Côte du Veau with speck

Instructions

1. Preheat the oven to 170°C. Place one half of the garlic head on a piece of foil, drizzle with olive oil and roast the garlic for about 30 minutes or until the garlic is soft.
2. Peel the potatoes. Use a large melon baller to scoop the potatoes into potato balls.
3. Place potato balls in a large saucepan, and slowly bring to the boil in salted water. Once boiling, remove from the heat. Drain and allow to cool.
4. Refill the saucepan with water. Bring to the boil. Once boiling, add the carrots and salt to the water. Cook for 10 minutes, or until carrots are just cooked, then remove to a plate and allow to cool. Add the peas to the boiling water and blanch for 2 minutes, or until just tender. Remove to a bowl of ice water to chill immediately. Drain and set aside.
5. Place a large frying pan over medium heat, add 30 g of the butter and melt until frothy. Season the veal cutlet with salt and pepper and place into the pan. Sear the veal on all sides, 4 minutes per side, or until golden brown. Add the remaining garlic and thyme. Reduce the heat if required, to avoid burning the butter. Bast the veal with the garlic and thyme butter.
6. Remove the veal to a plate to rest. Add the cherry tomatoes to the pan and cook, stirring, for 3-4 minutes, or until just softened. Remove the cherry tomatoes to the pan with the veal.
7. Return the frying pan to medium-high heat with the remaining butter. Add the potato balls and speck, and cook, tossing for about 4-5 minutes, or until golden. Squeeze the roasted garlic into the pan and toss to combine.
8. Cut the carrots into quarters lengthways and add to the pan with the potatoes and cook, tossing, for 1-2 minutes, or until lightly golden.
9. Nestle the veal and tomatoes in between the potatoes and carrots. Add the peas. Season with salt and pepper to taste. Keep the pan on medium-high for 2-3 minutes, to reheat the veal. Sprinkle with chives and parsley and serve.