GIVE schnitze chicken schnitzel A DE­LI­CIOUS NEW TWIST, WITH CRUNCHY PANKO CRUMBS, A STICKY SOY DRESS­ING AND A DASH OF CHILLI TO FIN­ISH.

donna hay - - Weeknights Easy -

ROASTED LAMB with PARSNIP MASH and HARISSA BROCCOLINI

6 sprigs oregano

3 x 350g lamb shoul­der roasts

1 ta­ble­spoon ex­tra vir­gin olive oil sea salt and cracked black pep­per

150g un­salted but­ter, chopped and soft­ened

1 tea­spoon harissa paste

200g broccolini

300g se­bago (starchy) pota­toes, peeled and thinly sliced 600g parsnips, peeled and thinly sliced

¾ cup (180ml) sin­gle (pour­ing) cream

Pre­heat oven to 220°C (425°F). Place the oregano on top of each lamb shoul­der and tie with kitchen string to se­cure. Place the lamb on a large oven tray, driz­zle with the oil and sprin­kle with salt and pep­per. Cook for 10 min­utes.

Place 100g of the but­ter and harissa paste in a small bowl and mix to com­bine. Add the broccolini to the tray with the lamb and spoon over the but­ter. Cook for a fur­ther 10 min­utes or un­til the lamb is medium or cooked to your lik­ing.

While the lamb is cook­ing, place the potato and parsnip in a large saucepan of cold salted wa­ter. Cover with a lid and bring to the boil. Cook for 10–12 min­utes or un­til ten­der. Drain well. Re­turn to the saucepan and mash. Add the cream, salt, pep­per and re­main­ing but­ter, and mix to com­bine. Slice the lamb and serve with the broccolini and the parsnip mash. SERVES 4.

PANKO-CRUMBED CHICKEN with STICKY SOY and SESAME RICE

1½ cups (300g) sushi rice, rinsed and drained 3 cups (750ml) wa­ter

1 ta­ble­spoon sesame oil

2 eggs, lightly beaten

2 cloves gar­lic, crushed

¼ cup (60ml) soy sauce

2 cups (140g) panko (Ja­pa­nese) bread­crumbs

4 x 160g chicken thighs, bone-in veg­etable oil, for shal­low-fry­ing

¼ cup (90g) honey

1 ta­ble­spoon lemon juice steamed white stem bok choy, to serve pick­led ginger, chilli oil and sesame seeds, to serve

Pre­heat oven to 200°C (400°F). Place the rice, wa­ter and 2 tea­spoons of the sesame oil in a medium saucepan over high heat. Bring to the boil, re­duce heat to medium, cover with a lid and cook for 12 min­utes. Re­move from the heat and set aside, cov­ered, for 5 min­utes.

While the rice is cook­ing, place the egg, gar­lic and 1 ta­ble­spoon of the soy sauce in a shal­low bowl. Place the bread­crumbs in a sep­a­rate shal­low bowl. Toss the chicken in the egg mix­ture and press into the crumbs to coat. Heat 2cm of veg­etable oil in a large fry­ing pan over high heat. Add the chicken and cook for 3 min­utes each side or un­til light golden. Trans­fer to an oven tray and cook for 10 min­utes or un­til golden brown and cooked through.

Drain off the oil, wipe the pan clean and re­turn to high heat. Add the honey, lemon juice, re­main­ing sesame oil and soy sauce to the pan and cook for 6 min­utes or un­til sticky. Serve the chicken with the sesame rice, steamed bok choy, pick­led ginger, chilli oil and sesame seeds. SERVES 4.

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