Out on the ‘Real Ale’ last night. “Oh dear,” I hear you say and you’d be right to be concerned.
Not a big a fan of real ale myself – I’d rather lick a toad – but the night went well. Unfortunately, the same can’t be said for the morning.
“Dad! Wake up! You’re late for work.” informed my teenage daughter leaning over me and giving me a shake. In a panic, I sat up and butted her in the nose.
“Thanks dad, now that’s two black eyes tomorrow!”
For anyone who has, or is yet to, butt their teenager daughter in the nose (by accident) you will realise that apology’s are not accepted. Be it a monetary apology, a designer bag apology or any other grovelling apology one might come up with. In fact, my daughter did say that she would rather have Donald Trump as a father than a drunk like me. At this point I informed her that Donald Trump has German ancestry which makes him Vater Trump – pronounced Farter Trump.
“Ich habe Dich lieb.” was her come back with a very strong emphasis on ‘Dich’.
“Hang on a moment…it’s Sunday today.”
“Sorry, dad… must have been all that Prosecco I had last night.”
Well, I’m up now, better make amends and cook something tasty for Sunday lunch.
Rose Veal Liver with a red wine sauce. If you haven’t tried Rose Veal liver then I would highly recommend it. The liver is melt in the mouth and has a more subtle taste than liver from other animals. Doesn’t contain Real Ale or Prosecco.
Recipe: (for 2 persons)
350-400g Rose Veal Liver.
2 tbls olive oil.
Salt and pepper to season.
2 small potatoes. 170g for each potato.
3 tbls olive oil.
Salt and pepper to season
You will need two 9cm cooking rings.
1 small turnip/swede.
4 tbls olive oil.
2 tsp sugar.
Salt and pepper to season.
Red Wine Sauce:
300ml red wine.
2 tbls red wine vinegar.
1/2 of a red onion – chopped
3 mushrooms – button or chestnut – sliced.
250ml chicken stock.
25g unsalted butter.
Trim veal liver removing any sinew or collagen.
Set aside in the fridge for later.
Set oven to gas mark 6 or 200c/400f.
Put two small pans of water on to boil – one for turnip and one for broccoli.
Three – Roasted shallots:
Peel shallots – leave whole – and place in a oven proof dish.
Spoon over the olive oil add the butter in small pieces.
Sprinkle with the sugar and season with salt and pepper.
Place in the oven on the middle shelf.
They will take approx’ 40 minutes to soften and brown – baste the onions, every 10 minutes, as they cook.
Four – Broccoli and turnip:
While the shallots cook prepare broccoli and turnip.
Peel and slice turnip into 1/4 inch or 1/2 cm slices.
Blanch the slices of turnip for 3 minutes in boiling water.
Refresh turnip slices in cold water, drain and set aside for later.
Trim broccoli and separate the florets. Cook in boiling water for 4 minutes.
Refresh in cold water, drain and set aside for later.
Five – Rosti potato:
Peel two small potatoes and grate into a bowl. Season with salt and pepper.
Place grated potato into the center of a cloth or tea towel. Wrap up the cloth and twist over a bowl to squeeze out the moisture from the grated potato.
Discard any liquid squeezed out from the potato.
Put a large non-stick frying pan on a hob over a medium heat – add the olive oil.
Place your two 9cm cooking rings into the frying pan.
In each ring add a thin layer of grated potato and carefully brown on one side.
When one side of the potato is browned remove the cooking rings and turn each potato rosti over to cook and brown the other side. Once cooked set aside on kitchen paper.
Cook more rosti potatoes until you have used up all the grated potato. Set all your rostis aside for later.
Note: If you have a large enough frying pan and 4 cooking rings then cook four rostis at the same time.
The rostis should be thin enough that they only have one thin layer of potato – They will crisp up once cooked.
Tip: If your frying pan becomes a bit dry, add a drizzle of olive oil to each rosti as they cook.
Check your shallots. They should be turning golden brown and going soft. If they are cooked remove them from the oven and set aside.
Seven – Glazing the turnip:
Place your cooked slices of turnip onto a non-stick tray.
Brush with butter, season with salt and pepper and sprinkle with sugar.
Place under a medium grill and cook until golden brown.
Once cooked set aside for later.
Note: If you have a kitchen blow torch then use that to glaze your turnips.
Eight – Red Wine Sauce:
Melt 7g, or a heaped teaspoon, of the butter in a frying/saute pan.
Add the chopped red onion and sliced mushroom. Lightly fry until golden brown.
Add the red wine vinegar and reduce until vinegar has been absorbed.
Add the red wine and flame to burn off alcohol. Reduce by half.
Add the chicken stock and reduce by half.
Take off the heat and strain into a clean pan. Set aside for later.
Nine – Cooking the veal liver and serving:
Your shallots should be cooked so turn your oven down to gas 3 or 160c/325f
Place your rosti potatoes and turnip in the oven to warm through.
Cook the veal liver in a frying pan with the olive oil and butter.
Seal liver on both sides and fry until cooked.
When cooked, place liver in the oven to keep warm.
Heat your cooked broccoli in a pan of boiling water or microwave.
Put your red sauce on the hob on a medium heat until simmering.
Add 20g of chilled butter and stir until melted. This will slightly thicken and add a sheen to the sauce.
Season the sauce with salt and pepper.
For the final dish I stacked slices of veal liver with rosti potatoes and topped with the slices of glazed turnip – see image.
Around the plate I arranged the cooked broccoli and roasted shallots then drizzled with red wine sauce.
Hope you try this dish as Rose Veal Liver is melt in the mouth gorgeous. Enjoy.