English rose veal

The Recipes / Meat

Cliveden, Berkshire

1 loin of veal
Salted butter
Thyme

Pea purée
½ bag frozen peas
200ml vegetable stock
2 shallots, sliced
1 clove garlic, sliced
1 sprig tarragon
50ml double cream

Gremolata
Handful of very finely chopped picked flat parsley
Microplaned zest of 2 lemons
2 cloves garlic, chopped
Extra virgin olive oil

1 hispi (sweetheart) cabbage

60g goat curd
1tsp grated truffle

www.clivedenhouse.co.uk

Serves 4

Trim the veal, roll in clingfilm, and set in the fridge for 2-3 hours.

Bring the vegetable stock to the boil and warm the cream. In a separate covered pan sweat the shallot and garlic until soft, then turn up the heat and add the peas. Cover and shake, then add 2 ladles of the stock. Cover and bring back to the boil. Cook for 2 minutes, then add the hot cream and tarragon. Pass and blend to a purée, adding 2 cubes of butter and a little more stock if needed for the consistency. Taste, season, taste, pass, and chill on ice.

Trim and quarter the cabbage. Heat a griddle or chargrill and season and dress the cabbage with rapeseed oil. Grill slowly and evenly on all sides, making sure all is coloured and the heat gets into the leaves: when fully coloured and wilted transfer to a casserole. Brush with a little more oil and a dash of water, cover, and cook in the oven at 140˚C for 20 minutes, then take out and allow to stand. Once cooled trim the stalk and ends off each piece for a nice neat portion and return to the dish for service.

Combine the gremolata ingredients, adding oil until the right texture is achieved. Mix the curd and truffle together with a pinch of salt and pepper.

Season the meat and heat a little rapeseed oil in a good sized sauté pan. Slice the fillet in two, add to the pan and colour gently on all sides, turning frequently. When coloured add a stick of salted butter and a sprig of thyme: baste the meat, turn the heat down to medium, and cook for a further 10 minutes, turning all the time. When cooked to the touch take out and rest on cloth in a warm place.

Serve with veal jus infused with thyme.