Cuisine - - CONTENTS -


I re­mem­ber lik­ing beef schnitzel as a small (and ob­vi­ously very cheeky) kid, but my father likes to re­mind me of the time I in­formed my mother, “I don’t call this schnitzel, I call it shit-zel!” Well, I def­i­nitely love it now, but it’s quite time con­sum­ing to fry on the stove top; oven bak­ing sim­pli­fies this. I have used rye bread for crumb in a nod to the Reuben sand­wich, but you could use panko if you like.

400g rye bread

½ cup flour

1 tea­spoon salt

1 tea­spoon pep­per

2 eggs

1 ta­ble­spoon milk

450g schnitzel, cut in half

40g but­ter

5 ta­ble­spoons oil

1 small cau­li­flower

½ cup sour cream

100g tasty cheese, grated

1 tea­spoon car­away seeds, toasted and ground

½ cup sauer­kraut

1 cup flat-leafed pars­ley

Heat the oven to 160°C.

Slice the crusts off bread and cut into chunks. Put in a food pro­ces­sor and process to a fine crumb. Ar­range on a bak­ing tray and bake for 15 minutes, stir­ring once, then cool. If you like a finer crumb, you can process again once cool. Pour into a shal­low dish and set aside.

Raise the oven tem­per­a­ture to 220°C.

Mix to­gether the flour, salt and pep­per in a shal­low dish and set aside.

Beat the eggs and milk to­gether in a shal­low dish. Dip the schnitzels in the flour mix, then egg, then crumb and set aside.

Put the but­ter and oil in a bak­ing dish that will fit the schnitzels fairly snugly in an even flat layer, and place in the oven for 3-4 minutes to melt the but­ter and get it siz­zling. Hold­ing the schnitzel with tongs, quickly dip one side into the hot oil then the other and place in the dish. Bake for 5 minutes, turn over and cook a fur­ther 5 minutes.

Cut the cau­li­flower into flo­rets and steam for 10 minutes. Put in a food pro­ces­sor and blend with the sour cream and a lit­tle milk or wa­ter if nec­es­sary. Fi­nally pulse in the cheese and half the car­away seeds. Serve sprin­kled with the re­main­ing car­away seeds.

Com­bine the sauer­kraut and pars­ley and serve with the schnitzel and cau­li­flower. CRED­ITS Fab­ric back­ground, Ink by Emma Hayes. All other props stylist’s own. For full de­tails, see Cred­its In­dex.

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