Balsamic Rosemary Veal Medallions With Mushrooms And Goats Cheese Recipes

BALSAMIC ROSEMARY MUSHROOMS RECIPE

Steps:

• Preheat oven to 375 F.
• Add ghee, garlic, and rosemary sprigs to the bottom of an oven-proof skillet.
• Place the mushrooms, cap side down, on top of the rosemary and garlic.
• Season the mushrooms to taste with sea salt and freshly ground black pepper.
• Drizzle with the balsamic vinegar and olive oil and roast in the oven 20 to 25 minutes.
• Remove the skillet from the oven and baste the mushrooms with the sauce that remains in the bottom of the skillet.

BALSAMIC ROSEMARY VEAL MEDALLIONS W. MUSHROOMS AND GOATS CHEESE

Steps:

• Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.
• Remove stems from mushrooms and cook in a little butter until tender, set to one side.
• Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish.
• In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.
• Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.
• To Serve: Serve atop your favourite mash and drizzle sauce over.

BALSAMIC ROSEMARY VEAL MEDALLIONS WITH MUSHROOMS AND GOATS CHEESE

Steps:

• 1.Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes. 2.Remove stems from mushrooms and cook in a little butter until tender, set to one side. 3.Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. 4.Remove veal to an oven proof dish. 5.In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm. 6.Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese. 7.Serve on top of your favourite mash and drizzle sauce over.

GOATS CHEESE AND POMEGRANATE COUSCOUS WITH PINE NUTS

Steps:

• Place the couscous in a large bowl and cover with the hot stock.
• Set aside for 10 minutes until the grains are tender and all the liquid has been absorbed.
• Mix together the dressing of olive oil, molasses and lime juice.
• Fluff up the couscous using a fork.
• Gently stir through the cheese, pomegranate seeds, herbs and pine nuts.