Monday, 10 October 2011

Veal Marsala

I love veal, it’s a beautiful meat and I think we have a moral obligation to use it – calves are a by-product of the milk industry; cows need to be pregnant once a year to produce milk, the resulting female calves are raised for milk production and the males... well, they don’t have such a good time. I’d much rather they were ethically raised and given a good life before joining the food chain.

You hear that milk-drinking vegetarians? You’re responsible for the deaths of lots of baby cows, the least you could do is eat them.

·         Veal escallopes – 200g/minimum 1cm thick, 1 per person
·         Unsalted butter
·         Rapeseed oil
·         1 large shallot, chopped
·         Sliced mushrooms, about 100g
·         1 large, firm fleshed tomato, peeled, seeded and diced
·         250ml chicken stock
·         150 ml Marsala
·         Double cream/Creme Fraiche (optional)

Season the veal escalopes with salt on both sides. Heat rapeseed oil in a heavy based pan. Quickly sauté the veal on both sides, rest in a 50 degree oven while preparing the sauce.
Drain oil and bring the pan back up to a medium temperature and add the butter and a little splash of oil (to stop the butter burning). Add shallots and mushrooms and sauté for 2- 3 minutes until softened. Add a good glug of Marsala to deglaze the pan and reduce ‘till almost dry, then add the stock and add a splash of Marsala, reduce.

To finish the sauce add the tomato dice and tarragon (and cream or creme fraiche if using), adjust seasoning. Return the veal back to the pan and spoon the sauce over the top to warm.
I’d serve this with sautéed potatoes, roasted cherry tomatoes and steamed green beans.

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