recipes
Veal medallions on a pear and rosemary risotto
2017-10-12
Ingredients
For the veal
- 500g veal fillet
- 1 tbsp sweet paprika (A.J.S. Imports Ltd.)
- 1 tbsp mixed spice
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1/2 glass red wine
- Small bunch kale
- 2tbsp chilli oil (Borges)
For the risotto
Method
Cut the veal in 4 steaks brush with honey, sprinkle with the spices and brown on a well pre heated pan until browned, add the red wine and balsamic and simmer. Toss the kale leaves in chilli oil season well and serve underneath the veal. Chop the leek, garlic, rosemary and sauté in butter until softened. Add the diced pear brown than add the rice and mix well for 2 more minutes. Pour in the wine and warm stock simmer until liquid is absorbed than crush the goat cheese and mix it in.
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