Tag-Archive for » balsamic vinegar «
If you like veal, mushrooms and goats cheese, you will love this recipe all the flavours that come through are wonderful and the goats cheese on top really finishes this off in my opinion. It was sort of an experiment the other night and I think it turned out gorgeous. I served mine with celeriac mash and spinach with bacon, onion and red pepper, so just serve with your favourite side.
If you have been keeping up with the progress of my beautiful handcrafted
camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Small veal scallops (about 400g)
6 Large flat brown mushrooms
150g Goats cheese, sliced into 6 slices
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon fresh rosemary leaves, chopped finely
2 Cloves garlic, crushed
4 Teaspoons Balsamic vinegar, Extra
1/2 Teaspoon beef stock granules
3 Teaspoons sugar
Method
1. Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.
2. Remove stems from mushrooms and cook in a little butter until tender, set to one side.
3. Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish
4. In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.
5. Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.
To Serve: Serve atop your favourite mash and drizzle sauce over.
All photos taken by me unless otherwise stated.
This is a wonderful tasting dish it is a little more time consuming because of frying the pear slices, but the end result is well worth it. The entire meal can still be on the table in 40-45 Min’s, so it not that huge of a recipe either. My hubby really enjoys this one and you will be surprised how tender the pork comes out cooking on the stove in this manner, as I usually marinate and roast pork or have a basting sauce.
If you have been keep
ing up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
800g Pork fillet
2 Red chilies, finely chopped (add as few or as many seeds as you like)
1 Cup pear juice
2 Tablespoons balsamic vinegar
1 Teaspoon chicken stock granules
2 Teaspoons cornflour
Pepper to taste
2 Medium pears
1/4 Cup vegetable oil
Kumara and Carrot Mash
750g Kumara, roughly chopped (sweet potato)
200g Carrots, roughly chopped
40g Butter
3 Tablespoons cream
1 Tablespoons fresh sage, finely chopped or 1 Teaspoon dried
Pepper to taste
Method
1. Make pear chips first, slice pears with v-slicer or mandoline
2. Heat 1/4 cup vegetable oil in a large frying pan, shallow fry pear slices, in batches, until crisp, drain on absorbent paper
Pork
1. While kumara and carrot are cooking, heat a small amount of olive oil in a large frying pan add pork fillet and brown on all sides.
2. Turn heat down, cook covered an extra 15-20 Min’s or until cooked as desired. (remember pork will keep cooking whilst standing)
3. Remove pork and wrap in foil to keep warm.
4. In the same pan add chili, pear juice and vinegar,bring to the boil, add stock reduce heat to a simmer.
5. Mix a little water with cornflour, add to sauce and stir until mixture thickens, serve with pork.
Kumara and Carrot Mash
1. Before you start the pork heat some water in a pan add chopped kumara and carrot boil until tender, drain.
2. Add kumara, carrot, butter and cream to a large bowl and mash until smooth, stir in sage and pepper.
3. Mash can be reheated in a microwave so this could be made ahead of time if desired.
To Serve: Slice pork thickly place atop pear chips and serve mash on the side.
All photos taken by me unless otherwise stated.
