recipes
Veal Turnovers on horseradish mash and peppercorn cream
2021-03-13
Ingredients
- 80g 4 cheese mix (Fior di Vita)
- 100g chicken mince
- 1 tbsp. chopped rosemary
- 1 tsp lemon pepper
- 1 egg white
- 20ml fresh cream
- 4 thin slices veal knuckle escalope
- 1 tbsp. olive oil
- 1 tsp crushed black peppercorns
- 2 tbsp. butter
- ¼ glass red wine
- ½ glass beef stock
- ¼ cup fresh cream
- 1 large potato
- 1 tbsp. horseradish sauce
- 2 marinated artichokes with stem.
- 2 pcs cherry tomatoes
Method
In a bowl mix together the cheese, chicken mince, rosemary, lemon pepper, egg white and 20ml fresh cream and season well with salt and pepper. Lay out the veal slices, cover half of each slice with the cheese and chicken stuffing and fold in half. Heat a non-stick pan with a little olive oil and brown the stuffed veal pockets on both sides then finish off in the oven for 2-3 minutes. Use the same sauté pan to sauté the peppercorns in little butter on low heat until butter is browned, then add the wine and evaporate followed by the beef stock. Reduce the heat to a simmer and reduce by half. Pour in the remaining cream and simmer for few more minutes, mixing continuously and remove off the heat. Dice and boil the potatoes until softened, than mash with the horseradish sauce, knob of butter and seasoning. Sauté the tomatoes in little olive oil, grill the artichokes, cut lengthwise and season well.
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