A delicious veal dish with cherry dressing and warm potato salad. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 600 g21¼ oz rose veal, cut into 4 steaks
- 1 tbsp olive oil
- Salt and pepper, to season
For the cherry dressing:
- 150 g5¼ oz cherries, stones removed and halved
- Grated zest of 1 orange
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp sugar
For the croutons:
- 2 garlic cloves, finely chopped
- 3 slices day old bread, cut into cubes
- 2 tbsp olive oil
- Sea salt
For the warm potato salad:
- 750 g26½ oz new potatoes, the larger ones should be halved
- 5 spring onions, finely sliced
- Juice and zest of 1 lime
- 2 tbsp olive oil
- 2 tbsp mayonnaise
Method: How to make Rose veal with cherry dressing
Flatten the veal by placing the individual steaks between 2 sheets of clingfilm and bashing with a rolling pin into an escalope 5mm thick.
Rub with oil and lightly season with salt and pepper. Fry in a hot, dry pan for 30 seconds on either side.
For the dressing:
Place the cherries in a pan with the orange zest, olive oil and balsamic vinegar and bring to the boil.
Simmer gently until the cherries have softened. Sweeten according to taste and allow to cool. Strain the sauce through a sieve. Do not discard the cherries, they will taste great served with a summer dessert.
For the croutons:
Mix together the garlic, olive oil and salt in a bowl. Add in the bread and toss to coat.
Fry in a hot pan until crispy and golden brown. Sprinkle with sea salt.
For the warm potato salad:
Boil the potatoes for 15-20 minutes until tender.
In a bowl, mix together the spring onions, lime zest and juice, olive oil and mayonnaise. Add a pinch of salt.
When the potatoes have been drained, toss them into the dressing. Note: This salad is also great served cold.
To serve:
Slice the veal into thin slices. Places some of the warm potato salad on a plate then top with the veal slices. Drizzle over some of the cherry dressing and sprinkle with croutons.
