Veal served with gnocchi

V is for… Veal with fried gnocchi

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.

Veal in marinade

 

Veal in griddle

Preparation time: 2 – 6 hours (for the meat to marinate)

Cooking time: 15 minutes

Ingredients:

  • 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

Recipe:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Veal served with gnocchi

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Lentil and vegetable curry - serving

L is for Lentil and vegetable curry

I picked up this recipe nearly 3 years ago and since then it’s been one of those great go-to recipes that I can tweak to whatever vegetables I have in. It contains at least 2 portions of your 5-a-day, is low in fat and is very tasty!

Lentil and vegetable curry - veg preparation

 

Making dahl for the curry

Preparation time: 10-15 minutes

Cooking time: 50 minutes

Ingredients:

  • 200g yellow lentils (washed)
  • ½ tsp turmeric
  • 1 tsp tamarind paste
  • 2 tbsp desiccated coconut (optional)
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 tsp sesame seeds
  • 2 cloves
  • 2 dried red chilis
  • 12 curry leaves
  • 2 small onions, finely sliced
  • 6 tomatoes (cut into quarters)
  • 1½ tsp ground corriander
  • 10 okra
  • 1 medium sweet potato – cut into ½inch cubes
  • a handful of green beans
  • 200g paneer cheese – cut into small pieces
  • a pinch of salt

Vegetable and lentil curry - adding the final veg

Recipe:

  1. Put the lentils in 1litre of  water in a large pan and bring to the boil. Spoon away any scum, then turn down the heat to a simmer. Add the turmeric and sweet potato and leave to soften for 20 minutes.
  2. The next stage is to make the tarka. Heat the oil in a frying pan, then add the mustard seeds, cumin seeds, 1 tsp of sesame seeds, cloves and dried chillies.
  3. Once the mustard seeds have started popping, add the curry leaves and onion and a pinch of salt and leave for a few minutes until the onion has softened.
  4. Then add the tomatoes and ground coriander, give it a stir and leave for another 5minutes until the tomatoes have soften and the flavours are well combined.
  5. Add the tarka to the lentil and sweet potato mix (which should be nicely soft by now). Then add the tamarind paste, coconut if using, green beans and ocra and leave to simmer for a final 5 minutes.
  6. Meanwhile in frying pan you used for the tarka, fry the paneer in a little oil, sprinkling over the remaining sesame seeds. It should take a couple of minutes on each side for this hard cheese to take some colour. Add to the curry and it’s ready to eat.

Lentil and vegetable curry - with the toasted sesame paneer