John Myers
Contents
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Ingredients
The vegetable
- 10 Carrots
- 800 g Mushrooms
- 0,5 Cabbage
- 2 Canned kidney beans
For the marinade
- 5 cm Ginger
- 4 Garlic cloves
- 3 tbsp Tomato ketchup
- 1 tbsp Red curry paste
- 1 tbsp Sambal Oelek
- 4 tbsp Olive oil
- 2 tbsp White balsamic vinegar
- Salt and pepper
Peanut schnitzel
- 4 Mill schnitzel or breaded real schnitzel
- 1 tbsp Maple syrup or honey
- 2 tsp Balsamic vinegar
- 3 tbsp Soy sauce
- 3 tbsp Olive oil
- Peanuts
- 2 Spring onions
Instructions
Prepare vegetables
- Wash and quarter the mushrooms. Peel the carrots and quarter them lengthways. Drain the kidney beans. Halve the pointed cabbage, cut into slices and quarter them. Place everything on a baking sheet lined with baking paper. Preheat the oven to 180 degrees.
The marinade
- Peel the garlic and squeeze it into a small bowl. Peel the ginger, chop it finely and add it as well. Add olive oil, balsamic vinegar, ketchup, curry paste, sambal oelek and salt and pepper. Mix everything well. Pour the marinade over the vegetables and massage in well so that everything is well covered. Then put in the oven for 30-40 minutes.
Peanut schnitzel
- First prepare the sauce. Mix the olive oil, balsamic vinegar, honey or maple syrup and soy sauce. Wash the spring onions and cut into fine rings. 5 minutes before the vegetables are ready, fry the mill schnitzel in a pan with a little oil. If you use meat then of course a little earlier. Put the vegetables on the plate to serve. Place the schnitzel next to it. Cover the schnitzel with the sauce with a teaspoon. Scatter peanuts and spring onions over the top. Good Appetite!
