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

Honey Chilli Chicken Stir Fry


This recipe comes from The Australian Women’s Weekly Cooking Class Basic cookbook. Simple and Delicious.

 

 

Ingredients:

1 Tablespoon peanut oil

1 kg chicken tenderloins, sliced thinly

1 tablespoon grated fresh ginger

3 red thai chillies, seeded, chopped finely

1 large red capsicum, sliced thickly

1 teaspoon cornflour

1 tablespoon soy sauce

1/3 cup lemon juice

1/4 cup honey

4 green onions, chopped finely

Preparation:

Heat half of the oil in a wok or large frying pan, stir fry chicken, ginger & chilli in batches, until chicken is browned.

Heat remaining oil in wok, stir fry capsicum until just tender.

Blend cornflour in small jug with sauce, stir in juice & honey. Return chicken mixture to wok with honey mixture, cook, stirring until mixture boils & thickens. Sprinkle with onion just before serving.

Serves 4.

Caesar Club Sandwich (Ina Garten)


The second recipe for this month was chosen by Karen of Shortbread. I made it last weekend for lunch, my ex sister in law came over with my nieces & nephew to eat it with us, the only thing I changed was the sundried tomatoes, I used fresh ones instead. It was a great sandwich, very flavourful, I didn’t tell the kids it had anchovies in it otherwise they wouldn’t have tried it. I guess, what they don’t know…. another great choice from another great Barefoot Blogger, Karen.

 

Ingredients

 

  • 2 split (1 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces thinly sliced pancetta
  • 1 large garlic clove, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoons Dijon mustard
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 cup good mayonnaise
  • 1 large ciabatta bread
  • 2 ounces baby arugula, washed and spun dry
  • 12 sun-dried tomatoes, in oil
  • 2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Indonesian Ginger Chicken (Ina Garten)


I love this chicken recipe and so does everyone else I make it for, it’s a great prepare ahead dish. This was chosen by Todd of A Cooking Dad for the Barefoot Bloggers, thanks Todd this was another great reason to make it again. I do it alot using chicken wings, when I make it using the larger pieces of chicken I serve it with my Dill & Broad Bean Rice aka Green Rice or just plain rice.  I only had half of the honey when I made it this time so I replaced the other half with molasses, it still had the same taste.

 

Indonesian Ginger Chicken

                               Chicken Wings

                                 Chicken & Rice

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

Prep Time:

15 min

Inactive Prep Time:

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

  • 1 cup honey
  • 3/4 cup soy sauce
  • 1/4 cup minced garlic (8 to 12 cloves)
  • 1/2 cup peeled and grated fresh ginger root
  • 2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Pork Schnitzel


 

  

Schnitzel

                      Crumbed Schnitzel

Schnitzel

                      Fry until golden brown

Schnitzel

                      Serve with Veg

Ingredients:

1 cup of Flour

2 Eggs + Salt & Pepper

1 to 2 cups of Breadcrumbs

½ cup Parmesan cheese or any hard cheese you like

4 thinly sliced pork schnitzel

oil

 

Preparation:

Place the flour, eggs with the salt & pepper & breadcrumbs into separate bowls, mix the cheese into the breadcrumbs

Dust the schnitzel with a little flour then dip into the egg, let the excess egg drip off, then dip into breadcrumb & cheese mixture coating all over.

Put enough in your pan to cover the bottom, fry schnitzel for about 2 mins on each side or until golden brown.

Serve with your favourite veg.

Note: If you don’t like pork, use either veal or chicken they all taste great.

Chicken & Vegetable Bake


Chicken & Vegetables

 

Chicken & Vegetables

Ingredients:

8 small potatoes, cut in half

4 carrots, cut into large chunks

2  onions, cut into quarters  ( I used purple  onions)

Salt & pepper

Olive oil

8 chicken thighs with skin & bones/or any pieces you like

3 or 4 sprigs of thyme

½ cup water or chicken stock

Preparation:

Preheat oven to 180 degrees C

Place all the vegetables into a deep baking dish, season with salt & pepper, drizzle over a little olive oil, toss to coat.

Put the chicken pieces on top of the vegetables, season as with the vegetables, drizzle with olive oil,  strip leaves of  thyme & sprinkle over the chicken.

Add  water or stock  to bottom of pan.

Cook in preheated oven for about 40 mins or until veges are done & chicken is crispy & golden & cooked through.

# The vegetables will release a fair bit of their juices, you can skim the fat off & reduce the juices a little & use as a gravy.

This is a great one dish meal. Make it your own by adding whatever vegetables you like, I sometimes add a couple of red peppers cut into strips & garlic.

Serves 4

Spaghetti with a Chicken, Mushroom & Cream Sauce


  

 

Spaghetti with a Chicken, Mushroom & Cream SauceIngredients:

1 packet spaghetti, or any pasta you like

Olive oil

1 medium onion, chopped

2 garlic cloves, minced

1kg chicken thigh fillets, sliced into small pieces

300g button mushrooms, sliced

Salt & pepper

300ml bottle of cream

¼ cup parsley, chopped

Parmesan cheese, as much as you like

 

Method:

Cook pasta according to packet instructions

Place a large pan over a low to medium  heat,  add enough oil to just cover the bottom of the pan, add the chopped onion and cook for about 5 mins or until softened.

Add the garlic to the onions and cook for about 30 secs

Add sliced  chicken to onion & garlic & stir chicken until slightly golden,  about 5 mins

Stir in the sliced mushrooms, salt & pepper to taste, stir until mushrooms have softened a little

Pour in the cream & stir to combine all the ingredients, bring to a simmer, simmer covered for about 15 mins, stirring every now and again. When the  chicken is cooked through  stir in the chopped parsley

Add the cooked spaghetti & mix until the spaghetti is coated with the cream sauce

Top with grated parmesan cheese

Serves 4-6