Pumpkin Scone with Peppered Veal Fillet

Goodman Fielder Food Service
Pumpkin Scone with Peppered Veal Fillet

Pumpkin Scone with Peppered Veal Fillet

Posted on 7th March 2016
Moist Pumpkin and succulent veal elevate this everyday favourite recipe to something truly special!
Makes 10, scale as needed.

Ingredients

AmountMeasureName
1 kg White Wings Self Raising Flour
500 mL Lemonade
200 g Grated Pumpkin
800 g Veal Fillet (Slice 80g for each scone)
80 g Horseradish Cream
50 g Kibbled Pepper
240 g Spanish Onions (approx. 2 per 10 serves)
50 mL Red Wine
50 mL Balsamic Vinegar
75 g Brown Sugar
2 g Salt
1 g Pepper

Method

Pumpkin Scone with Peppered Veal Fillet

 

Step 1

Take your grated pumpkin and steam it for two minutes to draw out the colour and flavour of the pumpkin.

 

Step 2

Add the White Wings Self Raising Flour into a mixing bowl with a pinch of salt and pepper, the grated pumpkin and lemonade to provide aeration.

Pumpkin Scone with Peppered Veal Fillet

Pumpkin Scone with Peppered Veal Fillet

Pumpkin Scone with Peppered Veal Fillet

 

Step 3

Knead the mix gently together using your fingers – be careful not to work the dough too much as scones will go hard and lose their aeration.

Pumpkin Scone with Peppered Veal Fillet

 

Step 4

Roll out nice even balls from the mix so that they all cook the same. Sprinkle with flour and place in the oven at 180 degrees C for 20 minutes.

Pumpkin Scone with Peppered Veal Fillet

 

Step 5

To make the onion relish, add the onion and brown sugar into a pan with the balsamic vinegar and wine. Reduce over the stove until onion is caramelised.

Pumpkin Scone with Peppered Veal Fillet

 

Step 6

Coat the Veal in the horseradish cream, and roll in the kibbled pepper before adding to a hot pan with olive oil to seal all sides ensuring an even golden colour.

Pumpkin Scone with Peppered Veal Fillet

Pumpkin Scone with Peppered Veal Fillet

Pumpkin Scone with Peppered Veal Fillet

 

Step 7

Place veal into an oven on 180 degrees C for 10 minutes, then while you slice your scones.

Pumpkin Scone with Peppered Veal Fillet

Pumpkin Scone with Peppered Veal Fillet

 

Step 8

Once veal is rested (10 minutes) , slice into medallions and add to the scones and onion relish – drizzle with the red wine sauce and season with salt and pepper.

Pumpkin Scone with Peppered Veal Fillet

Pumpkin Scone with Peppered Veal Fillet

 

Message from chef Graham Kruegar

Graham Kruegar

The shredded pumpkin really brings out the flavour in the scone, while the red wine onion relish complement the veal perfectly – making the Pumpkin Scone with Peppered Veal Fillet a winner on our menu.

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