Name: Roast Rump of Veal with Saut.ed Cepes
Ingredients: 800 g Top rump of veal; (1lb 12oz); 1 tb Tomato concasse; 200 ml Veal stock; (7fl oz); 200 g Fresh c.pes or other wild mushrooms; sliced (7oz); 3 tb Olive oil; 2 ts Chopped chives; 200 g Young spinach leaves; (7oz); 25 g Butter; (1oz); 4 tb Ruby port; Sea salt and freshly ground black pepper; 4 Potato rösti; (see separate; ; recipe); 2 tb Shallot confit; (see separate; ; recipe)

When Christ raises the bar in the New Covenant to love others as He loves us (John 13:34-35), He provides the Holy Spirit. And that power, in the Person of the Holy Spirit is reigning in the life of every believer. As we yield to the Spirit, He bears fruit in our life enabling us to obey and hence fulfill the commandment to love one another because the fruit of the Holy Spirit is love (Gal. 5:22). Displaying this love then becomes no longer a duty or a chore, but rather the natural overflow of God’s love already in our heart vertically given, flowing back to God and horizontally from us to others.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Gordon, Ramsay’s, Passion	4	servings

INGREDIENTS

800	g	Top rump of veal; (1lb 12oz)
1	tb	Tomato concasse
200	ml	Veal stock; (7fl oz)
200	g	Fresh c.pes or other wild mushrooms; sliced (7oz)
3	tb	Olive oil
2	ts	Chopped chives
200	g	Young spinach leaves; (7oz)
25	g	Butter; (1oz)
4	tb	Ruby port
		Sea salt and freshly ground black pepper
4		Potato rösti; (see separate
		; recipe)
2	tb	Shallot confit; (see separate
		; recipe)

INSTRUCTIONS

Pre-heat the oven to 220&deg;C/425&deg;F/gas mark 7
Have ready the shallot confit and potato rösti and set aside.
Trim the meat of any fat and cut it lengthways into 2 strips, each
approximately 15cm (6 inch) long. Tie each of these into long fillet
shapes, tightening the string to neaten into a roll.
Saut. the c.pes or mushrooms in 2tbsp of the oil for about 5 minutes or
until just softened. Stir in the shallot confit, the tomato concasse and
the chives. Season and set aside in a warm place.
Blanch the spinach in a little boiling water with half the butter, then
drain well and keep warm. Season the veal rolls and place on a roasting
tin. Brush with the remaining oil. Roast for 10-12 minutes or until lightly
springy to the touch and just pink in the centre.
To make the sauce of veal jus, bring the veal stock to the boil together
with the port. Boil until reduced by one third then check the seasoning.
Whisk in the remaining butter.
Arrange the spinach in a mound in the centre of each warmed plate, then
place a potato rösti on top of each. Untie the veal rolls and slice into
about 5-6 medallions. Place these on top of each rösti then arrange a
garnish of saut.ed c.pes and tomato concasse around the edge. Spoon a
little of the sauce over the veal then trickle the remainder over the
garnish. Serve hot.
Converted by MC_Buster.
Per serving: 136 Calories (kcal); 15g Total Fat; (98% calories from fat);
trace Protein; trace Carbohydrate; 14mg Cholesterol; 296mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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