Silver Travel Cook Club - December 2019
Emerald Waterways' Recipe of the Month
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This month’s Silver Travel Cook Club features a delicious helping of the classic Germanic dish lemon and pork schnitzel, courtesy of Emerald Waterways and inspired by their fabulous Jewels of the Rhine river cruises. Glide from the canals of Amsterdam, through contrasting cities and regions of Germany, skirt the eastern extreme of France and end in Basel, in Switzerland but close to the French and German borders.
And you could win an Emerald Waterways goodie bag and a copy of All Along the Rhine: Recipes, Wines and Lore from Germany, France, Switzerland, Austria, Liechtenstein, and Holland.
Aboard their award-winning ‘Star-Ships’, Emerald Waterways’ experienced chefs take great pride in preparing dishes to the highest standards, and in ensuring that their menus showcase the fantastic regional cuisines of Europe. Evening meals feature international and regional specialities, and dessert tables offering collections of fine sweets. Delicious wine, beers and soft drinks are included at lunchtime and dinner on board.
Their river cruises include inspiring days ashore into the very heart of each town and city, led by knowledgeable and experienced guides whose stories and insights bring the cultural history to life. There’s even the chance to visit a Black Forest village and learn how to make your own authentic Black Forest Gateau!
Jewel of the Rhine
Amsterdam to Basel river cruising
Architecture, history and natural beauty are ever-present on this wonderful 8-day river cruise along the Rhine.
In Amsterdam, explore modern and quintessential Holland on a glass-top canal boat cruise, before sailing the charming countryside witnessing traditional windmills and blooming tulip fields. With a history spanning two millennia, a guided walking tour of one of Germany’s oldest cities touches on Roman mosaics, the Great St. Martin Church concluding at Cologne Cathedral. Immerse yourself in the fairytale-surrounds of ancient Koblenz, continuing upstream to Heidelberg for a wine-tasting before strolling the cobblestone lanes of the Old Town. Cross the border into France and soak up Strasbourg’s beautiful architecture on a guided tour and, in Breisach you will have the opportunity to visit a postcard-worthy Black Forest village, or embark on a guided hike weaving through the woodland and lush greenery. Later, attend a Black Forest gateau presentation with tasting.
Enjoy generous inclusions such as return flights and transfers, delicious dining with drinks and insightful excursions, we even include all tips. Prefer not to fly? You can choose to travel via Eurostar and rail on this itinerary at no extra cost.
Departure dates and pricing:
- 8 days, May-October 2020 (Jun to Sep departures sold out)
- Prices from £1,495pp including
flights, tips, excursion options and wine and beer at lunch and
Recipe: Emerald Waterways’ Favourite Lemon & Pork Schnitzel
Ingredients (serves 2-4):
- Finely grated zest of ½ lemon
- 15g Parmesan cheese, finely grated
- 1 heaped tbsp. chopped fresh thyme leaves
- 300ml vegetable oil
- 2 handfuls of watercress, to garnish
- 1–2 tsp extra virgin olive oil, to drizzle
- Flaked sea salt
- Freshly ground black pepper
Place a pork loin steak between two sheets of cling film and bash it with rolling pin or meat mallet until it is about 1cm thick all over. Remove the cling film and cut the flattened steak in half lengthways, then prepare the other steak in the same way. Season the steaks on both sides with salt and black pepper.
Beat the egg in a bowl. Sprinkle the flour on to a plate. Mix the breadcrumbs, lemon zest, Parmesan, thyme and a good pinch of salt in a shallow bowl. Take a piece of pork and dredge it in flour, then dip it into the beaten egg, and lastly in the breadcrumb mixture until it is completely coated. Repeat with the other pieces of pork.
Heat the oil in a large frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care: hot oil can be dangerous so don’t leave the pan unattended. Add two of the schnitzels to the pan and fry for 2–3 minutes on each side, or until the pork is cooked through and the coating is crisp and golden brown.
Remove them from the pan and set aside on a warmed plate lined with kitchen paper. Keep them warm while you cook the other two schnitzels.
Serve garnished with watercress and drizzled with a little olive oil. Some potato salad on the side is just right with these.
How to win an Emerald Waterways goodie bag and a copy of All Along the Rhine full of delicious recipes evoking this iconic river
Simply tell us in the
Comments section below about your favourite Black Forest Gateau memory! Was it
at a Berni Inn in the 1970s, or perhaps in Freiburg
on a more recent family holiday. We’d love to know, and the best entry
will win a super Emerald Waterways goodie bag and copy of this fabulous book.
more about all of our Silver Travel Cook Club recipes.
167 people found this feature helpful