Roast veal with cap­sicum rel­ish

Australian Women’s Weekly NZ - - CONTENTS -

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.

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