Three comforting recipes:
including an outstanding lamb and silverbeet Börek
Hello!!
Welcome to another edition of In My Kitchen where I share quite literally what I am cooking in my kitchen this week. It’s very seasonal and always delicious!
Today it’s all about comfort cooking. Last week I spent four days in Adelaide, cooking as part of Tasting Australia! It was epic to say the least! The festival saw some of the best chefs in the country (and world) come to Adelaide to showcase their cooking. And there I was, making (300!!) galettes! They were rustic but so well-received and it reminded me just how good comfort cooking is. I’m so proud to be a home cook and today I wanted to share with you some very delicious recipes which I hope find a way into your own cooking.
First off, a lamb and silverbeet börek. It was so good I almost thought about saving it for a future cookbook, but I couldn’t wait, and here it is! I think it’s one of the most delicious things I’ve ever made so I hope you love it!
The layers of store-bought filo pastry are brushed with a mixture of egg, yoghurt and melted butter which creates the softest layers and crunchy top. I’m already working on a vegetarian version for a future newsletter!
You can watch me making the Börek here over on my Instagram!
Today there is also a BANGING one pot orzo pasta with greens, herbs, lemon and feta. It comes together in under 20 minutes and is such a winner for during the week. I like it just on its own but you could serve it as a side dish to grilled fish or meat. It’s really full of flavour with lovely creaminess from the feta. Today I made simple meatballs with pork mince, lemon zest, oregano and garlic and grilled them to eat alongside the leftovers! Really good!
Lastly (but actually firstly), I am sharing a recipe for crumbed veal with anchovy mayonnaise and a herb salad. You could sub the veal out for chicken or even crumb some fish instead. The mayonnaise is my go-to recipe! Leave out the anchovy if you like, or add in some garlic to turn it into an aioli. I make mine in a food processor and it works every time. The hardest part is being patient as you stand there and stream in the oil at a snail’s pace.
And that’s it from me!
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Appreciate you being here, reading my words and cooking my food.
I hope you love today’s edition!
Julia x
Crumbed veal with a herb salad and anchovy mayonnaise
Serves 4
8 veal schnitzels (around 125 g each)
Plain flour, for dusting
Salt and pepper, to taste
2 eggs
Japanese breadcrumbs (panko), for coating
Vegetable oil, for frying
Anchovy mayonnaise
1 egg
1 tsp Dijon mustard
2 tsp white vinegar
3 anchovy fillets
350 ml light extra virgin olive oil or neutral vegetable oil or a combination of both
Herb salad
leaves from half a bunch of of mint, dill and parsley
2 French shallots (eschalot), finely sliced
Zest of a lemon
1 tbsp salted capers, rinsed and dried
2 tsp red wine vinegar
1 tbsp extra virgin olive oil
Grated Parmigiano Reggiano, to serve
For the mayonnaise, place all of the ingredients, except for the oil, in the bowl of a food processor. Blitz until combined, then with the motor running, drizzle the oil into the bowl in a slow stream until the mixture has become a thick mayonnaise. You might not need all of the oil. Season to taste then refrigerate until ready to use.
In a shallow tray place the eggs and whisk. In a flat plate place a layer of plain flour and in another plate place a layer of panko crumbs. Working with one piece of veal at a time, and keeping one hand clean, dip a piece of veal into the flour, shaking off any excess. Move the veal into the egg mixture and allow excess to drain. Finally move the veal into the panko and pat the crumbs into the veal to secure them to the egg mixture. Place on a clean plate and repeat with the remaining veal.
Heat 2 cm of oil in a deep frying pan over a medium-high heat. Fry the crumbed veal, in batches, for around 2 minutes on each side, or until golden and cooked through. Drain on a wire rack and season with salt.
For the herb salad, combine all of the ingredients together in a medium bowl and season to taste.
Serve the crumbed veal with a dollop of the anchovy mayonnaise, a good grating of parmigiano reggiano and the herb salad.
Lamb and silverbeet Börek
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