Rose Veal Starter

The following recipe comes to us courtesy of Pascale, who is a first class young chef who works at Le Petit Normand in London.

Pink Thai Rosé Veal Salad

Ingredients

400g Rosé Veal Fillet Tails
2 Spring Onion
2 tsp Fish Sauce
2 shallots
½ Stick of Lemongrass
8 Sweet Basil Leaves
100g Beensprouts
2 tsp Soy Sauce
Pinch of Chilli Flakes/Tbs Veg. Oil

Method

Peel and finely chop the shallots, then place in a saucepan with the vegetable oil and fry until it becomes brown, draining in a cooling tray with some absorbent paper.

Use this oil and shallot for any dressing or stir fry as garnish.

Place Rosé Veal in a frying pan with some shallot oil and cook over a high heat to obtain a good colour on the outside, keep pink or cook more if required.

Remove from heat and refrigerate.

Peel and slice the celery and spring onion as finely as possible at an angle. Finely chop ginger, chillis and lemongrass. Cut tomatoes into quarters and deseed.

Slice the Rosé Veal into fine strips, place in a bowl with the chillis, ginger,
lemongrass, tomatoes, beansprouts, spring onion, celery and coriander sprigs and fold together.

Mix in a bowl the shallot oil, fish and soy sauce, then add lemon juice to taste. Pour on the salad and fold again to coat all the ingredients.

Sprinkle the dressing around the plate and serve on 4 cold starter plates.

Our friend Pascale created this recipe and others for us at the beginning of our launch of Rosé Veal - we used photographs of these wonderful dishes at the Good Food Show in Birmingham, where some of you may have seen our stand

Roast Grenadins of Rose Veal

The following recipe comes to us courtesy of Pascale, who is a first class young chef who works at Le Petit Normand in London.

Roast Grenadins of Rosé Veal with
Fondant Sweet Potato, Pancetta
and Sage Jus

Ingredients - Four Servings:

800g Rosé Veal Fillet
100g Pancetta
60ml Clarified Butter
500ml Vegetable Stock
60ml Vegetable Oil
1 Shallot 200g Spinach Leaves
12 Silver Skin Onions
100 ml White Wine
100ml Veal Jus (Savoury Stock)
2 Red Sweet Potatoes

Method

Peel and trim sweet potatoes into rectangle shapes, cut lengthwise to obtain 4 pieces.
Heat 60ml butter in a roasting tray, then sear the sweet potato until coloration. Season with salt and pepper, pour vegetable stock and cover with a sheet of greaseproof paper.
Bake in pre-heated oven at 180c until the stock has evaporated.

Peel and finely chop the shallot, then place in a saucepan with 10 ml white wine and 40gr sage, cook over a gentle heat until the wine has evaporated. Pour the Veal Jus and seasoning and simmer to a good consistency, passing through a cloth to improve the texture. Trim the fillet, then cut into eight regular slices. Place in a frying pan with some vegeatable oil, silver skin onions and pancetta, then season and cook over heat until brown each side.

Place on a baking tray and bake in a pre-heated oven at 180c for 10 minutes, until still slightly pink. Meanwhile, wash the spinach under cold running water, then blanch for 2 m in salted boiling water, drain and refresh, squeezing out surplus water. Fry the spinach with some clarified butter, then season with salt and pepper. Place the sweet potatoes fondant on 4 warm plates, remove the loin from the oven and arrange on top of the spinach.

Weiner Schnitzel

Take one of our prepared escallops, dredge in flour, dip in egg mixture, and cover in cornflakes mixed with bread crumbs. Heat oil in large skillet until very hot but not smoking. Fry veal on both sides until golden brown. Drain on paper towels and serve hot, garnished with lemon wedges. Serves 4-6.

Rose Veal Escallops

A simple supper idea with Veal Escallops, using a sweet mustard sauce, from Mrs. Jenny Plant who teaches Food Technology at Tarporley High School, Cheshire.

Rosé Veal Escallops with Honey and Mustard Sauce

Ingredients (Serves 4)

Rosé Veal Escallops x 4
Seasoned Flour
1 Dessertspoon Honey
1 dessertspoon Coarse Grain Mustard
50g butter/25g cold from fridge
Glass of Madeira or White Wine
Herbs - Flat Leaved Parsley or thyme
Squeeze of Lemon
5 fl. oz of double cream

Method

Coat the veal escallops with seasoned flour, and melt 25g of butter in a large frying pan. When the butter sizzles put the veal in the pan and turn quite quickly to cook both sides. After a few minutes remove from pan to a warm serving dish. Tip out most of the butter and pour in the chosen Madeira or Wine, letting it bubble and froth whilst you deglaze the pan. At this point, add the herbs, lemon juice and salt and pepper. Now add the 25g of cold butter from the fridge, cut into cubes. Stir constantly until you have a shiny sauce. Taste and check seasoning. Add the veal to the sauce in the pan and heat thoroughly. Serve with a green vegetable and jacket potato.

Rose Veal Sausage Casserole

Ingredients - Serves 4

1 tbsp sunflower oil
300ml Beef Stock
300g Shallots peeled and halved
300ml Red Wine
8 Rose Veal Sausages
1tsp Dijon Mustard
4 Rashers Smoked Back Bacon Diced
1tbsp cornflour, blended in a little cold water
1-2 Cloves Garlic
1tbsp fresh thyme (leaves only)
150g button Mushrooms

Method

For the casserole, heat the oil in a flameproof casserole dish or frying pan. Add the shallots and sausages and cook for 8 to 10 minutes over a moderate heat, stirring occasionally, until lightly golden.

Add the bacon, garlic and mushrooms and cook for a further 3 to 4 minutes.

Add the stock, wine, mustard, blended cornflour and chopped thyme, then turn down the heat, cover pan and simmer gently for 20 to 25 minutes, stirring occasionally.

Serve garnished with a few thyme sprigs.