Name: Veal and mushroom with garlic mustard butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 12 cup mushrooms; 1/4 cup (60ml) olive oil; 4 veal chops; salt and freshly ground black pepper; 1 1/2 cup (300g) medium- grain white rice; 3/4 cup (90g) frozen green peas; 60 gram butter, softened; 1 tablespoon seeded mustard; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 clove garlic, crushed; 1/2 cup (40g) finely grated parmesan cheese; lemon wedges, to serve, optional

Ingredients

12 cup mushrooms

1/4 cup (60ml) olive oil

4 veal chops

salt and freshly ground black pepper

1 1/2 cup (300g) medium- grain white rice

3/4 cup (90g) frozen green peas

60 gram butter, softened

1 tablespoon seeded mustard

2 tablespoon finely chopped fresh flat-leaf parsley

1 clove garlic, crushed

1/2 cup (40g) finely grated parmesan cheese

lemon wedges, to serve, optional

Method

1.Brush the mushrooms lightly with some of the oil. Cook in a heated griddle pan (or barbecue or frying pan) until browned on both sides and just tender; remove from pan; cover to keep warm.

2.Brush the veal with the remaining oil and season with salt and pepper. Cook veal in same pan (or barbecue or frying pan) over medium heat until browned on both sides and cooked as desired. Remove from pan; cover to keep warm.

3.Meanwhile, add rice to a large pan of boiling, salted water. Boil, uncovered, for 5 minutes. Add the peas, boil until rice is just tender; drain well.

4.GARLIC MUSTARD BUTTER: Place butter, mustard, parsley and garlic in a small bowl. Beat with a wooden spoon until combined.

5.Stir the parmesan into rice mixture and season to taste with salt and pepper.

6.Serve the veal with a spoon of mustard butter, mushrooms, rice mixture and lemon wedges, if desired.

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Ingredients

Method

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