86 GOURMET TRAVELLER
Carrotschnitzel
SERVES4 // PREPTIME1 HR// COOK1 HR 35 MINS(PLUSFERMENTING,BRINING)“WienerschnitzelswerecookedbymyAustriangrandmotherandmothermyentire
childhood,oncea weekathome,”saysAdamWolfers.“Thenext-generationtwist
comesfrommyloveforvegetables.SincemytimeatÉtelek,I’vetriedturningevery
vegetableI couldthinkofintoa schnitzel– parsnip,carrotandasparagustoname
buta few.Thebestvegetablestousearerootvegetablesbecausetheyhavenatural
sweetness and hold their shape.” Start this recipe 5-7 days ahead to make the zhoug.2 Lebanesecucumbers,
halvedlengthwaysand
sliceddiagonally
6 largecarrots,halved
lengthways
50 mlextra-virginoliveoil
3 garliccloves,crushed
3 thymesprigs
150 gmpankocrumbs
1 tbspsmokedpaprika
1 tbspnutritionalyeastflakes
75 gm(1/2cup)plainflour
500 ml(2cups)soymilk
Canolaoil,for
shallow-frying
Lemoncheeksandfennel
flowers(optional),toserve
ZHOUG
100 gmlongredchillies,
coarselychopped
2½ tbspvegetableoil
1¼ tbspbrownricevinegar
20 gmglucose
1 smallgarlicclove
1 large(or2 small)coriander
roots,washed
¼ tspcarobmolasses
(seenote)
SUNFLOWERHUMMUS
110 gmsunflowerseeds,
lightlyroasted
½ garlicclove,chopped
1¼ tbspchickpeamiso
(seenote)
2½ tsplemonjuice
2 tspsherryvinegar
½ tspgroundcumin
100 ml vegetable oil1 Forzhoug,blendchillieswith
1 tspsaltin a smallblenderto
a coarsepaste.Transfertoa
smallsterilisedjar(seenote),
coverandleaveatroom
temperatureuntilfermented
(5-7days).Sealandrefrigerate
untilneeded.Blend1¼tbsp
fermentedchilli(reserve
remainderforanotheruse)with
oil,halfthevinegar,glucose,
garlic,corianderroot,¼ tsp
saltand50mlwaterin a
blenderuntilsmooth.Transfer
toa smallsaucepanandgently
simmeroververylowheat
untilfragrantandtheoilsplits
(20-25minutes).Stirthrough
molassesandremainingvinegar,
thenstrainthrougha finesieve.
2 Combine2 tspfinesaltwith
500mlwaterina container
andstiruntildissolved.Add
cucumber, coverandset
asideuntilinfusedwiththe
brine(2hours).
3 Preheatovento 180 °C and
linea largeroastingpanwith
aluminiumfoil.Combinecarrots,
oliveoil,garlicandthymeon
preparedbakingtray,season
totaste,thenfoldoverthefoil
toenclose,rollingedgesto
seal. Roastuntilcarrotsare
tenderwhentestedwitha
skewer(1-1¼hours).Remove
fromfoilandsetasidetocool.
4 Forsunflowerhummus,
blendsunflowerseedsina
blenderuntilfinebutnottoo
oily. Addgarlic,chickpeamiso,
lemonjuice,sherryvinegar,
cumin,oil,110mlwaterand
¼ tsp salt flakes.Blend on highspeed,scrapingdownsides
whenneeded,untilsmooth
(2-3minutes). Passthrough
a finestrainerif youprefer
a verysmoothfinish.
5 Combinepanko,paprika,
yeastflakesand½tspsalt
ona shallowtray.Placeflour
andmilkin2 separatetrays.
Coatcarrotsinflour,thenmilk,
shakingoffexcess,thenlightly
presscarrotsintocrumbs,
ensuringthey’recompletely
coated. Setasideona tray.
6 Add1cmoiltoa fryingpan
andheatto 180 °C.Frycarrots,
inbatches, turningonce,until
goldenbrown(1-2minutes
eachside;becareful,hotoil
mayspit).Drainonpaper
towelandseasontotaste
witha pinchofsalt.
7 Servecarrotswithsalted
cucumber, sunflowerhummus,
lemoncheeksandfennel
flowers,anddrizzlewith
zhougtotaste.
NoteChickpeamisoand
carobmolassesareavailable
fromhealth-foodstores.To
sterilisejarsandlids,run
throughthehot-rinsecycle
ina dishwasher,orwash
inhot,soapywater,rinse
well,thenplaceona tray
ina coldovenandheat
at 120°C for 30 minutes.➤