Stirling Times - - Let’s Eat -

Prepa­ra­tion: 15 min­utes Cook­ing: 15 min­utes

Serves: 4


400g veal schnitzel steak, thinly sliced 2 tbsp taco sea­son­ing

1 tbsp olive oil

2 corn hobs, husks re­moved

1 red onion, thinly sliced

8 whole­grain tor­tillas, warmed 60g feta cheese, crum­bled

1/2 cup co­rian­der leaves

Lime wedges, sour cream, mixed salad leaves, to serve


1. Place veal in a large snap-lock bag. Add taco sea­son­ing and oil, seal bag and rub to coat veal.

2. Pre­heat a large lightly oiled char­grill pan or bar­be­cue over medi­umhigh heat. Cook corn for 10 min­utes; onion and cap­sicum for 4-5 min­utes, turn­ing of­ten, or un­til ten­der and slightly charred. Set aside. Once cool enough to han­dle, cut ker­nels from corn.

3. Cook veal, in batches, for 1-2 min­utes or un­til browned and cooked through.

4. Place tor­tillas on a plat­ter with veal and char-grilled veg­eta­bles. Sprin­kle with feta and co­rian­der. Serve with lime wedges, sour cream and salad leaves.

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