John Myers
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Veal Breast with Potato Gratin and Aubergine Aubergine
The perfect veal breast with potato gratin and aubergine aubergine recipe with a picture and simple step-by-step instructions.
For the veal breast:
- 1,8 kg Veal breast
- 2 tbsp Black peppercorns
- 2 tbsp Fennel seeds
- 2 tbsp Mustard seeds
- 4 Pc. Cardamom pod
- 2 tbsp Dried thyme
- 2 tbsp Dried marjoram
- 2 tbsp Curry powder
- 2 tbsp Sweet paprika
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- Salt
For the potato gratin:
- 1,2 kg Potatoes
- 250 ml Cream
- 250 ml Milk
- 3 Pc. Garlic cloves
- 40 g Parmesan
- Soft butter
- Salt
- Pepper
- Nutmeg
- Olive oil
For the aubergines:
- 5 Pc. Beefsteak tomatoes
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 5 Pc. Eggplant
- Italian herbs
- Salt
- Pepper
- Olive oil
Veal breast:
- Toast the peppercorns, fennel seeds, mustard seeds and cardamom in a fat-free pan until smoke rises. Then pound in a mortar. Mix the thyme, marjoram, paprika powder and curry powder. Peel and quarter the onions and garlic.
- Salt the veal breast and turn it in the spice mixture. Heat the oil in a roasting pan. Sear the breast on both sides, then remove. Sweat the onions and garlic in the frying oil. Put the veal breast back in the roaster and add a cup of water.
- Cook in a preheated oven at 200 degrees for 30 minutes. Then reduce the heat to 160 degrees and cook for another 60 minutes.
Potato gratin:
- Put the cream and milk with salt, pepper, nutmeg and garlic in a deep saucepan and bring to the boil. Butter an ovenproof baking dish.
- Peel the potatoes. Cut a thin slice at the bottom so that they lie straight on. Cut the potatoes crosswise. Then press lightly so that they fan out. Place the potatoes in a baking dish and pour the cream-milk mixture over them.
- Place the casserole dish on the stove and simmer for 5-8 minutes over low heat until the topping has thickened slightly. Drizzle with a few drops of olive oil and sprinkle with Parmesan. Put the baking dish in the oven and cook at 180 degrees for about 40 minutes.
Baked aubergine:
- First make a tomato sauce. To do this, pour boiling water over the tomatoes. Dice onions and garlic and sauté in olive oil. Chop the peeled tomatoes and add them. Let it simmer on a low flame. Season to taste with salt, pepper and Italian herbs.
- Halve the aubergines and place in an oiled baking dish. Slightly cut into the pulp, season with salt and pepper. Spread the tomato sauce over it. Cook in a preheated oven at 150 degrees for about 30 minutes. Finally sprinkle with Parmesan and bake for another 3 minutes over high heat.
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