Firstly apologies for such a long gap between the previous post and this one, I was very busy in December with quite a few Christmas parties and then the festive period itself; however I had not forgotten the blog, so here is the next instalment.
I know veal can be a somewhat contentious issue, but this is not the forum to discuss ethics. I enjoy all food and believe it should all be cooked well. This is a simple recipe, which allows you to appreciate the meat itself. I’ve served mine with fried gnocchi, but if you want to be healthier, it could equally be served with boiled new potatoes.
The recipe serves 2 greedy people comfortably.
Preparation time: 2 – 6 hours (for the meat to marinate)
Cooking time: 15 minutes
- 300g veal escalopes;
- 500g gnocchi
- 5 tbsp olive oil
- 1 lemon, juice of
- 1 tsp chopped rosemary
- 1/2 tsp chilli flakes
- knob of butter
- 2 handfuls of green beans
- 100g tender stem broccoli
- In a shallow dish (or food-proof, sealable plastic bag) place the veal and pour in 3 tbsp of olive oil, the lemon juice, rosemary and chill flakes. Give a stir around until the meat is completely covered then cover (or seal in a bag) and leave in the fridge to marinate for at least 2 hours.
- When you’re ready to cook, you’ll need a griddle, a large frying pan and a small saucepan on the go at once. In the large frying pan, add 2 tbsp of olive oil and a knob of butter over a medium heat. As soon as the butter is foaming, add the gnocchi, string occasionally.
- Meanwhile put the griddle pan over a high heat. No oil is needed in the pan as the veal is already coated in oil. Once hot, take out the veal from the marinade (the remainder of which can now be discarded) and place on the griddle. Cook for 2 – 3 minutes on each side, then wrap in tin foil to rest whilst you are finishing the other dishes. The meat will keep warm and continue to cook slowly in it’s own heat.
- In a saucepan add the green beans and broccoli, a good pinch of salt and an inch or two of boiling water. Cook over a high-heat for a couple of minutes with the lid on , which will allow the veg to part boil and part steam. Give a stir round to make sure everything is tender, and it should only take a couple of minutes.
- Once the gnocchi are golden brown all over (which should take no more than 10 minutes), you’re ready to plate up. Any juices that have oozed out from the veal can be poured back over the meat on the plate – you don’t want to waste flavour!