Barbecued veal with jacket potatoes
5
Points®
Total time: 1 hr 5 min • Prep: 10 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
This BBQ veal is a winner, scoring full points on both taste and presentation. Thrown in being accompanied by spuds in jackets and it’s a gold medal dish!
Ingredients
Avocado
1 medium, halved, stone removed
Lemon juice
1 tbs
Sebago potato
4 small, (4x140g), washed
Veal cutlet or chop, raw
4 medium, boneless, (4x130g), fat trimmed
Shortcut bacon
4 slice(s), (4 x 25g slices)
Light sour cream
¼ cup(s), (60ml)
Fresh chives
1 tbs, chopped
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Place avocado, lemon juice, salt and freshly ground black pepper in a small bowl, then mash with a fork until combined. Set aside.
2
Preheat oven to 200°C or 180°C fan-forced. Wrap potatoes in foil, place on a baking tray and bake for 50–55 minutes or until tender.
3
Meanwhile, preheat a chargrill pan over high heat and cook veal for 4–5 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes. Cook bacon in a chargrill pan for 2–3 minutes or until browned.
4
Top baked potatoes with avocado, sour cream, chives and bacon, then serve with veal and lemon wedges.
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