VEAL CHOPS FILLED WITH TIGER PRAWNS WITH SPICED-OR­ANGE ROASTED SWEET POTATO AND CHEVIN

Nitída Coro­nata 2009

House and Leisure Food - - FRONT PAGE -

for the prawns

4 tiger prawns salt to taste 250ml co­rian­der leaves 200ml sweet soy sauce 100ml olive oil 4x250g veal rib chops 1 stick lemon­grass,

finely chopped

for the spiced-or­ange roasted sweet potato

3 small sweet pota­toes 250g or­ange juice 2 cloves

cin­na­mon stick 1 small red chilli 50g but­ter 50g olive oil

for the salad

4 or­anges, 200g chevin 300g as­sorted baby leaves 80g cashew nuts 80g pump­kin seeds, toasted 24 as­para­gus spears 4 black mush­rooms

Serves 4

Clean the tiger prawns and re­move the shells. Chop the prawns into small cubes and sea­son with salt. Place the prawns in a bowl with the chopped co­rian­der, 50ml of the soy sauce and 25ml of the olive oil. Mix well.

Make a small in­ci­sion in each veal chop and, us­ing your fin­gers, stuff the prawn mix­ture in­side. In a small bowl, add the re­main­ing soy sauce, olive oil and the chopped lemon­grass, and com­bine. Place the veal chops in the mix­ture and leave to mar­i­nate overnight.

Braai over medium coals to de­sired well­ness.

Peel and cut the sweet pota­toes into fin­gers. Fill a medium saucepan with salted wa­ter, cook the sweet potato un­til and drain.

In a bak­ing tray, com­bine the or­ange juice, cloves, cin­na­mon stick, chopped chilli and but­ter, and add the sweet potato. Cover with foil and roast for 10 to 15 min­utes at 180°C or un­til caramelised. Re­move the sweet pota­toes and com­bine the roast­ing juices with the olive oil. Leave to cool.

Peel and seg­ment the or­anges, or slice them into rounds. Slice the chevin into rounds. Com­bine the salad in­gre­di­ents and the sweet potato, and lightly toss. Serve the veal dressed with the roast­ing juices.

Sea­son the as­para­gus and mush­rooms, driz­zle with olive oil and grill over the coals un­til

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