Home' Aurora : Aurora September 2013 Contents 17
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
BY CHEF BARTHOLOMEW CONNORS
30 BELMORE ROAD, LORN NSW 2320 | TELEPHONE 1300 588 494 | www.facebook.com/specialistcosmeticsurgery
We offer more than just Cosmetic Surgery
We treat :
• Red facial veins • Age spots
• Sun damage • Crows feet
• Loss of skin volume • Excessive hair
• Cosmetic injections • Laser / IPL
This month we present a quick and easy weekday meal that both adults and
kids will love. I initially enjoyed this meal in Italy for lunch and the absence of
breadcrumbs appealed to me.
Piccata refers to the pounding of meat into schnitzels, making for quick and
efficient cooking. It's important to have all your ingredients ready in advance
--- chopped and organised. I use pork fillets for this recipe, but chicken or
veal are just as delicious.
If you have any cooking questions, suggestions or stories, please email them
to Aurora or to me at email@example.com. We love hearing from you.
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café,
843 Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday.
P 4961 0546.
8 Roma tomatoes
Spaghetti for 4
4 x 100g veal, pork or chicken fillets,
Bunch of parsley, finely chopped
100g grated Parmesan cheese
Salt and pepper
50g plain flour
Preheat oven to 180°C.
Blanch tomatoes in boiling water for
1 minute. Plunge into cold water then
peel, remove seeds and chop into
chunks. Place tomatoes in a bowl with
a good dash of olive oil and salt and
pepper. Put to one side and allow to
Cook spaghetti according to packet
instructions and drain. Pour back into
saucepan and stir through a slight
drizzle of olive oil to keep separated.
Put to one side and keep warm.
Heat two frying pans; one on low heat
for the sauce, and the other over high
heat to cook the fillets. Put flour in a
bowl, and in a separate bowl whisk the
egg with Parmesan cheese, salt and pepper.
Pour tomatoes in the pan over low heat with
a little olive oil. Add a handful of parsley and
heat through for a few minutes.
Heat a tablespoon of olive oil in the hot pan.
Coat a fillet in flour, dip in egg mixture then
place in the pan. Repeat with remaining fillets,
but be careful not to overcrowd the pan. Turn
meat after about 3 minutes (depending on
thickness of fillets). Sprinkle in a handful of
chopped parsley and add a knob of butter
and place whole pan into the hot oven for 2
to 4 minutes.
To plate up, pour spaghetti onto a large
serving plate, spoon over tomatoes then
top with schnitzels. Garnish with a sprinkle
of fresh parsley (sneak in some basil if you
like), a little Parmesan and a squeeze of
fresh lemon juice. Season to taste and serve
immediately with homemade garlic bread.
Links Archive Aurora August 2013 Aurora October 2013 Navigation Previous Page Next Page