Bacon and leek wrapped veal loin with macadamia coat recipe

Bacon and Leek Wrapped Veal Loin with Macadamia Coat recipe

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Recipe intro

This recipe for Bacon and Leek Wrapped Veal Loin with Macadamia Coat is a delicious and elegant dish that combines the rich flavors of bacon, leeks, and macadamia nuts. The veal loin is wrapped in smoky bacon and tender leeks, then coated with a crunchy macadamia nut crust. The result is a mouthwatering combination of savory, salty, and nutty flavors that will impress your guests. Perfect for a special occasion or a gourmet dinner at home.

Keywords: bacon, leek, veal loin, macadamia coat, elegant

Bacon and leek wrapped veal loin with macadamia coat recipe details

Bacon and leek wrapped veal loin with macadamia coat recipe, recipe Rating: 4.8
Number of votes:133 

Ingredients

125 g	macadamia nuts, chopped
150 g	carrots, grated
1 bunch(es)	chervil and parsley, chopped
1 bunch(es)	basil, chopped
80 g	crème fraîche
1	egg
2 tbsp	breadcrumbs
	salt and pepper
½ bunch(es)	parsley, chopped
2 tbsp	chives, chopped
2 stalks	leek, sliced lengthwise and blanched
2	spring onions, sliced
80 g	bacon, thinly sliced
600 g	veal loin
20 g	lard
200 ml	red wine
200 ml	beef stock
100 ml	single cream
20 g	butter
20 g	flour

Instructions

In a bowl, mix the egg with the nuts, carrots, crème fraîche, breadcrumbs, basil, parsley and chervil. Season with salt and pepper. Mix well. Season the veal loin with salt and pepper.

Melt the lard and fry the veal from all sides over high heat for 2-3 minutes. Take out the meat and set aside. Sauté the spring onions in the remaining lard. Add the wine and the stock and bring to a boil. Reduce the heat and cook over low heat for 5 minutes. Season with salt and pepper.

Preheat the oven to 190°C.

Lay out the bacon and leek slices on the bottom of a casserole dish so that you are able to wrap the meat into the leek and bacon. Arrange in the middle a long stripe of 1/3 of the nut mixture. Place the veal loin onto the mixture and coat thoroughly with the remaining nut mixture. Wrap the bacon and leek slices around the veal. Add the sauce and bake for 30-35 minutes. Allow to rest for 5 minutes.

Pass the gravy through a sieve into a small saucepan and bring to a boil. Stir in the single cream. Mix together the butter and the flour. Stir into the sauce and simmer over low heat for 3-4 minutes. Season to taste with salt and pepper.

Cut the veal package into neat slices and serve together with the sauce.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a