Swipers Gully Feature Recipe

CAULIFLOWER SCHNITZEL WITH FIELD MUSHROOMS AND PAPRIKA SAUCE

RECIPE Ingredients 1 caulifl ower 50g fl our 2 eggs, beaten 100ml milk 100g breadcrumbs 75g parmesan cheese 4 tsp. olive oil Sea salt fl akes to taste For the fi eld mushrooms 4 large fi eld mushrooms, stalks removed 1 garlic clove, crushed 2 tbsp. olive oil 1 tbsp. rosemary, fi nely chopped 2 tbsp. parsley 50g breadcrumbs 40g butter 30g diced onion Paprika sauce 1 onion, fi nely 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 Method 1. Preheat the oven to 180°C and line a baking tray with

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parchment paper.

TREAT YOURSELF AT SWIPERS GULLY TRAINING RESTAURANT For great food and excellent value phone 9437 2222 for bookings during the school term. 2. Remove outer leaves and cut the caulifl ower lengthways through the root into slices about 3cm thick.

3. Put the fl our on a large plate with ½ teaspoon salt. Beat the eggs in a shallow bowl and mix with the milk, and on a diff erent plate combine the breadcrumbs and parmesan.

4. Coat each caulifl ower steak with the fl our mixture and pat off any excess. Dip in the egg/milk mixture and then the breadcrumb/cheese mixture. Set aside.

5.

6. 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.

Fry the caulifl ower for 3 – 4 minutes on each side or until deep golden-brown. You may have to do this in batches.

7. Place caulifl ower 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 stuffi ng 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