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Veal with braised leek, pancetta and thyme

Veal with braised leek, pancetta and thyme

Serves 4

Cooking Time Prep time 5 mins, cook 25 mins



60 ml (¼ cup)   olive oil
100 gm   flat pancetta, thinly sliced and cut into 2cm pieces
2 bunches   baby leeks, trimmed, peeled and rinsed well
250 ml (1 cup)   chicken stock
125 ml (½ cup)   dry white wine
¼ cup (loosely packed)   thyme leaves
400 gm   kipfler potatoes
30 gm   butter
¼ cup   parsley, coarsely chopped
800 gm   veal backstrap, cut into 4 pieces and flattened slightly with a meat mallet


1 Heat 1 tbsp oil in a frying pan over medium heat, add pancetta and cook for 2 minutes or until starting to colour. Add leeks and cook for 3 minutes or until starting to wilt, then add stock, wine and thyme and season to taste. Bring to the boil, then reduce heat and cook for 15 minutes or until leek is tender and sauce reduced.
2 Cook potatoes in boiling salted water for 10 minutes or until tender. Drain, add butter and parsley and season to taste. Keep warm.
3 Meanwhile, in a separate frying pan, heat remaining oil and cook veal, in batches, for 3 minutes each side or until just cooked through. Season to taste. Serve with leeks and potatoes.


RECIPE Adelaide Lucas PHOTOGRAPHY Chris Chen STYLING Rodney Dunn and Geraldine Munoz


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