Binge in Bavarian delicacies this Oktoberfest

While Germans look forward to a wide variety of beers and brews, Bavarian delicacies also do the rounds. Pretzels, sausages, schnitzel, sauerkraut, käsespätzle , potato salad and soup, kaiserchmarrn are some festival favourites. Chennai is also ringing in Oktoberfest in style and numerous hotels in the city are hosting it with  tantalising Bavarian delicacies and beer varieties. Here we share a few traditional recipes.

Raisins: 60 gm 

Rum/cognac: 6 gm 

Egg yolk: 150 gm 

Egg white: 120 gm 

Sugar: 40 gm 

Vanilla sugar: 5 gm 

Flour: 125 gm 

Butter: 40 gm 

Icing sugar: 2 gm 

Roasted almonds: 3 gm

Add the egg white into a bowl. Add a pinch of salt to stabilise the whipped egg white.  Soak the raisins for 30 minutes in rum, then remove. Mix milk, flour, egg yolk, sugar, vanilla sugar and raisins together. Mix well. 

Mix until the mixture is a homogeneous mix. Then gently add the whipped egg white. 

With a whisk, softly fold the egg white into the mixture. Heat a frying pan and melt the butter.  

In the pan, add the pancake mix. Fry the pancake until golden brown from both sides. 

With two spatulas, shred the pan cake in pieces.   

Before serving, garnish with the icing sugar and roasted almonds. Serve with apple compote.

Potato (peeled and diced): 500 gm 

Leek, diced: 250 gm 

Vegetable stock: 200 gm 

Butter: 100 gm 

Cream: 700 gm 

Salt, black pepper: to taste 

Nutmeg: to taste 

Bay leaf: 1 gm

Heat pot and add butter until foamy. 

Add the potatoes and saute for around 5 minutes until fragrant. 

Add the diced and washed leek and saute for another 5 minutes on low heat. 

Add the vegetable stock and  the bay leaf, boil the stock with the leek and potatoes for around 15 minutes or until the potatoes are soft. Then add cream and simmer for 4-5 minutes.  

Put the soup into a blender. Blend the potato-leek until the consistency is smooth. Pour the blended soup through a fine strainer. 

Season to taste with salt, fresh grounded pepper and grated nutmeg.

Chicken Breast: 200 gm (pounded to 1/4” thickness) 

Salt: to taste 

Black Pepper: 5 gm 

Vegetable oil: 200 ml (for frying) 

All-purpose flour: 50 gm 

Eggs: 2 nos, beaten to blend 

English Mustard: 2 tablespoons (paste) 

Breadcrumbs: 100 gm 

Parsley: 15 gm 

Lemon: 1 no

Season chicken breasts with salt and pepper. 

Fit a large cast-iron skillet or other heavy straightsided skillet (not nonstick) with deep-fry thermometer; pour in oil and heat over medium-high heat until thermometer registers 315° (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly). 

Meanwhile, place flour in a shallow bowl. Whisk eggs and mustard in another shallow bowl. Place breadcrumbs  in a third shallow bowl. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with breadcrumbs, pressing to adhere.  

Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side. Transfer chicken to a wire rack set inside a baking sheet and season with salt.

Top chicken with parsley. Serve with lemon wedges alongside.