- 6 pieces veal
- 2 orange(s)
- 6 bacon slices
- 10 oz celery(10 oz = 285 g)
- 8.8 oz cauliflower(8.8 oz = 250 g)
- 2.1 oz full cream(2.1 oz = 60 g)
- 2.5 oz butter(2.5 oz = 70 g)
- 0.7 fl oz sunflower oil(0.7 fl oz = 20 g)
- 0.7 oz Parmigiano(0.7 fl oz = 20 g)
- 4 basil sprigs
- to taste salt
- 6 toothpicks
“Veal Medallions with Fried Oranges, Celery and Cauliflower Purée.” Such a long name!
This dish is very intriguing because once you try it, you will want to recreate this recipe over and over again!
Please note that meat is the main ingredient in this dish. So, when you go to a butchery to choose the meat that you want to cook, look for an eye fillet. Because It is always soft and easy to cook.
Purée (or Mash)
Also, Vladi and I love purée. And frankly speaking, it was my first experience with a non-traditional purée! Normally, I would cook the potato puree with spinach, parsley, or dill. But the result that I got with this recipe was outstanding!
So let’s get started with our recipe and bon appétit!
Marinate the meat. For this, put the meat on a plate, cut one orange in two pieces and squeeze the juice onto the meat. Then add basil and leave the meat for 15-20 minutes. This time is enough to marinate the meat and to have a very tender and soft taste.
Put vegetables into the boiling water. Boil them for around 5-7 minutes. After that, put the veggies into a plate and wait until they become warm, but not hot or cold.
Fry the meat for a few minutes. Then put the meat on a plate and after 2 minutes start to roll it into the bacon, pricking both together to keep the right shape. Put your rolls on an oven-tray and brown them for 5-7 minutes on 356 degrees Fahrenheit (180 degrees Celcius).
Put the veggies into a blender, mix everything with the full cream, Parmigiano and butter, so it turns into a nice puree with great colour! When you get a few free minutes, spend them on frying a few slices of oranges from both sides – just a little bit.
Time to serve! Put 2 pieces of meat on a plate, than puree and 2 slices of the orange. Season the puree with Parmigiano. Voila! Tip: Do not forget to take out the toothpicks! :-)