Wienerschnitzel &
Bobotie with Yellow Rice

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            FOOD FUNNY
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Here's an out-of-the-mouths-of-babes food funny from Rosemary Zwick in
Cape Town, South Africa:

One day a mother took her 6-year-old son with her to visit a friend at
work. Everyone there knew her, and she was offered a cup of coffee. That
day, as one of the employees went to make more coffee, her son followed
her and asked, "What are you doing?"

"I'm making your mom's favorite drink," she answered.

Imagine the woman's shock when she heard her son say, "Wow! You know how
to make beer?"

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            TODAY'S RECIPES
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This dish goes by many different names in many different places.
It is practically the national dish in Uruguay, where it is called
"milanesa." Here in the US it is usually known simply as "breaded
veal cutlet," but in Germany and Austria it is "Wienerschnitzel" (or
Wiener Schnitzel) which translates roughly as "Viennese cutlet."

Wienerschnitzel

2 lbs (1 Kg) leg of veal, cut into slices 1/4 inch (5 mm) thick
1/2 cup (125 ml) fresh lemon juice
Salt and freshly ground pepper to taste
1/2 cup (125 ml) flour
2 eggs, beaten with 2 Tbs (30 ml) water
1 cup (250 ml) bread crumbs
1 1/2 cups (375 ml) lard or vegetable oil
Lemon wedges for garnish
Capers for garnish (optional)
Anchovy fillets for garnish (optional)

Combine the veal slices and lemon juice in a non-reactive bowl and
marinate for 1 hour. Pat the cutlets dry and season with salt and
pepper. Lightly coat the cutlets with flour, then dip in the beaten
egg and coat with bread crumbs. Refrigerate for at least half an
hour, and up to several hours. Heat the lard or oil in a large heavy
skillet over high heat until the surface shimmers and add the cutlets,
2 or 3 at a time. Cook 3 to 4 minutes on each side, until golden
brown. Garnish with lemon wedges, capers and/or anchovies, if
desired, and serve immediately. Serves 4 to 6.

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If South Africa had a national dish, this would be it. As with all
popular dishes with a long history, every cook has her own secrets
as to its preparation, so use this recipe as your starting point
rather than gospel.

Bobotie

3 Tbs (45 ml) butter
1 onion, thinly sliced
1 apple, peeled, cored, and diced
2 lbs (900 g) chopped or ground beef
2 sliced bread, soaked in milk
1 egg, beaten
1/2 cup (125 ml) raisins
1/4 cup (60 ml) slivered almonds
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) curry powder
1/2 tsp (2 ml) turmeric
6 bay (laurel) leaves
1 egg whisked with 1 cup (250 ml) milk

Heat the butter in a skillet over moderate heat and saute the onion and
apple until tender but not brown, about 5 minutes. Add the beef and cook
until browned. Squeeze the milk from the bread, discard the milk, and
add the bread to the meat mixture, stirring and mashing it to mix it
well. Remove from the heat and add the beaten egg, raisins, almonds,
lemon juice, curry powder, and turmeric, stirring to combine. Place the
mixture in a greased baking dish and place the bay leaves vertically in
the mixture. Bake in a preheated 325F (165C) oven for 40 minutes. Pour
the egg and milk mixture over the meat mixture and bake an additional 15
minutes. Remove the bay leaves before serving. Serves 4 to 6.

This is one of many dishes and food traditions that South Africa's large
East Indian population has contributed to the nation's larder.

Yellow Rice with Raisins

4 cups (1 L) chicken stock or water
2 1/2 cups (625 ml) long-grain rice
1/2 cups (125 ml) raisins or golden raisins (sultanas)
1 Tbs (15 ml) honey or sugar
1 tsp (5 ml) turmeric
1 cinnamon stick
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter (optional)

Bring the stock to a boil in a pot over high heat. Add the rice,
raisins, honey, turmeric, cinnamon stick, salt, and pepper and return to
the boil. Stir, reduce the heat to very low, and simmer tightly covered
for 20 minutes. Remove from the heat and let sit tightly covered for 10
minutes. Discard the cinnamon stick, fluff the rice with a fork, and
stir in the butter if desired. Serves 4 to 6.
Received on Mon Apr 23 07:15:55 2007