I mentioned yesterday that we took a day trip to Sydney over the weekend. For the most part, it wasn’t terribly exciting- just the token run to Ikea that twenty-somethings all seem to do when they have to move house at short notice and realise that their new place has no shelving. But in true vegan fashion, I managed to make sure that we squeezed in a few food-related pit stops along the way. The most important of which was a visit to the newly-opened (just last week, in fact!) Spoon’s Vegetarian Butcher in Enmore.
As we’d just stuffed ourselves full of pancakes and tofu scramble at brunch, we steered clear of the hot food options and went straight to the butcher’s cabinet to pick up some supplies for the coming week.
Like these sausages and smoked tofu…
And some seriously huge schnitzels! Not pictured: the Stonewall’s vegan jerky that Chadwiko had finished off on the drive home before we even left the Sydney city area.
Our dinner options were taken care of- but what to wear for a German feast?
The last time I wore this dress was in Berlin last year, so it seemed fitting. All it needed was some patriotic, German-coloured accessories.
And just like that, we were set for a German schnitzel feast befitting the finest Bavarian Brauhaus.
Spoon’s has absolutely nailed it with these schnitzels. Chadwiko has dubbed these the best, most realistic meat analogue he’s tried- in the least gross way possible. As for me, I never loved schnitzel (I think Germany just disowned me), but I adored these. Good thing we bought a couple extra for the freezer!
In need of a German side dish other than the (completely necessary) sauerkraut, I was soon on the phone to my mum to get my Uroma’s recipe for bratkartoffeln, or German pan-fried potatoes. I adjusted the recipe a little bit (okay, a lot) to deviate from the bacon-and-egg-heavy original, but I think I came up with something pretty tasty! Chadwiko enthusiastically agreed- but how hard is it to go wrong with potatoes, anyway?
These potatoes are crispy, crunchy, savoury and delicious, and I can’t think of a better side dish for a hot schnitzel and a cold hefeweizen. While bratkartoffeln are typically fried with a generous amount of speck or bacon, porcini mushrooms make my version of this dish kinder to the animals while treating your tastebuds well, too.
But why listen to me tell you about these bratkartoffeln when you can give them a try yourself?
- 300g kipfler potatoes
- 5g dried porcini mushrooms
- 1/2 cup hot beef-style vegetable broth
- 2 tablespoons vegan margarine, divided
- 1 small onion, finely diced
- 1/4 teaspoon caraway seed
- 1/2 teaspoon salt
- Fresh black pepper to taste
- Servings: 2
- Difficulty: easy
- Wash the potatoes and leaving the skins on, slice into 1cm widths. Place the potato slices into a saucepan, cover with cold water and bring to a boil. Simmer the potatoes until easily pierced with a fork, drain and set aside.
- While the potatoes are boiling, pour the hot vegetable broth over the dried mushrooms in a small bowl. Set aside to rehydrate- about ten minutes. The mushrooms should be soft enough to eat, but still retain some bite. Drain and roughly chop the mushrooms.
- Melt one tablespoon of margarine in a heavy-bottomed pan. Add the potatoes, and fry, stirring occasionally, over a high heat until the potato slices are crisp on both sides. About halfway through, add the other tablespoon of margarine, the diced onion and mushrooms.
- Add the caraway seed and salt, stirring to coat the potatoes. Taste and season with fresh black pepper and more salt as needed.
- Pour yourself a cold beer (remember, in Germany the perfect pour takes seven minutes, so plan accordingly!) and enjoy.