Veal with Olives recipe
information
Preparation time: 15 minutes.
Cooking time: 30-35 minutes.
Calories: 305 per portion
ingredients
1 tablespoon olive oil
4 veal noisettes, trimmed of fat, about 150 g (5 oz) each
1 small onion, thinly sliced
1 bay leaf
1 strip of lemon rind
300 ml (1/2 pint) dry white wine
50 g (2 oz) green olives, stoned and finely chopped
1 teaspoon fresh thyme
salt and pepper
3 tablespoons natural low-fat yogurt
1 egg yolk
4 veal noisettes, trimmed of fat, about 150 g (5 oz) each
1 small onion, thinly sliced
1 bay leaf
1 strip of lemon rind
300 ml (1/2 pint) dry white wine
50 g (2 oz) green olives, stoned and finely chopped
1 teaspoon fresh thyme
salt and pepper
3 tablespoons natural low-fat yogurt
1 egg yolk
For the garnish
8 large green olives
sprigs of fresh thyme
sprigs of fresh thyme
method
1. Heat the olive oil in a non-stick frying pan and gently fry the noisettes until lightly golden. Add the onion, bay leaf, lemon rind, white wine, stoned green olives and thyme with salt and pepper to taste.
2. Cover and simmer for 25 minutes, until tender. Remove and keep warm.
3. Discard the bay leaf and blend the cooking liquid with the yogurt and egg yolk. Heat the sauce through very gently without allowing it to come to the boil.
4. Spoon the hot sauce over the veal and garnish with the olives and sprigs of thyme.
Pare the lemon carefully to ensure no pith is attached to the rind. If you use olives that have been preserved in brine, rinse thoroughly in cold water.
2. Cover and simmer for 25 minutes, until tender. Remove and keep warm.
3. Discard the bay leaf and blend the cooking liquid with the yogurt and egg yolk. Heat the sauce through very gently without allowing it to come to the boil.
4. Spoon the hot sauce over the veal and garnish with the olives and sprigs of thyme.
Pare the lemon carefully to ensure no pith is attached to the rind. If you use olives that have been preserved in brine, rinse thoroughly in cold water.
serving amount
serves 4
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