You might have gathered by some of the posts that I have done in recent months that I am a big fan and supporter of British Rose Veal, the quality and delicacy of this meat is outstanding, and I struggle to understand the reluctance for a lot of people to give it a try now the issues of poor husbandry are no longer valid.
I have discussed the price of Rose Veal with a few people, and yes if you plump for a pricey cut such as a fillet or sirloin, it’s going to cost a bit, but a cut such as these bone in shin represent really good value. The marrow in the bone just adds so much depth of flavour it’s best if you can keep the bone in.
I picked up these lovely bone in veal shins from my friends at Pitmans Farm. I rolled the meat in a little seasoned plain flour and browned both sides in a shallow wide cast iron casserole dish on a medium heat, in a couple of tablespoons olive oil and a knob of butter. Once brown I removed the meat and set aside.
Then soften 2 onions, 2 sticks of celery, 2 cloves of garlic and 2 carrots (all finely chopped) in a little olive oil. Then pop the meat back in the pan, add a sprig of rosemary, 2 bay leaves, and a glass of white wine. Allow the wine to reduce a little and add 500ml of a light stock, I used chicken stock, 200ml passata, and season to taste.
Place the lid on the casserole dish, and allow to bubble away for a couple of hours until the meat is soft and the sauce rich and thick.
Serve with a simple risotto ( milanese), polenta or mashed potato, and garnish with a gremolata made from the zest of a lemon, a couple of tablespoons finely chopped flat leaf parsley, and a mashed clove of garlic.
I’m sure every one of us will welcome Autumn with an Apple Crumble, I often think of such a simple but warming dish as a pudding equivalent of a hug. I’m sure most of you will have your own version of this classic dish, but I’d like to share with you my own.
I like to caramelise my cooking apples to give them a sweeter warmer edge as often I find apple crumbles simply too sharp.
So I take 6 good sized Bramley apples, this was about all I had this year from my own disastrous crop. I peeled, cored and cubed them and placed them into a large saucepan with 50g unsalted butter and 80g soft light brown sugar, adding a dash of real vanilla extract, and a pinch of mixed baking spice. Heat on a moderate to high temperature until the caramel just starts to thicken and darken slightly. Pour the apple mixture into a pie dish or similar.
Make up a crumble mixture, none of your doughy or sawdust crumbles here, this is crunchy crumbly perfection, place 200g cold unsalted butter cut into small cubes in a food processor. Add 100g ground almonds, 150g plain white flour, 50g rye flour, and 175g light soft brown sugar, blitz until it reaches a breadcrumb consistency and pour over the apple mix into an even layer. Sprinkle a little unrefined brown sugar crystals over the top.
Bake in a preheated oven at 200 degC for 25 minutes until the top is brown and the apple mix starts to bubble over the edge.
Serve with your choice of cream, custard or ice cream.
I was given a lovely selection of wild mushrooms by a friend and wanted to make a favourite of mine from my vegetarian days, wild mushroom risotto, usually i’ll keep it nice and simple but I wanted to add a touch of something green to give the dish a little more life, so I picked a handful of salsola from the garden.
As with so many good recipes, start by gently sweating a finely chopped onion and some garlic in a large frying pan on a low heat, in a dash of olive oil and a knob of butter, they should be nice and soft and not taking any colour. Add about 200g Arborio risotto rice, after a few minutes, add a glass of white wine and allow to reduce, then add a good dash of vegetable stock. If you have some dry porcini mushrooms, let these soak in a cup of warm water for a few minutes until hydrated, and then pour the dark liquid into the rice.
Keep adding a little stock at a time until the rice is starting to become soft, and pop your mushrooms, fresh and dried into a frying pan with a knob of butter and fry off, adding the salsola to cook for the last minute or two.
Once the risotto is ready it should be lovely and smooth and creamy with still a slight bite to the grains, season with a little salt and pepper, and stir in a knob of butter and some grated parmesan.
Serve in a bowl with the mushrooms and salsola piled on top of the rice, and garnish with some chopped flat leaf parsley and some parmesan shavings, and a little splash of olive oil.