Recipe: Rosheen Kaul’s schnitzel with Café de Rosheen butter - Melbourne Food and Wine Festival

Ingredients

• 1 teaspoon pink peppercorns
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 300g (approx. 1¼ cups) salted butter, softened
• 1 teaspoon chilli flakes
• 2 teaspoons finely sliced coriander (cilantro) leaves
• 2 stalks coriander stem, finely sliced
• 1 stalk lemongrass, finely sliced
• 3 cloves garlic, finely grated
• 3 pickled chillies, finely chopped
• ½ teaspoon curry powder
• 1 teaspoon fish sauce
• Zest from 2 lemons