John Myers
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Best of Bürgstadt Veal, Pearl Barley Risotto, Three Kinds of Carrots
The perfect best of bürgstadt veal, pearl barley risotto, three kinds of carrots recipe with a picture and simple step-by-step instructions.
calf
- 400 g Veal fillet
- Chili seasoning salt
- Seven Spice Mixture
- 1 Bowl Sweetbreads
- 30 g Pine nuts
- Breadcrumbs
- 1 Pc. Egg
- Milk
- Flour
- 100 g Veal liver
- 2 Pc. Apples
Port wine jus
- 300 ml Red wine
- 400 ml Jus
- 100 ml Port wine
- 3 ml Blackberry jam (without seeds)
- Ingo Holland Gwürz Mole
Pearl barley risotto
- 2 Pc. Diced shallot
- 150 g Barley pearl barley
- 30 ml Olive oil
- 200 ml White wine
- 800 ml Poultry stock
- 60 g Butter
- Parmesan
- 2 tbsp Whipped cream
- Salt and pepper
- Chili
Carrot green pesto
- 1 bunch Carrot green
- Parsley
- Basil
- 100 ml Olive oil
- 2 tbsp Pine nuts
- 1 Pc. Clove of garlic
- 60 g Grated Parmesan
- Salt and pepper
Yellow carrot vegetables
- 300 g Carrot yellow
- 150 g Chanterelles
- 1 tbsp Butter
- 1 tbsp Creme fraiche Cheese
- 1 tbsp Leaf parsley
- Salt and pepper
- Nutmeg
Vichy carrot
- 5 Pc. Baby carrots
- Sugar
- Salt
Pearl barley risotto
- Sweat shallots and pearl barley in hot olive oil, deglaze with white wine, stirring constantly. Gradually add the poultry stock and cook the pearl barley over medium heat while stirring. Mix the butter, Parmesan and cream into the pearl barley and season with salt, pepper and chilli from the spice mill. Stir in 2-3 spoons of the pesto.
Carrot green pesto
- For the pesto, wash the carrot greens of the finger carrots well, dry them in the salad spinner and chop them roughly. Roast the pine nuts in a pan until light brown, turning several times. Peel the garlic and chop in to fine slithers. Pour all ingredients into a tall, narrow container and puree with a hand blender until the pesto has a creamy consistency. Season to taste with salt and pepper and possibly Parmesan.
Yellow carrot vegetables
- Clean, wash and slice the carrots. Heat the butter, add the carrots, lightly salt and pepper. Pour in water and cook in a closed saucepan over low heat. Add the crème fraîche and chopped parsley and season with salt, pepper and nutmeg. Stir in the fried chanterelles.
Vichy carrot
- Caramelize the peeled baby carrots briefly in a pan, deglaze with water and cook for about 10 minutes. Season with salt and add a little butter if necessary.
Port wine jus
- Reduce red wine by half. Add juice and port wine. Season with salt, jam and mole and thicken with cold butter just before serving.
calf
- Season the kab fillet well with salt and pepper. Fry them briefly in hot oil and cook in the oven at 80 degrees for approx. 20 minutes (core temperature approx. 58 degrees). Blanch the sweetbreads (with bay leaves, juniper, coriander and peppercorns) and let them cool. Season and bread veal sweetbreads (flour, egg, breadcrumbs with roasted and chopped pine nuts) and fry in clarified butter. Cut the veal liver into cubes or cut out and flour. Slice peeled apples and caramelize. Possibly fill an apple with cranberries.
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