Jul 6 -
Veal with balsamic, pine nuts and currants
eight veal scallopini
two tablespoons olive oil
sea salt and freshly ground black pepper, to season
two tablespoons balsamic vinegar
three quarters cup chicken or veal stock
one teaspoon caster sugar
twenty grams chilled butter, diced
two tablespoons toasted pine nuts
two tablespoons currants, soaked in warm water for five minutes
chopped fresh flat-leaf parsley , to serve
rocket and pumpkin salad (see recipe below)
one// Put the veal scallopini between two pieces of plastic wrap and flatten with a rolling pin until they are thin. Coat all over with olive oil and season with salt and pepper. Heat a large frying pan over medium-high heat and cook the veal, in batches if necessary, for two minutes, then turn and cook for one minute on the other side. Lift out onto a warm plate and cover with foil.
two// Add the balsamic vinegar, stock and sugar to the frying pan. Bring to the boil, then turn the heat to medium-low and simmer for two-three minutes. Whisk in the butter, piece by piece, then add the pine nuts and drained currants. Pour over the veal and sprinkle with parsley. Serve with the rocket and pumpkin salad.
Rocket and pumpkin salad
five hundred grams pumpkin, peeled and diced
one red onion, diced
one teaspoon dried chili flakes
two tablespoons olive oil
sea salt, to season
hundred grams rocket
balsamic vinegar, to drizzle
one// Preheat the oven to two hundred degrees. Put the pumpkin, onion, dried chili, olive oil and salt in a baking dish and toss together. Bake for twenty minutes, or until the pumpkin is browned.
two// Toss the pumpkin in gently with the rocket and drizzle with balsamic vinegar to serve.
Serves four.
n. Every day, every meal vb. Written by two food makers Stephanie and Emily
