Place veal between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick.
Place flour and salt and pepper on a large plate. Lightly whisk eggs and 2 tablespoons cold water in a shallow bowl. Place breadcrumbs on a plate. Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumbs, pressing crumbs on with fingertips to secure. Place schnitzels on a plate. Refrigerate for 30 minutes.
Preheat oven to 140°C/120°C fan-forced. Line a large baking tray with baking paper. Pour oil into a large frying pan until base is covered. Heat over medium-high heat. Reduce heat to medium. Cook 2 schnitzels for 2 to 3 minutes each side for medium or until golden. Drain on paper towel. Place in oven on prepared tray to keep warm. Repeat with remaining schnitzels. Serve with lemon wedges, salad greens and mash.
#Tips for getting delicious tender chicken! 🍗 Try and avoid freezing the meat, when you thaw it you can lose some of the moisture which results in less tender meat. 🍗 If you leave the skin on the chicken whilst cooking it, it helps hold in the juices, which increases tenderness. 🍗 Cook chicken to the proper temperature, because undercooking the chicken will cause it to be tough and overcooking the chicken causes loss of moisture, making the chicken drier. 🍗 Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area. 🍗 Cutting meat across the grain will produce slices with shorter fibres, resulting in more tender pieces.
Stop by #MrDs today, grab some chicken and try out these tips for yourself! 📍Shop 3, 53-59 Mimosa Road, Bossley Park
Line 2 baking trays with baking paper. Place eggplant on prepared trays. Combine harissa, 2 tbs oil and a third of the garlic in a small bowl. Brush over eggplant. Season.
Preheat a chargrill pan or barbecue grill on medium-high. Cook the eggplant, turning, for 5-6 minutes or until charred and tender. Transfer to a plate. Cover with foil to keep warm.
Meanwhile, heat 1 tbs oil in a saucepan over medium-low heat. Add the remaining garlic and the rind from 1 lemon. Stir for 30 seconds. Add the beans and juice of 1 lemon. Cook, stirring and slightly crushing the beans with a wooden spoon, for 2-3 minutes, until warmed through. Season. Mash until almost smooth.
Combine the currants, onion, sugar and remaining 1 tbs oil and lemon juice in a bowl. Season. Set aside for 5 minutes to develop the flavours. Combine the eggplant, parsley and currant mixture in a large bowl. Toss to combine.
Spray steaks with oil and season. Chargrill, turning, for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 4 minutes to rest. Slice the steaks. Serve with the white bean mash and eggplant salad.
#MondayTip : Do NOT cook cold meat! 🥩🍖 Make sure you always bring your meat back to room temperature before cooking! The biggest struggle with cooking on the barbie is to get the heat from the outside of your steak into the middle without burning the surface to a cinder.
The warmer things are in the middle before it goes onto the fire, the easier it is to win the battle.
With the opening of Down N’ Outs Crows Nest store, i was eager to go check out their burgers and especially taste this weeks special, “The Mac” (which has returned for a second run). As always, the quality of the burgers themselves was superb, and Down N’ Out has done a good job in adapting their store into the Crows Nest environment. #downnout#burger#burgermania#burgerholic
23115 February, 2019
When cooking #beef , keeping it tender and juicy is of utmost importance - and it really isn't that difficult.
With the following cooking #tips , you'll have perfectly cooked beef every time.
1: Understand your cuts
2: Match quality to the purpose
3: Get the grade
4: Buy brightly coloured
5: Keep beef fresh
6: Marinate for added flavour
7: Cook evenly
8: Be temperature-wise
9: Sear, then roast
10: Let it rest
Frozen mince can go from the freezer to the pan, but it's not recommended in most instances.
When you freeze the beef, it turns the natural juices into ice crystals. So when you cook the mince frozen, chances are you’ll be draining off the juicy flavour!
Instead, plan ahead to let the meat thaw slowly in the refrigerator to give the ice crystals time to melt and redistribute as much as possible back into the tissue.
Come into #MrDsMeats to get yourself premium quality #MinceMeat ! 📍Shop 3, 53-59 Mimosa Road, Bossley Park
You need more lamb in your life! ✔️ Excellent Iron Source: Lamb inherently has a lot more iron than other protein sources like chicken or fish. In addition, since lamb is an animal source of iron, it contains heme iron rather than the non-heme iron found in plants. ✔️ Immune Booster: Consuming lamb meat can help keep your zinc levels in a healthy place and boost your overall immune function.
✔️ Rich Source of Healthy Fats like Omega-3 Fatty Acids: Most pieces of lamb contain even more omega-3s than beef!
✔️ Protein Powerhouse: Just one three-ounce serving of lamb meat contains over 23 grams of protein!
Stop by #MrD 's and get yourself some lamb!
📍 shop 1d/351 Oran Park Dr, Oran Park
3 oz. serving of cooked, trimmed #veal provides less than 10% of the calories recommended for a 2,000 calorie diet.
At the same time, veal delivers more than 10% of the daily values for protein, zinc, niacin, as well as vitamin B12 and B6.
Protein and B-vitamins help us increase our energy levels.
Zinc maintains immune function and plays a key role in growth and cognitive development.
Drop into #MoreeMeats to get your source of zinc today! 📍1/22 George St, North Strathfield
☎️ (02) 9764 3316
You want large cuts of #meat from either the front shoulder or the rear end. These are the specific cuts to look for. Any of them can be used in beef stew or substituted for what your recipe calls for: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck.
These cuts tend to get more softer and easier to chew as they are heated and soak in all of those juices from the #stew .