Visit to the Anglers Rest sparks a Schnitzel odyssey

 Visit to the Anglers Rest sparks Schnitzel odyssey

Some unusual versions: Quail (Tannery) and Cod Tail (Goldie)

Last week’s lunch call to the Anglers Rest set me off on a Schnitzel odyssey. The Leemount had a beef version on offer, which is a bit unusual as Schnitzel is mostly made with veal or pork.

Jacques

Schnitzel, the beloved breaded cutlet traditionally associated with Austria and Germany, has won the hearts of food lovers worldwide. Locally, this versatile dish has found a niche in several restaurants, each offering its unique take on this culinary classic.

From the traditional veal schnitzel to innovative variations like quail and cod tail, local restaurants have enthusiastically embraced the schnitzel. Here's a look at some of the schnitzel dishes I've encountered over the past year or two.

The Tannery's quail.

Schnitzel, a speciality in Austria and Germany, consists of tenderised meat coated in breadcrumbs and fried until golden and crispy. To be classified as Wiener Schnitzel, it must be made with veal, while your regular Schnitzel is frequently made with pork or chicken. So, the beef option was quite unique, yet I recalled other “irregular” versions.

Goldie’s Cod Tail Schnitzel is another out-of-the-ordinary choice. That dish featured soy-cured egg yolk, complemented by celeriac and gherkin remoulade, which enhances the flattened cod, resulting in a delightful explosion of flavours.

Sea Church, Ballycotton. Plenty of "moisture", the way I like my Schnitzel

The Tannery's version was quail schnitzel, served with green peppercorn and wild garlic butter alongside seasonal vegetables. The schnitzel was excellent, and the butter relevated the dish to a stellar level.

Jacques offered Chicken Schnitzel with white cabbage, pickled vegetables, rustic potatoes, and a gorgeous "My Goodness" red cabbage. This dish was delicious, further enhanced by the crunchy cabbage and the tangy pickled elements.

Westport’s Pantry & Corkscrew created this gem: Herb-Crusted Andarl Farm Free-Range Pork Schnitzel, Pancetta and parmesan Cream, Potato, Fennel, and Butternut Hash. Crispy and tasty, full of flavour and texture, the potato and sauce enhanced the whole dish. Sad to say, the restaurant closed earlier this year.

Harrow in Killarney had an excellent version: Pork Schnitzel, Celeriac Purée, Herb and Parmesan Dressing, Celeriac Slaw with Jus. Served with a German potato salad, it turned out to be a hearty, flavoursome dish.

Schnitzel with mushroom sauce. Pic via Pixabay.

Sea Church in Ballycotton served a crispy-coated chicken filet schnitzel with chicken gravy, hand-cut chips, and Caesar-dressed leaves. For an extra euro, you could add a delicious pizza-style topping of chorizo and cheese.

During a trip to Macroom in May, I thoroughly enjoyed Granville’s Continental-style chicken schnitzel—a golden-crumb breast of Irish chicken. It came with a generous helping of mushroom sauce, a traditional accompaniment on the continent.

Beef Schnitzel at The Anglers Rest.

Back now to the Anglers and their Beef version with Roast Cranberries, Caper Butter Sauce, Parmesan, Rocket, plus Salad and Fries (€24.00). It was quite a combination and enjoyable, but I would have loved some of the old hearty mushroom sauce! Or even a rich gravy. 

My colleague (a big fan of their Fish and Chips) enjoyed their 48 Hour Pork Belly with Creamy Potatoes, Confit Carrots, Pickled Apple & Mustard Rosemary Jus (€23.00). The venue was quite busy and the service was friendly and efficient.

Pork Belly

* As these schnitzel dishes were enjoyed over the past year or so, they may not all be available on current menus.

On the craft trail in the west with a session of Lough Gill, Western Herd and Galway Bay

On the Wild Atlantic Way craft trail with a session of Lough Gill, Western Herd and Galway

 Lough Gill Sligo Bay Pale Ale APA, 4.6% ABV, 440 ml can Matsons

This white-soft-topped American Pale ale is pale gold and quite hazy. It is brewed in Sligo with a mix of cereals and American hops for a hop-forward yet malt-supported flavour. Bright and hoppy and Highly Recommended.

Aromas are moderate, led by citrus. Well balanced, as the makers indicate, between hops and malt, and deeply refreshing with a dry finish.

The independent family-run brewery, established in 2016 by James Ward, is nestled close to the shores of Lough Gill, Co. Sligo. Since then, the team has continued producing high-quality, exciting beers, ranging from bold stouts to brave sours.

The water, along with the name, comes from nearby Lough Gill. It is not the first brewery for James and wife Valerie. Their initial venture, the White Hag, was the first brewery in Sligo for the best part of a century. After a couple of years, they sold it to its investor group and launched Lough Gill with Anderson’s Ale in November 2016.

Western Herd County Clare Pale Ale, 4.2% ABV, 440 ml can Matsons

Western Herd’s Count Clare has a clear golden colour and a soft foamy head. Their twist, though, emerges on the palate, where the malts are toned down a bit, and the hops are dialled up. This is the American way. And the County Clare is Highly Recommended.

The Clare Brewery gives the background: Pale Ales became popular in England in the 1700s when they began making beers with only, or nearly only, pale malts. Originally very pale, the beer may now range in colour from pale golden to deep amber or copper. While hops play a key role in the original English style, they are typically subtle and meant to balance the rich malt character. In the much newer American take on Pale Ale, the malt character is downplayed, allowing the flavour and bitterness of the hops to come forward.

Western Herd has come up with yet another well-made, well-balanced beer. It is crisp and refreshing, and as they say themselves, it is “perfect for long, lazy days soaking up the sun on the West Coast, kicking back with a few friends.” I think it would be welcome on any coast, even inland.

Geek Bits

Style
Pale Ale

Colour/Appearance
Golden in colour, crystal clear

Aroma
Slight tropical fruits, citrus and pine

Flavour
Soft citrus, melon, soft pine, background sweetness.

Hops
Citra, Simco, Idaho 7

Malts
Pale, Stout mix, White wheat, CaraPils, CaraHell

Yeast
House

Original Gravity
1.045

% ABV
4.2%

The Best Bit: Visit Flanagans Bar and Restaurant in Lahinch for the immersive Western Herd experience!

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Galway Bay Lush Extra Pale Ale, 4.3% ABV, 440 ml can Bradleys 

Had this as Beer of the Week earlier in the year. It is a cracker and was Beer of the Week in March. If you wish, you can see the review here