Rose veal

No picture of this because we were too hungry to fetch the camera. Starter of tempura aubergine in quartered 1cm tranches, battered with a mix of flour, apple juice, salt, pepper and black onion seeds. Served on a bed of shredded beetroot and carrot, chopped walnuts, green lentils, shredded romaine, baby leaves, paper-thin celery slices and chopped herbs.  Dressing of walnut and olive oil, cider vinegar, lime juice and honey.

Main course, rose veal steaks, fried in a little oil for 4 and a bit minutes each side, then rested for 4 minutes.  Butter and herbs melted in the hot pan and drizzled on the meat once served.  Mashed sweet potato, chopped sprouts and chestnuts, roasted butternut and parsnip chunks with rosemary and baby onions from the garden baken in their skins.

Sauce made from a duxelle of chestnut mushrooms with finely chopped shallots and crushed garlic, cooked down with a little olive oil. Added apple juice and soya cream then thickened with a little flour and seasoned.

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