Veal with Marsala and Juniper
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.