I’ve been running wild on rose veal lately, courtesy of Farmers Choice. I’ve really got a taste for this Dorset-raised calf which has a loose texture and a delicate beef flavour and so deserves to be back on the menu.
I’ve paired the meat here with a subtle mushroom veloute and earthy champ-style mash.
Veal with mushroom veloute and champ (serves 2):
100ml chicken stock
1 bay leaf
1 shallot, peeled and sliced
150g button mushrooms
1 tablespoon plain flour
1 tablespoon butter
50ml double cream
2 veal escalopes
4 floury potatoes, peeled and diced
1 large handful spring greens
A couple of spring onions, sliced
- In a small saucepan bring the milk and stock to the boil and add the bay leaf. Turn the heat down to a simmer and add the shallots and mushrooms. Simmer for 3-4 mins and remove the veg from the liquid. Discard the bay leaf.
- Fill a large pan with salted water and bring to the boil. Add the potatoes and simmer for 8 – 9 mins. Add the spring greens and spring onions and cook for a further 2 mins, and then drain.
- Get a frying pan really hot. Add a little oil to the veal and season well. Add to the pan and cook for a minute on each side, then put to one side to rest while you make the sauce.
- Melt the butter in a small saucepan and add the flour. Cook for 1 minute and gradually add the cooking liquor, stirring constantly until you have a smooth sauce. Stir in the cream and adjust the seasoning with salt, pepper and lemon juice. Return the veg to the sauce.
- Mash the potato mix and season, but we’re not looking for a puree here. Flash the veal in the pan to heat up and serve with the sauce.