Tuesday, 13 June 2017
The Real Man's Cookbook, Mark MacIntyre USA 1990
Veal with Mushrooms and Pineapple
“Here’s veal with an Hawaiian twist! Veal schnitzels are fun to work with because they’re tender, cook up in a jiffy and have a delicate, distinctive flavor. If you’re like me and like your pineapple tart and flavorful rather than syrupy sweet, buy the type packed in its own juice rather than sugar. Better yet, buy it fresh and slice and core it just before cookig. You’ll taste the difference immediately.” Mark MacIntyre
8 veal schnitzels; 125g field mushrooms; 1 tblsp butter; 8 slices pineapple; 125ml cream; salt and freshly ground pepper to taste
Season the veal with salt and pepper. Heat the butter in a heavy-based frying pan and when the butter foam subsides fry the schnitzels on both sides until golden brown and cooked through, about 2 – 3 minutes per side. Gingerly remove from pan and keep warm.
Sauté the mushrooms in the same pan for 3 minutes, remove with a slotted spoon and keep warm. Place the pineapple slices into the pan and heat through; remove with the same slotted spoon and keep warm.
Pour the cream into the pan and deglaze by stirring the residue into the cream. Cook slowly, stirring until the sauce thickens slightly.
On individual serving plates, arrange the veal slices, mushrooms and pineapple. Pour the sauce over and serve.
We varied the recipe a little, Les cooked the pineapple and veal on the barbecue and I made a sauce by lightly sauteeing the mushrooms with a dash of ground pepper and a little cream stirred through.
Thanks for the oyster mushroom kit Ella and Rob, they really were delicious (and fun to grow!) Anne