VEAL WITH SALSA VERDE & MASH
I have a number of family members who do not like olives and how sorry I feel for them! I love my olives and this is the first time I cook with olives stuffed with anchovies and they were delicious!
Terribly simple to make and absolutely delicious. Makes a plain steak of veal into a restaurant quality dish.
1 kg of potatoes, peeled & quartered
50g butter + extra
salt & pepper
1/4 cup of chopped olives (stuffed with anchovies)
1/4 cup of chopped olives (stuffed with capsicum)
2 tablespoons peppercorns (in jar)
2 cloves of garlic, chopped finely
1/4 cup of olive oil + oil for frying
2 bunches of baby carrots, peeled
8 (600g) thin veal steaks, pounded
Boil potatoes until soft, drain. Place in food processor or mash with fork. Add a little sour cream if you wish, season with salt and pepper. Add butter and process until smooth. Cover and keep warm.
Boil carrots until just soft, approx 12-14mins. Drain and set aside. Add a little olive oil and mix gently.
Heat oil oil in frying pan. Fry garlic for 1min or until soft. Turn heat down to low and add olives. Blend well and turn heat off. Set aside. Add a little extra olive oil to mix if a little dry.
Sprinkle veal steaks with salt & pepper. Heat extra oil in frying pan. Fry in batches until cooked through and browned on each side. Approx 2 mins on each side.
Serve mash on plate, top with veal and olive mix and a side of carrots.