Dinner ideas

Roast veal with capsicum relish

This relish can also be served alongside lightly grilled lean meat, chicken and fish.
Roast veal with capsicum relish
1H 15M



1.Preheat oven to 180°C (160°C fan-forced).
2.Combine half the oil with the garlic and rosemary in a small bowl.
3.Heat 2 teaspoons of remaining oil in a medium frying pan over high heat; cook veal for 3 minutes or until browned all over. Remove from heat.
4.Season veal with pepper. Place on a wire rack in a small roasting pan; roast for 50 minutes, basting every 15 minutes with the garlic oil mixture. Remove from oven. Transfer to a heatproof plate; rest, covered, for 5 minutes.
5.Meanwhile, preheat grill to high. Quarter capsicums; discard seeds and membranes. Grill capsicum, skin-side up, for 5 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap or paper for 5 minutes; peel away skin, then chop flesh coarsely.
6.To make relish, heat remaining oil in a medium saucepan over medium heat. Add onion and capsicum; cook, covered, stirring occasionally, for 5 minutes or until onion is soft. Add vinegar and sugar; cook, stirring occasionally, until relish thickens.
7.Meanwhile, blanch asparagus in a saucepan of boiling water for 1 minute; remove with tongs, immediately plunge into a bowl of iced water. Stand for a couple of minutes; drain well.
8.Combine asparagus, watercress and cucumber in a medium bowl. In a separate bowl, whisk extra olive oil and juice to combine; toss salad with dressing.
9.Slice the veal and serve with the salad, relish and bread.

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