Rump of Suffolk veal, salt baked carrots & potato terrine


Serves 4



4 x rump of veal


Ingredients for the Blanquette

1 kg diced top rump of veal – cut into 2 cm cubes

200g baby onions – peeled

200 button mushrooms – small white caps only – discard stalks

1 pint of Madeira

1 pint of white wine

4 tablespoons of flour

1 pint of reduced chicken stock

250g of butter

200g crème fraiche

2 tablespoons of course grain mustard

Teaspoon of chopped tarragon

Teaspoon of chervil

A squeeze of lemon


Ingredients for mushroom cream

1 kg button mushrooms

100g butter

100 ml white wine

300 ml Double cream

Juice of ½ lemon

½ bunch chives – finely chopped


Ingredients for the potato terrine

20 Maris Piper potatoes

2 pints of double cream

2 sprigs of fresh thyme and rosemary

4 cloves of garlic


Ingredients for the carrot and cardamom purée

2 x purple carrots – cooked and sliced

2 x yellow carrots – cooked and sliced

2 x jumbo carrots – salt baked

8 x baby carrots – keep the tops back

Cardamom pods


Method for the Blanquette

Sauté the veal in foaming butter (3/4 of the block) until browned – remove from pan

Add the baby onions

Add the white wine and reduce

Add Madeira and reduce

Add flour and stir until golden

Add the chicken stock and bring to the boil

Add button mushrooms and cook until tender

Add the veal back to the pan and simmer until the sauce thickens

Remove the pan from the heat and add the herbs, crème fraiche, squeeze of lemon and season


Method for the mushroom cream

Sauté the mushrooms in butter until all the liquid has evaporated

Add the white wine – reduce

Add the cream and simmer for 5 minutes

Add lemon and chives and pass through a fine sieve

Reheat gently

(Note: this can also be used as mushroom soup)


Method for the potato terrine

Peel and thinly slice 20 Maris Piper potatoes with a mandolin

Reduce 2 pints of double cream with 2 sprigs of fresh Thyme, rosemary and 4 cloves of garlic – pass through a sieve

Butter the sides and base of a loaf tin and arrange slices of potato – season each layer with salt and pepper, a grating of nutmeg and the reduced – you will get about 20 layers.

Pre heat the oven to 180C – cover final layer of potato with butter – cover with foil and bake for 30 – 40 mins until a knife slides through the terrine easily

Press down the terrine with weights and refrigerate overnight.


Method for the carrot and cardamom puree

Allocate one carrot for every one cardamom pod – sauté in butter until tender add a splash of milk – blitz  to a purée.


Method for the rump and final plating

Roast the veal rumps in butter (1/4 of the block) until half cooked – approximately  7 minutes

Rest for 5 minutes

Add the rosemary, thyme and garlic and baste with the butter until pink

Pan fry 4 slices of the potato terrine in a little butter until golden

Sauté the purple carrots with butter – add rosemary, thyme and garlic

Heat the purée and char the baby carrots

Slice the rump into 2 and plate

Finish the dish with the mushroom cream and carrot tops.