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Coriander veal cutlets with cauliflower puree
Coriander veal cutlets with cauliflower puree
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Prep Time:
12 minutes
Cook Time:
35 minutes
Total Time:
47 minutes
Indulge in gourmet veal cutlets with grapefruit, mizuna, and cauliflower puree for a delightful feast.
Ingredients:
  • 6 veal cutlets, trimmed
  • 40.00 ml whole coriander seeds
  • 6 grapefruit
  • 180ml (3/4 cup) extra virgin olive oil
  • 1 brown onion, sliced
  • 1.2kg cauliflower, cut into florets
  • 1L (4 cups) chicken style liquid stock
  • 500ml (2 cups) milk
  • 2.50 gm ground cumin
  • Salt & freshly ground black pepper
  • 150g mizuna
Instructions:
  • Crush coriander seeds in a mortar and pestle. Season both sides of veal with crushed coriander. Arrange veal in a single layer in a glass dish. Mix juice of 4 grapefruits with 125ml (1/2 cup) oil in a jug. Pour over veal. Cover and refrigerate for 3 hours or overnight to marinate.
  • In a saucepan over medium heat, warm the remaining 2 tablespoons of oil. Sauté the onion for 5 minutes until soft. Add cauliflower, stock, and milk. Increase heat to medium-high and bring to a boil. Cook uncovered for 30 minutes until cauliflower is tender. Drain liquid. Blend cauliflower mixture and cumin in a food processor until smooth. Season with salt and pepper to taste. Serve.
  • Preheat a chargrill over medium heat. Remove veal from marinade and season both sides with salt and pepper. Grill half of the veal, flipping once, for 15 minutes for medium doneness. Place on a plate and tent loosely with foil. Grill remaining veal in the same manner.
  • Peel the grapefruit using a sharp knife, removing the skin and white pith. Slice the fruit thinly crossways.
  • Plate the cauliflower puree, top it with mizuna and veal, then sprinkle with pepper. Serve with grapefruit slices and drizzle with the remaining oil.

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