Project Description

Servings: 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes

2 veal cutlets
Ground Native pepperberries
Olive oil infused with lemon myrtle
1 bunch asparagus, trimmed
Lemon myrtle rainforest spice

3 large potatoes
Bush tomato and parmesan seasoning
100mls warm milk
60g butter, diced
Bush tomato chutney

  1. Boil potatoes whole until tender. Drain and cool until cool enough to handle. Peel. Mash well with other ingredients.
  2. Meanwhile heat griddle pan over high heat. Sprinkle veal with native pepperberries and salt and rub with olive oil.
  3. Place in hot pan and cook for a few minutes. Turn and continue to cook for a few more minutes for medium. Cook longer if you like well done.
  4. Heat another pan over medium-high heat and add oil and asparagus. Sprinkle with lemon myrtle rainforest spice. Toss frequently.
  5. Serve mash, a few spears of asparagus and a veal cutlet on each plate. Add a dollop of bush tomato chutney.