31 January 2012

Homemade Israeli Schnitzel Sandwich

Hello readers! Today you'll find me slightly moody, so I apologise in advance for a long post. Germans like to say that Alles geht durcheinander when things aren't going right and that pretty much sums up these past few days. I don't want to complain, really I don't, but a lot of work combined with tiredness and stress and a tower of homework has made a very grumpy girl indeed. I don't like being grumpy, but it won't go away. I tried watching Ms Marple. I watched my favourite documentary on the French Foreign Legion (which rather bizarrely always makes me happy), but even this didn't work. Eventually I decided there was nothing to do but head into the kitchen and make something to cheer me up.

Recently I've developed a slight obsession with Israel; the lifestyle, the markets, (the weather!) the people and, of course, the food. I'm not exaggerating when I say that I love their cuisine – be it Mizrahi, Sephardic, Ashkenazi or Levante. *Love* it. There's something so refreshing about their food – so diverse, so simple, so delightfully delicious. One of the first things I ate in Israel, and one of my favourite, was chicken schnitzel served with French fries, tahini sauce and red skhug, a red hot Levante sauce which I've understood is quite popular in Israel, with good reason. If you like your food spicy, this sauce is just perfect.


Schnitzels served with French fries or pasta are incredibly popular in Israel, as are their street-food cousins, the mighty schnitzel sandwich. These wonderful creatures are usually made by stuffing vegetables, sauces and schnitzels between two baguette halves, and are often served lukewarm. I absolutely adore them, even though I'm usually not a sandwich-loving kind of girl. And although I often say I hate white breads, this is strictly speaking not true. I love quality white bread; place a homemade and fresh focaccia or ciabatta or baguette (French ones minds you, not that bizarre stick-thing you get in most supermarkets) or brioche in front of me, and you'll make my day. If you invite me home for toast, however, I'm afraid I'll have to politely decline.

Lately I've been experimenting a lot with breads, and have come up with a few recipes of my own creation that have proved to be successful. Hurrah! This rustic bread recipe was born on one of those days when I should have been doing homework, but ended up baking bread instead. I nipped and tucked it to my taste (and as you may have noticed, some were more burnt than others!), but tried to keep it as simple as possible. I usually don't have seven hours to spend in the kitchen, and can't invent recipes that aren't practical. No, that wouldn't do at all. I won't be sharing this recipe with you just get, because it's a secret, but you can bake a regular ciabatta and it will be (almost) as good. You can buy the bread as well, of course, if you don't have any time or don't enjoy baking. And when it comes to the schnitzels, you can use any meat, as long as they're cutlets. Schnitzels are almost always made of either chicken or turkey in Israel (very good), but I also like using pork chops, because I can make stock out of the leftover bones and fat. And! Making schnitzels is also a brilliant way of removing any anger issues, at least for me, as I get to pounce on the poor pieces of meat as if there was no tomorrow. Great fun, really.


Oh, but to be honest, this wasn't quite what lifted my mood (but boy did it help!) No, what really cheered me up was to find out that Ferdakost has travelled to new and exciting places in digital media, namely iPads. Now, I usually wouldn't review apps, but FoodGazer was just too cool to resist. I know what you're thinking... does Marion, the most technology-incompetent baboon even know what an app is? Well, yes, actually I do. And when I say that FoodGazer is easy even for me to browse through, then that's saying something. It's also really easy to find new and exciting recipes from blogs all over the world; you can find recipes by simply browsing through pictures (I don't recommend doing this if you're hungry – I did, and it made me hungrier), by category or simply by searching for the specific dish you want. Easy does it. And! You can save your favourite recipes too, and, if you want, you can even view the entire original blog post (which means you can read Ferdakost on the bus, train or boat home, right?)

Pictures are really important to me, and I'm sorry to say I usually judge a book or a blog by its pictures, even if the recipes are superb. If you're like me, all I can say is don't worry. The pictures on FoodGazer are clear, colourful and of good quality, so you can even zoom them up to full screen. Hello!?! That's amazing. To check it out, click here.

PS: The reason the pictures are kind of meh, is that I had these for lunch with my (Israeli!) friend M., and they were thus shot in the freezing school courtyard, which, I discovered, is not a nice place to photograph.


