We are celebrating spring this week with a plant-a-thon. And while I’ll admit my thumbs are practically black, have high hopes of good crops this summer so have enlisted my friend Alice to help make it happen.
For dinner tonight we had venison schnitzel with coriander crust and sesame stir fried veggies. It was just beautiful and if anyone in the Orange area is inspired to try something similar, please come and see us at the Orange Region Farmers Market tomorrow. We’ll have heaps of steaks plus our new pies, loads of other cuts and of course this recipe (also here below). See you there!
In the meantime, here, after a two-week break, is today’s Friday List. Have a great weekend.
- Every Day Magic is a new favourite blog by Danish homewares queen Charlotte Hedeman-Gueniau. Here’s what she cooks when she’s happy.
- Venison burgers with chilli jam for Saturday afternoon? Nice.
- Yum…this tiramisu cake from Call me Cupcake
- Anthropologie’s Tumblr account…just as you’d imagine, full of amazing images and ideas.
- I love the styling and look of this carrot cake and from the same blog…how nice does this summer’s dinner party look…only a few months to go and we can eat outside too.
- I know we are months away from plum season but this recipe would be beautiful with apples, pears or frozen berries.
- This post about Mimi’s Thorisson’s Sunday lunches with her family makes me want to be French. Or rather, to be her….
- I’d love to try this vanilla cake from Matchbox Kitchen.
- Lemon curd filled doughnuts via Island Menu. Oh my god.
- Awesome charts of different beef, lamb and pork cuts from Chasing Delicious. Now all we need is a venison cuts chart!
- Absoultely beautiful food and travel photography here by Svenja Paulsen.
- Issue 4 of NZ’s fantastic online mag Sweet Living is now out.
Venison Schnitzel with coriander crust
1/2 loaf of sourdough bread, torn into pieces
1/2 bunch coriander
2 eggs
1 x 500g packet Mandagery Creek Venison steaks (whootwhoo)
Vegetable oil
Blitz sourdough bread and coriander in a food processor until you have a fine crumb. Whisk the eggs together in a large bowl. Slice the steaks through their middles so you have a few nice thin escalopes, dip these into the eggs then press into the breadcrumbs and set aside. Heat the vetetable oil over medium and cook schnitzel for a couple of minutes on each side. Serve with vegetables stir-fried with ginger, sesame and soy sauce.
Your seed planting looks lovely Sophie! Have a great weekend 🙂