Dish: Blanquette of veal- tender pieces of veal in a white wine velouté sauce

with tarragon- garnish of crispy Parma ham, timbale of saffron rice & honey roast carrots

Ingredients: (serves 2)

                500g of veal topside                                          Black & white pepper & sea salt

                ½ 250g pack of butter                                       500ml of white stock (chicken, lamb or veal)

                Fresh tarragon                                                 175ml white wine

                100g plain flour                                                              Olive oil splash

                100ml double cream                                        ¼ freshly chopped onion

                2 teacups full of basmati rice                           ½ teaspoon saffron powder  

                4 large carrots                                                    Drizzle of honey

                2 slices Parma ham                                             Rosemary

Method:

For Veal Blanquette

-          Cut the veal into 4-5 cm cubes. Seal by frying the cubes in butter without browning, Cover with white stock (lamb, chicken or veal). Simmer for 2 hours.

-          In a separate pan on a hob, melt half the butter with two tablespoons of plain flour. When mixed together; gradually add the hot stock from the veal pan through a sieve. Every ladle full must be whisked in to the butter & flower fully before adding the next. When all is added, leave the sauce to cook gently for 30 minutes whilst stirring (so it doesn’t catch on the bottom).

-          Re-introduce the boiled veal and add some chopped fresh tarragon, double cream and white wine. Check for seasoning and leave on a low heat if serving that night or leave to quickly cool for re-heating later.

-          When re-heating more cream and white wine may need to be added.

Saffron Rice:

-       Sweat off onion in the remaining butter without browning. Add the washed rice and stir until it becomes transparent. Add 1 ½ times its volume in boiling water, season with salt and add th saffron powder. Put some greaseproof paper over the rice and cover with a lid. Cook for 16-18 minutes in a preheated oven at 200 C (400 F, gas 6). Remove from oven and allow to stand for 15 minutes. Add butter and fork to separate grains.

Honey roast carrots

Peel and cut 4 large carrots into batons (lengths of about 7cm by 1.5 square). Place in an oven dish with salt, pepper, olive oil, few rosemary leaves and a drizzle of honey. Roast for 15-20 minutes in a preheated hot oven at 200 C.

Parma Ham

            Grill 2 slices Parma ham until crisp.

To present

-          Ensure you have warm serving plates!!

-          Place a dome of rice (pressed into a bowl/ ramekin- then inverted) slightly off centre.

-          Carefully stack the veal to one side of the rice and nap a generous spoon of sauce, over the veal.

-          Neatly place the carrots to one side.

-          Rest the crispy Palma ham on top of the veal