VEAL + ARTICHOKE ROLLS WITH A LIGHT PINK PEPPER SAUCE
By Jan Hendrik van der Westhuizen
- 60g butter
- 90g bacon, sliced into small pieces
- 200g white button mushrooms, washed, stem ends trimmed, and cubed
- 500g marinated artichokes, cut into cubes
- 1 teaspoon fresh thyme leaves
- 1 tablespoon finely chopped parsley
- salt and pepper
- 100g grated parmesan
- 4 veal escalopes, about 140g each
- 4 slices streaky bacon
- 2 tablespoons port
- 2 tablespoons pink pepper corns
- 2 tablespoons crème fraîche or sour cream
- 100 ml organic chicken stock
- juice of 1/2 lemon
- 1 tablespoon dijon mustard
- Melt the butter in a casserole and add the mushrooms and bacon. Cook on low heat for about 3 minutes. Stir with a wooden spoon and add the artichokes. Season lightly with salt and pepper and leave to simmer for approximately 15 minutes until soft but still crunchy.
- Remove the artichoke and bacon from the casserole and put aside in a bowl to cool down completely.
- Add the parmesan and herbs and mix well.
- Flatten the veal escalopes on top of a streak of bacon on a working surface and sprinkle lightly with salt and pepper.
- Spoon the artichoke filling onto the escalope and distribute evenly.
- Roll them up with the slice of bacon and tie crosswise with twine.
- Melt 10g of butter in the same pan used before.
- Once melted, add the veal rolls (paupiettes) and brown them for 3 minutes, turning them frequently and basting them with the cooking juices. Sprinkle with the thyme.
- Heat the chicken stock, port and lemon juice. Reduce the liquid and finish off with pepper corns, a scoop of mustard and crème fraîche or sour cream.
- Cut the twine of the veal paupiettes and serve them on a plate with the pan juice and the light pepper sauce. Sprinkle with fresh parsley.
- Serve with a fresh salad drizzled in a basic vinaigrette.
To find out more about the ethical farming of veal in South Africa, read The Real Deal About Veal.