Veal cutlets with coriander and grapefruit sauce and parsley, burghul and grapefruit salad
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Serves
4
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90 gm (½ cup)
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burghul
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2
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grapefruit, segmented, plus juice of 1 grapefruit
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3 cups
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loosely packed flat-leaf parsley leaves
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1 bulb (400 gm)
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of fennel, trimmed and thinly sliced
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4
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green onions, thinly sliced
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2 tbsp
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extra virgin olive oil
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20 gm
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butter
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4 (200 gm each)
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veal cutlets
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2 tsp
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coriander seeds, coarsely crushed in a mortar, using a pestle
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1
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Place burghul in a bowl with 1 cup hot water and leave, covered, for 10 minutes.
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2
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Place grapefruit segments, parsley, fennel, green onions and soaked burghul in a bowl, drizzle with 1 tbsp oil, then season to taste with sea salt and freshly ground black pepper and stir to combine.
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3
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Heat butter and remaining oil in a large frying pan, add veal cutlets and cook over medium heat for 5 minutes on each side (for medium-rare) or until cooked to your liking. Transfer veal to a plate and stand, loosely covered with foil, for 10 minutes.
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4
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Meanwhile, add crushed coriander seeds to pan and cook over medium heat for 2 minutes. Add grapefruit juice, stir to combine and cook for another minute or until heated through. Season to taste.
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5
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Serve cutlets immediately, drizzled with coriander and grapefruit sauce, with parsley, burghul and grapefruit salad to the side.
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Drink Suggestion 2005 Gramps Shiraz.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Heidi Moore