Veal with baked rhubarb, sweet and sour cucumber salad, and barley salad

Veal with baked rhubarb, sweet and sour cucumber salad, and barley salad

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

I love cucumber salad. The sweet and sour flavour takes me back to my childhood holidays at the beach, staying with my grandparents. My grandmother would serve cucumber salad almost every day during spring and summer. She would reuse the dressing and just add freshly cut cucumber. This combination of dishes is also perfect served as a buffet for a party.

Cucumber salad

Ingredients

Quantity Ingredient
75g caster sugar
1 cucumber, cut into paper-thin slices
300ml spirit vinegar
or 300ml malt vinegar

Veal

Quantity Ingredient
1 veal rump, about 800 g
salt
pepper

Baked rhubarb

Quantity Ingredient
5 spring rhubarb stalks, trimmed and cut into 5 cm pieces
2 tablespoons caster sugar

Barley salad

Quantity Ingredient
300g pearl barley
600ml water
1 teaspoon salt
1 red onion, finely chopped
30g flat-leafed parsley, finely chopped
100g raisins, finely chopped

Method

  1. Start the cucumber salad by combining the vinegar and sugar in a saucepan. Bring to the boil, then reduce the heat and leave to simmer for 5 minutes, stirring the mixture to make sure all the sugar dissolves. Set aside to cool.
  2. Preheat the oven to 200°C. Meanwhile, score the fat on top of the veal rump into a diamond pattern and rub thoroughly with salt and freshly ground pepper. Roast in the oven for 30 minutes.
  3. Boil the barley in salted water for 20 minutes, then cover, turn off the heat and leave to rest in the hot water for 10 minutes.
  4. Fold the rhubarb pieces gently into the sugar so they are just about coated. Place in an ovenproof dish and set aside.
  5. Drain the barley thoroughly, put in a large bowl and – while still hot – add the onion. Mix well and leave to cool, then add the parsley and raisins and season to taste with salt and pepper.
  6. Place the cucumber slices in a bowl. Pour over the vinegar-sugar mixture, mix well and place in the refrigerator until ready to serve.
  7. When the meat is done, remove from the oven and leave it to rest for 10 minutes. Meanwhile, reduce the oven temperature to 175°C and bake the rhubarb for 10 minutes.
  8. Carve the veal into slices and serve with the baked rhubarb, cucumber salad and barley salad.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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