We meet Franz Schinagl, chef at Bodo's Scholss and half of the acclaimed Austrian duo from Speck Mobile. Franz and James talk about bringing traditional Austrian recipes to life and run through some typical dishes such as Wiener Schnitzel and Spätzle.
For the Wiener Schnitzel:
4 x 150g meat fillets
2 tbsp milk
oil and butter for frying
For the Spätzle:
1 cup strong plain flour
1 cup milk
1. For the Wiener Schnitzel: Place the meat onto a chopping board, cover with fling film and flatten with a meat mallet. Lightly beat the egg with the milk. Dip the meat into the egg mixture and then into the flour and finally breadcrumbs.
2. Heat an AGA frying pan on the floor of the roasting oven with the oil and butter. Add the schnitzel and fry for 5- 6 minutes on each side until golden.
3. For the Spätzle: Place all of the ingredients into a bowl and mix. Alternatively place into a Spätzle shaker and shake to combine.
4. Bring a large pan of water to the boil on the AGA boiling plate. Place the Spätzle hoop on top, add the spätzle dough and slide the slider very quickly until the spätzle falls into the pan. When it floats, its cooked. Alternatively squeeze the spätzle out of the spätzle shaker lid. Remove with a slotted spoon and drain. Serve with the Wiener Schnitzel
Notes - Frying the Schnitzel in a pan on the floor of the roasting oven will cook quickly, it’s ok to keep the door open during cooking. Fat splashes will self clean off the side of the roasting oven walls and smells and smoke will not permeate the kitchen as the AGA is vented to the outside. The AGA boiling plate is extremely fast. Using AGA cookware, 1 pint of water should boil in 2 minutes.