Veal Escalopes Alla Milanese Serves 4

Wed, 4 Mar 2009 09:00:04 +0000

4 veal escalopes, about 4mm thick – if any thicker, bat them out evenly with a meat mallet or rolling pin between two sheets of cling film
Salt and pepper
100g flour
200g breadcrumbs, dried or fresh
3 tbsp freshly grated Parmesan
1 egg
2 tbsp olive oil
100g butter
1 tbsp chopped parsley

Season each slice of veal with salt and pepper. Mix the breadcrumbs and Parmesan together. Put the flour and breadcrumb and Parmesan mixture on separate plates. Beat the egg in a wide low bowl. Take one escalope at a time, dust both sides in the flour to lightly coat, then dip in the beaten egg, letting the excess drain back into the bowl so that the egg clings to the meat in a fine film. Then lay the escalope in the breadcrumb and Parmesan mixture and press the crumbs on to each side until the meat is completely coated.

When all the escalopes are ready, heat the olive oil in a large frying pan. When hot, cook the veal escalopes on both sides until golden brown. Add the butter to the pan and cook until it starts to foam. Just before taking the veal off the heat, add the chopped parsley.

Really good served with spaghetti and fresh tomato sauce.

Roast Fillet or Loin of veal in a Parmesan crust Serves 4-6

Wed, 4 Mar 2009 08:52:27 +0000

1kg fillet or loin of veal
1 egg, beaten
2 anchovy fillets, mashed or crushed in a pestle and mortar
1 clove garlic, crushed
125g fine soft fresh breadcrumbs
25g grated Parmesan

Depending on which end of the fillet you have, your veal may have a flap or be tapered. You are aiming for a roughly tubular shape, so use a couple of skewers inserted lengthwise to achieve this, pinning the flap into place, or doubling back the point and securing. Season well.

Mix the egg, anchovy and garlic and brush all over the veal (discard the excess) – the anchovy, used to make the crust, is not tasted as anchovy, it just gives a general savouriness but can be omitted. Mix the crumbs and Parmesan and press over the veal until completely covered on all sides. Put on a rack in a roasting tin and allow to come to room temperature.

Heat oven to 200ºC (180ºC fan). Roast the veal for 20-30 minutes, until it is medium rare and the internal temperature taken in the thickest part of the fillet is 52ºC. Leave to rest for 10 minutes, loosely tented with foil, before carving in thin slices.

Really good with Dauphinoise potatoes.

Banana Tarte Tatin

Wed, 4 Mar 2009 08:51:01 +0000

BANANA TARTE TATIN
Serve with Ermie and Gertie’s Coconut Ice Cream

This is one of our favorite puddings all year round, bananas are glossy with sticky, sweet caramelized juices. It can be served hot or warm. A small slurp of Rum over the tart just before you serve it adds an extra special touch. The tart can be served with Ermie and Gertie’s Cinnamon Ice Cream too.

Serves 6

75 g (3 oz) caster sugar
50 g (2 oz) unsalted butter
4 1arge bananas
350 g (12 oz) puff pastry
flour for rolling out pastry
a pinch of ground cinnamon, to decorate

Preheat the oven to 190°C/375°F/Gas Mark 5. If making one large tart, put the sugar and butter into a flameproof 25 cm (10 inch) cast-iron frying pan. Cook over a medium heat, stirring now and then, until the mixture turns into a smooth toffee. It will look very grainy to start with and the butter will look as if it has split away from the sugar, but just keep stirring and it will gradually come together. Now take the pan off the heat and make sure that the toffee covers the base in an even layer.

Peel the bananas and cut them sharply on the diagonal into long thick slices. Arrange them randomly over the base of the pan, overlapping them here and there, so that they cover the toffee in a thick layer. Roll out the pastry on a lightly floured surface into a 28 cm (11 inch) circle - don't worry about it being too neat. Lay the pastry over the bananas and tuck the edges down into the pan to make the rim of the tart. Prick the top of the pastry here and there with a fork, then slide the pan into the oven and bake for 30 minutes until risen and golden.

Remove the pan from the oven and leave to rest for 10 minutes. Then run a sharp knife around the pastry to make sure that all the edges are free and place an inverted plate over the top of the pan. Turn the two over together and remove the pan. Cut the large tart into 6 wedges.

Serve with the Ermie and Gertie’s Coconut or Cinnamon Ice Cream, sprinkled with a little cinnamon.

Pitney Pork

Mon, 2 Mar 2009 07:41:34 +0000

Serves 4

1.3kg/3lb diced pork (preferably tenderloin/fillet but leg is good too), well trimmed
Seasoned flour (flour, salt, pepper, mustard powder and soft brown sugar)
olive oil
600ml/1 pint Ermie and Gertie’s apple juice
300ml/1/2 pint chicken stock
2 tablespoons wholegrain mustard
300ml/1/2 pint cream or creme fraiche

Preheat oven to 180C/350F/gas mark 4.

Put the seasoned flour ingredients into a plastic bag big enough to take all of the meat. You will need 1-2 tablespoons of flour, 1 tablespoon on soft brown sugar, 1 heaped teaspoon of mustard powder and a good pinch of salt and pepper). Toss the meat into the plastic bag with the seasoned flour and then brown the meat in some olive oil in small batches. Place in a flameproof casserole dish and cover with the apple juice and stock. Add the wholegrain mustard and bring to the boil, then transfer to the preheated oven for 40 minutes. Remove from the oven, stir in the cream and return to the oven for 10 minutes.

If the sauce is a little thin, remove the meat and keep warm. Put the casserole over a moderate heat and simmer until the sauce is reduced and thickened. Return the meat to the sauce, heat through and serve.

Pitney Pork is great served with mashed potatoes or a potato and celeriac mash along with green cabbage or any other green vegetable of your choice.

Sophie Grigson’s Veal Meatballs in Tomato Sauce

Wed, 18 Feb 2009 12:39:50 +0000

An extremely easy and tasty way to enjoy our veal mince. Delicious served with spaghetti and freshly grated parmesan.

Serves 4 (or 6 with spaghetti)

1 thick sliced white bread, crusts removed
4 tbsp milk
350g/12oz minced veal
3 tbsp chopped parsley
3 garlic cloves, crushed
1 egg, beaten
2 tbsp olive oil
1 x 400 g/14oz tin chopped tomatoes
1 tbsp tomato puree
½ tsp sugar
4 tbsp red wine or water
1 tsp dried oregano
Salt and freshly ground black pepper

Tear the bread into small pieces, put it into a bowl with the milk and leave to soften for 10 minutes. Add the minced veal, half the parsley, half the garlic and salt and pepper. Mix well, kneading with your hands to break up the bread. Add just enough egg to bind the mixture without making it too sloppy to shape. Scoop up 1 tbsp of the mixture at a time and roll into balls.

Heat the oil over a medium heat in a frying pan large enough to take all the meatballs in a single layer. Add the meatballs and fry briskly until browned all over. Now add all the remaining ingredients to the pan, including the rest of the parsley and garlic. Stir gently to mix without breaking up the meatballs. Bring to a simmer, then reduce the heat to low and cover. Simmer for 30 minutes. Taste, adjust the seasoning and serve.

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