Israeli Schnitzel Sandwich
Original recipe by © Marion Fløysvik

*Ingredients*
2 rustic baguette halves, sliced in two (see recipe below)

2 large or 4 small schnitzels (see recipe below)
2 tbsp. red skhug (see recipe below)
4 tbsp. basil pesto 
2 medium-sized tomatoes, sliced
1/2 small red onion, sliced
Two handfuls of salad or lettuce

Top two baguette halves with the basil pesto, and the remaining two halves with the red skhug. Place two-three schnitzel cutlets on the bottom half of each baguette, and top each with lettuce, red onions and tomatoes. Cover with top half of baguette.
 
Schnitzels
Original recipe by © Marion Fløysvik

*Ingredients*
4 chicken cutlets or
4 pork chops, de-boned
2 eggs, beaten
250 g. flour
250 g. bread crumbs
Salt and pepper
Dash of paprika
Vegetable oil


1.You'll want the chicken cutlets/pork chops to be thin. I usually just place the cutlets/chops on a chopping board, cover them with plastic wrap and pounce them thin using a rolling pin. I suppose the more traditional method is by using a mallet, but go with what you have - no need to buy fancy equipment.

2.In three separate shallow dishes, place flour with salt and pepper, eggs and bread crumbs mixed with paprika. Coat each cutlet/chop with flour (make sure you shake of any excess, you don't wnat too much flour!), dip in eggs, then dredge in bread crumb mixture. Reserve.

3.Heat the oil in a frying pan over medium-high heat. Working in batches, add cutlets and cook on both sides until golden brown.

Red Skhug
Recipe from here

*Ingredients*
25 g. dry ground chillis
3-4 garlic cloves, minced
75 g. coriander leaves, dry or fresh
1 tsp. ground cumin
1/2 tsp. black pepper
1 tsp. ground cardamom seeds
Pinch of ground cloves
1/4 tsp. salt

Ground in a food processor, until a paste texture is reached. Add a little water/oil if needed.
 


Israelsk schnitzelsmørbrød
Original oppskrift av © Marion Fløysvik

*Ingrediensar*
2 steinbakte småbaguettar, delte i to

2 store eller 4 små schnitzlar (sjå oppskrift nedanfor)
2 ms. raud skhug (sjå oppskrift nedanfor)
4 ms. basilikumspesto 
2 middelstore tomatar, i skiver
1 liten raudlauk, i skiver
To handfull salat eller bladsalat

Smør dei nedre baguettedelane med basilikumspesto. Smør så dei to øvre baguettedelar med raud skhug. Legg to-tre schnitzldelar på den nedre baguettedelen. Ha på grønsakene til slutt og legg baguettedelane saman.

Schnitzlar
Original oppskrift av © Marion Fløysvik

*Ingrediensar*
4 kyllingfiletar eller
4 sommarkotelettar, utan bein
2 egg, vispa lett
250 g. mjøl
250 g. brødsmular
Salt and pepar
Litt paprikapulver
Vegetabilsk olje


1.Kyllingfiletane/sommarkotelettane må vera tynne, omlag 0.5 cm tjukke. Eg plar å leggja kjøta på ei skjerefjøl, dekka dei til med plastfolie, og banka dei flate med eit kjevle. Du kan sjølvsagt bruka ei matklubbe òg, men om du ikkje har bruk for ei elles, er det ikkje noko poeng i å kjøpa nytt utstyr.


2.Ha mjøl med salt og pepar, egg og brødsmular med paprikapulver i tre forskjellige skåler. Vend kjøtet i mjølet fyrst, og så i egga. Pass på at kjøtet ikkje har for mykje mjøl på seg. Vend kjøtet i brødsmulane til slutt.

3.Varm opp olja i ei steikepanne over medium-høg varme. Steik schnitzeldelane på begge sider til dei er gyldenbrune.

Red Skhug
Oppskrift tatt frå her

*Ingrediensar*
25 g. tørr chilli
3-4 kvitlauksfedd, knuste
75 g. ferske korianderblad
1 ts. kummin
1/2 ts. svart pepar
1 ts. kardemommepulver
Litt nellik
1/4 ts. salt

Bland alt saman i ein matprosessor. Ha i litt olje, og bland saman til ei tjukk røre. 
 

3 comment (s):

爸爸 said...

Fortunately she brought the leftovers back from school. Delicious!

M said...

this is really the best and most filling lunch Ive had in looong!
and I like the pictures, eventhough they "terrorized" us.. :P

Marion said...

Arragh those ruddy photos! ;) Toda and 谢谢 to you both!

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