INGREDIENTS

1kg Rose Veal Boneless Rolled Shoulder
750ml chicken stock
375ml dry fino sherry
125ml oloroso (sweet) sherry
2 Tbsp sherry vinegar
1L warm water
2 fresh bay leaves
1 tsp fresh black pepper corns
1 sprig fresh thyme
125g veal glaze
1 Tbsp soft brown sugar

POTATO GRATIN

300ml cream
4 garlic cloves, crushed
3 Tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
3 tsp anchovies, finely chopped
1 pinch freshly ground white pepper
700g Desiree potatoes, very thinly sliced
100g Manchego cheese* (hard goats cheese)

*If you don’t like goats cheese use Parmesan.

METHOD

Heat the stock, sherry, sherry vinegar, bay leaves, thyme and peppercorns in a large saucepan with one litre of water. Bring to the boil. Boil for 5 minutes then add your Rose Veal.

Return to the boil then turn the heat down and simmer for 1 hour turning the meat twice during that time. Turn off the heat and allow the meat to rest in the liquid for 30 minutes.

Put the sliced potato into a shallow gratin dish. Mash the anchovy and garlic with a mortar and pestle. Add the fresh herbs, salt and pepper and mix into the cream. Taste! You may wish to gradually add 1 tsp of anchovy at a time to ensure it’s going to be to your taste. Pour the cream mixture over the potato and bake in a hot oven for 40 minutes covered in foil. After baking for 40 minutes, remove the foil, sprinkle with grated cheese and bake for a further 20 minutes.  Allow to rest so you can slice before serving.

Put 250mls of the poaching liquid in a small pot and add the veal glaze and brown sugar. Reduce the liquid to a syrupy jus (it will take about 15 minutes).

ASSEMBLY

Serve the poached Rose Veal atop the gratin with your choice of veggies.  Pour a little jus over each serving.

Rose Veal recipe lovingly supplied by our Gourmet Direct cooks!