Ingredients
4 x 80g | Veal schnitzels |
Jerk seasoning | |
1 teaspoon | Ground allspice |
½ teaspoon | Cayenne pepper |
½ teaspoon | Ground black pepper |
½ teaspoon | Ground cinnamon |
¼ teaspoon | Ground nutmeg |
1 teaspoon | Thyme leaves |
Spiced corn and beans | |
2 teaspoons | Extra virgin olive oil |
1 | Red capsicum, diced |
1 cup | Frozen corn kernels |
300g | Can kidney beans, rinsed and drained |
1 tablespoon | Smoked paprika |
2 tablespoons | Barbecue sauce |
¼ cup | Coriander leaves, chopped |
1 | Lime, halved, to serve |
2 cups | Mashed sweet potato and 1 bunch of broccolini, to serve |
Method
1 | Mix spices for jerk seasoning in a small bowl and rub over veal. Heat half the oil in a large frying pan over high heat and cook 2 veal schnitzels for 40 seconds each side, repeat with remaining scnhitzels. |
2 | Heat oil and fry capsicum for one minute, add corn and kidney beans, smoked paprika and barbecue sauce and heat through. |
3 | Serve with sweet potato mash and broccolini, garnish with coriander and lime. |
Tips
1 | If you want something spicier with the beans use chipotle or adobo sauce instead of barbecue sauce. |
2 | Try black beans or four bean mix instead of kidney beans |
3 | Try with beef minute steaks instead of schnitzels. |
4 | Double the quantities in the recipe to make enough for 4. |
5 | Switch to make: Cajun Veal – Try a Cajun spice rub instead. Mix equal parts ground cumin, ground coriander and paprika, add oregano and cracked black pepper and mix to combine. |