Ashley Wright
Contents
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Instructions
Saddle of veal:
- For the saddle of veal, sear the meat on all sides in a hot pan. Add the butter and herbs to the pan and pour the butter over the saddle of veal over and over again. Then put the saddle of veal in the oven at 80 ° C for about 1 hour.
Veal cheek:
- For the veal cheeks, fry the veal cheeks and season with salt and pepper. Pour on the veal jus and veal stock and put in the oven at 200 ° C for 4.5 hours.
Veal tongue:
- For the veal tongue, cut the veal tongue into cubes. Bring the veal jus to the boil and heat the cubes of tongue in it.
Mashed beans:
- For the bean puree, put the white beans in a saucepan and cover with the cream. Add the bay leaves and salt and cook for 10 minutes. Then remove the bay leaves and mix the beans into a smooth puree. Possibly set with xanthan gum.
Bean salad:
- For the bean salad, boil the green beans in salted water and then rinse with cold water. Then marinate the beans with the balsamic vinegar, olive oil and sea salt.
Fried Corn:
- For the fried corn, put the corn on the cob in a hot pan and fry until golden brown.
Confit carrots:
- For the confectioned carrots, quarter the carrots with their skin on and place in a small baking dish. Pour the oil over, add thyme and salt. Put the baking dish in the oven for 45 minutes at 200 ° C.
Baked potatoes:
- For the baked potatoes, press the boiled potatoes and process them into a potato dough with the starch, flour, egg yolk and spices. Coat the small potatoes with the batter and bake in hot oil until golden brown.
Fund:
- For the veal stock, roast the bones in the oven until dark brown. Then put the vegetables and bones in a saucepan and fill with cold water.
Veal jus:
- For the sauce, roast the bones in the oven until dark brown. Roast the vegetables in the pot, add the tomato paste and roast them too. Then add the spices and deglaze 8-10 times with Madeira, port wine, red wine and sherry. Always reduce to 1/3 and then pour again.
- Let it cook until all the bottles are empty and the jus has a good shine. Remove spices. When the veal cheeks have been braised in it, you may want to thicken the sauce and season with salt.
Nutrition
Serving: 100gCalories: 105kcalCarbohydrates: 2.6gProtein: 14.2gFat: 2.8g
