SWIPERS GULLY
Recipe
CAULIFLOWER SCHNITZEL WITH FIELD MUSHROOMS AND PAPRIKA SAUCE RECIPE
Method 1. Preheat the oven to 180°C and line a baking tray with parchment paper.
ver go b a
ey
O
nc
a et g e Av
tast
e, yo
u ’ l l ne
ria nt ou ake hav ea on
the belove
liflo c k t o b oil ing c au
wer a
ga
. zel t i n d sch in!
2. Remove outer leaves and cut the cauliflower lengthways through the root into slices about 3cm thick.
Ingredients 1 cauliflower 50g flour 2 eggs, beaten 100ml milk 100g breadcrumbs 75g parmesan cheese 4 tsp. olive oil Sea salt fl akes to taste
For the field mushrooms 4 large field mushrooms, stalks removed 1 garlic clove, crushed 2 tbsp. olive oil 1 tbsp. rosemary, finely chopped 2 tbsp. parsley 50g breadcrumbs 40g butter 30g diced onion
Paprika sauce 1 onion, finely diced 1 garlic clove, crushed 1 tsp. paprika 200ml vegetable stock 4 tbsp. sour cream 20ml lemon juice Salt and pepper to taste Wilted spinach 30ml olive oil Spinach
TREAT YOURSELF AT SWIPERS GULLY TRAINING RESTAURANT For great food and excellent value phone 9437 2222 for bookings during the school term.
12
3. Put the flour on a large plate with ½ teaspoon salt. Beat the eggs in a shallow bowl and mix with the milk, and on a different plate combine the breadcrumbs and parmesan. 4. Coat each cauliflower steak with the flour mixture and pat off any excess. Dip in the egg/milk mixture and then the breadcrumb/cheese mixture. Set aside. 5. Heat a frying pan to a medium temperature (hot oil can be dangerous so do not leave unattended). To test the temperature, add a cube of bread to the hot oil; it should sizzle straight away. 6. Fry the cauliflower for 3 – 4 minutes on each side or until deep golden-brown. You may have to do this in batches. 7. Place cauliflower on an oven tray and cook for 15 minutes. 8. Meanwhile fry the mushrooms on both sides in a frying pan with olive oil for 2 – 3 minutes. Place on a baking tray. 9. Melt butter and add onion, breadcrumbs, parsley and rosemary until combined and then season. 10. Add this stuffing inside the mushrooms and bake for 10 minutes. 11. For the paprika sauce, fry the onion and garlic and cook gently for 2 – 3 minutes, stirring regularly. Add the paprika and cook for a few seconds more while stirring. 12. Add the stock and bring to the boil. Simmer until the liquid has halved. Add the sour cream and simmer for 1 – 2 minutes before adding the lemon juice. Taste and adjust the seasoning if needed. 13. For the spinach, heat a large sauté pan and add the olive oil, cooking the spinach for 1 – 2 minutes or until wilted and then season.
Patrick Murphy Hospitality Trainer
