Rump of Suffolk veal, salt baked carrots & potato terrine
Serves 4
INGREDIENTS
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.
