IT’S OUR GET HEALTHY ISSUE!
Get healthy for summer
It’s summer and the living is easy – especially with the no-cook recipes...
more »
A little wine in your cooking adds a new dimension of richness and flavour to meals. Now Leggo's has...
There are many types of berries. Some may sound made-up but all of these are real, except one. Can you find...
Garlic-studded Veal with Mushrooms
Course: Mains
Serves: 8
Time: 55 mins
Edition: Sep 2001
You can prepare the veal to the end of step 1 up to 1 day ahead. Cover with plastic wrap and keep in the fridge. The green olive gremolata (step 5) can be made up to 2 hours ahead. Cover with plastic wrap and set aside. Continue with steps 2, 3, 4 and 6, 40 minutes before serving.
3 garlic cloves, each cut into 5 slices
8 large flat mushrooms
60ml (¼ cup) vegetable stock
green olive gremolata
2 lemons
50g green olives, pitted, chopped
¼ cup coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1. Place the veal on a clean work surface. Use a small sharp knife to cut 1cm-long slits, about 1cm deep, along the veal at 2cm intervals. Place a slice of garlic in each slit. Tie the veal at 2cm intervals with unwaxed white string to help hold its shape during cooking.
Preheat oven to 180°C.
2. Heat a large non-stick frying pan over high heat. Add the veal and cook, turning once, for 4 minutes, or until browned on each side.
Place mushrooms in a single layer in a large non-stick roasting pan and drizzle with stock. Place veal on top. Cook in preheated oven for 25 minutes for medium or until veal is cooked to your liking. Turn off oven. Transfer veal to a large plate, cover loosely with foil and set aside for 10 minutes to rest. Cover mushrooms with foil and return to oven to keep warm.
3. Meanwhile, to make green olive gremolata, use a vegetable peeler or sharp knife to peel rind from lemons. Remove any white pith from rind. Cut rind into thin strips and then finely chop. Combine chopped lemon rind, olives and parsley in a small bowl. Taste and season with salt and pepper.
4. To serve, cut the veal crossways into 8 medallions. Place the mushrooms on serving plates and top with the veal. Sprinkle with the green olive gremolata and freshly ground black pepper. Serve immediately.
Nutritional information per serving: 28g protein, 3g fat, 2g carbohydrate, 3g dietary fibre, 620kJ (150 Cals).
Ingredients
900g veal eye of loin (backstraps)3 garlic cloves, each cut into 5 slices
8 large flat mushrooms
60ml (¼ cup) vegetable stock
green olive gremolata
2 lemons
50g green olives, pitted, chopped
¼ cup coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
read on below advertisement
1. Place the veal on a clean work surface. Use a small sharp knife to cut 1cm-long slits, about 1cm deep, along the veal at 2cm intervals. Place a slice of garlic in each slit. Tie the veal at 2cm intervals with unwaxed white string to help hold its shape during cooking.
Preheat oven to 180°C.
2. Heat a large non-stick frying pan over high heat. Add the veal and cook, turning once, for 4 minutes, or until browned on each side.
Place mushrooms in a single layer in a large non-stick roasting pan and drizzle with stock. Place veal on top. Cook in preheated oven for 25 minutes for medium or until veal is cooked to your liking. Turn off oven. Transfer veal to a large plate, cover loosely with foil and set aside for 10 minutes to rest. Cover mushrooms with foil and return to oven to keep warm.
3. Meanwhile, to make green olive gremolata, use a vegetable peeler or sharp knife to peel rind from lemons. Remove any white pith from rind. Cut rind into thin strips and then finely chop. Combine chopped lemon rind, olives and parsley in a small bowl. Taste and season with salt and pepper.
4. To serve, cut the veal crossways into 8 medallions. Place the mushrooms on serving plates and top with the veal. Sprinkle with the green olive gremolata and freshly ground black pepper. Serve immediately.
Nutritional information per serving: 28g protein, 3g fat, 2g carbohydrate, 3g dietary fibre, 620kJ (150 Cals).
Recipe: Amanda Kelly
Photography: Chris Chen & John Paul Urizar
Styling: Michelle Noerianto
Food Preparation: Rodney Dunn
Photography: Chris Chen & John Paul Urizar
Styling: Michelle Noerianto
Food Preparation: Rodney Dunn
