzel with Rich Mushroom Gravy