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Veal T-bone With Rosemary And Lemon Dressing, Asapargus Banua Cauda

 
Type of Dish: Main
Serves:
4
Prep Time:
15
Marinating Time:
Cooking Time:
Primary Ingredient:
Best Suited for:

A fantastic dish from Otto chef James Kidman.

Goes Well With

Ingredients

  • 4
    whole
    Veal T-bone
  • 1
    whole
    Lemon(s)
  • 3
    sprig(s)
    Fresh Rosemary
    finely chopped
  • 50
    ml
    Extra Virgin Olive Oil
  • 2
    bunch(es)
    Asparagus
    trimmed, blanched in boiling water and refreshed in iced water
  • 20
    g
    Butter
  • 4
    fillet(s)
    Anchovies
    finely chopped
  • 1
    clove(s)
    Garlic
    finely chopped

Directions

  • 1 Preheat grill or bbq plate to medium/high. Brush veal with a little oil and season well with salt and pepper. Cook for a few minutes on either side, or to your liking.
  • 2 Rest, loosely covered for five minutes.
  • 3 To make the rosemary lemon dressing, simply combine the zest of the lemon with its flesh, roughly chopped, the rosemary and salt and pepper.
  • 4 In a frying pan, melt the butter and olive oil then add the anchovies and garlic and cook for a minute until the garlic has softened and the anchovies are dissolving.
  • 5 Toss asparagus through for a minute until re-heated.
  • 6 Serve veal with rosemary and lemon dressing on top and asparagus banua cauda beside.

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