Cut the veal in 4 steaks brush with honey, sprinkle with the spices and brown on a well pre heated pan until browned, add the red wine and balsamic and simmer. Toss the kale leaves in chilli oil season well and serve underneath the veal. Chop the leek, garlic, rosemary and sauté in butter until softened. Add the diced pear brown than add the rice and mix well for 2 more minutes. Pour in the wine and warm stock simmer until liquid is absorbed than crush the goat cheese and mix it in.
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