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Roasted Veal and Crayfish Tail with Baby Radish, Zucchini and Buffalo Yoghurt

With Ben Bayly

Roasted Veal and Crayfish Tail with Baby Radish, Zucchini and Buffalo Yoghurt

Serves 4
Prep time: 30min

400g veal sirloin
1 Cray tail
12 baby radishes
2 zucchinis
100g buffalo yoghurt
10g candied olive
10g olive oil
Salt and pepper
1/2 lemon, zest and juice
10g butter

In a hot pan sear the seasoned veal, place in a 160C oven for 4 min, turn over then give 4 more minutes.
Take the veal out of the pan to rest the meat.
Peel the Cray tail and cut in to 4 pieces, use the pan and the juices from the veal and roast the Cray in it along with the thyme and lemon zest and juice, for more deep flavour.
Reserve the juices to sauce the plate.
Dice the zucchini into 1 cm pieces, mix with the baby radish and blanch in boiling water for 2 min, drain and dress with olive oil and season.
Slice the veal into 4 pieces and serve with the Cray, finish the plate with the vegetables and dots of yoghurt.
Sprinkle the candied olive to finish.

(Broadcast: 14 Mar 2012)