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-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

asdasdVeal Cutlets with Nashi
Veal Cutlets with Nashi
4 veal cutlets
1/4 cup dry sherry
3 nashi
1 cup good chicken stock
1/4 teaspoon lemon rind
fresh sage leaves
black pepper to taste
Steamed vegetables (optional)


Peel, core and cut nashi in wedges. Place in saucepan with chicken stock, grated lemon rind and black pepper. Bring to the boil and cook covered for about 12 minutes or until nashi are tender. Remove nashi with slotted spoon, reserve stock.

Heat oil in a frying pan and cook veal cutlets until tender (about 6 minutes each side). Remove cutlets from the pan.

Deglaze the frying pan with dry sherry, add sage leaves (about 8 leaves) and pour into saucepan with reserved chicken stock. Return to heat, stir and reduce slightly. Strain and pour onto nashi. Add some fresh sage leaves (about 5 per serve).

Serve veal cutlets and nashi with steamed vegetables if desire.

Serves 4