Neil Perry -Mar 24, 2012
Crumbed veal steaks with eggplant and tomato salad. Photo: Wiliam Meppem
Crumbed veal steaks with eggplant and tomato salad
Of course, it goes without saying that lamb cutlets would be damn tasty with the eggplant salad, as would chicken or even a nice crumbed fillet of fish.
Panko crumbs are large Japanese breadcrumbs and are available from most supermarkets these days. They give a wonderful, light, crunchy texture.
You can also slice the eggplants and fry them with the skin on until golden brown, then mash them through the tomato sauce. This gives the dish a much more caramelised flavour.
600-700g thin veal leg steaks
3 eggs, lightly beaten
3 cups panko crumbs
olive oil, for frying
sea salt and freshly ground pepper
1 lemon, cut into quarters
Eggplant and tomato salad
500g tomatoes, peeled and chopped
5 garlic cloves, chopped
4 tbsp extra virgin olive oil
1/2 tsp paprika
pinch chilli powder
1 tsp ground cumin
1 bunch flat-leaf parsley, roughly chopped
1 bunch coriander, roughly chopped
handful pitted black olives
juice of 1 lemon
To make the salad, preheat the oven to 240ºC. Prick the eggplants with a fork all over, wrap them in foil, then roast them in the oven for about 50 minutes or until very soft. When cool enough to handle, peel them, drop them into a strainer and press out as much juice as possible, then chop into large chunks.
In a non-stick pan, cook the tomatoes and garlic with 2 tbsp olive oil and a little sea salt over a low heat for about 20 minutes or until reduced to a thick sauce. Mix with the eggplant, add the spices, herbs, olives, lemon juice and 2 tbsp olive oil and season to taste.
Place the veal steaks between two pieces of cling wrap. Using a rolling pin, pound each steak to about 5mm thick. Coat a veal steak in flour, shake off the excess, then dip it in the egg, then in the breadcrumbs. Shake off the excess. Repeat with the remaining steaks.
In a large non-stick pan heat 2-3 tbsp oil per steak over medium heat. In batches, fry the crumbed veal steaks until golden brown. (Keep the cooked ones warm in a very low oven.) Place the veal on serving plates with a dollop of eggplant salad, a sprinkle of sea salt, a good grind of pepper and lemon wedges.
Blueberry, raspberry and strawberry roulade cake
The roulade cake is a cracker. Use any fruit in season you like. Vanilla and sugar can be added to the cream filling to give it a richer taste, and you can skip the chocolate and cocoa if you want a dessert that's fruit-tasting only.
6 egg whites
1 1/4 cups caster sugar
1 tbsp cornflour
1 tsp lemon juice
2 tbsp icing sugar
2 tbsp unsweetened cocoa powder
1 cup double cream
1 punnet each of blueberries, raspberries and strawberries
2-3 tbsp coarsely grated dark chocolate
To make the roulade, preheat the oven to 170ºC. Line a Swiss-roll pan with baking paper. Butter the paper.
Beat the egg whites in a large bowl with an electric mixer fitted with a whisk at high speed until soft peaks form. Gradually add in half the caster sugar then beat in the remaining caster sugar until stiff, glossy peaks form. Fold in the cornflour and lemon juice.
Spread the meringue evenly in the prepared pan. Bake for 20 minutes, or until pale golden, then allow to cool for about 1 hour. Place another sheet of baking paper on a work surface and dust with icing sugar and cocoa powder, reserving some for later. Turn the meringue onto the baking paper. Carefully remove the top sheet of paper.
For the filling, beat the cream until soft peaks form. Spread the beaten cream over the meringue with a palette knife. Sprinkle the fruit and chocolate evenly over the cream.
Use the paper to help you roll up the meringue from the short end. Once rolled, dust with the remaining sugar and cocoa. Ease the roulade, seam side down, onto a serving dish and refrigerate for 1 hour. To serve, cut slices and place lying down on a white plate.
SOMETHING TO DRINK
Barbera is a wonderful grape with red cherries, plums, light floral and earthy notes along with a refreshing acidity. With the veal, try the 2008 Barbera d'Alba (about $30) from Pio Cesare, one of the most highly regarded producers in Piedmont, Italy.