Stuffed Veal Roulade served on Sweet Potato and Pumpkin Mash with a Red Wine Jus

Veal roulade

1. Pound veal loins until tender thin and flat.
2. Roll the veal with Persian feta, olive tapenade and fresh sage.
3. Wrap roulades in prosciutto, dip in beaten egg and bread crumbs.
4. Shallow fry until crispy.
5. To serve, slice roulades into medallions.

Potato and pumpkin mash

1. Boil 8 potatoes, a large sweet potato and pumpkin
2. When tender, drain.
3. Add 2 oven roasted garlic cloves, 1/4 cup of warm cream, 1 Tablespoon of butter, an egg yolk, salt and pepper.
4. Mash until velvety

Jus

1. Mix 1 cup of full bodied red wine with 1 teaspoon of brown sugar and 2 oven roasted garlic cloves.
2. Simmer until thick and syrupy.
3. Drizzle over the veal.

Vegetables

1. Steam green beans and baby asparagus.
2. Toss though olive oil, salt and pepper.
3. Wrap bundles together with small piece of prosciutto
4. Pan fry quickly.