Recipe of the day
Parmesan-crumbed lamb's fry with pancetta rosti & parsley saladby Fiona Smith | Cuisine issue #156
150g thin pancetta, cut into small pieces
800g (about 4) potatoes, peeled
1 tablespoon olive oil
Fry the pancetta in a dry frying pan for 5 minutes or until crisp. Set aside.
Put the potatoes in a saucepan and cover with water. Bring to the boil then reduce the heat and simmer for 5 minutes. Drain and cool.
Grate the potatoes then transfer to a bowl with the pancetta. Season with salt and freshly ground black pepper and mix to combine.
Heat a little oil in a medium-large non-stick frying pan. Add the potato mix to the pan and press down firmly with the back of a fish slice. Fry for about 7-8 minutes or until golden then carefully flip, adding a little more oil to the pan as you do, and cook on the other side for 7-8 minutes.
Parmesan-crumbed lamb’s fry
1⁄2 cup flour
2 eggs, lightly beaten
1 cup panko breadcrumbs
1⁄4 cup chopped flat-leafed parsley
1⁄4 cup finely grated parmesan
1 teaspoon finely grated lemon zest
500g lamb’s fry, trimmed, cut into
2 tablespoons sunflower or olive oil
Put the flour on a plate and season with salt and freshly ground black pepper. Put the eggs in a bowl. On another plate, combine the panko crumbs, parsley, parmesan and lemon zest.
Dip the lamb’s fry slices in the flour. Shake off any excess then dip in the egg and finally the crumb mixture, pressing lightly to coat.
Heat the oil in a frying pan over medium heat then fry the crumbed lamb’s fry for a few minutes each side until golden. Serve with wedges of the potato rosti and parsley salad.
1 small red onion, very thinly sliced
|1⁄4 cup flat-leafed parsley
20 cherry tomatoes, halved
juice of 1⁄2 lemon
2 tablespoons extra virgin olive oil
Put the onion in a bowl and cover with cold water. Set aside for 10 minutes. Drain then add to the remaining ingredients and toss to combine. Season with salt and freshly ground black pepper then serve.
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