Name: Veal cutlets with onion marmalade
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 clove garlic, crushed; 1 teaspoon cracked black pepper; 4 (680g) veal cutlets; 2 (800g) cobs corn, trimmed, cut into 3cm pieces; 500 gram asparagus, trimmed; Onion marmalade; 20 gram butter; 2 (600g) large red onions, sliced thinly; 1/3 cup (75g) brown sugar, firmly packed; 1/4 cup (60ml) apple cider vinegar; 2 tablespoon orange juice; 2 teaspoon fresh rosemary, chopped finely

Ingredients

2 teaspoon olive oil

1 clove garlic, crushed

1 teaspoon cracked black pepper

4 (680g) veal cutlets

2 (800g) cobs corn, trimmed, cut into 3cm pieces

500 gram asparagus, trimmed

Onion marmalade

20 gram butter

2 (600g) large red onions, sliced thinly

1/3 cup (75g) brown sugar, firmly packed

1/4 cup (60ml) apple cider vinegar

2 tablespoon orange juice

2 teaspoon fresh rosemary, chopped finely

Method

1.In a large bowl, combine oil, garlic and pepper, add veal; toss veal to coat in marinade. Cover; refrigerate until required.

2.Meanwhile, to make onion marmalade: In a medium frying pan, heat butter on medium heat; cook onion, stirring, for about 3 minutes, or until soft and browned lightly. Add sugar, vinegar and juice; cook, stirring, for about 15 minutes or until onion caramelises. Remove from heat; stir in rosemary.

3.On a heated oiled grill plate (or grill or barbecue), cook corn and asparagus, in batches, for about 3-5 minutes, or until browned lightly and cooked as desired; cover.

4.On the same grill plate, cook veal for about 7-8 minutes each side, or until cooked as desired. Serve veal, corn and asparagus topped with onion marmalade.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

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