Bocaddon Farm Veal
From Dominic at The Old Sail Loft in
East Looe who says,"We use Bocaddon Farm Veal because it's top quality, local and free range - reared with care, unlike the cruel treatment veal used to undergo."
Serves 2
Veal escalopes 2 x 115g
Serrano or parma ham 2 slices
Buffalo mozzarella 125g
Olive oil a little, for frying
Marsala 45ml
Cream or crème fraîche 2tbsp
Tenderise the veal escalopes and place a slice of ham on each, with a generous amount of mozzarella on top. Roll the escalopes nice and tight creating two cylinders.
Heat an ovenproof frying pan with a oil. Place the veal in the hot pan and seal all the sides just for a couple of minutes, then put the pan into a hot oven of around 220°C/gas mark 8 for about 8 minutes.
Remove the veal from the oven and plate immediately. Return the pan to a high heat with all the juices of the veal and add the marsala and cream or crème fraîche.
Stir well and pour around the veal. Serve with jasmine rice or buttery mash.
Real Veal
Boccadon Farm, Lanreath.
Tel. 01503 220991.
www.bocaddonfarmveal.com
The Old Sail Loft Restaurant
Quay Street, East Looe.
Tel. 01503 26213.
http://www.theoldsailloftrestaurant.com
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