Pumpkin Scone with Peppered Veal Fillet

Method

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.

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.

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.

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.

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.

Step 7

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

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.