Balsamic Rosemary Veal Medallions With Mushrooms And Goats Cheese Recipes

Steps:

• Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.
• Remove stems from mushrooms and cook in a little butter until tender, set to one side.
• Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish.
• In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.
• Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.
• To Serve: Serve atop your favourite mash and drizzle sauce over.

Steps:

• Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
• Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
• Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Steps:

• 1.Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes. 2.Remove stems from mushrooms and cook in a little butter until tender, set to one side. 3.Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. 4.Remove veal to an oven proof dish. 5.In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm. 6.Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese. 7.Serve on top of your favourite mash and drizzle sauce over.

Steps:

• Use two 100g goats cheese rounds for this recipe.
• Place the goats cheese on a lightly oiled baking tray. Drizzle a little olive oil on top of each cheese.
• Cut the stem part off each fig and discard.
• Now slice each fig into about 3 slices.
• Place on the baking tray with the goats cheese and drizzle a little balsamic vinegar onto the figs (not onto the cheese).
• Place under a hot grill for just a couple of minutes until the cheese starts to bubble.
• Serve as a starter. Yum Yum!
• **PS: If I manage to get my photo on here for this recipes you will see I've slightly cooked the cheese too long. Not that it matters but it doesn't look as nice on the plate as it should do. Ooops!