British Rose Veal Escalope with mushroom sauce and rosemary potatoes
British Rose Veal is making an ethical comeback and is backed by The RSPCA and Compassion in World Farming. Veal has had a bad press over the years and rightly so. British Rose Veal is very different and is now stocked by many supermarkets. British Rose Veal is a lean meat and full of protein. This recipe would also work well with steak or chicken.
- 40 ml vegetable oil organic
- 1 kg potatoes organic, floury variety such as Maris Piper, Desiree or King Edward
- 2 sprigs fresh rosemary organic, leaves only
- 2 garlic cloves organic, peeled and crushed
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 4 British Rose Veal Escalopes about 200g each
- 150 g button mushrooms organic, sliced
- 150 ml single cream organic
- 500 g broccoli organic, or other green seasonal vegetables
- Pre-heat the oven to 220°C/425°F/gas mark 7
- Pour the oil into a roasting tray and heat in the oven. Meanwhile, bring a pan of lightly salted water to the boil. Peel and chop the potatoes into 2cm cubes then simmer for 3 minutes. Drain and dry off with a clean tea towel.
- Tip the potato cubes into the heated roasting tray, add the rosemary and garlic, season with black pepper and give it all a quick stir. Roast in the oven for 20 - 25 minutes then remove and keep warm.
- Meanwhile, add a little oil to a large frying pan. Season the veal on both sides and pan fry each steak over a high heat for 3 - 4 minutes each side, depending on thickness. Remove to a plate and allow to rest. Veal is young beef so can be eaten rare, medium or well done.
- Add the mushrooms to the pan and stir fry until browned. Reduce the heat to medium and add the cream then simmer for around 5 minutes, stirring occasionally. Season with black pepper.
- Simmer the broccoli for 4 - 5 minutes until tender.
- Serve the veal with the mushroom sauce, rosemary potatoes and broccoli
In a hurry or not all eating together? You can prepare the sauce in advance and re-heat it when ready. Par-boil the potatoes then roast whilst you cook the veal. The potatoes can also be re-heated but I would pan fry the veal as you need it.
Calories: 535kcal | Carbohydrates: 41g | Protein: 54g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 1336mg | Fiber: 8g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 207.9mg | Calcium: 120mg | Iron: 2.2mg