Posts Tagged ‘Veal’

150g chanterelle mushrooms
3 veal escalopes
1 bunch fresh chives
1 tbsp unsalted butter
1 tsp minced garlic
1/4 cup white vermouth or brandy
200ml double cream
sea salt and freshly ground black pepper
2 tbsp flour
6 slices fontina cheese
1 tbsp unsalted butter
1 tbsp extra virgin olive oil

Heat a pan over medium-high heat, add the unsalted butter and garlic and cook until fragrant but not brown; add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth; add the cream and cook until reduced by half, about 5 minutes. Season with salt and pepper. Keep warm.

Cut the veal escalopes in half and season generously with salt and pepper; season the flour in same way. Lay a thin slice of fontina on the veal and 2-3 chives.  Roll the escalopes around the chives and dredge lightly in the seasoned flour. In a large pan over medium-high heat, melt the butter and olive oil.

Place 3 rolls in the pan, joined side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking dish and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted.

Serve with the chanterelle sauce.

Stay out of the cold and close to your oven – now is the perfect time to stay in and cook up a storm!

It’s been one of the coldest weeks of recent times and we’re keeping warm by doing a good bit of cooking. Now is the perfect time to experiment with homemade soups, fuelling risottos and piping hot stews, so throw off your boots, give up your hat and scarf and defrost in front of a hot stove with our top 5 dishes to beat the BIG FREEZE…

1. Homemade Spiced Pumpkin Soup: Heat up in more ways than one with Jam and Clotted Cream’s delicious pumpkin soup. Spiced with mustard seeds, garam masala, turmeric and chilli powder it has some amazing flavours and will warm you up through and through!

2. Make your own Gnocchi: If you don’t fancy braving the fiercely cold winds and ice outside, spend the evening at home making your own gnocchi. With our step by step guide you’ll create some truly tasty nuggets, ready to take on your favourite flavours. Give it a go…

3. Veal Stew: Warm yet? If not, this nourishing stew will do the job! With the intense flavours of mushrooms and veal it is well worth a try…

4. Sticky Date Bars: Another of Jam and Clotted Cream’s delicious recipes, ready to give you a much needed energy boost! Munch on these as a snack, or serve warm with cream. Yum!

5. Mull it Over: Christmas might be over but there is definitely room for some hot (and of course alcoholic) drinks this Winter! Try our recipe for mulled wine – the perfect drink for these cold winter nights.

Autumn is a fantastic time for mushrooms. Get the most out of them with this delicious stew.

Ingredients

• 150gr Shallots – finely chopped
• 100gr Cepes/Porcini mushrooms
• 100gr Chanterelle mushrooms
• 100gr Pied Bleu mushrooms
• 3 Garlic cloves – roughly chopped
• 30gr Flat parsley – roughly chopped
• 30cl White wine
• 50cl Chicken stock (Stock cube works great)
• 1 Veal roast
• Extra virgin olive oil
• unsalted butter
• salt and pepper

Method

Clean the mushrooms and roughly slice them, if they are on the small side cutting them in half will do. In a large casserole heat on medium flame about 3 tablespoons of olive oil and the same quantity of butter, when the butter stops foaming raise the heat and add the veal roast. Cook on all sides until it colours, then remove and set aside.

Lower the heat back to medium and add the shallots which you cook for a few minutes stirring every so often, and then add the garlic which you will cook for a further few minutes stirring to ensure it does not colour. Once the shallot is translucent you can add the mushrooms, some freshly ground black pepper and cook until they just begin to colour on the edges, this will take a while of gentle cooking. During all this time the heat should be moderate – too high will risk burning the garlic or shallots.

Add back the veal roast and any juices which have collected and raise the heat again to high before adding the white wine. Cook for a few minutes to enable some alcohol to evaporate and follow with the chicken stock, reduce the heat to low and cook, covered, for about 2 to 2 ½ hours until the meat is very tender. At this stage you can cook it uncovered at medium heat to reduce the sauce and thicken it slightly. Serve with vegetables such as potatoes, spinach, chard, pumpkin…