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

Chutney:

• 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 

Meat:

• 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.