INGREDIENTS:
4 chicken breasts
4 tablespoons plain flour
2 eggs (beaten)
3 cups fresh breadcrumbs
2 tablespoons parmesan cheese (finely grated) (optional)
salt & pepper
4 tablespoons unsalted butter

DIRECTIONS:
Place a chicken breast between two pieces of plastic wrap and gently beat with a meat hammer until about 5mm in thickness. Repeat with the remaining breasts.

Generously season the flour with salt & pepper and tip onto a plate.

Tip the beaten egg onto a separate large bowl.

Tip the breadcrumbs into large bowl, season well with salt & pepper and mix in the parmesan cheese (if using).

Flour a chicken breast and pat off the excess, dip into the egg, then into the breadcrumbs. Press the crumbs into the chicken then place on a plate while you repeat the process with the remaining chicken breasts. Cover the schnitzels with plastic wrap and refrigerate for 30 minutes. This will help the crumbs stay on the chicken when you fry them.

Heat a large frying pan with the butter over a moderate heat (not to high or the breadcrumbs will burn and the chicken won’t cook). When the butter bubbles then settles, add two of the schnitzels to the pan. Fry for 3 minutes either side, until golden brown. Remove and drain on paper towels. Cook the next two schnitzels the same way.

SERVING:
I served mine with a little sour cream, sauerkraut, potatoes and pickles.

I found some yellow beetroot at a grower’s market in the city today and decided use it for the delicious Russian/European soup borscht. Instead of the vivid ruby red colour of traditional borscht, the yellow beet created a vibrant yellow soup. You can of course, use ordinary beetroots for this recipe. Don’t ask me why I felt like eating this at this time of year! The temperature outside in Sydney was about 30ºc and I was sweating like a pig. Maybe after 5 years, my brain still hasn’t adjusted to the southern hemisphere’s opposite seasons. This is a dish best served hot in a cold climate. It will warm every inch of your soul, not to mention looking very colourful and impressive along the way. If you’re in a hot country, pop on the air conditioning to it’s lowest setting, slip a jumper on and tuck in.

RECIPE:

DIRECTIONS:
450g belly pork / forequarter chops (with fat)
1 teaspoon caraway seeds
2 tablespoons unsalted butter
2 carrots (coarsely grated)
1 onion (finely chopped)
4 small/medium yellow beetroots (peeled & coarsely grated)
1/2 small cabbage (finely shredded)
1 large potato (peeled & coarsely grated)
2 teaspoons salt
freshly ground black pepper

DIRECTIONS:
Place the pork and the caraway seeds in a large pan and cover by about 1cm with water (about 1 litre) Bring to a boil then reduce the heat to medium low and simmer for 1 hour until the tender. Remove the pork and chop into bitesize chunks. Return back to the pan with the liquid.

Melt half the butter in a large frying pan over a medium heat. Fry the carrots and onion for about 4-5 minutes. Remove from the pan and tip into the soup pan, add the remaining butter to the frying pan and fry the beetroot for 5-7 minutes – add this to the soup pan along with the cabbage and potato. Add about 600-700ml water. Bring this to the boil then reduce the heat to low and simmer covered for 2-3 hours on the lowest heat, stirring occasionally. Check for seasoning then serve.

SERVING:
Serve on a winter’s day with a dollop of sour cream and a sprinkling of fresh dill alongside a massive wedge of bread.

This is the easiest thing to make, and it’s great for a light lunch snack or party dip. I love smoked fish so when I saw a little packet at the supermarket with an “oops! I’m reduced” sticker smacked over it. I snatched it from the shelf as quick as you like. Give this a try – you’ll be amazed how tasty it is.

RECIPE:

INGREDIENTS:
120g cooked smoked trout
1 tablespoon fresh dill (roughly chopped)
2 tablespoons sour cream (or creme fraiche)
2 tablespoons lemon juice
salt and pepper

DIRECTIONS:
Pick out any small bones from the trout and flake it into a food processor. Add the dill and sour cream and blend into a smooth paste. Stir in the lemon juice, salt and pepper. Cover and keep in the fridge until needed.

SERVING:
I served it with toasted breads alongside marinated olives.

SERVING:

I decided a no meat night was in order tonight so made this hearty vegetable stew which hails from the Balkans. I had something very similar in a restaurant in Sydney about a year ago and it was delicious. Sadly I can never experience it again at that restaurant – my friend and I shamefully tried to do a runner at the end of our meal. Mistake. We were pursued, and caught by our burly Czech waitress. The humiliation of it all.

RECIPE:

INGREDIENTS:
1 aubergine
120g okra (halved lengthways)
225g frozen peas
225g green beans (cut into 2.5cm pieces)
2 onions (finely chopped)
450g potatoes (peeled and diced into 2.5cm cubes)
4 zucchini (cut into 1cm slices)
1 red capsicum (seeded and sliced)
1x400g can of chopped tomatoes
150ml vegetable stock
4 tablespoons olive oil
5 tablespoons continental parsley (chopped)
1 teaspoon sweet paprika
1 teaspoon caraway seeds
salt & pepper

TOPPING:
3 medium tomatoes (sliced)
1 zucchini (sliced)

DIRECTIONS:
Preheat the oven to 190ºC.
Combine all the vegetables in a large casserole dish (with a lid). In a separate bowl, combine the tomatoes, stock, oil, parsley, paprika, caraway and salt & pepper. Pour this over the vegetables and stir well. Now arrange the additional zucchini and tomatoes over the top of the mixture. Add a final sprinkle of salt & pepper. Pop on the lid tightly and cook in the oven for 60-70 minutes.

SERVING:
Hot with some crusty bread.