Video recipes from chef Mark Weatherley
Veal Cordon Bleu With Potatoes, Spinach, Honey Beans & Carrots
Place cordon bleu in a pre-heated oven (200°C) for 20 -25 mins
Bring a large saucepan of water to the boil over medium heat.
Add the potato and cook for 12 minutes or until just tender and drain.
Heat oil in a pan over medium heat, add half of the onion and garlic and sauté, Add fennel seed and cook for 1 minute. Stir in cooked potatoes and 2 tablespoons of water. Add spinach and cook for 1 to 2 minutes over medium heat to wilt spinach and heat potatoes, sprinkle with salt and pepper. Use the back of a spoon and gently smash the mix. (keep warm as it is now ready to serve).
Steam peeled baby carrots for 4 to 5mins and cool (do not steam if using frozen carrots).
Steam trimmed green beans for 3mins and cool (do not steam if using frozen beans).
Heat butter in a large frying pan over medium heat. Add remaining golden shallots or onions and cook, stirring for 2 minutes or until it has softened. Add carrots and cook, stirring occasionally, for 1 minute. Add beans and cook, stirring occasionally, for 2 minutes or until carrots and beans are just tender.
Add honey, sprinkle with salt and pepper and toss until all combined (keep warm as it is now ready to serve).
Divide the carrot and bean mix and smash potato mix amongst the serving plates and place the cooked cordon bleu on top. Alternatively place in the middle of the table and serve yourself.