A Vagabond Life - Food

Chicken Schnitzel INGREDIENTS 1/2 cup plain flour 1 egg 2 tablespoons milk 1/2 cup breadcrumbs salt, pepper 4 Chicken breast fillets METHOD Wrap chicken breast in cling-film and flatten with a rolling pin until the same thickness throughout. Place flour in a bowl Place egg and milk in a second bowl and beat together Place breadcrumbs and salt and pepper in a third bowl Dip a chicken fillet in the flour, shake off excess Then dip the chicken fillet in the egg mixture and then the breadcrumbs Repeat until all the fillets are crumberd. In a large frying pan heat sunflower oil and gently fry the chicken fillets until cokked through and golden brown.

Beetroot, Rocket and Feta Salad INGREDIENTS 4-5 medium beetroot, peeled A good handful washed rocket 75g.Feta 2 tablespoon balsamic vinegar 1/4 cup extra virgin olive oil METHOD Cut beetroot into cubes and steam until tender Allow beetroot to completely cool In a small jug mix balsamic vinegar and oil together Place rocket and beetroot in a salad bowl and add dressing, give it all a good toss. Crumble feta over the top and serve.

Lamb Shoulder in the Slow Cooker INGREDIENTS 2kg lamb shoulder, preferably with bone in 2 sprigs fresh rosemary leaves chopped 2 tablespoons olive oil 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh oregano 1 sprig Thyme 3 cloves garlic, crushed 1 tablespoon finely grated lemon rind 2 tablespoons lemon juice 4-5 medium carrots cut in half lengthways 1 cup  beef stock METHOD Make small cuts all over the lamb with a sharp knife. Push the rosemary into the cuts. In a small jug combine 1 tablespoon of the oil with parsley, oregano, garlic, lemon rind and juice in small jug or bowl. Rub herb mixture all over lamb then season with sea salt and pepper. Place carrots in base of slow cooker. Heat remaining oil in large frying pan over medium heat.. Add the lamb and cook for about 3 minutes on both sides or until brown Add the beef stock Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until lamb is tender.