12 Dec 2012

Serves 4
PREP 15mins
COOK 30mins

1 garlic bulb, cloves separated
100ml extra virgin olive oil
800g baby potatoes
1 tbsp chopped rosemary
4 French-trimmed veal cutlets
2 bunches asparagus, trimmed, stalks peeled
4 king brown or flat mushrooms, trimmed, halved lengthways
2 tbsp vincotto, aged balsamic vinegar or balsamic glaze


Tip- Vincotto is made by cooking the juice of wine grapes until it is reduced to a thick syrup. It’s available from delis, or substitute aged balsamic vinegar or balsamic glaze.


1 Preheat a barbecue on medium. Place garlic cloves in centre of a square of foil. Drizzle with 1 tbsp of oil and enclose to form a parcel. Cook on barbecue grill plate for 30 mins, until soft.

2 Cook potatoes in a pan of salted boiling water for 15-20 mins, until tender. Drain.

3 Meanwhile, combine rosemary and 1/4 cup of remaining oil in a small bowl. Set aside.

4 Brush veal cutlets with 2 tsp of remaining oil, then season. Drizzle asparagus and mushroom with remaining oil and season.

5 Cook cutlets on grill plate for 4 mins each side for medium-rare, or until cooked to your liking. Remove from heat and brush with rosemary oil.

6 Cook asparagus and mushroom on grill plate for 2 mins each side, until lightly browned and tender. Remove from heat and brush with rosemary oil. Cut asparagus in half.

7 Arrange vegetables and garlic on a platter and drizzle with vincotto and remaining rosemary oil. Place veal cutlets alongside vegetables and serve with potatoes.

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Last modified on Wednesday, 12 December 2012 05:24
Gary Mehigan

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