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    Veal Escalopes with Pink Ginger Sauce and Herby Mash

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    Veal Escalopes with Pink Ginger Sauce and Herby Mash

    Ginger cordial isn't just for drinking - here it is used to make a delicious sauce.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 3


    • 6 Waitrose Farmhouse Veal Escalopes
    • 2 tsp finely chopped rosemary
    • Salt and freshly ground black pepper
    • For the mash:
    • 600g floury potatoes (eg Romano or King Edward), peeled and cut into 2.5cm chunks
    • Large garlic clove, crushed
    • 75ml milk
    • 2 tbsp finely chopped fresh herbs
    • 50g unsalted butter
    • For the sauce:
    • 4 tbsp Thorncroft's Pink Ginger Cordial, mixed with 4 tbsp water


    1. Place potato chunks into a saucepan with water. Bring to the boil and cook for 10-15 minutes until tender.
    2. Season the escalopes with the rosemary, and salt and pepper. Lay them between two sheets of clingfilm and flatten by gently banging with a rolling pin or meat mallet.
    3. Heat the garlic, milk, herbs and butter in a saucepan. Drain the potatoes and shake the pan hard to release the steam. Mash with a fork, add the warm herb mixture and beat well. Season to taste and keep warm.
    4. Heat a large non-stick frying pan until very hot, add a knob of butter and cook three escalopes for 2-3 minutes each side. Remove to a warm dish and cook the remaining escalopes. Lower the heat, add the cordial and water to the pan, stirring to incorporate the sticky bits. Simmer for 1-2 minutes until syrupy.
    5. Pile some herby mash on each dinner plate, top with two escalopes and spoon ginger sauce over the top. Serve with Waitrose Bistro Rocket and Mizuna Salad.

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