Name: Veal chops with fennel and mandarin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 x 200g veal chops; 2 (260g) baby fennel bulbs, trimmed, halved lengthways; 4 (400g) small mandarins, peeled, halved horizontally; salse verde; 1/4 cup flat-leaf parsley, finely chopped; 1/4 cup mint, finely chopped; 1 tablespoon fennel tips, finely chopped; 1/4 cup chives, finely chopped; 1 tablespoon wholegrain mustard; 2 tablespoon lemon juice; 2 tablespoon baby capers, rinsed, drained, chopped; 1 clove garlic, crushed; 1/3 cup (80ml) olive oil

Ingredients

4 x 200g veal chops

2 (260g) baby fennel bulbs, trimmed, halved lengthways

4 (400g) small mandarins, peeled, halved horizontally

salse verde

1/4 cup flat-leaf parsley, finely chopped

1/4 cup mint, finely chopped

1 tablespoon fennel tips, finely chopped

1/4 cup chives, finely chopped

1 tablespoon wholegrain mustard

2 tablespoon lemon juice

2 tablespoon baby capers, rinsed, drained, chopped

1 clove garlic, crushed

1/3 cup (80ml) olive oil

Method

1.On a heated oiled barbecue, cook veal for about 5-6 minutes each side, or until cooked as desired.

2.Cook fennel and mandarin on barbecue for about 1-3 minutes, or until just browned.

3.Meanwhile, to make salsa verde: Combine all ingredients in small bowl.

4.Serve veal, fennel and mandarin topped with salsa verde.

Not suitable to microwave. Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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