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Veal with Courgettes

Courgettes are grown in Britain, from seed, sown under glass early in the year. Strips of veal, combined with the crispness of the courgettes and the sharpness of grapefruit, makes this a special dish.

ingredients

serves 4
2 grapefruits
30 ml (2 tbsp) vegetable oil
450 g (1 lb) veal fillet in one piece, very thinly sliced
15 g (1/2 oz) butter
450 g (1 lb) courgettes, thinly sliced
salt and pepper

method

1. Using a potato peeler, pare rind off one grapefruit. Cut into julienne strips. Squeeze juice and reserve.

2. Using a serrated knife, peel the remaining grapefruit, removing all skin and pith. Thinly slice the flesh and reserve.

3. Heat the oil in a large frying pan. Add the veal slices, a few at a time, and fry for 2 - 3 minutes until well browned on both sides. Transfer to a warmed serving dish. Cover and keep warm in a low oven.

4. Add the butter to the pan then fry the courgettes for 2-3 minutes until beginning to brown. Add the julienne strips and 90 ml (6 tbsp) of the reserved juice.

5. Bring to the boil then simmer for 4 - 5 minutes or until the liquid is well reduced. Stir in the reserved flesh and season with salt and pepper to taste.

6. Spoon the contents of the pan over the veal and serve immediately.

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