Recipes from our Celebrity Chef

Our super chef Greg Haynes has been a ladel wielding, frying, baking pro for years.
Eight years in fine dining have taken him everywhere from Boathouse to Pilu, cooking for
the likes of Tom Cruise, Matt Damon, Jennifer Hawkins and Lara Bingle. And now he's here
to share his kitchen knowledge with you, stay tuned every week for a new recipe from
Greg's archives...

Vitello Tonnato

This is a very classic Italian dish which is so simple and easy to do that is great to
start with either by yourself or at a dinner party.

Ingredients:

600g of veal fillet cleaned
Good olive oil
1 small jar of fried capers
Crusty bread

Tuna mayonnaise :

2 egg yolks 1 tsp Dijon mustard1 cup of grapeseed oil or olive oil
95g tin tuna in brine and well drained 2 tblsp lemon juice
2 tblsp baby capers
2 tblsp chopped chives
Method :

Step 1 - Brush the veal with the olive oil and season to taste.
Step 2 - Heat a ovenproof fry pan over high heat until hot, then add the veal and turn
in the pan until golden brown all over.
Step 3 - Transfer the veal into the oven at 200 degree and cook for 12-14 mins, then
cool.
Step 4 - For the tuna mayonnaise, process egg yolks and mustard in a food processor
until well combined, then with the motor running, gradually add the oil, drop by drop at
first, then in a steady stream until thick and emulsified.
Step 5 - Add tuna and lemon juice and process until smooth.
Step 6 - Add capers and chives and process until just combined, then season to taste.
Step 7 - Thinly slice the veal and place, overlapping in the centre of one or four
plates spoon the mayonnaise over and sprinkle with fried capers.
Step 8 - I would drizzle a little good quality extra virgin olive oil and black pepper
aswell.Step 9 - Serve with warm crusty bread

Serves 4

Enjoy……………