We often get requests from customers for tips on what to do with our Angus Beef Schnitzel
. We've decided to make a slight twist to the standard crumbed schnitzel with this Dukkah Spice, served with a roast vegetable salad. Note: the Dukkah mix will make around 700g so store it in an airtight container and pull it out with some fresh bread and fantastic olive oil the next time you are entertaining!
We've split this recipe into three components: the Dukkah, the vegetable salad and the beef schnitzel.
75g coriander seeds
75g cumin seeds
75g fennel seeds
50g black peppercorns
75g macadamia nuts
50g sea or rock salt
2 x jumbo carrots
2 x parsnips
1 x swede
1 x celeriac
1 x kumara
salt, pepper and olive oil
4x even slices of Green Meadows Beef Schnitzel
Just enough olive/cooking oil to coat the beef
- Preheat your oven to 180 degrees. Meanwhile, in a fry pan with NO oil toast the seeds and peppercorns until well scented and slightly coloured.
- Once the oven is at temperature, put all of the nuts in a tray and bake until golden brown. Keep a careful eye on them as golden brown can quickly change to burnt to a crisp!
- To combine, you can either crush well in a mortar and pestle (adding in the turmeric) or place in the blender/coffee grinder. If using a blender, process the seeds and the salt until they are finer but not a dust and then add the nuts and repeat ensuring the nuts are kept chunky and as rustic as you would like. Finally, add the turmeric and pulse well until the mixture is yellow in colour. Season well.
- Peel and chop the vegetables evenly.
- Toss in salt, pepper and oil then put onto an oven tray.
- Roast the vegetables in a medium oven (at 180°C) until they are tender and not too hard.
- To prepare the schnitzel, cover a flat tray with the dukkah spice in one even layer.
- Lightly oil the beef and coat both sides with the dukkah.
- On the stove, get your pan hot, add a splash of cooking oil and then sear the schnitzel quickly until the dukkah has turned golden brown.
- Turnover and repeat on the other side.
Serve hot with the roasted vegetable salad.