Veal Roulades With Beetroot and Radish Salad
- 4 pieces of veal schnitzel
- Baby spinach
- Thin Slices of Gruyere
- 8 – 12 Sage leaves
- 8 – 12 Semi dried tomatoes
- 8 spears Asparagus
- 4 pieces of Prosciutto
- 1 beetroot bulb
- 8 radishes
- 2 potatoes peeled and halved length ways
- Olive oil
- Sherry vinegar
- Place veal on a bench and if need be flatten out so they are uniform thickness and sizes.
- If you do need to flatten them out put them between two sheets of glad wrap and gently hammer with mallet or rolling pin.
- They should be about the size and thickness of a cd case.
- Place a layer of spinach over the veal, followed by 2 - 3 pieces of cheese, then place 2 – 3 pieces of the semi dried tomato in the middle of the veal.
- Now place 2-3 sage leaves on the tomato and then two pieces of asparagus opposite ways ie the head of each piece will be towards either end of the veal and away from the other one.
- Carefully roll the veal tightly so that one side just overlaps the other – tooth pick in place.
- Place a piece of Prosciutto on the diagonal then place the veal roll on top and roll.
- Because the Prosciutto is on the angle it will wrap around and along the veal roulade.
- You don’t need to secure the Prosciutto but if you want you can tuck it under the tooth picks already there.
- Brown the roulades in an oven proof pan in hot olive oil turning so as not to over cook then put the pan in an oven at 160 fan forced or 180 normal for about 7- 8 minutes.
- Remove from the pan keep warm whilst you make the sauce.
- Add a splash of Madeira and a bit of butter to the juices in the pan – there could be a good amount of liquid from the tomatoes.
- Mix and season with salt and pepper to taste then reduce to your desired consistency.
- For the salad peel the beetroot and the radish and grate them into a bowl using equal amounts – say a cup of each for four people.
- Splash with a little olive oil and vinegar, season with salt and pepper mix well.
- To serve cut each roulade in half, put one half on the plate and the other half resting on it.
- Put a large ¼ cup of salad in a tower to the side and then drizzle the meat with the sauce.
- Peel and cut in half length ways. Put potato flat side down and then fan cut the round side of the potato all the way from one end to the other (ie right pointy end to the left pointy end) with 2mm gaps being careful so as not to cut all the way through to the bottom.
- Season with oil, salt and paprika and roast in a hot oven until cooked