Clubfoodys Blanquette De Veau

CLUBFOODY'S BLANQUETTE DE VEAU

Steps:

• For the bouquet garni, combine all the ingredients together in a cheesecloth. Tie it up and set aside.
• Place the meat in a large pot and cover with cold water. Bring to a boil and blanch for 3 minutes; skim off any foam on top. Drain the meat, rinse quickly under cold water and transfer the cubes to a Dutch oven.
• Stud the white onion with cloves and add it to the meat along with carrots, celery and the bouquet garni. Cover with chicken broth and season with white pepper. Bring to a boil, reduce the heat to medium low and simmer gently for 1 ½ hours or until the meat is tender.
• Meanwhile, in a medium saucepan on medium heat, add butter, bacon fat and lemon juice. When it starts simmering, add white wine and mushrooms. Stir to coat the mushrooms, cover and simmer for 5 minutes. Transfer the mushrooms to a bowl using a slotted spoon, and pour the remaining liquid into the Dutch oven; stir.
• In a small pot with boiling water, add the pearl onions with skin on and boil for 3 minutes. Drain them in a colander and rinse under cold water. When cool enough to handle, peel off the skin and set aside.
• In a small saucepan over medium heat, add butter and sugar (glacé à blanc). Stir, add the peeled onions and pour in enough cold water to cover them; add a small pinch of salt. When it starts simmering, cover, reduce the heat to medium low and cook for 20 minutes or until the tip of a sharp knife goes in easily. Transfer the pearl onions to a bowl and set aside; discard the liquid.
• When the veal is cooked, remove the onion, bouquet garni and celery; discard them. Set the carrots aside and transfer the meat to a bowl. Strain the broth through a fine sieve over a large bowl; discard any solids. The amount of the broth needed for the recipe is 4 cups. If there's not enough, top up with some water.
• Wash the Dutch oven and return it to the stove over medium heat; add butter. When melted, add flour and whisk until the flour is cooked, about 1 ½ minutes.
• Whisking constantly, pour in 2 cups of the reserved broth. Add the remaining broth, heavy cream and lemon juice. Whisk until the sauce has reduced by half. Taste and adjust seasoning before adding the meat, mushrooms and pearl onions. Stir to combine and cook until the ingredients are heated through.
• The blanquette can be served as is or add the carrots. If the vegetable is added, cut it into the same size pieces as the veal. Heat the carrots through for 1 minute before pouring in the cornstarch mixture; stir until the sauce thickens, about 45 seconds.
• Before serving it over rice or noodles, garnish with finely chopped parsley.

BLANQUETTE OF VEAL

Steps:

• Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.
• Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it's not. The stew can be cooled and chilled or frozen at this stage.
• When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.
• Meanwhile, boil tagliatelle according to pack instructions - about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a 'barrel' of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.
• Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.

BLANQUETTE DE VEAU

Steps:

• In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
• Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
• When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.

BLANQUETTE DE VEAU

Steps:

• Preheat oven to 330 degrees F.
• Combine onions, leek, celery, garlic and bouquet garni in large casserole.
• Melt butter in large skillet over medium heat.
• Add veal and cook until firm and white, turning occasionally, 8-10 minutes; do not brown.
• Add flour and stir 1 minute.
• Add 4 cups stock and bring to boil, stirring constantly.
• Pour into casserole.
• Season.
• Cover and bring to boil.
• Transfer to oven.
• Cook until veal is very tender, stirring very often and skimming foam from surface, 1 ½ to 2 hours (if sauce becomes too thick, add more stock, as required).
• Transfer veal to large saucepan using slotted spoon.
• Degrease sauce.
• Boil in casserole until thick enough to coat back of spoon.
• Add crème fraiche and boil until thickened.
• Remove from heat.
• Stir in lemon juice.
• Adjust seasoning.
• Strain over veal.
• (can be prepared up to 3 days ahead.) Rewarm over medium-low heat; do not boil.
• Stir in gherkins and capers.
• Spoon rice into shallow bowls and ladle veal over.