Delicate cuts of pan-seared veal dressed with a zesty orange sauce and served with roasted asparagus, baby potatoes, and bell peppers.
Recipe from Chef Will from the Heritage Court at the Hamilton Princess
Ingredients:
- 5 ounces Veal
- 2 tbsp Olive Oil
- 14 ounces Baby Potatoes
- 2 ounces Garlic
- ¾ cup Orange Juice
- 2 tbsp Butter
- 6 ounces Asparagus
- 6 ounces Assorted Bell Peppers
- Parsley
- Salt and Pepper to taste
Directions:
- In a small pot add orange juice with butter, bring to a boil and reduce to a light syrupy consistency. Add a little salt and pepper. Wash and dry the baby potatoes, slice in half. Place in a mixing bowl, add salt, pepper, chopped parsley, garlic and olive oil. Mix together and place in a pan in 350 degrees oven for 15 – 20 minutes. Remove and keep warm. Wash the asparagus and bell peppers. Cut into small bite pieces on a bias. Drizzle with olive oil and add salt and pepper, place in the oven for 10 minutes until cooked.
- Pat the veal dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium – high heat until just smoking. Cook the veal until golden brown, about 1 minute each side. Remove veal from the pan, transfer to a plate and pour cooking liquid over. Serve with the roasted potatoes and the mixed vegetables.
Gosling’s Wine of The Week
WOLF BLASS YELLOW LABEL SPARKLING BRUT N/V
Wolf Blass Yellow Label Sparkling Brut is Gosling’s choice this week for Chef Will’s wonderful recipe.
This wine from south Australia has crisp apple flavours and soft acidity. The bouquet is a complex balance of fresh berry fruit characters, while the palate shows a harmonious balance of delicate fruit and soft mousse. The wine has a clean finish.
The retail price is $17.00 and is available at Lindo’s and Gosling’s stores.
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