Training in the Austrian Alps means eating large amounts of potato salad

                   Training in the Austrian Alps means eating large amounts of potato salad

My facebook friends will know that I have just spent four days at the wedding of my niece Ela in Austria from the numerous photos that myself, friends and family have posted.

I did bring up some training gear since the wedding was in a ski resort near Schladming called Almdorf Reiteralm. We stayed in a nice chalet (whole family with the boys' girlfriends along) surrounded by ski lifts and interesting runs.  It would have made a perfect place,in theory, to train but instead we tucked into copious amounts of schnitzel, potato salad and kaiserschmarrn with schnapps, beer with a little jolly jig in loderhosen.

The weddings were beautiful.  With chocolate box scenery straight out of "The Sound of Music", it was a good combination of Austrian tradition and enthusiasm with Philippine love of music, fun, song and dance. The first wedding was next to a lake with the Alpine backdrop, and the second in a five hundred year old church and a reception in a restaurant on top of red run. There was still some snow on top of the run!

So instead of giving you training tips today here are some cooking ideas inspired by the Austrian trip:

Max, the groom, says that when making a traditional schnitzel, only use egg yolk.  So dredge the veal pieces lightly in flour, dip into egg yolks and finish off with breadcrumbs before frying.

The best potato salad I have tested recipewise, is Simon Hopkinson's best potato salad recipe from his cookbook "The Good Cook".  Being a collector of cookbooks (I have over 500), Simon Hopkinson is definitely one of the best Michelin chef cookbook writers.

Here is his recipe which serves 4

700g potatoes, unpeeled
2 tbsp chopped spring onions
1 tbsp finely chopped parsley

for the dressing
2 tbsp smooth Dijon Mustard
2 tbsp red wine vinegar
salt and freshly ground pepper
a small jug of warm water
325 ml sunflower, groundnut or other neutral oil

To make the dressing, put the mustard, vinegar, seasoning and a couple of tablespoons of the warm water into a small blender or food processor.  Process until smooth and then start adding the oil in a thin stream.  When the consistency is creamy, have a taste.  If you think it is too thick, add a little more water to arrive at a consistency of thin salad cream.

Put the potatoes to simmer in salted water.  When evenly cooked through, drain and leave until you are able to handle them, then peel.  Slice or roughly cook the potatoes in a warm dish, sprinkle the onions and parsley, then spoon over the dressing an mix together while still warm.  Warm potatoes soak up the dressing much better than cold ones.

Perfect!