INGREDIENTS
(serves eight)
3tbs oil
1kg diced belly of veal
1 diced carrot
2 diced celery stalks
2 crushed garlic cloves
1¼ litres veal stock
Salt and pepper
Brick pastry
Egg wash
Oil for deep-frying or pan-frying
METHOD
Heat the oil in a large pan and fry the veal. Take out of the pan and replace with the vegetables and garlic. Deglaze with stock, return the meat to the pan and simmer until tender (about one hour). Season. Cool. Strain the meat and vegetables. Fill eight brick-pastry packages with meat and vegetables. Brush with egg wash and either pan-fry or deep-fry to order.
Stage 2
INGREDIENTS
350g peeled parsnips
10 stoned, diced dates
Salt
METHOD
Boil the parsnips in salted water for one hour. Drain, mash, fold in dates and form eight quenelles. Keep hot.
Stage 3
INGREDIENTS
16 glazed small onions or shallots
8 blanched baby carrots or carrot julienne
120ml heavily reduced chicken stock or veal jus
50g butter
Salt and pepper
METHOD
Heat the onions and carrot in stock, work in the butter and check the seasoning.
Stage 4
INGREDIENTS
8 veal medallions (about 75mm thick)
Salt and pepper
100ml vegetable oil
50g butter
450g wild mushrooms
METHOD
Season the veal and sauté in hot oil. Take out the meat, add half the butter, let it colour and then fry the mushrooms.
Assembly
INGREDIENTS
8 portions blanched spinach
8 veal medallions plus mushrooms
8 veal packages
8 parsnip quenelles
Sauce with onions and carrots
Fried parsnip chips
METHOD
Put the spinach in the centre of the plate. Arrange veal medallions and mushrooms on top. Lay a package and a quenelle to one side of the plate. Sauce and top with parsnip chips.
Charlie Palmer