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Good Food

Veal with Marsala and Juniper

Serves 4


25g/1 oz dried porcni mushrooms

4 veal escalopes

10ml/2 tbsp balsamic vinegar

8 garlic cloves

15g/½ oz/1 tbsp sunflower oil

45ml/3 tbsp marsala

several rosemary sprigs

10 juniper berries, crushed

salt and ground black pepper

steamed brown rice or green vegetables, to serve


Put the dried mushrooms in a bowl and just cover with hot water.  Leave to stand.

Brush the veal with 5ml/1 tsp of the vinegar and season with salt and pepper.  Put the garlic cloves in a small pan of boiling water and cook for 10 mins until soft.  Drain and set aside.

Heat the oil in a frying pan.  Add the veal and fry quickly until browned on the underside.  Turn the meat over and cook for another minute.

Add the marsala, rosemary, mushrooms, 60ml/4 tbsp of the mushroom juices, the garlic cloves, juniper and remaining vinegar.

Simmer gently for about 3 mins until the veal is cooked through.  Season lighty and serve hot with steamed brown rice or green vegetables.