Ingredients :
  • 6 Medallions cut from shortloin or leg
  • 250 mls of oil


  • 1 x Large Granny Smith /Apple Cut into dice
  • 1 x Medium Onion - Diced
  • 12 x Prunes (Pitted_ - Cut into halves
  • 1/2 tsp. x Lemon zest (Grated Rind of Lemon)
  • 1/4 Cup of Apple Juice
  • 1/4 Cup of Sherry Vinegar or Wine Vinegar
  • 25 gms of Butter or Oil
  • Allspice, Nutmeg, Fennel Seed Oil, Cumin - a pinch of each

Leek Garnish:

  • 1 Large Leek, White only. Well washed.
  • 500 mls of Cooking Oil.
  • Salt and Pepper 
Directons :


  • Pat Medallions dry and season.
  • Sear over high heat in a heavy sauce pan for approximately 2 minutes each side. Reserve keep warm. Rest. Chutney (Best made day before)
  • Sauté onion until soft and lightly coloured.
  • Add apple and prunes cool until apple is just soft.
  • Add all remaining ingredients and reduce by half and chutney is thickened. Chill. Leek.
  • Wash Leek well. Cut into long very thin strips (Long matchsticks).
  • Heat oil in a heavy sauce pan until moderately hot 160°C
  • Fry leeks until golden. Drain and season with salt and pepper.