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Written by Fiona Greig on May 31st, 2017

IF YOU ALWAYS DO WHAT YOU'VE ALWAYS DONE, YOU WILL ALWAYS GET WHAT YOU'VE ALWAYS GOT

As I pulled out a defrosted pack of beef schnitzel a few days ago, my auto pilot switched on and told me to pan fry it crumbed for dinner. It’s what I usually do with schnitzel as it’s a familiar meal that everyone in my family enjoys. It also brings back childhood memories of both my Nana and my mum cooking it at least once a fortnight, usually with a side of mashed spud and greens and a wedge of lemon if I was lucky. These days, there’s often a tussle over any leftovers for a sandwich the next day.

But something rang true when I attempted to think outside the square with a cut that is more versatile than many realise. The schnitzel cut, which is typically cut from the thick flank and pounded out thinly to tenderise the meat is generally a fast cook cut – great when you need to get a meal on the table quickly, but it also takes centre stage in some low and slow recipes – enter stage Beef Roulades with Crunchy Honey Pumpkin from the Autumn issue of mEAT magazine.

I found myself excitedly pulling together the ingredients when I got the kids back from school and pulling it together with still plenty of time to spare to watch an absolutely stunning sunset and hang out with my boys.

What I liked about this recipe was the method was straight forward, with the rolling of the roulades enjoyable. It can also be tweaked a bit to suit your preferences or the ingredients you have on hand. I didn’t have any beetroot and not much pumpkin, so used orange kumara inside the roulades with the spinach, and there was no cream on hand, so used the end of a pottle of sour cream I had – no stress. The only glitch was not keeping an eye on the sauce which thickened very quickly, but it was saved in the nick of time. You learn from your kitchen mistakes.

So what was the family’s verdict? Thumbs up from my partner (as usual), but the kids aren’t too good with trying ‘new things’ so they were dubious to say the least, but that’s not to say I won’t be making it again (maybe I change up the name from roulades to rugby balls next time). They say it takes many exposures for kids to get used to new foods (even though it was a familiar food, just prepared differently). I patted myself on the back for a job well done as I thought it was awesome and it satisfied my reinvigorated hankering for trying new recipes.

So next time you go to make your usual repertoire of recipes, ask yourself if you’re willing to try something different – to challenge your cooking skills and taste buds. You’ll be surprised at what you get – just typing in your meat cut of choice for the night such as schnitzel into the recipes.co.nz search engine will enlighten you with 26 options to utilise that cut in a myriad of ways – what are you waiting for?
 

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Roulades all rolled
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Ready to slow cook
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