Beetroot packet with schnitzel

Name: Beetroot packet with schnitzel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 TEASPOON black peppercorns; 1 TEASPOON Coriander seeds; 1 TEASPOON Allspice seeds; 1 1/2 TSP. Cumin seed; 1 red chilli pepper; 1-2 TEASPOONS Sea salt; 8 TABLESPOONS Olive oil; 6 Stem(s) Parsley; 16 small beetroot tubers (approx. 60 g each); 8 small minute escalopes of pork (approx. 50 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS dark balsamic cream; 150 g Fresh goat cheese; 7-10 Tbsp Disposable gloves; 4 sheets of parchment or baking paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Garlic cloves
1 TEASPOON black peppercorns
1 TEASPOON Coriander seeds
1 TEASPOON Allspice seeds
1 1/2 TSP. Cumin seed
1 red chilli pepper
1-2 TEASPOONS Sea salt
8 TABLESPOONS Olive oil
6 Stem(s) Parsley
16 small beetroot tubers (approx. 60 g each)
8 small minute escalopes of pork (approx. 50 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS dark balsamic cream
150 g Fresh goat cheese
7-10 Tbsp Disposable gloves
4 sheets of parchment or baking paper
7-10 Tbsp Kitchen yarn

Directions

1
Halve the garlic cloves. Put the peppercorns, coriander, allspice and cumin in a mortar and crush roughly. Put spices and garlic in a pan and fry them lightly without fat, remove them. Clean and wash the chilli, cut lengthwise and remove the seeds. Cut the pod into strips. Mix the spice mixture, chilli, sea salt and 6 tbsp. oil. Wash parsley, dab dry and remove leaves. Set something aside for garnishing, chop the rest finely. Add parsley to the spice oil
2
Peel the beetroot, (put on disposable gloves!) and mix with the spice oil. Place 4 tubers in the middle of each parchment paper and sprinkle with remaining spice oil. Fold the paper sides up tightly and tie with kitchen string. Place the parcel on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 hour
3
Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in a pan and fry the escalopes for 1-2 minutes on each side. Season with pepper. Remove from heat and sprinkle with balsamic cream. Crumble cheese. Take out parcel, open and sprinkle with cheese. Serve with the cutlets and garnish with parsley