Sumac Veal Schnitzel with Cauliflower Salad
There's no denying that we all love a good schnitzel. In this version, we've given the humble schnitzel the Middle Eastern treatment with the addition of sour Sumac in the schnitzel crumb.
English
Serves 2
Ingredients
600g cauliflower
2 tablespoons tahini
1 lemon
2 veal schnitzels of 150 g each
1 container sumac
50g rocket
40g almonds
40g raisins
50g panko
10 tablespoons olive oil
salt and pepper
Method
Preheat the oven to 200° C. Cut the cauliflower into florets and place them together with the almonds in a roasting dish with 2-3 tablespoons olive oil, salt and pepper. Roast in the oven for 25 minutes, stirring now and again.
In a small bowl, mix together 2 tablespoons tahini, 2 tablespoons olive oil, lemon juice to taste and 6 tablespoons lukewarm water. Season with salt and pepper. This is the dressing.
Rub the schnitzels in with a drizzle of olive oil, salt and pepper. Mix the panko and sumac together in a bowl. Run the schnitzels through the panko mixture, pressing the crumbs well on to the meat. Heat a frying pan with 3 tablespoons olive oil and fry the schnitzels until golden on each side. Remove the cauliflower from the oven.
Add the raisins and rocket to the cauliflower. Divide the schnitzels and salad between 2 plates, drizzling the tahini dressing over the salad.
Nederlands
voor 2 personen
Ingrediënten
600g bloemkool
2 eetlepels tahini
1 citroen
2 kalfsschnitzels a 150g per stuk
2 eetlepels sumac
50g rucola
40g amandelen
40g rozijnen
50g panko
10 eetlepels olijfolie
zout en peper
Bereiding
Warm de oven voor op 200°C. Snijd de bloemkool in roosjes, doe ze samen met de amandelen in een ovenschaal met 2-3 eetlepels olijfolie, zout en peper. Zet in de oven voor 25 minuten en roer af en toe om.
Meng in een kommetje 2 eetlepels tahini pasta met 2 eetlepels olijfolie en 6 eetlepels lauwwarm water. Voeg citroensap, zout en peper toe naar smaak. Dit wordt de dressing.
Wrijf de schnitzels in met olie, zout en peper. Mix in een kom de panko en sumac goed door elkaar. Haal de schnitzels door het pankomengsel.
Verwarm een koekenpan met 3 eetlepels olijfolie en bak de schnitzels aan beide kanten goudbruin. Haal de bloemkool uit de oven en meng de rozijnen er doorheen. Zet 2-3 minuten terug in de oven om de rozijnen licht te verwarmen.
Meng de rucola door de bloemkool. Leg op elk bord een schnitzel en verdeel de bloemkoolsalade over de 2 borden. Lepel de tahini dressing over de salade en serveer.
Sumac Veal Schnitzel with Cauliflower Salad
Serves 2
Ingredients
600 g cauliflower
2 Tablespoons tahini
1 lemon
2 veal schnitzels of 150 g each
2 Tablespoons sumac
50 g rocket
40 g almonds
40 g raisins
50 g panko breadcrumbs
olive oil
salt and pepper
Method
Preheat the oven to 200° C. Cut the cauliflower into florets and place them together with the almonds in a roasting dish with 2-3 tablespoons olive oil, salt and pepper. Roast in the oven for 25 minutes, stirring now and again.
In a small bowl, mix together 2 tablespoons tahini, 2 tablespoons olive oil, lemon juice to taste and 6 tablespoons lukewarm water. Season with salt and pepper. This is the dressing.
Rub the schnitzels in with a drizzle of olive oil, salt and pepper. Mix the panko and sumac together in a bowl. Run the schnitzels through the panko mixture, pressing the crumbs well on to the meat. Heat a frying pan with 3 tablespoons olive oil and fry the schnitzels until golden on each side. Remove the cauliflower from the oven.
Add the raisins and rocket to the cauliflower. Divide the schnitzels and salad between 2 plates, drizzling the tahini dressing over the salad and serve straight away.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Prawns with Sumac and Grilled Fennel - Persiana
Persiana has taken the culinary world by storm. Sabrina Ghayour grew up in an Iranian family and was brought up on Persian food. Through hosting supper clubs, at which she served her style of Middle Eastern cuisine, her first cookbook was born.
We absolutely adore this type of food. It's about bringing people together over large plates, helping themselves and interacting with others. The recipes make use of easily available ingredients but combining them in amway to achieve authentic flavours.
We cooked her recipe for Prawns with Sumac, Coriander, Lemon and Garlic. An absolute winner of a dish. We made a couple of adjustments - you'll find our feedback under the original recipe.
Prawns with Sumac, Coriander, Lemon and Garlic
Serves 4
Ingredients
6 tablespoons olive oil
grated rind of 2 lemons and juice of 1/2
2 tablespoons sumac
5 large garlic cloves, bashed, peeled and thinly sliced
1 x 20 g packet coriander, stalks and leaves finely chopped
sea salt and freshly ground black pepper
800 g large raw peeled tiger prawns
Method
Select a wide, shallow vessel in which to make your marinade. Put in the olive oil, then add the lemon rind, sumac, garlic and coriander. Season well with a generous amount of sea salt and black pepper, add lemon juice and mix the ingredients together well.
Place the prawns in the marinade and mix well to ensure they are evenly coated, then cover the dish with clingfilm and marinate for at least 30 minutes in the refrigerator if you can. Of course you can cook the prawns immediately, but a little marinating time will allow the flavours to permeate the prawns. As the marinade contains acid (lemon juice), I would not recommend marinating the prawns for longer than a few hours, as it may partially cook them (although they will be perfectly safe to eat).
Preheat a large frying pan over medium-high heat. Once it is hot, shake off the excess marinade from each prawn and place it straight into the frying pan. Cook the prawns for 2-3 minutes on each side until they turn pink and serve immediately.
Chefs notes: we adjusted the recipe a little to suit our tastes. We used 3 instead of 5 cloves of garlic, chopping them finely. We brought the amount of sumac back to a heaped teaspoon instead of 2 tablespoons and we served our prawns with grilled fennel, so that we had a vegetables accompaniment.
Publisher: Good Cook Publishing
Author: Sabrina Ghayour
Price: 24,95 euro