Pork Schnitzel with Chips & Coleslaw (Masterchef Australia)


I got this recipe from the Masterchef Australia website, instead of using pork I used chicken breast. I have to admit that I didn’t make the coleslaw but I did make the chips. I made sandwiches with the left over bread. It was so filling I ate half for lunch & half for dinner.  DELICIOUS!!!

 

 

Ingredients

4 potatoes, such as russet, cut into 1.5cm chips
1 carrot, peeled, halved
¼ white cabbage, finely shredded
½ red onion, finely sliced
2 eggs
1 tbs Dijon mustard
1/2 tbs chardonnay vinegar
1 cup olive oil
6 x 80 pork leg steaks
300g sourdough, crust removed, roughly chopped
1 tbs chopped flat leaf parsley
1 ½ tbs chopped sage
1 ½ tbs chopped thyme
¼ cup finely grated parmesan cheese
½ cup plain flour
Peanut oil, for deep frying
1 tbs unsalted butter

Method

1. Place potatoes in a saucepan with cold water, bring to the boil over high heat, cook for 10 minutes or until just tender.
2. Using a mandolin, slice the carrot into thin slices. Chop the carrot thins into fine matchsticks. Place carrot with cabbage and red onion in a bowl.
3. Process 1 egg, mustard and vinegar together in a small food processor until creamy. With motor still running, gradually add oil in a steady stream until thick and creamy, season to taste.
4. Add 2 tbsp of mayonnaise to the cabbage mixture and toss well to combine. Set aside. (Cover remaining mayonnaise and refrigerate).
5. Meanwhile, pound steaks with a meat mallet until each steak is 5mm thick. Season with salt and pepper.
6. Place sourdough in a food processor, pulse to form coarse crumbs. Place the crumbs, herbs and the parmesan in a bowl, mix well to combine.
7. Place flour, salt and pepper onto a plate and the remaining egg, whisked into a shallow dish. Dip pork, 1 piece at a time, into the flour. Shake off excess. Dip into egg then coat with breadcrumb mixture, pressing crumbs on firmly with your fingertips.
8. Pour oil into a saucepan until one-third full. Heat over medium-high heat until 130 degrees celsius in temperature. Deep-fry chips for 3 minutes. Remove and drain. Increase heat to 180 degrees celsius, return chips to the pan, and cook for a further 7-10 minutes or until golden. Drain and keep warm.
9. Heat oil and butter in a large frying pan over medium heat. Cook pork, in 2 batches, for about 2 minutes each side or until browned and just cooked. Drain.
10. To serve, divide the chips, schnitzel and coleslaw between plates.

Serves 2

Pea & Ham Soup


 

 

Ingredients

  • 500g  dried split green peas
  • 1 large onion chopped
  • 1 large carrot, peeled, roughly chopped
  • 1 smoked ham hock or smoked bacon bones
  •  Water (about 5 cups)
  • Cream (optional)

Method

Place the peas in a large bowl and give them a little wash

Put  the peas, onion, carrot, ham hock or bacon bones into a large pot & add water. Bring to a boil, then reduce heat to a simmer & simmer for about 2 hours, stirring every now and then.

Remove the ham hock from the soup then remove the skin & discard, shred the meat set aside.

Using a stick blender, blitz the soup until smooth. Taste for seasoning & adjust to taste, I find the ham hocks salty enough so I don’t add any salt.

Ladle into bowls & top with the shredded  ham.

Drizzle with a little cream if you like.

Note: You can buy the smoked ham hocks & bacon bones from your deli.

This soup can be frozen for about a month in airtight containers.

This soup thickens alot when cooled, I always add a little water to it when re heating.

Fennel Sausages with Lemony Potatoes (Rick Stein)


This recipe comes from one of my favourite celebrity chefs Rick Stein, it’s  delicous Italian sausages with  lemon potatoes.

Ingredients

450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas
4 tbsp extra virgin olive oil
1 small onion, halved and thinly sliced
2 garlic cloves, thinly sliced
750g/1½lb small waxy potatoes, peeled and each cut into quarters
½ lemon, pared zest and juice only
4 fresh bay leaves
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
120ml/4fl oz water

Method

1. Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages.
2. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.
3. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill.
4. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.
5. Remove the lemon zest and sprinkle with the rest of the parsley before serving.