Ingredients About 375 g of very light veal
2 large pears
90 g sugar
Juice and rind of one lemon
1 or 2 whole cloves
1 cinnamon quill
40 g cottage cheese
½ tbsp butter or margarine
1 dessertspoon low fat milk
4 tsp blackberry jam (or a dark fruit jam)
For the nut salad 150 g asstd lettuce leaves
1 pear, cut into slices
1 apricot, sliced (or peach)
60 g macadamia nuts
1 tbsp toasted sesame seeds
For the dressing 1 tsp sesame oil
1 tbsp oil
½ tbsp sweet chili sauce
1 tbsp lemon juice
Cut any fat off the veal and cut it into serving pieces.
In a plastic bag, put the seasoned flour and add the meat to this. Shake until the meat is covered evenly.
Fry the meat for about one minute on each side.
The pears for this part of the recipe can be part prepared at any time.
Slice the pears in half via the stem.
Scoop out the seeds and the centre, and then peel off the skin.
Slice a bit off the back of the pear so they sit evenly and flat.
Place them in a shallow pan and cover with water. Add the sugar, 1 or 2 slices of the peel, lemon juice, cinnamon stick and the clove.
Cover and cook on low till the pears are tender -this only takes about 10 minutes at the most.
Meanwhile preheat the oven to about 180° fan forced, or 200° ordinary oven.
Mix the cottage cheese with the butter or margarine, add the milk, and mix until the mixture is creamy.
Carefully remove the pears from the water and put in a shallow, greased baking dish or pyrex dish, with the hollowed out section at the top.
Fill each middle with a tsp of the jam.
Cover this with the cottage cheese mixture.
Bake for about 15 minutes or till the pears are hot and the cottage cheese looks slightly glazed.
For the salad
Mix the lettuce leaves, pears, apricots, macadamia nuts and sesame seeds either onto a serving platter or in a dish.
Make the dressing by putting the sesame oil and the ordinary oil, chili sauce, and lemon juice into a jar and shaking well to combine.
Spoon over the salad and toss to combine.
Cover and put this salad in the fridge until it is required.
Put the veal on each plate and top with the filled pears.