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[Developed by 2005 New Zealand Chef of the Year, Marc Soper)
 Pancetta and brioche stuffed veal loin, porcini mash, confit of fresh oyster mushroom, baby vegetables, apple brandy jus topped with Sproutman sweet salad greens.
Serves 4
Veal
Ingredients
2 Veal loins
Salt & cracked pepper
Oil
Method
Trim, make an incision and fill with stuffing. Roll up; roll in tinfoil ready to cook. To cook, fry both sides in hot pan 3 minutes, oven 8-10 minutes. Unwrap and slice when required.
Stuffing
60g Pancetta
¼ Brioche loaf, crumbed
3 Tbsp parsley, chopped
¼ white onion
2 cloves garlic
100ml duck fat
Salt & pepper
Method
Chop garlic and onion, sauté in fat, add pancetta. Cook till soft. Add brioche crumb and mix in. Add parley and season.
Porcini Mash
Ingredients
2 Potatoes, medium
2 Tbsp Porcini powder
Salt & cracked pepper
Butter
Cream
Method
Peel and boil potatoes, drain and mash. Add butter, cream and seasoning to make fluffy. Keep in pipe bag.
Jus
Ingredients
300ml Beef stock
75g Sproutman Baby Carrots, chopped
1 onion, chopped
30ml apple syrup
30ml brandy
50ml cream
Salt & pepper
50ml Red wine
Method
Brown onion and carrots, add apple syrup and deglaze with wine. Add stock, boil and reduce. Add brandy and cream, reduce, season to taste.
Confit Mushrooms
Ingredients
120g fresh Oyster mushrooms
Salt & pepper
Duck fat
Thyme, chopped
Method
Place all in a pan and put in oven. Cook till mushrooms start to dry around the edges.
Roast Baby Tomatoes
Ingredients
16 baby tomatoes
Salt & pepper
Duck fat
Method
Put all in pan, place in oven and cook until soft.
Baby Vegetables
Ingredients
50g broad beans, cut in half out of skin
100g Sproutman baby carrots, cut lengthways in half
50g Sproutman baby spinach, wilted
1 Tbsp Chervil, chopped
30ml Oil
Salt & pepper
Method
Blanch each vegetable, season, toss in oil with chervil and keep warm.
Salad
Ingredients
Sproutman snow peas shoots, just the whites
Sproutman sango sprouts
Sproutman baby mesculin salad
Salt & pepper
Sproutman balsamic dressing
Method
Mix up all together, season and dress.
To Serve
In mould pipe potato, top with a tomato and place three to the side in a row. Slice veal and arrange in front. Place mushrooms to left, just behind veal and beside potato. Spoon baby vegetables between veal and tomatoes and drizzle jus around starting from the front of the veal, three spoonfuls of jus, the last one being dragged around the plate. Garnish with seasoned and dressed sweet greens on top of the dish.
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