GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Beef Schnitzel w Piquant Sauce
Easy, quick and delicious. Takes meat and 2 veg to another level (if you add a side of glazed carrots). Enjoy.
Prep Time: 10 minutes
Cook time: 25 minutes
3 large parsnips, peeled and diced
3 potatoes, peeled and diced
2 cloves, garlic, peeled
¼ cup milk
Salt and freshly ground black pepper
½ cup flour
1 tbsp garlic salt
4 beef schnitzel
2 tbsp capers, drained and roughly chopped
1 cup chicken stock, hot
juice of 1 lemon
Handful parsley, chopped (extra for garnish)
Pop parsnips, potato & garlic in a large saucepan, cover with water, season with salt and bring to a boil, then reduce to a simmer.
When tender, drain and allow to sit in the hot pan for a while to dry out.
Mash, then add butter and milk, whisk vigorously with a fork, taste and season with salt and plenty of freshly ground black pepper. Cover and keep warm.
Pop the flour and garlic salt on a plate and mix together.
Preheat the oven to warm (about 50C)
Dry the schnitzel well with kitchen paper, then lightly dust in the garlicky flour.
Pour a good glug of olive oil in a large frying pan, when nice and hot, shallow fry your schnitzel, for 1 – 2 minutes on both sides until golden (be careful not to crowd the pan).
Remove from the pan, place on a heatproof plate and pop in the oven to keep warm.
Toss the capers in the same pan and cook for a minute, add the stock and lemon juice, scraping all the flavour from the bottom of the pan. Allow to boil and thicken.
Sprinkle in the parsley, stir, taste and season.
Serve : Pop a large spoonful of mash in centre of plate, top with crispy golden schnitzel then drizzle with the gorgeous piquant sauce. Garnish with a little extra parsley.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…