Veal with red onion dressing

Kalfsrollade met rode uiensaus

Tags: Meats & Fish

450 grams/1 lb. cooked veal or turkey roast
100 grams/4 oz. Butter
4 tomatoes
6 sweet-and-sour pickles
2 tbsp capers
2 tbsp pesto
1 tbsp mustard
1 large red onion
4 tbsp extra virgin olive oil
1/10 liter/½ cup chicken stock
salt & pepper

Roll the meat into a rollade (roast). Tie up with butcher’s string. Heat half of the butter in a large skillet and quickly sear and brown the ‘rollade’ on all sides. Add the rest of the butter, turn down the heat and cook the roast for about 30 minutes till it is done.Turn the rollade using a spatula or tongs, NOT a fork.

Make the chicken stock from a stock cube.

Finely chop the pickles and one tablespoon capers and mix in the mustard. Peel the onion and slice a few rings from the centre to use as garnish. Chop the remainder of the onion.

Mix the onion in with the mustard, pickles and capers blend, add the olive oil, stock and salt and pepper to taste.

Slice the meat and divide over four plates. Either roll the slices or arrange them like tiles. Pour over the dressing and sprinkle the remaining capers over it, garnish with onion rings. Slice the tomatoes, put pesto on each slice and put on the plates.

Serve with spaghetti (with little or no sauce) and steamed broccoli.