This month, we whisk you away to Europe to explore some of the traditional German dishes we all know and love, plus delicious sides, all with an MK twist. 

Swabian-style potato salad 

Serves 4 • Total Time 30 Min 

 

Ingredients

1kg potatoes, peeled and quartered 
½ onion, finely chopped
1 cup beef stock 
Salt and milled black pepper 
½ cup white spirit vinegar
2 tsp sugar 
1 Tbsp German mustard 
1/3 cup cream 
1 Tbsp chopped chives  

 

Method

1. Boil potatoes in salted water until tender, about 12-15 minutes. Drain and place in a bowl. 
2. Add onion, stock, salt, pepper, vinegar, sugar and mustard to a pot. Bring to the boil. 
3. Pour mixture over potatoes along with cream and chives. 
4. Toss to coat, season and serve. 

  

Bacon-filled hot potato salad 

Serves 4 • Total Time 30 Min 

Ingredients

1kg red-skinned potatoes, quartered (unpeeled) 
½ cup apple cider vinegar 
2 Tbsp sugar 
2 Tbsp wholegrain mustard 
1 pack streaky bacon, cooked and chopped 
½ onion, finely chopped 
Salt and milled black pepper 
¼ cup chopped parsley 
Chilli flakes, to serve  

 

Method

1. Boil potatoes until tender. Drain and place in a bowl. 
2. Add vinegar, sugar and mustard to a pot. Bring to the boil, remove from heat and pour over potatoes. 
3. Add bacon, onion, salt, -pepper and parsley and toss through to combine. Sprinkle with chilli flakes. 
4. Serve hot with pork schnitzel and extra mustard. 

 

Bratwurst rolls with red cabbage sauerkraut 

Serves 6 • Total Time 45 Min 

Ingredients

FOR THE SAUERKRAUT  

2 Tbsp butter 
¼ red cabbage, sliced 
¼ cup balsamic vinegar 
2 Tbsp sugar 
Salt and milled black pepper  

TO SERVE  

6 cooked bratwurst sausages 
6 hot dog rolls 
Tomato sauce
German mustard
Chopped chives  

 

Method

1. Melt butter in a pan.
2. Add cabbage and toss to coat with butter. Fry for 5 minutes until soft. 
3. Stir in vinegar. Bring to a simmer, then reduce to medium-low and sprinkle with sugar. 
4. Simmer until cabbage is tender and caramelised, stirring often, for about 30 minutes. 
5. 5. Fry sausages until golden, about 10 minutes. 
6. Slice open hot dog rolls and fill with sausage. 
7. Top with sauerkraut, tomato sauce, mustard and chives.

  

Snaetzle (egg noodles) 

Serves 4 • Total Time 45 Min 

Ingredients

FOR THE NOODLES  

2 cups cake flour 
½ tsp ground white pepper 
Pinch ground nutmeg
1 tsp salt 
3 eggs 
1 cup milk  

FOR THE HERB DRIZZLE  

2 Tbsp finely chopped parsley 
2 Tbsp olive oil 
½ clove garlic, mashed 
Salt and milled black pepper  

 

Method

1. Combine flour, pepper, nutmeg and salt in a large bowl. 
2. Whisk together eggs and milk in a jug. 
3. Make a well in centre of flour. Pour in milk mixture. Bring together with a spoon and beat for 5 minutes until light and elastic but still wet. 
4. Bring a pot of salted water to the boil, then reduce to a simmer. Fill another bowl with ice water and set aside. 
5. Press dough through holes of a colander or slotted spoon into simmering water. 
6. Cook noodles for 2-3 minutes, or until they float to the top. 
7. Use a slotted spoon to transfer noodles to cold water, then transfer to a clean bowl. 
8. Mix herb drizzle ingredients. 9. Add to noodles and stir through to coat evenly. Serve with schnitzel or goulash. 

 

FOODIE FACT 
Spaetzle, or spatzle, has a texture similar  to dumplings, and it’s traditionally served as an accompaniment to schnitzel, goulash, and mushroom sauce. The name derives from the German word ‘spatz’ meaning ‘little sparrows’. Usually you’d use a spaetzle maker to make the – noodles, but a colander works just as well.   

