Ingredients for 4 people:
For the chutney:
500 g apricots
2 red onions
1 tbsp oil
2 tsp mustard seeds
2 tbsp sultanas
6 tbsp white wine vinegar
80 g jam sugar
Salt, 1 pinch chilli powder
Also:
4 veal steaks (from the semi roll) 150 g each.
Salt, ground pepper
2 tbsp oil
300 g frozen broad beans (or 1 kg fresh broad beans)
2 tbsp olive oil
1 clove of garlic
1 bunch spring onions
Coriander to garnish
Preparation:
1. Score apricots crosswise, scald with boiling water for 1 minute, rinse with cold water and skin. Halve the apricots, stone and cut into wedges. Peel the onions and also cut into wedges. Heat the oil. Sauté the onions and mustard seeds. Add the apricots and sauté briefly. Add the sultanas, vinegar and preserving sugar. Add the sultanas and stir in the vinegar and preserving sugar. Stir and simmer for 3 minutes. Season with pepper and chilli powder.
2. Season the steaks with salt and pepper. Heat the oil and fry the steaks for 3-4 minutes per side. Keep warm.
3. Defrost the beans according to the instructions on the packet (shell the fresh beans and cook in salted water for 6-8 minutes). Heat the olive oil. Toss the beans briefly. Peel and press the garlic. Clean the spring onions, rinse and chop. Mix into the bean seeds. Serve the steaks with the chutney and the bean seeds. Garnish with coriander.
Serve with rice and finely chopped coriander leaves.
Preparation time approx.: 50 minutes
Nutrition per portion approx.:
Calories: 609
Joule: 2553
Protein: 64 g
Fat: 13.1 g
Carbohydrates: 56 g
(FoodCentrale by ddp images)
