A flavourful summer barbecue to celebrate Ontario Farmers. Ontario veal loin cubes are marinated in a delectable coconut-curry blend and grilled until charred for an authentic taste.
Serves: 6
Marinade (Makes 1 ½ cups)
¼ cup (60 mL) soy sauce
¼ cup (60 mL) vegetable oil
¼ cup (60 mL) pinot noir, or chardonnay
½ cup (125 mL) canned, Aylmer’s Stewed Tomatoes
¼ cup (60 mL) coconut cream or milk
1 tbsp (15 mL) brown or palm sugar
2 tbsp (30 mL) green or yellow Thai curry paste
2-3 Thai chilies
2 ½ lb (1.25 kg) Ontario veal loin, cubed
Dirty Rice
2 tbsp (30 mL) ghee or olive oil
¼ cup Ontario red onion, diced
½ Ontario Greenhouse sweet red bell pepper, diced,
1 cup (250 mL) Ontario white button mushroom, diced
2 cloves of Ontario garlic, minced
½ cup (125 mL) Aylmer’s Stewed Tomatoes, petite cut
4 cups (1 L) cooked medium or long-grained white rice
1 cup (250 mL) vegetable broth
Salt to taste
¼ cup (60 mL) fresh Ontario basil leaves for garnishing
1. Preheat oven to 350°F (180°C). In a blender or food processor, add soy sauce, oil, wine, tomatoes, milk, sugar, curry paste, chilies and purée until smooth. Reserve ½ cup of the marinade.
2. Add veal cubes to a medium shallow bowl or dish, pour remaining marinade over veal, toss to coat, cover, and refrigerate for an hour or overnight.
3. Remove the veal from the refrigerator 30 minutes before cooking. Pat dry with paper towels and thread the veal onto 6-inch skewers.
4. Arrange skewers on greased grill over medium-high heat. Grill for about 8 minutes per side while brushing occasionally with the reserved marinade until charred, set aside on a plate, keep warm.
5. Heat a large cast iron or stainless steel (oven proof) skillet with ghee or oil over medium-high heat, add onions, pepper, mushrooms and cook for 3 minutes, add garlic, cook for 1 minute, add tomatoes cook for 1 minute.
6. Add the rice to skillet and mix, add vegetable broth, salt to taste and transfer to oven and brown for 10-15 minutes. Remove and place skewers over rice, garnish with basil and serve.
Source: Chef Raquel Fox (Islandgurlfoods.com)
