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The King's Veal



  • 1.

    Cut the veal into into 2cm strips. Splash oil into a non-stick pan, once hot, fry the veal strips until just sealed, then remove from the pan and set aside.

  • 2.

    In the same pan, splash a little extra oil and fry the onion, peppers and garlic until softened, then deglaze the pan with brandy. Then add the stock and cream, bring to a boil, and turn down to a simmer for 15 minutes or until thickened.

  • 3.

    Return the veal to the sauce,(as well as any veal juice). Cook for 5 minutes then add the chopped parsley and lemon juice and zest.

  • 4.

    Brush both sides of the bread with garlic oil then toast both sides, when the veal is ready squash down the centre of the bread to make a well and serve the veal and sauce in the bread.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with The King's Veal.


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