Friday, November 26, 2010

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad

We hadn't had veal for a long time so I was looking forward to last night's dinner. In fact I was praying that I got home from work early enough to cook it. I was very busy yesterday and it was made worse by the fact I had to drive home in very heavy rain.

Anyway dinner was very easy to prepare and as this recipe is basically broken up into 3 steps it was somewhat quick also, besides the roasting of the sweet pototo time wise.

The Lemon and Caper Gremolata made a nice change from having a sauce and I have to say the taste and textures of the Sweet Potato Salad was very enjoyable also. However, the next time I cook this I will change the cut of veal. Don't get me wrong there was nothing wrong with using thin veal steaks we just prefer a thicker cut of meat so I feel this recipe would work well with a veal cutlet.

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad
(recipe sourced from WW ProPoints Programme Cookbook 2010)

Serves: 4
Points per serve: 11

800g sweet potato, cut into 2 cm pieces
cooking spray
3/4 cup fresh flat leaf parsley leaves, chopped roughly
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 teaspoons baby capers, rinsed and drained
1 tablespoon olive oil
500 grams lean thin veal steaks, fat trimmed
1/4 cup dried cranberries
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard

Preheat an oven to 220 degrees Celcius.

Place sweet potato on a baking tray. Lightly spray with cooking spray and toss to coat. Bake for 40 - 45 minutes or until golden and tender.

In a small jug whisk parsley, rind, juice, oil and capers together and set aside.

Lightly spray a large frying pan with cooking spray and heat over medium-low heat. Cook veal for 2 minutes each side or until cooked through.

Place cranberries, pine nuts, vinegar, mustard, roassted sweet potato in a bowl. Toss to combine. Serve veal topped with the lemon and caper gremolata, along with the sweet potato salad.

(click here for a printable version of this recipe)


Hannah said...

Oooh, that sweet potato salad looks divine! I love the idea of pairing tangy cranberries with it :)

My Restaurants Melbourne said...

I love how you've used the capers here, very creative.

Jo said...

Hannah - the potato salad was a highlight for sure and nicely different.

My Restaurants Melbourne - yes the capers were an unusual touch but very nice.


James said...

This looks amazing. I too am extremely excited by the potato salad.