• 0.5 bulb Fennel finely sliced

  • 0.25 red capsicum finely sliced

  • 5 spring onions finely sliced

  • 10 green beans finely sliced

  • 1 strap of Veal cut into 2 pieces

  • 4 glace figs finely sliced

  • 1 tablespoon Butter

  • 1 tablespoon Flour

  • 1 teaspoon beef stock powder

  • 1 cup vegetable stock

  • 30 ml Mark's caramel sauce

  • pulp of 3 Passionfruit


  • 1.

    Preheat oven to 180°C

  • 2.

    Pound out the veal with a mallet until thin. Place the glace figs onto the veal and roll into a parcel. Brown on a well oiled griddle to seal, then transfer to an oven tray and bake for 5 minutes or until cooked through.

  • 3.

    For the sauce, heat butter and flour in a frypan, cook for one minute stirring continuously. Add beef stock powder and vegetable stock and continue stirring until combined. Finally, stir through the caramel sauce and passionfruit pulp.

  • 4.

    Brown the fennel and capsicum in a little olive oil for a couple of minutes. Add the spring onions and beans and cook until tender.

  • 5.

    To serve, place the vegetables on a plate, top with the veal parcel and drizzle with the sauce.

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