 

Schweineschnitzel (pork schnitzel) 

Serves 4 • Total Time 20 Min 

Ingredients

4 deboned pork rib-eye steaks or boneless chops 
1 lemon, juiced
Salt and milled black pepper 
½ cup cake flour 
2 eggs, whisked 
2 ½ cups fine breadcrumbs 
1 Tbsp finely chopped parsley 
¾ cup oil, for frying 
2 lemons, cut into wedges for serving  

 

Method

1. Place each steak or chop between two pieces of clingfilm. Use a mallet or a rolling pin to pound pork to Y2cm thin. Unwrap and coat both sides of meat in lemon juice and season with salt and pepper. 
2. Arrange three separate plates with flour, egg and breadcrumbs. Mix parsley through breadcrumbs.  

3. Dip each piece of meat into flour, then egg, and finally in breadcrumbs, pressing lightly and making sure not to crush the coating. 
4. Refrigerate until needed or fry immediately schnitzels in hot oil. Cook in batches for 2 minutes on either side until golden and crispy. Drain on paper towel. 
5. Serve with parsley, lemon and spaetzle or potato salad.

 

The key to make the perfect schnitzel 

When it comes to schnitzel, the little things matter. Take care to tenderise the pork well before coating it to prevent it overcooking and drying out.  

Take care to not force the pork into your breadcrumb coating, otherwise you will end up with a dense, thick outer crust. Next, ensure you shallow-fry the schnitzel to give it a crispy golden coating. If you’re feeling decadent, finish off the schnitzel in a separate pan of hot butter. For a healthier option, flash fry and finish in a 180°C oven for 10 minutes.  

Traditional German schnitzel is seasoned with salt and pepper and served with slices of lemon and chopped parsley. To mix things up, add ½ tsp paprika, ½ tsp garlic powder or a pinch of crushed Sichuan peppercorns to the breadcrumbs.  

For even more flavour boost, brush the meat with mustard, Sriracha or marmite before coating in flour. 

 

Black Forest cake pots 

Serves 6 • Total Time 45 Min 

Ingredients

FOR THE CHOCOLATE CAKE  

6 eggs 
¾ cup granulated sugar 
¼ cup melted butter 
1 tsp vanilla essence 
1¼ cups cake flour
½ cup cocoa powder 
2 tsp baking powder 
½ tsp salt  

FOR THE WHIPPED CREAM  

2 cups whipping cream 
¼ cup caster sugar  

FOR THE CHERRY FILLING  

200g preserved cherries, drained  

TO SERVE  

80g slab dark chocolate  

 

Method

1. Grease and line a 22x30cm rectangular baking tray. 
2. Beat eggs vigorously using an electric mixer. Add sugar in three parts and beat until light and frothy, about 5 minutes. 
3. Mix in melted butter and vanilla essence. 
4. In a separate bowl, sift flour, cocoa, baking powder and salt. 
5. Add wet ingredients to dry ingredients and mix until just combined. 
6. Pour batter into prepared tray and bake for 15-20 minutes until just cooked through. Cool completely. 
7. Break cooled chocolate cake up into small pieces. 
8. Whip cream and sugar until stiff peaks form. 
9. Line base of 6 wide tumbler glasses with cake and spoon some preserved cherry liquid over to keep cake moist. 
10. Add a layer of cream, and then a layer of cherries. Repeat this process until glass is full, finishing with one last layer of cream. 
11. Heat dark chocolate slab in microwave for 15-20 seconds. Remove and use a vegetable peeler to slowly scrape edges of slab to form chocolate curls. Garnish pots with chocolate curls and serve. 

 

Find the perfect cake fit  

When it comes to baking cakes that are destined to be broken into pieces, the shape of the tin doesn’t matter. However, if you use a tin that’s a different size to the one used in this recipe, make sure to keep an eye on the cake when it’s in the oven. It will cook quicker if in a larger tin, and more slowly in a smaller tin. The golden rule is to never fill your baking tin more than ¾ full.  

  

Words by Sjaan Van Der Ploeg 
Photography: Zhann Solomons