Portobello Mushroom Schnitzel, Artichoke Chickpea Spread and Pickled Chilli Ezme Recipe

Instructions

1. Step 1

   Start by making the pickled chillies two days ahead of serving. Add the chillies to a sterilised jar. In a separate bowl, whisk together the remaining ingredients then pour them over the chillies | Ingredients: 7 red chillies, finely sliced , 6 3/4 fl oz of white wine vinegar , 2/3 pint of water , 2 tbsp of caster sugar , 1 pinch of salt

2. Step 2

   Transfer to the fridge and leave to pickle for two days

3. Step 3

   A few hours ahead of serving, marinate the portobello mushrooms and prepare the pickled chilli ezme

4. Step 4

   Mix the mushrooms with olive oil, paprika, salt and pepper. Cover and set aside for a few hours until ready to fry | Ingredients: 1 1/8 lb of portobello mushroom, cleaned and dried , 2 tbsp of olive oil , 1 tsp smoked paprika , 1 tsp salt , 1 tsp freshly ground black pepper

5. Step 5

   Mix the tomatoes for the ezme with the onions and peppers, followed by the garlic and parsley. Add pickled chilli to taste (we used all of it!) | Ingredients: 3 tomatoes, finely chopped , 1 white onion, finely sliced , 1 green pepper, finely chopped , 1 red pepper, finely sliced , 3 garlic cloves, minced , 1/2 bunch of parsley

6. Step 6

   Mix in the remaining ingredients. Stir everything for the ezme well, then chill in the fridge for 30 minutes | Ingredients: 1 tbsp of tomato paste , 1 lemon, juiced , 2 tbsp of extra virgin olive oil , 1 pinch of flaky sea salt , 1 pinch of coarsely ground black pepper , 1 tsp sumac , 1 tsp Aleppo chilli flakes

7. Step 7

   Next, make the artichoke and chickpea spread. Blitz all the ingredients for the spread in a food processor until smooth, then taste and season with salt and pepper as needed | Ingredients: 1 tin of chickpeas, rinsed , 1 artichoke heart, can, rinsed , 2 tbsp of tahini , 1 tbsp of lemon juice , , 3 tbsp of water , 1 tsp salt , 1 tsp chilli flakes , 1/2 bunch of parsley

8. Step 8

   When ready to make the schnitzel, pat any excess marinade off the mushrooms with paper towels

9. Step 9

   Add the seasoned flour to one bowl, the eggs to another and mix together the breadcrumbs and sesame seeds in a third one | Ingredients: 14 1/8 oz of Doves Farm Plain White Flour , 4 whole eggs , 5 1/3 oz of fine breadcrumbs , 1 handful of sesame seeds, mixed white and black , flaky sea salt to season , coarsely ground black pepper to season

10. Step 10

    Dust the mushrooms in flour, then add them to the beaten eggs, and then the breadcrumbs and sesame seeds

11. Step 11

    Heat up a few centimetres of oil for deep-frying the schnitzel to around 180°C, then fry off the schnitzels one at a time | Ingredients: vegetable oil, for frying

12. Step 12

    Once golden and crispy, remove from the oil and transfer to a wire rack. Sprinkle with a generous amount of flaky sea salt | Ingredients: flaky sea salt to season

13. Step 13

    To serve, spoon the artichoke spread onto a platter, then top with the oyster mushroom schnitzel. Dollop over the pickled chilli ezme and serve sprinkled with fresh parsley and olive oil | Ingredients: 2 tbsp of extra virgin olive oil , 1 handful of parsley leaves, freshly picked