Dukkah Encrusted Cutlets With Beet-Snip Mash & “Parmesan” topped greens
As some of you are aware, I haven’t been eating meat all that long as I was a vegetarian for over 10 years. So I have some catching up to do!
This recipe is simple and yet worthy of the beautiful lamb cutlets. I like to cook them to medium rare for this dish so they are extra tender and melt in your mouth.
As for the mash, I like to step outside the box a little and make mash out of veggies besides the poor ole boring potato! Try it out, heck, why not try making mash using other veggies and see how it goes. And you don’t need to add the labneh (which is kind of like a sheep cream cheese meets yoghurt), it was just something special that I wanted to try. Instead you could use creme fraiche or perhaps almond milk.
Life isn’t meant to be boring. So have some fun with it and let go of the potato mash!!
- 12 Cutlets
- 2 tsp Coriander
- 2 tsp Cumin
- 1/2 C Macadamia
- 1/2 C Almonds
- 1/2 Sesame Seeds
- 1 TB Coconut Oil, for basting
- 5 Parsnips, chopped
- 3 Beetroots (approx 3/4 C mashed), peeled and chopped
- 2 TB Island Pure Labneh (or creame fraiche or even almond milk)
- 1/2 C Almonds
- 2 TB Nutritional Yeast
- 1 bunch of Broccolini
- 1 bunch of Asparagus
- Olive Oil from feral olives (I get mine from KI)
- 1. Lined a tray with foil.
- 2. Place the cutlets spices into the food processor and blend until a fine crumb
- 3. Brush the cutlets with the coconut oil and then dip the cutlets one a time into the crumb on both sides and lay on the tray
- 4. Place into the fridge for 30 minutes
- 5. Boil a pot of water and boil the parsnips and beetroots for 15 minutes or until ready
- 6. Place the cooked veggies into the food processor letting the steam escape and then puree
- 7. Add the salt and labneh once it has cooked slightly and mix again. Set aside.
- 8. To make the nut parmesan, simply add the ingredients to the food processor and mix until it resembles parmesan
- 9. Take your cutlets out to rest to room temperature
- 10. Meanwhile boil or steam your greens until just cooked, about 2-3 minutes.
- 11. Grill or fry your cutlets in a tablespoon of coconut oil, turning gently to brown both sides.
- 12. Cook the cutlets to medium rare and serve on a bed of mash with a side of greens, sprinkled with parmesan.
- If you find the mash too strong in parsnip flavour, simply add a tsp of garlic powder which should take the edge off. Enjoy!