Spicy Jamaican Grilled Veal Cutlets
with Mango-Lacinato Salad & Coconut Rice
Cooking time
30 minutes
Servings
2/4
Calories
1140 /serving
Put the lime in the coconut, as the song says, then put both in the rice. Put the jerk spices on the veal, and put the fresh mango, lacinato kale and spicy jalapeño pepper in the salad. All the warm and sunny Jamaican inspiration you need.
We will send you:
- 340g Grain-fed veal cutlets (raised without antibiotics by Canadian farmers)
- 1 Garlic clove
- 14g Cilantro
- 2 Scallions
- 1 Jalapeño pepper
- 2 Limes
- 1 Bunch of lacinato kale
- 1 Mango
- 50g Shredded coconut
- 160g Basmati rice
- 7g Honey
- 6g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
Contains: Sulphites
You will need:
Grater
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Zester
Olive oil
BBQ (or pan)
Total Fat
53 g
Saturated Fat
24 g
Sodium
220 mg
Total Carb
122 g
Sugars
32 g
Protein
51 g
Fibre
18 g
Preparation
Toast the coconut & cook the rice
- Heat a medium, dry pot on medium.
- Add the coconut and toast, stirring often, 1 to 2 min., until lightly golden and fragrant. Transfer to a bowl.
- In the same pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Zest 1 lime (double for 4 portions), then juice both limes.
- Peel and pit the mango; small-dice.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
- Remove the kale leaves from the stems; thinly slice the leaves.
- Roughly chop the cilantro leaves and stems.
- Grate the garlic.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium bowl, combine the veal, spices, garlic and a drizzle of oil.
Make the salad
- In a large bowl, combine the lime juice, honey, ½ the white bottoms of the scallions, 3 tbsp olive oil (double for 4 portions) and S&P.
- Add the kale and massage, 1 to 2 min., until softened.
- Add the mango, jalapeño (add ½ for medium spicy), ½ the coconut and ½ the cilantro; toss well.
Grill the veal
- Add the veal* to the BBQ (or pan) and grill, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a plate.
Finish & serve
- To the pot of rice, add the lime zest, and remaining white bottoms of the scallions and coconut; stir well.
- Divide the rice between your plates.
- Top with a spoonful of the salad and the veal.
- Garnish with the green tops of the scallions and remaining cilantro.
- Serve the remaining salad on the side. Bon appétit!
