Member recipe by nmaclean
- 4 British rose veal escalope, about 170g each and 1 cm thick
- Approx 120ml Marsala
- 15g butter
- 2 large banana shallots, finely sliced
- 80g mushrooms, sliced
- 300ml chicken stock
- 2 medium tomatoes, peeled deseeded and diced
- 1 tbsp chopped chervil
- 2 tbsp chopped tarragon
- Olive oil
- Sea salt and freshly ground black pepper
- For the sauted vegetables:
- 1 red pepper, cored and deseeded
- 1 yellow pepper, cored and deseeded
- 1 medium aubergine, trimmed
- 1 courgette, trimmed
- 1 garlic clove, (unpeeled) smashed
- Few thyme sprigs
- Splash balsamic vinegar
- 1 tbsp flat leaf parsley, chopped
- Season the veal escalopes with a little salt and pepper on both sides. Heat a little olive oil in a heavy based pan. Quickly saute the veal on both sides (you may have to do this in batches if your pan isn't big enough) remove the meat and set aside to rest. Keep warm.
- Bring the same pan back up to temperature and add the butter. Add the shallots and mushrooms and saute for 2- 3 minutes until softened. Add the stock, season and add a splash of Marsala and allow to reduce.
- Chop the vegetables into 2cm pieces. Heat 3 tablespoons of olive oil in another large pan. Lightly fry the garlic then add the peppers, aubergine and thyme and fry over a high heat for 3-4 minutes. Add the courgette. Season with salt and pepper and saute for 2 minutes until the vegetables are just tender. Take off the heat and dress with the a little olive oil and balsamic vinegar; check the seasoning. Finally add the parsley and keep warm until ready to serve.
- To finish the Marsala sauce mix through the diced tomatoes, chervil and tarragon. Return the veal back to the pan and spoon the sauce over the top to heat it through.
- Spoon the sauted vegetables onto warm plates. Lay the escalopes on top of the vegetables and spoon over the Marsala sauce.