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Veal Medallions with Mustard and Prosciutto

Dinner party for 4 people. Tomato and mussel soup; green salad with mushrooms for entree; main course is Veal Medallions with Mustard and Prosciutto; dessert is Apple and Raspberry Crumble. Most of the courses can be prepared in advance, the veal medallions is better prepared on the day.

 

Soup

Tomato and Mussel Soup

Ingredients

15g butter

2 cloves garlic

2 medium onions, finely chopped

1 leek, sliced

2 medium carrots, finely chopped

2 kgs tomatoes, peeled and chopped

1 bay leaf

1 teaspoon fresh thyme

1 teaspoon fresh parsley

750g mussels

½ cup water

 

Fish Stock

1 kg white fish bones

2 litres water

1 medium onion, chopped

1 medium carrot, chopped

1 stick celery

2 tablespoons chopped parsley

1 tablespoon black peppercorns

 

Method for Tomato and Mussel Soup

Heat butter in pan, add garlic, onion. Leek, and carrot. Cook covered over low heat for about 20 minutes or until onion is very soft. Stir occasionally, add chopped tomatoes, bay leaf, and thyme. Cook covered for 20 minutes. Add 3 cups of the fish stock and simmer covered for 10 minutes.

Meanwhile, shrub mussels and remove beards. Heat water in large pan, add mussels, cook covered for about 5 minutes; discard liquid, remove mussels from shells and discard shells. Discard bay leaf from soup, add mussels to soup, stir until heated through.

 

Method for Fish Stock

Combine all ingredients in large pan and simmer for 40 minutes. Strain stock into bowl and save, discard the rest. You will need 3 cups of stock for this recipe, the rest can be frozen for another day.

 

 

Entree

Green Salad with Mushrooms

Ingredients

 

1 lettuce

300g button mushrooms, sliced

½ cup bottled french dressing

½ cucumber, sliced

6 shallots

1 tablespoon chopped fresh parsley

 

Method

Wash lettuce, dry thoroughly

Place in plastic bag in fridge to crisp. Wipe mushrooms, slice thinly; place in bowl with french dressing. Chop shallots. At serving time, drain mushrooms, reserve dressing.

Tear lettuce into pieces, place in serving bowl. Add cucumber, mushrooms, and shallots. Sprinkle with marinade and serve.

 

 

 

Main Course

Veal Medallions with Mustard and Prosciutto

Ingredients

8 silverbeet leaves

1 tablespoon Dijon mustard

1 tablespoon Australian mustard

3 teaspoons seeded mustard

2 teaspoons grated lemon rind

1 dessertspoon chopped fresh dill

4 x 300g veal fillets

400g prosciutto

1½ tablespoons oil

2 cloves garlic, crushed

¾ cup dry sherry

1½ tablespoons Dijon mustard, extra

2 cups beef stock

2 teaspoons cornflour blended with 1½ tablespoons water

2 tablespoons chopped fresh dill, extra

 

Method

Steam silverbeet until just wilted. Rinse in cold water, drain and pat dry. Place a quarter of the silverbeet on a work surface slightly overlapping to form a rectangle the same length as a piece of veal. Spread a quarter of the combined mustards, rind, and dill onto a piece of veal. Place veal onto silverbeet. Roll up like a swiss roll.

Place a quarter of the prosciutto onto a board, slightly overlapping in two rows to form a rectangle. Place rolled veal onto prosciutto, roll up like a swiss roll. Repeat process with remaining veal, mustard mixture, spinach, and prosciutto.

Heat oil in baking dish, add rolls and cook, turning occasionally until prosciutto is lightly browned.

Bake uncovered in a very hot oven for about 15 minutes or until veal is cooked as desired. Remove rolls from baking dish and keep warm.

Place baking dish over heat, add garlic and sherry, boil 2 minutes. Add extra mustard, stock, and blended cornflour and water. Stir over heat until sauce boils and thickens.

Strain sauce, stir in extra dill. Slice veal thickly, serve with sauce.

Serve with creamy kumara puree and watercress pepper salad.

 

 

 

Dessert

Apple and Raspberry Crumble

Ingredients

4 granny smith apples

a pinch of cinnamon

3 tablespoons water

5 tablespoons rolled oats

1 tablespoon plain flour

1 tablespoon desiccated coconut

2 tablespoons unsalted mixed nuts

1 tablespoon butter, softened

1 tablespoon honey

250g raspberries, fresh or frozen

 

Method

Peel, core, and quarter apples and place in saucepan with 3 tablespoons water. Add the cinnamon. Cover tightly and cook on medium heat until apples have softened.

Meanwhile, mix together by hand rolled oats, flour, coconut, nuts, honey, and butter.

Preheat oven to 210C. Spoon cooked apple into oven dish. Top with raspberries and flatten using a spatula.

Spread crumble over layer of fruit and pat down a little.

Place dish in oven and cook for about 15 minutes or until the top is golden brown.

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