Dinner with Italian Style Veal
Four course dinner for six people. Soup is Roasted Garlic and Potato. Something a little different. For the Entree: Tomato, Zucchini, and Capsicum Gratin, light and fresh. Main Course of Italian Style Veal is tasty and not too difficult to prepare. Dessert is a wonderful old standard Cherry Slice.
Roasted Garlic and Potato Soup
3 heads garlic
8 sprigs fresh thyme
¼ cup olive oil
1 large onion, chopped
750g sebago potatoes
2 cups water
2 cups vegetable or chicken stock
chopped chives to serve
Preheat oven to 120C. Break garlic into cloves and place in a small oven proof dish. Add half the thyme and drizzle with oil. Cover with foil and roast for 2 hours or until garlic is very soft. Remove garlic from oil, and when cooled, squeeze garlic from skins. Reserve the oil.
Heat 1 tablespoon of reserved oil in a large saucepan over medium heat. Add onion, and cook uncovered for 5 to 6 minutes or until onions soften. Add potatoes and remaining thyme. Toss to coat in onion mixture, add water and stock, cover, and bring to the boil. Reduce heat to medium-low and simmer partially covered for 20 minutes. Stir through garlic flesh.
Blend soup in batches until smooth. Return to saucepan and stir over low heat for 5 minutes or until hot. Season with salt and pepper.
Ladle soup into serving bowls and swirl a little cream through the soup in each bowl. Top with chives to serve.
Tomato, Zucchini, and Capsicum Gratin
olive oil cooking spray
125g feta cheese, crumbled
2 tablespoons oregano leaves, chopped
½ cup fresh multigrain bread crumbs
1 teaspoon extra virgin olive oil
6 tomatoes, cut into 5mm (¼ inch) slices
2 zucchini, thinly sliced diagonally
1 red capsicum, halved and thinly sliced
Preheat oven to 200C (400F) Lightly spray a 22cm baking dish with oil. Place feta, oregano,, and pepper into a small bowl and set aside.
Place breadcrumbs into a small bowl, drizzle with with oil, toss well to lightly coat breadcrumbs in oil, and set aside.
Arrange half the tomatoes over base of baking dish, overlapping slices slightly. Sprinkle with half the feta mixture. Top with zucchini, half the capsicum, and remaining slices of tomatoes. Add remaining capsicum and feta mixture. Sprinkle breadcrumbs evenly over top, and lightly spray with oil. Bake 40 to 45 minutes. Serve on an iceberg lettuce cup.
Italian Style Veal
1 large eggplant, cut into 10mm (½ inch) slices lengthways
6 veal schnitzel
olive oil cooking spray
2 tablespoons lemon juice
250g punnet cheery tomatoes, halved
2 cloves garlic, crushed
¾ cup basil leaves
¾ cup grated parmesan cheese
salad leaves to serve
Sprinkle salt over both side of eggplant, stand 10 minutes, then wipe salt and juices off.
Preheat a chargrill over medium heat. Spray eggplant and veal with oil and season. Chargrill eggplant for 5 minutes each side. Remove from plate and pour over lemon.
Chargrill veal for 1 minute each side. Set aside. Combine tomatoes, garlic, and salt and pepper. Spray with oil and chargrill for 7 minutes or until tender.
Preheat grill on high heat. Place veal in a single layer onto an oven tray. Top with eggplant, basil, tomatoes, and parmesan. Grill for 5 minutes or until cheese is melted..
Serve with salad.
½ cup caster sugar
1 teaspoon vanilla essence
½ cup plain flour, sifted
½ cup SR flour, sifted
dark chocolate topping, drizzle to serve (optional)
2 cups desiccated coconut
200g red glace cherries, chopped
¾ cup caster sugar
2 tablespoons SR flour extra
Combine all ingredients in a bowl.
Beat butter, sugar, and vanilla together until light and fluffy. Beat in egg, combine flours and fold in.
Grease a 20cm square tin and line with baking paper. Press mixture evenly into tin.
Combine topping ingredients in a bowl and spread evenly over base. Bake at 180C (350F) for 35 to 40 minutes. Allow to cool in the tin. Cut into squares to serve.