Leftovers recipes

The healthy chicken sandwich with a Caesar twist

20 minutes

Pepper recipes

Charred sweet pepper and tomato with anchovy and harissa dressing

25 minutes

Blanched broad beans glossed in lemon-anchovy vinaigrette

3 to 5 minutes

Chicken recipes

Grilled chicken thighs with spinach pasta

20 minutes

Green tomato salad with anchovy and sesame dressing

Fish recipes

Warm Caesar-style roast chicken and potato salad

1 hour if roasting the chicken yourself, otherwise 20 minutes

Anchovy recipes

Brinjal and blackberry tapenade with melted chabis

20 minutes

Chops recipes

Lamb chops with olive, orange and anchovy sauce

30 minutes

Afternoon tea

Anchovy and cucumber rainbow sandwiches with lavender creme fraiche and sugar-and-salt roasted sage

Seared beef schnitzel with salsa verde potato salad

30 minutes

Seared beef schnitzel with salsa verde potato salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

500 g free-range beef schnitzels
2 T Worcestershire sauce
2 t Dijon mustard
1 T olive oil
freshly ground black pepper, to taste

For the potato salad

700 g baby potatoes, scrubbed and halved
a pinch of salt
½ cup chopped Italian parsley
3-4 spring onions, chopped
1-2 cloves garlic, crushed
4 anchovy fillets, chopped
1 T capers, rinsed and chopped
4 T olive oil
freshly ground black pepper, to taste
caper berries, for garnishing (optional)

Method

Bash the schnitzels between sheets of baking paper.
Mix the Worcestershire sauce with the mustard, olive oil and a twist or two of black pepper, and mix with the beef. Leave to marinate while making the potato salad.
When the salad is complete, quickly sear the beef over a high heat, until browned, but still rare and moist. Wrap in tinfoil or baking paper and leave for 5 to 10 minutes.
Serve moistened with the accumulated juices, with the potato salad.

To make the potato salad: Place the potato halves in a medium-sized saucepan. Cover with boiling water, add a pinch of salt and cook, fairly rapidly, for 20 minutes, or until absolutely tender. Drain and return to the stove to evaporate any remaining moisture.To make the dressing, mix together the remaining ingredients. Mix the warm potato with the dressing then check seasoning and garnish with caper berries, if using.

Per serving: 1970.7 kJ, 28.6 g protein, 24.8 g fat, 29.1 g carbs

TASTE’s take:
This meal is also good with medallions of beef fillet, but beef schnitzels are well priced and work well if cooked with care. Alternatively, try the potato with fish, such as seared tuna, pan-fried salmon trout or grilled sole.

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Seared beef schnitzel with salsa verde potato salad

Seared beef schnitzel with salsa verde potato salad

Ingredients

Method