I feel so much better today, getting back into the swing of things after the holidays, well hydrated, back to gym and more importantly ready for my detox. It didn’t go so well last week but I’m better prepared this week and I’m not folding!
I’ve also wanted to start an exercise program at work since I found out there’s a gym at work, and it’s finally happening. 🙂 Starting small with 3 people so far but still better than nothing.
And I’m personally thinking of doing the trail run competition again in Hermanus for 15 km. Last time I did 10 km and it was painful, especially those never ending hills, but I do feel like I’ll be better prepared this time. The exercise at work will definitely help for my preparation.
On a different note, I’m super excited. I can finally make my veal, looking forward to dinner tonight. I’ve never made veal before, but I’ve eaten it plenty. Recently at an Italian restaurant in Hermanus and it was yummy!
Obviously as usual I don’t have a recipe, making things up as I go along and then sharing how it turned out with you. But I know the flavours and the taste I’m looking for; earthy, tangy, creamy.
So dinner tonight is lemon and lime veal, ginger and garlic mash potatoes served with salad greens and creamy mushroom sauce.
What do you need? Serves 2
- 4 veal steaks
4 large potatoes
fresh lime for juice and zest
salad greens, radish, cherry tomatoes
What to do?
Begin by tenderizing the veal steaks, and when done move on to marinating veal. In a bowl, add in 50 ml of lemon juice, a squeeze of lime juice, 1/2 tsp of salt, 1/2 tsp of pepper and the tenderized veal. Rub the liquid into the veal, then add the zest of the lime. Leave to infuse for at least 30 minutes.
Now peel and finely dice the potatoes, the smaller the potatoes the quicker the cooking time. Put in salty water with 4 slices of ginger, 2 sticks of cinnamon, 1 tsp of curry leaves. When it’s cooked through, drain the excess liquid.
Then transfer your potatoes into a bowl, add 30g of margarine, 1 tbs of chopped garlic and mix well with the potatoes.
Mash your potatoes using a masher, then sprinkle with chopped 1 tbs of coriander and season with salt & pepper to taste and set aside.
Start the mushroom sauce. In a hot pan with a drizzle of olive oil, add in sliced mushrooms. In 2 minutes, add 100 ml of cream and continue cooking. In 5 minutes add 50 ml of milk and a handful of grated Parmesan cheese, then lower the heat for this to simmer. Our sauce should be done in another 2 minutes.
Now let’s get back to our veal. Into a hot pan with 1tbs of olive oil, add the veal, then the half the marinade. Cooking the veal in the citrus marinade liquid. This only takes a few minutes to cook; 3-4 minutes. Then off the pan and rest( this will also continue the cooking process). Veal is very delicate and cooks quite quickly and it’s important to not overcook your veal? It gets very dry, very quickly. So be cautious.
You can slice your veal if you wish to after 3 minutes of resting.