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WITH CON FROM RICHMOND FRUIT MARKET
EGGPLANT SCHNITZELS
Prep 20 mins | Cook 10 mins | Serves 4 1 / 3 cup plain flour 2 free-range eggs , lightly beaten 2 cups panko breadcrumbs 1 / 3 cup grated parmesan 2 plump ( about 400g each ) eggplants , trimmed and cut lengthways into 1cm thick slices Olive or canola oil , for shallow frying Kewpie mayonnaise , mixed salad and lemon wedges , to serve
Step 1 Place flour into a shallow bowl . Whisk eggs in a shallow bowl . Combine breadcrumbs and parmesan in another shallow bowl .
Step 2 Dip eggplant into flour , then egg and coat in breadcrumb mixture , pressing breadcrumbs into eggplant .
Step 3 Heat 1cm oil in a large frying pan over medium heat . Fry eggplant , in batches , for 3-4 minutes on each side until golden . Drain on paper towel .
Step 4 Arrange eggplant schnitzels on a serving plate . Drizzle with mayonnaise and serve with a mixed salad and lemon wedges .
QUICK & DELICIOUS STRAWBERRY TARTS
Prep 20 mins | Cook 12 mins | Serves 12
12 frozen sweet shortcrust pastry tart cases 1 ⁄ 3 cup thick reduced fat custard 150g tub French vanilla frûche 250g small strawberries , hulled and halved lengthways 1 ⁄ 3 cup apricot conserve
Step 1 Preheat oven to 180 ° C / 160 ° C fan forced . Place frozen tart cases onto a baking tray lined with baking paper . Bake for 10-12 minutes until pastry is light golden . Set aside to completely cool .
Step 2 Combine custard and fruche in a bowl . Evenly spoon mixture into cooled tart cases . Arrange strawberries on top .
Step 3 Place apricot conserve in a small heatproof bowl . Microwave on high for 10-15 seconds until warm . Brush apricot conserve over strawberries and serve .
16 ISSUE 174 // NOVEMBER 2024 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT