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Food

Veal schnitzel with winter slaw and sauerkraut

Preparation time
20 minutes
Cooking time
20 minutes
Serves
4

INGREDIENTS

  • 4 x 180g veal escalopes
  • 2½ cups stale breadcrumbs
  • 1/3 cup grated parmesan
  • 1 tbsp grated lemon rind
  • 2 cloves garlic, crushed
  • 1 tbsp finely chopped flat leaf parsley
  • 1 tbsp finely chopped dill
  • 1 egg, lightly beaten
  • ¼ cup plain flour
  • Oil for shallow frying
  • 2 baby fennel, shredded finely, reserving prongs
  • 200g finely shredded savoy cabbage
  • 300g finely shredded red cabbage
  • 1/3 cup coarsely chopped flat leaf parsley
  • 2 tbsp chopped dill
  • ½ cup mayonnaise
  • ¼ cup lemon juice
  • 2 tbsp Dijon mustard
  • 2 cups sauerkraut
  • 1 lemon, quartered

METHOD

  1. Combine breadcrumbs, parmesan, rind, garlic, finely chopped parsley and dill in a bowl. In a different bowl combine egg and one tablespoon of water. In a third shallow bowl add flour, season with salt and pepper.
  2. Toss veal in flour mixture, shake away excess. Dip veal in egg mixture, then in breadcrumb mixture.
  3. Heat oil in a large, non-stick frying pan. Cook schnitzels over a medium heat until browned on both sides and cooked through. Drain on paper towel.
  4. For the slaw, combine fennel, cabbages, parsley and dill in a large bowl. Place mayonnaise, lemon juice and Dijon mustard in a jar, season, shake to combine. Gently toss through salad.
  5. Serve schnitzel on a bed of sauerkraut with winter slaw and lemon wedges.
Food
Preparation time
20 minutes
Cooking time
20 minutes
Serves
4

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Words by Paul Diamond on 3 Aug 2017
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The Archer family have been farming their property, ‘Landfall’, in Northern Tasmania’s Tamar Valley for five generations. Arriving in 1876, brothers Gerald and Hedly Archer started cropping and raising livestock. The other five Archer brothers moved to Queensland to farm and their heirs, like their Tasmanian cousins, have remained on the land, raising their families and livestock. Today, the Tasmanian Archers specialise in prime lamb. Their lives are intimately connected to the Tamar Valley, their property, their animals and as the sixth generation of Archers grow up, they will learn and understand the true meaning of paddock to plate; breeding, birthing, raising, selling and marketing their animals. The Archers know the value of their labour and have opened Landfall Farm Fresh , a direct-to-customer butcher shop in Launceston that allows customers to appreciate the highest quality lamb that is raised just minutes from the shop. Pastoral Connections
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At the invitation of the Kirbys to use the Heathcote Estate Homestead, Selector organised for a special lunch with Ben, Tom and Heathcote Estate’s marketing manager Tiffyn Parsons, prepared by renowned Melbourne chef Neale White. Growing up in Sydney, Neale started his career in London, honing his skills in the kitchens of culinary luminaries such as Gordon Ramsey and Marcus Wareing, before returning to Australia to operate and consult for restaurants in Byron Bay, Brisbane, Sydney and Melbourne,  including the iconic Southbank restaurant, Pure South . In 2013, Neale opened Papa Goose in Melbourne’s CBD and, more recently, added My Son Joy café in South Melbourne, which allows him to express his ‘low carb, high fat’ mantra with a nutrition-based, wholefood menu. The perfect wine & beef pairing
For this special lunch, we gave Neale the challenge of working with a lesser used rump cap as well as a secondary cut, skirt. This fact prompted Ben to reveal another unique quality of Wagyu. “Because we are growing these animals to four years of age, they are much bigger than the traditional beef animal in Australia, so they have much better muscle development. This enables us to get up to 40 different sections from an animal, whereas you only get about 16 traditionally,” Ben says. “So this allows chefs to be much more creative with these extra cuts with different textures and utilising different cooking techniques.” For the skirt, Neale seasoned the Wagyu steak then simply pan-roasted for three minutes each side, and rested for 10 minutes, before slicing thinly and placing over the pomegranate, macadamia and herb slaw salad. It was matched with the spicy fruit characters of the 2014 Heathcote Estates Grenache Noir, which highlighted the delicate flavour of the Wagyu. The rump cap was brined overnight in 5% salt and herb solution before being slow-cooked in an oven, then rested, sliced and served with a roasted carrot puree and green bean salad. It was paired perfectly with the 2012 Museum Release Heathcote Estate Single Vineyard Shiraz – its plush palate and ripe tannins accentuating the wonderfully soft ‘melt in the mouth’ texture of the Wagyu rump cap.

People think when eating beef they need a really powerful red wine, but for me, the flavour of Wagyu is so delicate, the lighter, savoury style of Heathcote Shiraz is perfect.

- Ben Blackmore, Blackmore Wagyu
“I think the savouriness of our Heathcote Shiraz and that lovely cut you get across the palate works beautifully with this rich meat,” agrees Tom. “That is the wonderful thing about this region. There are some wonderful food producers alongside great wine producers. These things just go hand in hand.” Get Neil White's pan-roasted Blackmore's wagyu beef skirt salad with pomegranate, macadamia and herb red slaw recipe