- Deutsch’ s Oktoberfest reci | From previons page recipes from his special col- jection. He graciously agreed. Ifyou have the desire for a great authentic food experi- ence in the ue German tra- dition, try Michael Deutsch’s Oktoberfest favourites. The *, Fesult will be like travelling to ~ Munich and back, all in one evening. This week, a special treat, three recipes from the collee- “tion of Chef Michael Deutsch of The Sutton Place Hotel. Thank you Michael. Green Sweet Pea Veloute with Potato Pancakes” - (Badische Erbsensuppe mit * -Reibekuchen) 8 s. chicken stock = sp. sugar. 6-7..c6: frozen, ‘small green peas. 7 ‘Tbsp. chopped perey. 1 tp. fresh th ke Taiced shallots : : Ko unsalted butter» cepan. Sauté the shallots, ° thyme; and parsley for two minutes. Add the peas, and Sauté. for two more minutes, \. eight minutes, or until the |. “peas are just cooked. Do not cures in a blender: . : es tsp. tomato paste : 2 Tosp. brandy - : a “Lesp. fresh thyme leaves | . Potato Pancakes 2c. cold mashed potatoes 4 ¢. all purpose flour 5 whole eggs 1 Tbsp. baking powder salt to taste ‘Method: Combine all ingredients until smooth. Heat a lightly viled non-stick fry pan, on medium heat. Ladle out 2 ‘Tbsp. portions and brown on both sides. Makes about 20 small pan- cakes. Serve the soup very hot, and garnish with a pancake in the middle. Spoon | tsp. sour cream on top of pancake. Great. Bavarian Liver _. Dumplings » (Bayerische Leberknoedel) 3.02. pork or veal cut very ’ fine; >. ‘1 ¥ oz. chicken breast cut “avery fine: “3-02. chicken liver, cut very. ‘fine’: “3 oz liver pate i c ¢. chopped onion: . chopped garlic P- fresh chopped 5 pars- fresh marjoram, 1-pinch mace. . BULOUS KITCH Sra “Yes tsp. . . ertshed _ oregano : inch of pate spice aa It and pepper to taste % c. toasted white croutons 1 small egg Method: Select a stainless steel bowl. Combine ail ingredients, except the eggs and croutons. Let stand _ refrigerated, covered for two hours. Add the egg and the croutons and erind or blend until fine. Refrigerate and chill overnight. In a sauce pan put on 4-5 ¢. chicken stock to simmer. Form into quenelles and blanch for 5-8 minutes in the simmering stock. Serve with sauerkraut and steamed potatoes. Bratwurst This classic German sausage recipe is adjusted to be made at home. You may want to stuff it into a casing - but, you will need a meat grinder with a sausage attach- ment. Sausige casing is available in better butcher shops. The “Meat mixture can be pan fried as a patty. It is wonder- ; fal ; “°2.2b. boneless pork shoulder ” :.1 Wb. boneless veai shoulder X% tsp. ground all spice “caraway -, Seeds K tsp. dried marjoram _ % tsp. freshly ground white pepper: i tsp. salt, or to taste oy Method: Ask your butcher PTR E RS TS ASSN REARS to grind the ave meats — twice. (or if you have a meat grinder, do it at home). Add ail the other ingredients to the meat mixture and mix thoroughly. : pe favo! yu Shape thicker hamburg- er style patties. Panfry until the juices run clear. Serve with mashed potatoes and pickled pees or, red cab- APPLE PIES" 2 for $5.00 regular $4.50 each - Baked or unbaked _Mvestlynn wom NN VALLEY RD: RD., LYNN VALLEV CENTRE «985-1622 — Send your questions on any culinary topics ta: A’ . Chef in Your Kitchen, PO. . Box 18627, Delta B.C. ViK 4V7 oor | e-niail .. to. . offer valid Oct 19-25/00 coe ee Cee a ee ome Oe Se ee ey nee om Se ae ome Oe en OE me ee “POL CHROME: ie ‘$269.00.