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  1. Delicious dry aged Greenvale Farm mutton scaloppine with rosemary polenta, Warragul greens, baby chard, green beans and baby turnip.

    Using what I had on hand, I inserted gruyere and homegrown sage in the scaloppine. Instead of Proscuitto I used super smoky Greenvale Farm jowl bacon offcuts - the result was juicy and rich.

    The sauce was made by deglazing the pan with amontillado, adding home made stock, the juices from the resting meat and finished with buerre monté to emulsify it.

    If you have a chance to try mutton give it a go. I liken it to sheep meets veal in flavour and grain. And I’ll be cooking some more dishes to show you its versatility very soon.

    Delicious dry aged Greenvale Farm mutton scaloppine with rosemary polenta, Warragul greens, baby chard, green beans and baby turnip.

    Using what I had on hand, I inserted gruyere and homegrown sage in the scaloppine. Instead of Proscuitto I used super smoky Greenvale Farm jowl bacon offcuts - the result was juicy and rich.

    The sauce was made by deglazing the pan with amontillado, adding home made stock, the juices from the resting meat and finished with buerre monté to emulsify it.

    If you have a chance to try mutton give it a go. I liken it to sheep meets veal in flavour and grain. And I’ll be cooking some more dishes to show you its versatility very soon.

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