Name: Schnitzel
Yield: Serves 4
Cuisine: Europe
Ingredients: 150 g (5½ oz) kale, tough stems removed and leaves roughly shredded; basil oil (optional), to garnish; knob of butter; a little olive oil; 1 large leek, finely chopped; 1 egg, lightly beaten; 15 g (½ oz) butter; about 75 g (2¾ oz) freshly grated horseradish; 55 g (2 oz) dry breadcrumbs; 1 large plum tomato, for garnish; 200 ml (7 fl oz) double cream; a few drops of lemon juice; 1 celery stalk, finely chopped; 2 large tomatoes, blanched briefly and skinned; salt and black pepper; seasoned flour, for dusting; 30 g (1¼ oz) Gruyère cheese, grated; basil pesto; 12 large long slices of aubergine, each about 2 mm (1/16 in) thick; 1 carrot, finely chopped; 2 banana shallots, finely chopped; good splash of double cream; 1 garlic clove, finely chopped; good splash of white wine; few drops of lemon juice; 2 tbsp olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Often, we also serve these with new potatoes roasted with rosemary and braised cabbage with caraway seeds.

Ingredients

15 g (½ oz) butter
1 large leek, finely chopped

Europe
Main course
Mediterranean
Vegetarian

Method

In a frying pan, heat the butter and sweat the leek and garlic over a gentle heat until soft. Add the white wine and reduce until almost all gone, then add the double cream and reduce that down too. Season to taste and set aside to cool.
Cut each of the blanched tomatoes into four good slices. Spread four of the slices of aubergine with basil pesto to taste, then

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