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|White Wings Self Raising Flour
|Veal Fillet (Slice 80g for each scone)
|Spanish Onions (approx. 2 per 10 serves)
Take your grated pumpkin and steam it for two minutes to draw out the colour and flavour of the pumpkin.
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.
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.
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.
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.
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.
Place veal into an oven on 180 degrees C for 10 minutes, then while you slice your scones.
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.