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Ingredients Jump to Instructions ↓

  1. 1/2 bulb fennel finely sliced

  2. red capsicum finely sliced

  3. 5 spring onions finely sliced

  4. 10 green beans finely sliced

  5. 1 strap of veal cut into 2 pieces

  6. 4 glace figs finely sliced

  7. 1 tablespoon butter

  8. 1 tablespoon flour

  9. 1 teaspoon beef stock powder

  10. 1 cup vegetable stock

  11. 30 ml mark's caramel sauce

  12. Pulp of 3 passionfruit

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C Pound out the veal with a mallet until thin. Place the glace figs onto the veal and roll into a parcel. Brown on a well oiled griddle to seal, then transfer to an oven tray and bake for 5 minutes or until cooked through.

  2. For the sauce, heat butter and flour in a frypan, cook for one minute stirring continuously. Add beef stock powder and vegetable stock and continue stirring until combined. Finally, stir through the caramel sauce and passionfruit pulp.

  3. Brown the fennel and capsicum in a little olive oil for a couple of minutes. Add the spring onions and beans and cook until tender.

  4. To serve, place the vegetables on a plate, top with the veal parcel and drizzle with the sauce.

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