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BBQ veal cutlets with juniper & fennel

Method

  • Grind the chilli, salt, pepper, garlic, juniper berries and fennel seeds using a mortar and pestle (or in a food processor) until well combined. Add ½-¾ cup oil, mix well and transfer to a large bowl. Add the veal, toss until well coated and marinate for up to 3 hours.
  • When ready, spray the radicchio with oil and cook on a preheated ridged grill (or BBQ) with the veal, brushing with the marinade as you do so and turning now and again.
  • Place the radicchio and veal on individual plates and serve sprinkled with a little fresh oil.

Ingredients

  • 1 small red chilli, seeded & sliced
  • ½ tspn sea salt flakes
  • freshly ground pepper
  • 2 garlic cloves, crushed
  • 10 juniper berries
  • 1 tbsp fennel seeds
  • olive oil
  • 8 veal cutlets
  • 2 radicchio, cleaned & halved lengthways
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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