VEAL FILLETS WITH BUTTER POTATOES, SHALLOTS, GARLIC, AND KIDNEY BEAN purée
This recipe may seem overwhelming at first, but it really doesn't require much work. It's just several smaller dishes that are prepared fairly quickly and easily. Here we use marjoram and garlic as seasoning for veal and vegetables - they just fit the veal nicely and give a certain feel of novelty (how often do you eat marjoram?). You can bake all the things in the same oven at the same time, basically, so don't turn it off until you are through with everything.
4 servings:
Kidney bean purée:
1 can (about 250 g/8 oz) of kidney beans
200 mL/6.6 fl oz vegetable or chicken stock
50 g/1.7 oz smoked bacon or pancetta
1 carrot, halved
1 garlic clove, halved
1 onion, halved
1 sprig of thyme
1 tbsp olive oil
Put everything in a pot, bring almost to a boil, reduce the heat and simmer for 30 minutes. Then drain most of the water, and mix the beans in a blender to a purée. If they are too flowing, reduce the water volume in a hot pan.
Butter potatoes:
6 large potatoes
1 garlic clove, halved
2 tbsp olive oil
salt
1 tsp marjoram (dry is OK)
50 g/ 1/2 stick butter
200 mL water
Preheat the oven to 180 C/350 F. Peel the potatoes, and brown them all around in a hot pan in olive oil + garlic. Add salt, marjoram, butter and hot water, and put into the oven for about 15 minutes, or until you can easily insert a fork into the potato.
Shallots and garlic:
4 shallots, unpeeled
8 garlic cloves, unpeeled
1 sprig of thyme
1 garlic clove, halved
1 tbsp olive oil
Put all ingredients on an aluminium foil square and wrap them in, so that the foil is sealed all around. Put the package into the oven for 30 minutes. Remove from the oven and let it cool down, then peel the veggies. Take the shallots and purée them in a blender. Peel the garlic and put aside until serving.
Tomato and salad salsa:
4 tomatoes
1 garlic clove, halved
salt, pepper to season
1 tbsp olive oil
a handful of fine, small salad leaves of your choice
1 tsp balsamic vinegar
Peel and core the tomatoes (put them into boiling water for 10 seconds, then put them into cold water and let them cool down - then you can peel the skin easily). Slice them into long slices. sauté for 2 minutes in a pan with olive oil, garlic and seasoning. Add salad leaves and remove from heat, so the salad will just wilt. Add balsamic vinegar and mix.
Veal fillets:
4 veal fillets (or other tender cuts of your choice)
salt, pepper, marjoram
1 clove of garlic, halved
1 tbsp olive oil
Season veal fillets with salt, pepper and marjoram. Fry them about 1 minute on each side (or longer, if you prefer) in hot olive oil together with garlic.
Serve everything hot on a plate!