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| PORK SCHNITZEL WITH GRILLED BRIE & WARM SALSA You will need: 1 large Pork Schnitzel per person 40g of Brie per schnitzel, sliced thinly, or Blue Cheese (depending on preference) 2 Cherry or Baby Plum Tomatoes per schnitzel. freshly ground Black Pepper knob of Butter Salsa (serves 4) 1 large clove of Garlic, finely chopped 1 Red Onion, finely chopped 6 medium Mushrooms, finely chopped 30g dried small capers, soaked and drained 2 large Gherkins, finely chopped 1 tin Chopped Tomatoes 1/3 glass of Red wine 3 ‘glugs’ of good Balsamic Vinegar freshly ground Black Pepper 2 pinches of dried basil (if no fresh) 1 pinch of dried mint (if no fresh) Salt knob of Butter Method: Gently fry the schnitzel in a little butter at a medium heat for 2-3 minutes per side. Once the second side is cooked through, place on slices of brie. Lay sliced tomato on top, season and place under grill to finish. For the salsa: In a small saucepan sauté the onions and garlic in the butter. When the onions are transparent add the mushrooms. Stir frequently and add the herbs and seasoning. Once the mushrooms have absorbed all the moisture add the chopped tomatoes and red wine and vinegar. Bring to boil and simmer for 5 minutes or until reduced to desired consistency. Serve the salsa warm with the schnitzel, salad leaves and crusty fresh bread. |
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Blacker Hall
Farm Shop, Branch Road, Calder Grove, Wakefield, West Yorkshire,
WF4 3DN |
