23.12.08: Veal piccata, mash, veg medley

It was a nice idea: since She jumped on the beef bandwagon, He decided to make Ramsay's veal piccata with - veal! (Normally we adapt it with pork.) Maris piper potato mash plus a side of steamed mangetout and baby sweetcorn filled out the plate, while a salad of baby leaves, pomegranate seeds and avo sparkled nearby.

HE SAYS: I thought I would splash out on the expensive veal tonight so We could both experience the joys of this recipe done authentically. Unfortunately for Her, She couldn't eat it and left Me with the job of eating two portions of the tasty, milky meat. Although the veal was great, I think pork works just as well or even better, adding a little more fulfilling, salty tastiness to the gravy. The mash worked well as a sauce sponge, and the mangetout & sweetcorn reminded us to eat our veg. Yum was the salad.

Her top-up of goat cheese and Dr Karg seeded spelt

SHE SAYS: I don't know what happened to my newfound beef tastebuds, but they conked out on this one. I've had veal before and liked it well enough, and the sauce smelled divine, but the main item grossed me out. It just tasted rancid to me, though He had His and Mine and was perfectly fine. Dang. I ate the rest of my meal with a good heart, esp the creamy-yet-chunky mash, and had a little snacky top-up (above) for good measure. The tarty little salad helped put it all to rights as well.