Satay Schnitzels and Blueberry Blintzes

Main: Satay Schnitzels
Delicious Daily page 94

Dessert: Ricotta Blintzes with Blueberry Sauce
Delicious Love to Cook – page 262

As you can see from the photos I added roast potatoes, which I did in duck fat – so good. I don’t like the smell of duck fat mind you but you can’t taste it on the potatoes, it just crisps them up beautifully.

The chicken was fantastic and the beans and pickled cucumber just added a little extra punch. As for the sauce, wow, I didn’t think it was going to be that good. Almond butter by the way is, in fact, next to the peanut butter in your store not in the cold cabinet next to the butter. It is a spread, so keep that in mind. It makes up to quite a lot so I have frozen what I didn’t use and will let you know how well that keeps.

In the photo from the book the chicken ‘schnitys are sliced – well stuff that because by the time I sliced each one the food would be cold. Whilst some people say that food should be served warm not hot, I can’t bare it so hot it is. Yes, I know, I have to perfect my presentation, but I am working on it.

Now, dessert! Well I could just eat about 5 of these yummy little parcels. They should definitely come with a warning. The great thing here is that you can pre -make the crepes, filling and sauce and just assemble them an hour or so before dinner ready to go in the oven when it suits you. The family loved them and I will definitely be doing these again.

So the overall meal got an 8/10.

From my table to yours with love.

Satay Schnitzels with fried snake beans and pickled cucumber

A punchy satay mix lifts this chicken.

21/2 tsp Caster sugar
1/4 cup Organic apple cider vinegar
1 Telegraph cucumber (thinly sliced)
1/3 cup Almond butter
1 clove Garlic (crushed)
1/3 cup Soy sauce
1 Lime (juiced)
11/2 tbs Sambal oelek
2 Chicken breasts (skin off)
1/3 cup Plain flour
1 cup Whole-egg mayonnaise
3 cups Fresh breadcrumbs
Sunflower oil for frying
350 g Snake beans (chopped)
Finely chopped coriander to serve
3/4 cup Coconut milk

Thinly slice chicken lengthways to about 8mm thick. Place the flour, mayonnaise and breadcrumbs in 3 separate bowls. Coat chicken in flour, then mayo then breadcrumbs. Chill till ready. Heat oil and cook chicken in batches until golden and crisp. Drain on paper towel and keep warm. Discard oil and wipe out pan. Add beans and remaining 1 tbs sambal oelek. Toss 2 to 3 mins. Divide schnitzels among serving plates. Add pickled cucumber and bean mixture and sprinkle with coriander. Serve with satay mixture.

Pickled Cucumber

Place 1 tsp sugar in a bowl. Add vinegar and 2tsp salt flakes, and stir until sugar dissolves. Add cucumber and stir to coat. Set aside.

Satay Mixture

Place almond butter, coconut milk, garlic and soy in a saucepan with remaining 11/2 tsp sugar. Place over low heat and cook, stirring, for 5 minutes or until warm. Stir through lime juice and 2 tsp sambal oelek, and season. Set aside.

Ricotta Blintzes with Blueberry Sauce

11/2 cups Fresh ricotta (Drained)
3/4 cup Icing sugar (Plus extra for dusting)
1/2 Lemon (Zest removed)
1 tsp Vanilla extract
11/3 cups Blueberries
2 tbs Castor sugar
1 Lemon (juiced)
1 Cinnamon quill
1 tsp Arrowroot
20 g Unsalted butter (Melted & cooled to brush)
Creme fraiche or sour cream

CREPES

110 g Plain flour
2 Eggs
200 ml Milk
50 g Butter (Melted)

To make ricotta filling, place ricotta, icing sugar, lemon zest and vanilla in a bowl and beat until well combined. Cover with plastic wrap and refrigerate for at least 1 hour to chill.
To make blueberry sauce, combine blueberries, caster sugar, lemon juice and cinnamon in a saucepan over medium heat and cook for 2-3 minutes until the berries release their juices. Combine arrowroot with 1 tbs cold water, then add to berry mixture. Cook until slightly thickened. Cool, then refrigerate until needed.
Preheat over to 180degrees C. Lay prepared crepes on a workbench, place a heaped tablespoonful of ricotta filling in centre of each crepe, fold in all four sides, then roll up to make parcels. Transfer to a baking tray, seam-side down, brush with melted butter, then bake for 20 minutes or until warmed through. Serve with sauce and dollops of creme fraiche.

Crepes

Sift flour with a pinch of salt. Whisk the two eggs with 200mls of milk and 1/3 cup of water. Add to the flour gradually, whisking well to combine. Melt the butter and add 2 tbs to the batter. Brush a 20cm crepe or frypan with a little of the remaining melted butter and heat. Add 1/4c batter and swirl to coat base of pan. Cook 1 minute and flip. Don’t worry if you have to discard the first crepe, it often happens. Keep going with the crepes placing each one between baking paper until needed. Makes about 10.

Satay Schnitzels and Blueberry Blintzes