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Pan Fried Veal Marinated In Lime And Garlic

Veal is difficult in the UK to come by. This slightly spicy rose veal was a real treat!

Pan fried veal

Pan fried veal with a touch of spice

I went to the Stokesley Food Market last Saturday and was very happy to come across a stand selling rose veal. Rose veal calves are raised in groups and have access to light, fresh air, exercise and solid feed.

The meat is pinker that traditional reared veal but equally as tender and delicious.

I purchased a few fillets, some stewing meat and the mandatory t-bones as I wasn’t sure when I might come across such a great selection again.

Let’s just say we had a real treat on Sunday evening.

I froze the fillets and stewing meat for later but decided to marinate the t-bones in a similar marinade to my Indian style fillet steaks. I let them marinate for about 30 hours and then cooked them at room temperature.

The flavours were amazing. If you can get your hands on some rose veal, do so. You’re going to like this one!

Serves 4

INGREDIENTS

8 small rose veal t-bones
3 tablespoon olive oil
The juice of 5 limes
1 tablespoon galic puree
1 tablespoon ginger puree
1 teaspoon cumin powder
1 tablespoon fine red chilli flakes
Salt and pepper to taste

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Method

Squeeze the lime juice into a large plastic or glass bowl.

Add one tablespoon of olive oil, the garlic and ginger and the cumin.

Place the veal in this marinade and rub it into the flesh.

Cover and allow to marinate in the fridge for at least 8 hours but preferably longer.

Be sure to remove the meat from the fridge a few hours before cooking to bring to room temperature. (How long before cooking you do this is really down to how hot it is in your room. You don’t want to spoil the meat.)

Heat a large frying pan over medium high heat and pour in the remaining olive oil.

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Sprinkle the veal steaks with the red chilli flakes and salt and pepper to taste.

Cook to desired doneness. I like mine pink in the middle which only took me about three minutes per side.

This veal recipe has so many competing, quite bold flavours that it really doesn’t need much to accompany it. I served mine with a simple green salad and some steamed yellow squash.




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