By Jan Hendrik van der Westhuizen

Serves 4


  • 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


  1. 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.
  2. Remove the artichoke and bacon from the casserole and put aside in a bowl to cool down completely.
  3. Add the parmesan and herbs and mix well. 
  4. Flatten the veal escalopes on top of a streak of bacon on a working surface and sprinkle lightly with salt and pepper.
  5. Spoon the artichoke filling onto the escalope and distribute evenly.
  6. Roll them up with the slice of bacon and tie crosswise with twine. 
  7. Melt 10g of butter in the same pan used before.
  8. 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.
  9. 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.
  10. 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.
  11. 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.