Rose Veal Strips with Caramelised Onion & Lentil Mash

My healthy eating saga has turned more into a lifestyle now, and eating healthy, good-for-your-body foods has become habit, and I love it! So thinking about making a dish that is low in carbs but super light, super healthy, super nutritious and super flavoursome (that’s a lot of super!), really got my wheels turning and I came up with this beauty! Being a nut about where my meat comes from I’ve done some research and realised that as long as your rose veal meat has the RSPCA’s stamp of approval on it and the calves have been reared in welfare friendly conditions you are good to go. I’d love to hear your thoughts on my recipe, so feel free to comment below. So without further ado I give you Rose Veal Strips with Caramelised Onions and Lentil Mash!

Rose Veal Strips with Caramelised Onion & Lentil Mash
Rose Veal Strips with Caramelised Onion & Lentil Mash – http://www.mysharedkitchen.wordpress.com

MAKES 2 PORTIONS:

2 large veal escalopes (around 230g) cut into strips
2 garlic cloves – minced
Fresh parsley finely chopped
1 red onion sliced
3 chestnut mushrooms peeled and sliced
1 sprigs of spring onion
1 tablespoon of honey
Pinch of salt and pepper
3 Tsp. of extra virgin olive oil
2 of pink lentils
Lemon and coriander spice mix

It is always best to start off with the element of the dish that takes the longest to cook. So go ahead and rinse your lentils, add 5 cups of water and boil on low heat for 15 min with the lid on. You might want to stir once or twice to make sure the lentils do not stick.

While your lentils are boiling away, place your peeled and sliced mushrooms on an oven tray, drizzle with olive oil and cook in the oven for 10-15 mins at 200 degrees Celsius.

Now you can turn your attention to the marinade for your veal. In a small bowl mix the lemon and coriander mix with 1.5 tablespoons of extra virgin olive oil, the minced garlic and freshly chopped parsley. If you find that the marinade looks more like a rub, add more olive oil. Lather your veal strips with your marinade and leave to rest for 10 minutes.

While your meat is marinating, drain your cooked lentils and mix in your mushrooms, spring onions and season with salt and pepper to taste.

Now take a large frying pan, or a grilled pan, whatever you have in your kitchen and heat 2tsp of olive oil on medium to high heat. Take your veal strips and cook on each side for 1-2 minutes (medium rare). Take the meat off the heat and leave it rest for 1-2 mins. In the meantime add your sliced red onions to the hot pan and cook on medium heat until they soften. Then add the honey as cook for a further 1 minute or until the onions have become caramelised and soft.

You can now bring all the ingredients together, season with salt and plate up!

If you enjoyed this recipe share the love below!

Lots’a’love
O

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