Ingredients
500g veal loin, cleaned
10 slices thin speck
0.5g French mustard
Seasoning

Method

Cut the veal loin into a thickness of 5cm lengthwise. Roll in cling film and place in fridge to set.

Put the speck slices next to each other for the length of the loin; brush the speck with mustard and seasoning.

Place the loin on the speck and roll, and refrigerate it to set.

Remove from the cling film and insert skewers, approximately 1cm from each other, then cut into individual servings.

Grill on both sides until almost done and serve.

Stephen Borg Saydon is an Executive sous chef, The Westin Dragonara Resort, St Julian’s.

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