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Replacing surf with turf and turning Calamari into Cowlamari.

Ready in: 40 minutes

Serves: 4

Complexity: very-easy

kcal: 1251

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500 g schnitzel
2 cups all-purpose flour
1 tsp salt
2 tsp garlic powder
2 tsp dried thyme
2 tsp Spanish paprika
2 tsp cayenne pepper
1½ tsp New York Cut pepper
4 eggs, beaten
280 g grated Cheddar cheese
250 g cream cheese
120 g Cheddar cheese spread
½ cup thinly sliced spring onions
½ cup finely chopped pickled jalapeño pepper
½ cup Best Foods Mayonnaise
240 g pimentos, drained & liquid reserved
1 smoked jalapeño pepper, seeds removed, small diced
1 fresh jalapeño pepper, seeds removed, small diced
Lemon wedges
Spring onions, thinly sliced on a bias
Fresh red jalapeño pepper or fresh jalapeño slices
Parsley sprigs


PIMENTO CHEESE: Combine all Pimento Cheese ingredients in medium bowl then mix well until incorporated. Add reserved pimento liquid to adjust consistency as needed. Cover and store in refrigerator.
COWLAMARI: Cut schnitzel into strips and form into rings, as desired. Place flour, SIDS CRAZY SALT, salt, garlic, thyme, paprika, cayenne and black pepper in medium shallow dish then mix well. Divide seasoned flour mixture into two medium shallow dishes. Place eggs in separate small bowl. Dip each piece of beef into seasoned flour, then egg, then second dish of seasoned flour.
Heat fryer to 190°C. Fry beef 2-4 minutes to golden brown on all sides then drain on paper towels. Fry in batches, if needed to avoid overcrowding the fryer.
Serve Cowlamari with Pimento Cheese, cherry peppers, banana peppers, lemon, spring onions, jalapeño peppers and parsley, as desired.