I hope you enjoy the food!!!

Friday, September 10, 2010

Veal Cutlets with Minted Pea Puree

The next night was Mr. CCC's turn for the meal of choice!!

Recently while I was cooking a recipe on the same page as the picture for this recipe, he declared that this is what he wanted for dinner!  The only problem was that a) I was already cooking something else, and b) I didn't have the ingredients for this meal on hand!!!  It would have to go on the shopping list for another night.  It looked like such a lovely spring recipe too -  green pea mash - I was not going to forget it!

Veal Cutlets with Minted Pea Puree

Serves 4

4 veal cutlets
cracked black pepper
2 tbs olive oil
3 tbs fresh mint leaves

Minted Pea Puree

3 waxy potatoes, whole and unpeeled
60g butter
3/4 cup cream (I used the light cooking cream)
sea salt
2 cups frozen peas (you could use fresh)
2 tbs fresh mint, shredded

To make the minted pea puree, place the potatoes in a saucepan of boiling water, and cook over medium high heat for approximately 15 minutes, or until soft.  Drain, and allow to cool slightly.  Remove the skins. Return the potatoes to the saucepan and mash well.  Return the saucepan to the warm stovetop, add the butter, cream and salt and whip with a whisk until smooth.  Keep the mash warm.

Please the peas in a saucepan of boiling salted water and cook for 5 minutes, or until tender.  Drain.  Please the peas, mint, and a few spoonfuls of the mash in a food processor and process until smooth.  Add the peas to the potato mash, and stir over low heat until well combined, and warmed through.

To cook the veal sprinkle with the black pepper.  Heat the oil in a frypan over medium high heat.  Add the veal and the mint leaves, and cook for 4-5 minutes each side, or until the veal is cooked to your liking, and the mint is crisp.

To serve place the minted pea puree on a serving plate, then top with a veal cutlet and pieces of the crisp mint.

This is a lovely spring inspired meal, and it is really quite easy.  I can still taste the mint now just looking at the picture!!!

Dear Readers what is a dish that just says Spring to you??  Is it perhaps the colour that reminds you of Spring, or is it a meal that is lighter than the ones that you have been eating through the winter?  What meals are you looking forward to in the coming months?  I have a few favourites I plan to bring out once the warm weather is here to stay!!

1 comment:

  1. That minted pea puree sounds genius! Thanks for the recipe Cate! I always thought that it was pure peas (in which I wondered what happened to the outside layer) but this sounds more like it :)