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 lbs (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
Instructions:
- 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.
- 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.
- Remove the veal from the refrigerator 30 minutes before cooking. Pat dry with paper towels and thread the veal onto 6-inch skewers.
- 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.
- 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.
- 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)
