I have to admit, the main reason I wanted to make a Shnitzel is so I could say the word Shnitzel a few times. Shnitzel, Shnitzel, Shnitzel. Such a good word! The second is because having had this a few times pre Weight Watchers and enjoying it, I thought it was about time to make a healthier, less fried and oily version.
I love a good cooking programme but often find that the recipes that some of these TV chefs come up with are rather indulgent on the calorie front. This Gino D’Acampo recipe was no exception with over 100g of butter in the original. Nevertheless my mouth was watering as I watched Gino cook up this treat.
I love a risotto and love to find new ways to use sausage meat so I knew I had to give this recipe a go by adapting it. The original recipe can be found here however as I say, Gino uses rather a lot of oil and butter, as well as Italian sausages and radicchio, neither of which I could find in my local Morrison’s (use them if you can find them!) so I made a few of my own adaptations and additions.
I’ve wanted to experiment for turkey mince for quite a while but I was always put off with how flavourless turkey was. This week I decided that now was the time to give it a bit of a makeover and what better way to do that then to make some lovely meatballs! ‘Saganaki’ refers to a small frying pan that Greek dishes are often cooked in. In this case I used a large frying pan which can be put straight in the oven. If you don’t have a frying pan suitable for the oven just pop the meatballs and sauce into a baking dish before you add the cheese and then pop that in the oven. This is a lovely dish, really easy to make and is a little bit different to your usual meatball dish. I have to admit, after eating this, I may be a turkey convert! This recipe has been adapted from another recipe online. You can view the original recipe here.