Veal Cutlet Vino Cotto with Roasted Chat Potatoes, Fresh Garden Salad Greens and Snap Peas & Asparagus with Almonds

Red wine jus

1. Heat 20 g butter in a frying pan and bring to boil
2. Add red wine and burn off alcohol and simmer for 3 mins. Add beef stock and reduce until the liquid coats the back of a spoon. Add 10g butter and stir through. Set aside.

Veal

1. Rub butter over cutlets and season with salt and pepper and steak spice
2. Finely chop 1 x handful oregano and cover cutlets. Set aside.
3. Bring BBQ to high heat – just smoking. Seal cutlets on hotplate until brown and turn and repeat on other side. Turn BBQ down to low-med heat.
4. Transfer to grill section and brush with vino cotto until coated. Keep coating 3 times before turning. Turn once only and apply vino cotto 3 times on that side. Lastly sear off juices and set aside to rest for 7 mins before serving to allow meat to relax.
5. Reheat jus until bubbling and remove from heat.
6. Place Cutlet onto serving plate and spoon 2 tablespoons of jus and 1 sprig oregano onto meat.

Roasted chat potatoes with olive oil, salt and rosemary

1. Wash potatoes and place into a pot of water on the stove. Bring to boil and par cook until pierced by a fork. Remove and run under cold water. Drain in a colander. Remove and dry in a tea towel.
2. Pull rosemary leaves from stalks for ½ handful and just cut other ½ handful into finger-lengths.
3. Place potatoes onto cutting board and crush with the back of a large cooking knife.
4. Place potatoes onto a heavy based baking dish and coat in olive oil. Add ½ knob of butter, Sea Salt and rosemary leaves.
5. Bake in oven at 160°C for 1 hour ahead of main dish serving time.
6. Remove from oven; add remaining butter and uncooked rosemary sticks for garnish. Serve on each plate next to veal cutlet.

Fresh garden salad greens

1. Wash salad and dry in a salad spinner or tea towel. Cover with cling film and place in fridge. Cut tomatoes in half and set aside.
2. Combine olive oil, lemon juice and mustard together along with pepper and salt and shake. Leave in pourer in the fridge ready to dress salad at main course time.
3. Set salad leaves into a serving platter and place tomatoes on top. Dress with mixture just before serving.

Snap peas and asparagus with almonds

1. Cut woody sections from asparagus and set aside
2. Peel string vein from snap peas and set aside
3. Pan fry almond slivers over high heat with a splash of olive oil. When lightly toasted, remove onto paper.
4. Plunge Asparagus and snap peas into boiling water for 1 minute. Remove into colander over another pot, keeping hot water. Plunge veges into cold water until dark green. Plunge back into hot water to heat and drain again. Once drained, place into serving platter and add butter, salt and pepper. Place almond slivers on top and serve.
5. Serve 1 cutlet on each plate in front of the guest with potatoes next to it. Allow guests to self-serve salad and green veges as desired. Serve with individual Italian pane rolls and truffle butter wedges on side.