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Veal, roasted capsicum and rocket rolls with red onion relish Recipes
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Recipe Name : Veal, roasted capsicum and rocket rolls with red onion relish
Country : United States
Rating :
Category : Home > Bread > Rolls
Chef : Cynthia Black
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1/3 cup (80ml) olive oil
3 red onions, thinly sliced
1/2 cup (125ml) red wine vinegar
2/3 cup (140g) caster sugar
2 red capsicums, quartered, seeded
650g veal schnitzels
2 tbs chopped rosemary
1/3 cup (85g) ready made aioli or mayonnaise
4 crusty Italian bread rolls (such as ciabatta), split, toasted
75g rocket leaves

Heat half the oil in a medium saucepan over low heat. Add onions and cook, covered, stirring occasionally, for 12 minutes or until onions are soft. Increase heat to medium. Add vinegar and sugar and cook, uncovered, stirring occasionally, for 15 minutes or until mixture thickens and caramelises.

Meanwhile, preheat grill on high. Line an oven tray with foil. Place capsicums, skin-side up, on lined tray. Place under grill for 4 minutes or until skin blackens and blisters. Remove from heat and cover with foil (this will help lift the skin). Set aside for 5 minutes to cool. Remove and discard skin. Thickly slice capsicum.

Sprinkle veal with rosemary and season with salt and pepper. Heat remaining oil in a large frying pan over high heat. Add veal and cook for 1-2 minutes each side or until brown and just cooked through.

Spread aioli over bread roll halves. Top with rocket, capsicum, veal and onion relish. Top with remaining bread halves to serve.

Cheat's tip: If you don't have any aioli at hand, you can make a simple substitute. Just combine a good quality whole-egg mayonnaise with crushed garlic, salt and a squeeze of lemon juice.