Roast veal with capsicum relish
SERVES 4 PREP AND COOK TIME 1 HOUR 15 MINUTES PER SERVING: FAT 19.2G (3.8G SAT), ENERGY 2400KJ (574 CAL), CARB 28.7G , PROTEIN 68.2G, FIBRE 5.5G 2 tablespoons extra virgin olive oil 2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
600g piece veal rump
2 small (300g) yellow capsicums
1 small (150g) red capsicum
1 small (100g) red onion, sliced thinly ⅓ cup (80ml) red wine vinegar 2 tablespoons white sugar
200g asparagus, trimmed
200g watercress, trimmed, washed 1 (130g) Lebanese cucumber, sliced thinly lengthways
1 tablespoon extra virgin olive oil, extra 2 teaspoons lemon juice
4 x 25g slices ciabatta bread 1 Preheat oven to 180°C (160°C fan-forced). 2 Combine half the oil with the garlic and rosemary in a small bowl.
3 Heat 2 teaspoons of remaining oil in a medium frying pan over high heat; cook veal for 3 minutes or until browned all over. Remove from heat.
4 Season veal with pepper. Place on a wire rack in a small roasting pan; roast for 50 minutes, basting every 15 minutes with the garlic oil mixture. Remove from oven. Transfer to a heatproof plate; rest, covered, for 5 minutes.
5 Meanwhile, preheat grill to high. Quarter capsicums; discard seeds and membranes. Grill capsicum, skin-side up, for 5 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap or paper for 5 minutes; peel away skin, then chop flesh coarsely.
6 To make relish, heat remaining oil in a medium saucepan over medium heat. Add onion and capsicum; cook, covered, stirring occasionally, for 5 minutes or until onion is soft. Add vinegar and sugar; cook, stirring occasionally, until relish thickens.
7 Meanwhile, blanch asparagus in a saucepan of boiling water for 1 minute; remove with tongs, immediately plunge into a bowl of iced water. Stand for a couple of minutes; drain well.
8 Combine asparagus, watercress and cucumber in a medium bowl. In a separate bowl, whisk extra olive oil and juice to combine; toss salad with dressing.
9 Slice the veal and serve with the salad, relish and bread. Not suitable to freeze or microwave. This relish can be served alongside lightly grilled lean meat, chicken and fish.