Crumbed Pork Schnitzel with Creamed Cabbage and Potato Rosti

Crumbed Pork Schnitzel with Creamed Cabbage and Potato Rosti

We have been watching a lot of "Take Home Chef" on TV recently, mainly because all our favourite dramas or TV series were on break in the US and we needed something to occupy us after we tuck the children into bed every night. If you don't already know, "Take Home Chef" is hosted by Curtis Stone and is filmed in the US, where he picks up the ladies at the supermarket and cooks a gourmet dinner for them and their partners (usually). There was this episode where he made creamed cabbage, and it just sounded so delicious I had to try making it. (By the way, I just watched the episode where he made the best (self-proclaimed) apple tart in the world, so I will be trying that out soon).

To complement the creamed cabbage, I decided to make potato rosti and crumbed pork schnitzels (like tonkatsu but flatter). The schnitzels just need to be pan-fried in a little oil, which is probably healthier, but they also cook faster. All I did was buy some ready-sliced pork schnitzels from the supermarket, flattened them out a little with a meat mallet, seasoned them with salt and pepper, and then dunked them in flour, egg and panko crumbs before pan-frying them until golden brown on both sides. I served this with tonkatsu sauce for myself and G, and barbecue sauce for the kids (as they find the tonkatsu sauce a little too tangy for their tastebuds).

Potato Rosti - shredded potato cake with slivers of charred onion slices

Potato rosti is a Swiss dish and is basically a potato pancake made with grated potatoes, pan-fried until golden brown and crisp on the outside. I made it into one large rosti, but you can make them into smaller rustic pancakes if you like, which are easier to flip over with a spatula. There are two schools of thought on whether to use raw or cooked potatoes when making the rosti. For me, I just boiled the potatoes until they are half-cooked so that there is still a little resistance when I try to pierce a fork through to the middle. Try to use large, longish-shaped potatoes so that you can produce nice long strands of potatoes on the grater.

Potato Rosti Recipe

Ingredients

4 large potatoes

1/2 onion, sliced (optional)

3 tbsp butter

Salt and ground black pepper

Oil for frying

Method

Place the potatoes in a large pot of salted water and bring to a boil. Cook, uncovered, for 15 minutes or until almost tender. A fork should pierce almost through to the middle of the potato, but not quite. Remove potatoes and let it cool. Refrigerate for 1-2 hours until cold. Then use a coarse grater to shred the potatoes into thick long strips. Ensure the grated potatoes are lightly and loosely packed.

Heat up some oil in a large non-stick pan and fry the onions until softened. Add this to the potatoes and mix gently. Season with salt and pepper. Melt the butter in the same  pan, and pour the melted butter over the potatoes. Toss lightly to coat.

Heat up 2 tbsp oil in the pan  on medium-high heat and spread out the potato mixture to form a pancake. Leave to fry for 5-10 minutes, then flip each quarter with a spatula to brown each section. Do this 2-3 times, then form it into a round pancake about 1/2 inch thick, and leave it to fry for 8-10 minutes until the bottom is browned. Take a large plate and place it over the rosti, then flip the pan over. Lift the pan and place it back on the stove, and slide the rosti from the plate back into the pan to brown the other side of the rosti. It should take another 8-10 minutes and it's ready. Transfer onto a plate and serve hot or warm.

Lovely silky creamy cabbage!

I have never been a big fan of cabbage, mostly because the only way I know how to use it is to make Sayur Lodeh (Vegetable Curry). I am glad to have discovered this new recipe for creamed cabbage which is simple and super delicious, and makes a perfect side dish for almost any meal. The cabbage is tender and sweet, silky and creamy...this is comfort food!

Easy Creamed Cabbage Recipe

Ingredients

1/4 green cabbage, tough outer leaves discarded, core removed, leaves thinly sliced

2 cloves garlic, chopped

1/2 medium onion, thinly sliced

80g bacon rashers, diced

1/3 cup cream

1 tbsp butter

1 1/2 tsp dijon mustard (optional)

Salt and pepper to taste

Olive oil for frying

Method

Heat up 1 tbsp olive oil in a pan on medium heat and fry the garlic and onions for 1 minute. Then add the bacon and fry for 2 minutes. Add the cabbage and toss it in the pan until wilted and softened. Stir in the cream, butter and dijon mustard, cover and let it simmer for 5-10 minutes. Add salt and pepper to taste. Dish out and serve hot, warm or at room temperature.