The Good Loaf Raisin & Walnut Sourdough Bread and Butter Pudding with a Streusel topping
The Food Fossickers recently hosted an information stand at the Victorian Tourism Industry Conference held right here in Bendigo at the Ulumbarra Theatre. It was a great day celebrating local food and offering a taste of the area to the conference visitors. A huge thank you to Cheryl and Laurie from The Good Loaf for donating what seemed to be an endless amount of sourdough bread.
Instead of letting all that leftover bread go to waste, Sonia Anthony the Food Fossickers committee president whipped up a spectacular dessert. Read on for the recipe
McIvor Farm Foods Pork Schnitzel with The Good Loaf breadcrumbs
For the schnitzels:
- 1 packet pork schnitzels
- ½ cup plain flour
- 2 eggs
- 1-2 cups breadcrumbs. I have cut, dried and blitzed a day old loaf from The Good Loaf. You can use any type as long as it is savoury.
- Salt and pepper
- 1 – 2 cups Salute Oliva Extra Virgin Olive oil
- ½ wombok, sliced finely
- 3 carrots, peeled and sliced into similar shape as the wombok
- salt and pepper to taste
- 4 tablespoons chilli caramel or Jap mayo
- 1 lime, freshly squeezed
- 1 cup sugar
- 3 long red chillis
- 1 lime
- Pat the schnitzel dry with paper towel and season with salt and pepper.
- In three separate bowls, line up the flour, egg, breadcrumbs and cover each schnitzel starting with the flour. Then dip in egg and finish with breadcrumbs. Kids are handy to have here as extra hands make for a quicker finish! (and less messy fingers!)
- (If you hate waste, you can make little dumplings with the left over egg and breadcrumbs. Simply mix together to balls and fry in oil.)
- The quantity of oil will depend on the size of your fry pan. You only need to add enough oil to rise 1cm from the bottom of the pan. This olive oil is great to use as the way Peter and Marlies heat the oil during processing, means we are able to fry at a high temperature (up to 200 degrees) before the oil starts to break down. Once the oil starts to break down it becomes harder for our bodies to naturally process.
- Heat your pan on medium heat. To test if the oil is ready, place a tiny bit of breadcrumb in the oil and if it sizzles slightly you are ready to go. If there’s no sizzle, it’s not hot enough so you need to wait a little longer, if it sizzles like crazy, turn the heat down. If the oil is too hot you will find the crumbs will burn before the meat is cooked on the inside.
- Fry on both sides until golden brown and place onto kitchen parchment/towel to drain completely.
- Cut it all up and mix it all together! If you don’t have chilli caramel, Jap mayo (available at most supermarkets) is a great substitute. Season with salt and pepper and squeeze in fresh lime. Mix well.
- Place schnitzels and salad on a plate with a fresh lemon cheek. Serve immediately.
- Place sugar in a heated pan and melt to caramel (golden brown), add chilli and squeeze of lime. Add less or more chilli to your spicy taste!
- The caramel keeps well in the fridge if you have any leftover. Simply heat in the microwave before serving if it’s become hard to spoon.
Copyright Food Fossickers 2016