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.
So the overall meal got an 8/10.
From my table to yours with love.
Satay Schnitzels with fried snake beans and pickled cucumber
Chicken breasts are sliced thinly, then crumbed using whole-egg mayonnaise instead of an egg wash, which helps the fresh breadcrumbs cling and fry up especially crisp. While the crumbed schnitzels chill, cucumber is quick-pickled in apple cider vinegar with sugar and salt flakes, and a satay sauce is warmed through from almond butter, coconut milk, garlic and soy, finished with lime juice and sambal oelek. The schnitzels are fried in batches until golden, then snake beans are tossed in the same pan with a little more sambal. Serve together, scattered with coriander, with the satay sauce alongside.
Ingredients
Method
- 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.
- 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.
- 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
Crepes folded into neat parcels around a sweetened ricotta filling. The ricotta is beaten with icing sugar, lemon zest and vanilla, then chilled for at least an hour so it firms up and is easy to spoon. Each crepe is filled, folded in at all four sides and rolled, then brushed with melted butter and baked until warmed through. Alongside is a blueberry sauce simmered with caster sugar, lemon juice and a cinnamon quill, thickened with a little arrowroot and cooled. Serve with dollops of creme fraiche and a dusting of icing sugar.
Ingredients
Method
- 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.
- 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.
