Tags

, , , , , , , , , , , , ,

After a long break between the appetizer and entree round of Chopped, the final plates were served last night!  The mystery basket ingredients consisted of veal, liver sausage, chick peas, and a whole coconut.  My first reaction to the mystery ingredients were “Two meat?! What am I gonna do with two meats?!”  After throwing several ideas out the window, I landed on a version of veal marsala.  I swapped the chicken broth with the coconut water, and added some curry to tie the flavor of the chopped coconut and chickpeas, into the marsala and mushroom sauce.  I dressed a bed of farfalle pasta with the marsala and a large portion of veal that was dredged through flour and pan fried.  To top the dish was a panko crusted and fried liver sausage, which was the biggest cause for conversation at the judges table!  So without further a due, here is the recipe!

Panko Fried Liver Sausage

liver sausage

egg

panko bread crumbs

Beat the egg and dip each piece of liver sausage in it.  Then press the panko bread crumbs onto the outside.  Fry in a deep fryer, or a large skillet filled with oil, for about a minute each side till golden brown.  Drain on paper towels and reserve till your ready to plate.

Veal

veal cutlets

salt and pepper

egg

flour

butter

farfalle pasta

Season the cutlets on both sides with salt and pepper.  Lightly coat the seasoned cutlet with flour then dip it in the beaten egg.  Then cover with the flour one more time.  In a skillet over medium high heat, melt enough butter to coat the bottom.  Cook the cutlets about 2 minutes each side or till golden brown.  Set aside on paper towels to drain any excess butter.  In the mean time, boil the farfalle pasta in a pot of salted water till tender.

Marsala

olive oil

2 tbsp butter

1/3 cup chopped onion

4 cloves of minced garlic

2 ounces mushrooms

1 can chickpeas (drained)

1/4 cup chopped coconut

1/2 cup marsala wine

3/4 cup coconut water

1/2 tsp curry powder

1/4 cup heavy cream

Cook the onion and garlic in a skillet with oil till fragrant.  About 30 seconds on medium high.  Add the mushrooms and chickpeas, and sauté till tender.  Pour in the marsala wine and let it reduce by half.  Then add the coconut water and let it reduce by half again.  Add the butter, heavy cream, curry and chopped coconut.  Stir together till slightly thickened and pour over a bed of farfalle pasta.  Top with the veal, then the fried liver sausage.

Advertisements