Recipe: Veal Scallopini Piccalilli

Ingredients

• Emelia's Garlic and Chilli Oil, Piccalillit Chilli
• Tomato Relish, Tomato Sauce
• 500 grams Veal (rump) or young yearling meat, sliced into strips
• 1 large onion sliced
• 1 red capsicum sliced
• 3 cloves garlic sliced
• 1 tablespoon freshly chopped oregano
• 1 tablespoon fresh basil
• 1 tablespoon freshly chopped parsley
• sea salt, freshly gound pepper, a little paprika
• 50ml of dry white wine
• 2 tablespoons of flour
• 1 teaspoon of chicken booster seasoning
• Vegetables as a side dish: Pumpkin Mash, with Garlic French Beans with toasted sesame seed and butter, and whole baby carrots smothered in honey glaze

Method

1. In a large pan drizzle a little of Emelia's Garlic & Chilli Oil, bring to the heat. Then add the veal, stirring, browning the meat gently.
2. Add the onion, capsicum, garlic and a dash of salt & pepper with the paprika, add the white wine and continue to cook for about 35 minutes on a medium heat.
3. Taste the meat to make sure it's tender. Add 125 grams of piccalilli mixed with 125 grams of tomato relish, if the dish appears to need a little extra juice, add 125 ml of tomato sauce.
4. This dish can be thickened if so desired by adding a little chicken booster with the flour, and a little stock or water.
5. Sprinkle oregano and basil with the parsley over the meat, stir well so to mix through for a minute or so, then serve immediately with the garden fresh vegetables.
6. This is a truly authentic Italian dish to enjoy with the family or friends.
7. Note: Veal is only seasonal so you may wish to try this dish with chicken which would be just as lovely.

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