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Veal Cutlet Vino Cotto with Roasted Chat Potatoes, Fresh Garden Salad Greens and Snap Peas & Asparagus with Almonds

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Red wine - rich cabernet sauvignon

  2. beef stock

  3. 5 x veal cutlets

  4. 1 x bottle vino cotto (maggie beer brand)

  5. Mccormick's steak spice seasoning

  6. 50g x butter

  7. 1 x bunch fresh oregano

  8. Sea salt & ground pepper

  9. 15 x golf ball sized chats or ‘new' washed skin-on potatoes

  10. Sea salt

  11. 1 x bunch fresh rosemary

  12. 10g x butter

  13. 5 x handfuls of prepared salad mix from green grocer

  14. 1 x punnet fresh yellow ‘teardrop' tomatoes

  15. Olive oil

  16. White wine vinegar

  17. Whole seeded mustard

  18. lemon juice

  19. Sea salt and pepper to taste

  20. 3 x handfuls fresh snap peas

  21. 2 x bunches fresh asparagus

  22. 1 x handful almond slivers

  23. Olive oil & absorbent paper

  24. 30g x butter

  25. Sea salt & pepper to taste

Instructions Jump to Ingredients ↑

  1. Red wine jus Heat 20 g butter in a frying pan and bring to boil Add red wine and burn off alcohol and simmer for 3 mins. Add beef stock and reduce until the liquid coats the back of a spoon. Add 10g butter and stir through. Set aside.

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