By Head Chef, Andy Davies
Locale Restaurant and Bar, Noosa
1 veal tenderloin, approximately 800g, all sinew and excess fat removed
8 thin slices of good quality prosciutto
6 sage leaves
Onto a piece of cling film wider than the width of the veal fillet, lay the slices of prosciutto flat and adjoin. Then place sage leaves on top and lastly the veal. Carefully roll into one long log. With kitchen string, tie the ends to keep tight. Keep covered with cling film. Refrigerate for 2 hours.
1 large leek, washed, use white part of leek only, cut into 4 logs approximately 60mm / 1 ½ inches thick. Reserve all trimmings for the leek puree.
150ml dry white wine
60ml Extra Virgin olive oil (we use Cobram Estate)
3 sprigs of thyme
1 bay leaf
Sea salt and pepper to taste
Pre-heat oven to 160°
30ml Extra Virgin olive oil
2 cloves garlic, crushed
1 brown onion, sliced
Leek trimmings, from above, sliced
Sea salt to taste
Into a pan on low heat, sweat off the butter, olive oil, garlic, onions and leek for about 10 minutes, until soft. Do not colour.
Add the cream and simmer for approximately 20 minutes, until reduced. Add sea salt to taste and then place in a blender to puree until smooth. Retain in an air tight container until ready for use.
2 large desiree potatoes, peeled and cut in half
½ leek, washed, finely chopped
20ml Extra Virgin olive oil
300g baby spinach leaves, blanched, squeezed dry and finely chopped
Pinch of grated nutmeg
Sea salt and freshly ground pepper to taste
3 tbs plain flour
2 eggs, lightly whisked for egg wash
6 tbs panko bread crumbs
Starting with cold water, boil the potatoes until tender. Drain and let dry for a few minutes. Pass through a Mouli grater.
Sauté leeks with butter and olive oil until soft, ensuring no colour.
Add to the potatoes, with the spinach, nutmeg and seasoning.
Line a 2cm shallow tray with go-between sheets then spread the mixture evenly onto the tray. Place in fridge for 3 hours until set.
Cut the croquette mix into 2.5cm by 2.5cm squares (approximately).
Coat the croquettes by dusting with flour, dipping into the egg wash then coating with the bread crumbs. Refrigerate until ready to cook.
2 lemons, juiced
150ml soft butter, cubed
In a small stainless-steel saucepan, reduce lemon juice and cream by two-thirds, until thick. Be careful not to burn. A little at a time, whisk in soft butter. Pour into a heat-proof bottle, cover with a lid, then store in a warm place until ready to use.
120ml reduced veal stock
Veal rolls, prepped earlier
30ml Extra Virgin olive oil
Remove veal from cling film. Leave for 1 hour prior to cooking.
Preheat oven to 180°
Oil for deep frying
12 Red Elk leaves
8 fried sage leaves
Deep fry croquettes for 2 minutes, until golden-brown.
In the oven at 180°
Slice the ends off the veal and then cut into 8 equal slices.
Place 2 pieces on each plate with one croquette and one charred leek.
Smear a little leek puree next to the veal.
Spoon a small amount of reduced veal jus.
Drizzle a little lemon butter over the top.
Garnish with Red Elk leaves and fried sage leaves and a little black salt.