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Bearded Dragon Soapbox Chefs Signature Dish and Recipe
Bearded Dragon Boutique Hotel Signature Dish
Perfect Modern & Casual dining to suit all tastes. Warm by the Fireplace with this perfect winter warmer dish.
Aussie veal saltimbocca, pan-fried veal with a lemon, cream and sage sauce, resting on wok tossed garden vegetables and topped with smoked kangaroo and emu
In Brief : Aussie veal saltimbocca with smoked kangaroo & emu
Ingredients:
800gm veal fillets cut into medallions and tenderised
1 bunch bok choy
1 medium carrot
1 red onion
1 red capsicum
1 zucchini
zest of 1 lemon
lemon myrtle
olive oil
fresh sage
1 cup white wine
300ml cream
2 tbsn bush honey
sea salt
fresh cracked black pepper
50g cold butter
Garnish:
kangaroo prosciutto
emu prosciutto
marmalade Jam
fresh herb flowers
tumeric oil
Method:-
Vegetables
Prepare carrot, capsicum, onion, bok choy & zucchini into long thin strips
Heat 2 tbns of oil in pan until smoking, add vegetables
Saute for 3 mins moving vegetable in pan often. Add 2 tbns of water, ½ teaspoon of lemon myrtle and the zest of a lemon
Cover for a few minutes
Season well with sea salt and cracked pepper
Veal Medallions
Heat frying pan with 1 tbspn olive oil
Add medallions for 2 persons at a time, quick fry till brown then remove from pan to rest
Reheat pan and fry other serves
Veal needs be fried in a hot pan very quickly to seal in the moisture
Deglace the same pan with white wine
Use a small spoon to gently lift off meat remnants left in pan
Add cream and reduce for 5 minutes
Add bush honey and meat and test for seasoning
Warm meat through and take off heat
Add cold butter & swirl pan until melted
Note: Do not return pan to heat after butter is added
Plate the dish
Arrange vegetables in centre of plate, stack neatly for height
Place three medallions on top, cascading to one side
Pour sauce from pan over the meat
Place prosciutto, marmalade and flower garnish on stack
Drizzle tumeric oil lightly around the plate.
This is the signature dish of Bearded Dragon Boutique Hotel
A qualified Team of Chefs
Headed by Kelly Morgan & Brendon Wells
Both settled residents of the Beaudesert Shire.
Both chefs have a wealth of knowledge and experience from Brisbane Sheraton, Mercure Inn, Bravo New Farm and Fridays to name but a few of the city establishments they have worked in. Having had their fair share of city venues they are now happy to be living, working and playing in our beautiful shire
What do you love about working in Beaudesert Shire?
Kelly says : I love being able to drive to work, through beautiful landscapes without the stress and pressure of
driving in the city. Plenty of time to plan new and amazing dishes using a great array of local product!
Brendon says: Definitely no hustle and bustle, plenty of calm. Oh did I mention the great fishing? Yes, thats a definite bonus. Heaps of activities in this shire for my well earned time off.
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