“This recipe is a cinch,” says cookbook author Ross Dobson of this creation from his new book King of The Grill (Murdoch Books; $39.99).
“The flavourings are classic and simple, paying respect to the lovely and very special veal cutlets.” We think it’s just the thing to lift a weekend BBQ to a whole new level.
Veal cutlets with rosemary, anchovies and red wine
1 tablespoon rosemary leaves
3 garlic cloves, chopped
3 tablespoons olive oil
125 ml red wine
4 x veal cutlets, about 250 g each
- Put the rosemary, anchovies and garlic in a mortar with a generous pinch of sea salt and some freshly ground black pepper. Pound until the anchovies are mashed.
- Put mixture into a bowl and stir through the olive oil and red wine.
- Put the cutlets in a non-metallic dish and pour over the marinade, tossing the cutlets around to coat in the mixture. Cover and then refrigerate for 3 hours or overnight, turning them often.
- Remove the cutlets from the fridge 1 hour before cooking.
- Preheat the barbecue hotplate or grill to high. Put the cutlets on the hotplate or grill and cook for 5 minutes with the lid closed. They should look quite dark from the marinade. Turn over and cook for another 5 minutes, again with the lid closed.
- Turn the barbecue heat off, lightly wrap the meat in cooking foil and sit on the warm lid for 5 minutes. Remove from the lid and rest for another 10 minutes in the foil before serving.