VEAL CHOPS FILLED WITH TIGER PRAWNS WITH SPICED-ORANGE ROASTED SWEET POTATO AND CHEVIN
Nitída Coronata 2009
for the prawns
4 tiger prawns salt to taste 250ml coriander leaves 200ml sweet soy sauce 100ml olive oil 4x250g veal rib chops 1 stick lemongrass,
for the spiced-orange roasted sweet potato
3 small sweet potatoes 250g orange juice 2 cloves
cinnamon stick 1 small red chilli 50g butter 50g olive oil
for the salad
4 oranges, 200g chevin 300g assorted baby leaves 80g cashew nuts 80g pumpkin seeds, toasted 24 asparagus spears 4 black mushrooms
Clean the tiger prawns and remove the shells. Chop the prawns into small cubes and season with salt. Place the prawns in a bowl with the chopped coriander, 50ml of the soy sauce and 25ml of the olive oil. Mix well.
Make a small incision in each veal chop and, using your fingers, stuff the prawn mixture inside. In a small bowl, add the remaining soy sauce, olive oil and the chopped lemongrass, and combine. Place the veal chops in the mixture and leave to marinate overnight.
Braai over medium coals to desired wellness.
Peel and cut the sweet potatoes into fingers. Fill a medium saucepan with salted water, cook the sweet potato until and drain.
In a baking tray, combine the orange juice, cloves, cinnamon stick, chopped chilli and butter, and add the sweet potato. Cover with foil and roast for 10 to 15 minutes at 180°C or until caramelised. Remove the sweet potatoes and combine the roasting juices with the olive oil. Leave to cool.
Peel and segment the oranges, or slice them into rounds. Slice the chevin into rounds. Combine the salad ingredients and the sweet potato, and lightly toss. Serve the veal dressed with the roasting juices.
Season the asparagus and mushrooms, drizzle with olive oil and grill over the coals until