Olive Magazine


Pork schnitzel with caper and sage butter


pork loin medallions 2
plain flour 2 tbsp, seasoned
egg 1 large, beaten
panko breadcrumbs 100g
parmesan 25g, finely grated
oil for frying
fried eggs 2 (we used Clarence Court Burford Browns) to serve
Butterhead lettuce dressed to serve


unsalted butter 30g
sage a handful of small leaves1 tbsp

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Olive Magazine

Olive Magazine5 min gelesenRegional & Ethnic
Cook Like A Local Turkey
Turkish food is bright and flavoursome, bursting with zing from pomegranate molasses, fiery kicks from pul biber pepper flakes and the warming notes of cumin, paprika and cinnamon. Wandering around the streets of Istanbul is a treasure trove of incr
Olive Magazine2 min gelesenRegional & Ethnic
Love Your Leftovers
20 MINUTES | SERVES 2 | EASY butter 4 tbsp, softenedsourdough 4 slicesvine tomato 1 large ripe, at room temperature, slicedmozzarella 1 ball, drained and torn pine nuts, pistachios, hazelnuts or brazil nuts 50grocket, spinach or a mixture of salad
Olive Magazine7 min gelesenCookbooks, Food, & Wine
Fancy A Slice?
These deliciously balanced cheesecake bars make for the perfect afternoon pick-me-up with tea, or dressed with fresh berries for dessert. 30 MINUTES + CHILLING | MAKES 12-16 BARS | EASY unsalted butter 100g, melted, plus extra for the tindark cho