I remember liking beef schnitzel as a small (and obviously very cheeky) kid, but my father likes to remind me of the time I informed my mother, “I don’t call this schnitzel, I call it shit-zel!” Well, I definitely love it now, but it’s quite time consuming to fry on the stove top; oven baking simplifies this. I have used rye bread for crumb in a nod to the Reuben sandwich, but you could use panko if you like.
Recipe Category: Fiona Smith Issue 189
One of the longstanding favourites in our household was rich shin ragu served with pasta, a dish taught to Mum by our Italian neighbour. While you can never quite capture the unctuous quality that the bone adds to the sauce, this vegetarian version is nonetheless rich and tasty with strong umami flavours from the slow-cooked onions, mushrooms and parmesan, and the added richness of porcini.
I remember liking beef schnitzel as a small (and obviously very cheeky) kid, but my father likes to remind me of the time I informed my mother, “I don’t call this schnitzel, I call it shit-zel!”
Turmeric is everywhere right now – people are drinking turmeric lattes and eating turmeric ice creams! While it may be in fashion, we shouldn’t overlook that fresh turmeric is quite new to the market and much more zingy with citrus and ginger overtones than the powdered version. Its earthiness works well with the spices in apple crumble and it also adds amazing colour. For those who can’t get fresh turmeric, you can increase the dried turmeric to one teaspoon in the crumble; while more pungent, it still adds an interesting layer of flavour.
A twist on the old family favourite of sausage curry. We used to love the very basic combination of sliced sausage browned with curry powder and simmered with a few veggies. This version uses chicken sausages in a fragrant Vietnamese-style curry. If you can’t find Vietnamese curry paste, use Thai yellow or red curry paste and omit the chilli.
Mum often made us shepherd’s pie with leftover roast lamb, minced through the old hand mincer. I didn’t love the texture of minced, cooked lamb, but I love slow-cooked lamb that just falls apart. While this recipe takes time to cook slowly it is very simple, has very little hands-on time and you are rewarded with fantastic slow-cooked flavours and texture heightened with a hit of miso.