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Free recipe Friday: Pork schnitzel with celeriac slaw and apple and walnut sauce

mmm…. Friday. How sweet is that?
It’s been a busy week here at Emma’s Food Bag HQ, with preparations for Auckland Food Show next week and a big batch of new delicious recipes to trial (it’s a tough job, but someone’s got to do it).
We are featuring this stunner on the dinner table tonight for our Inspiration and Original Menu foodies. If you like a crunchy slaw with a difference and a delicious crumbed piece of somethin’ somethin’, with a side of tart, sweet and bite, I urge you to give this a try. And I feel like that that should sum up pretty much the entire population of the world.
I know some of our customers have already enjoyed this dish, and can you blame them? (No you can’t and I am one of them). The feedback we’ve had has been great, unsurprisingly.
Celeriac is a fun vegetable to play with too. It looks fun, it tastes fun and it’s quite uncommon, which I personally think is the funnest.

Pork schnitzel with celeriac slaw and apple and walnut sauce.

Serves 4

For the schnitzel:
4 pork schnitzel
3 tbsp flour
2 eggs, beaten
120 g breadcrumbs
3 tbsp olive oil for frying
For the apple and walnut sauce:
4 green apples, sliced
1 tbsp honey
4 tbsp water
40 g chopped walnuts
For the celeriac slaw:
1 tbsp lemon juice
2 pots natural yoghurt
1 tsp salt
1 tsp pepper
600 g celeriac, julienned
2 carrots, grated
½ cup curly parsley, chopped


Method:
To prepare the schnitzel, place between layers of clingfilm and bash with a rolling pin or mallet to tenderise and flatten. Sprinkle both sides of the schnitzel with flour then season with salt and pepper. Whisk eggs in a bowl and place breadcrumbs in another bowl. Dip meat in egg mix, drain off excess and then coat with breadcrumbs. Set aside.
For the apple sauce, peel, core and slice the apples and put in a saucepan with honey and water. Cover and cook over a medium heat until apple is just cooked through – you don’t want the apples to end up too soft. This will take about 6-8 minutes. Stir in chopped walnuts and season with a pinch of salt, then set aside covered until the rest of the meal is ready.
Prepare the celeriac slaw while the apple sauce is cooking. Firstly, mix lemon juice and yoghurt in a large bowl and season with salt and pepper. Peel the celeriac, remove any brown bits, and cut into paper-thin slices (a mandolin or slicing attachment on a food processor is handy for this). Stack a few slices and cut into thin matchsticks then add into the bowl with the lemon yoghurt dressing. Alternatively, you can coarsely grate the celeriac to save time, but the salad will not have quite the same crunchy texture. Peel and grate the carrot and stir into celeriac salad. Chop the parsley and stir through the slaw.
Heat olive oil for the schnitzel in a large frying pan over a medium heat. Once shimmering, add crumbed schnitzels and cook on each side about 1-3 minutes until golden. Depending on the size of your pan, you may need to do this in batches.
To serve, spoon celeriac slaw onto plates, place schnitzel on the side and top with apple and walnut sauce.

L
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Chicken tikka spice mix recipe

Featured in this weeks’ Original and Inspiration Menus is the Chicken tikka masala with fresh coriander and poppadums. For our customers we provide a handy recipe sachet, but if you’re wanting to recreate this stunning dish, here’s the spice mix recipe!
To take this meal to the next level, I would highly recommend toasting whole coriander seeds and cumin seeds, then grinding them down with a pestle and mortar. Toasting your own spices honestly makes your dishes extra flavourful!

Serves 4 (enough for 600g chicken breast or tenders):
4 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
Combine spices in a bowl and store in an airtight container – it will keep for several months – so why not make a double batch to have on hand.
Below is the recipe in full, for those of you who missed out.
For the spice paste:
4 cloves garlic, crushed
4 tsp ginger, grated
3 tbsp chicken tikka spice mix
3 tbsp rice bran oil

For the chicken:
600 g chicken breast, sliced
4 tbsp natural yoghurt
½ tsp salt

For the tikka:
4 tbsp butter
1 brown onion, sliced
4 tbsp tomato paste
½-1 tsp chilli flakes, or to taste
2 cartons coconut cream
2 tins chickpeas, drained
6 tbsp coriander, chopped

To serve:
16 poppadums
Rice bran oil for frying
2 heads fancy lettuce, wedged

Prepare in advance: For best results, marinate the chicken in the fridge for 4-6 hours or overnight. 
Pre-heat the grill.
Prepare the aromatics first. Peel and crush the garlic, peel and grate the ginger, peel and finely slice the onion top to bottom into petal shapes and keep separate.
To make the spice paste, combine garlic, ginger, half the spice mix and oil in a small bowl. To marinate the chicken, combine yogurt with salt and half of the spice paste in a separate bowl. Slice the chicken lengthways into 2-3 cm long strips and add to the yoghurt marinade, coat in the mixture and set aside.
For the tikka, heat butter in a large heavy-based pan over a medium heat. Add the sliced onion and cook gently for 8-10 minutes until slightly browned and caramelised. Add the tomato paste and cook stirring continuously for a minute until tomato paste releases its sugars and oil, causing it to darken. Add remainder of the spice paste (not used for the chicken marinade) and the chilli flakes and cook gently for 2-3 minutes until fragrant.
Roughly chop the coriander leaves and stalks. Add coconut cream, chickpeas and coriander to the pan, reserving some coriander for garnish, and simmer gently, stirring occasionally for 8-10 minutes until sauce thickens.
Place the marinated chicken in a single layer on an oven rack with an oven tray underneath to catch the juices. Pop under the grill and cook for 10-12 minutes, turning once. By the end the chicken should be cooked through and a little browned.
For the poppadum, heat 1-2 cm oil in a small frying pan and cook poppadum for 4-5 seconds, one at a time until puffed up. Drain vertically on paper towel before serving.
To serve, cut the lettuce into wedges and place onto plates. Spoon the sauce onto the plate next to the lettuce. Place the chicken on the sauce and garnish with remaining fresh coriander. Serve the poppadum on a side plate.