rose veal liver

Rose Veal Liver

Rose Veal liver with a red wine sauce.
Rose Veal liver with rosti potatoes, glazed turnip, roasted shallots and a red wine sauce.

I do like a traditional Sunday lunch, but it can become a little samey, roast chicken, roast pork, roast beef…you get the idea. So today, with great trepidation, I have thrown tradition out of the window. This strategy is high risk and I could quite literally be following tradition through the window, followed by liver, red wine sauce and a variety of vegetables. Traditionalists, and teenagers, can be an uncompromising bunch.

Several hours later. Phew! I don’t know what all the fuss was about. The dish went down a storm. “It’s about time we had something different…we are fed up with roasts!”
If you haven’t tried Rose Veal liver then I would highly recommend it. The liver is melt in the mouth and has a sweeter less ‘livery’ flavour than liver from other animals. You may even get a compliment.

Recipe: (for 2 persons)

Veal liver:
350-400g Rose Veal Liver.
2 tbls olive oil.
25g butter.
Salt and pepper to season.

Rosti potatoes:
2 small potatoes. 170g for each potato.
3 tbls olive oil.
Salt and pepper to season
You will need two 9cm cooking rings.

Garnish:
10 Shallots.
1 small turnip/swede.
4 tbls olive oil.
30g butter.
2 tsp sugar.
300g broccoli.
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.

Cook/method:

One:
Trim veal liver removing any sinew or collagen.
Set aside in the fridge for later.

Two:
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.

Six:
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.

crispy salmon, fish dishes

Crispy Skin Salmon

Crispy Skin Salmon
Crispy skin salmon with pickled tempura gherkins. Accompanied with an apple and cider dip, rocket salad and croutons.

Walking around the supermarket this morning and the fresh salmon fillets sent my creative juices into a tizz – 20% off – I’ll have two.
Half an hour later I was back home in the kitchen unpacking my haul.
“Whats for lunch dad?”
“Salmon…you can give me a hand if you like.”
“Just give me a shout when it’s ready. I’ll be in my room.”

So here it is, my first blogging recipe for two. Light, simple and ‘appreciated’ by teenage offspring. Made this many times since its initial creation as family and friends seem to love the crisp crunch of the croutons and gherkins with the soft flaky salmon.

Ingredients:
2 boneless cuts of Salmon fillets. Not from the tail end. Buy thicker fillets from the middle of a whole fillet.
2 tbsp olive oil.
25g unsalted butter.
salt and pepper.
1 lemon.

Tempura gherkins:
6 small pickled gherkins.
80g plain flour.
1/2 tsp salt.
1/2 tsp sugar.
150ml tonic water.

Apple and cider dip:
2 apples.
2 shallots.
200ml cider.
1 tbsp white wine vinegar.
knob of butter
1/2 of a lemon.
Pinch of sugar.
Salt and pepper to season.

Salad and Croutons:
1 small bag fresh rocket salad.
1 slice thick white bread – for croutons.
2 tbls olive oil.
15g unsalted butter.

Cook/method:

One – prepare salmon:

Check salmon fillets for bones – even boneless can sometimes have the odd bone.
Scrape the scales off the skin using a blunt knife.
Rinse the salmon fillets under cold water, dry on kitchen paper, store in fridge for later.

Two – salad:

Wash and dry the rocket salad. Set aside in the fridge.

Three – prepare croutons:

Cut slice of bread into approx’ 1/2 inch squares.
In a frying pan gently heat the olive oil and butter until butter has melted.
Add the squares of bread to the pan and gently cook until golden brown on both sides.
Note: You can drizzle a little more oil into the pan, as the croutons cook, if you think
it needs it.
When croutons are golden brown remove from the pan, drain on kitchen paper and set aside for later.

Four – make apple and cider dip:

You will need a small pan with a lid.
Peel, core and slice apples – set aside in a bowl of water with a squeeze of lemon – this stops the apples from going brown.
Peel and chop the shallots into a small dice.
Melt the butter in a small pan and add the onions – gently cook/sweat until onions are soft. Do not brown.
When the onions are soft add the white wine vinegar and reduce on a low heat until absorbed by onions.
Now add the cider and the drained sliced apples to the onions, put a lid on the pan. Cook, for 3 minutes, on a gentle heat until the apples have softened.
Add a pinch of sugar and season with salt and pepper. Set aside for later.

Tip: If you prefer, a smoother apple dip, pass the cooked mixture through a fine sieve or blend with a hand blender.

Five – Tempura Gherkins:

Have your fryer ready on a medium heat.
Dry your pickled gherkins on kitchen paper and lightly coat with flour – this will help the batter to stick.
Add flour, salt and sugar to a bowl then whisk in the tonic water. Your batter is made.
When ready dip Gherkins into the batter and drop, carefully, into fryer. Cook until batter is golden brown. Keep warm.

Tip: Use bamboo skewers to stab the gherkins – dip the gherkins, on the end of the skewers, into the batter. Still on the skewers dip the gherkins into the hot frying oil for 10 seconds – twist the skewer off the gherkin and fry gherkin until golden brown.

Note 1: If you want a thicker batter add more flour, a dessert spoon at a time, until you have the consistency you want.
For a thinner batter add more tonic water, little by little, until it reaches the consistency you prefer.

Note 2: You can batter and deep fry your gherkins before cooking your Salmon, but I prefer to cook them last as they remain crispy when served.

Six – Cooking the salmon:

You will need a non-stick frying pan.
Now that the prep’ (mise en place) is done, it’s time to cook the salmon.
Season the Salmon fillets with salt and pepper.
In a, non-stick, frying pan add the olive oil and heat. Not too hot.
Skin side down add the salmon fillets to the frying pan. Hold each fillet down, for 10 seconds, as you place them in the pan – stops fillets from curling.
Slowly fry on the skin for 3 minutes. Then turn each fillet onto it’s side to seal the sides. Just 15 seconds on each side.
When the salmon sides are sealed turn salmon back onto its skin and add the butter.
Over a medium heat, continue to cook the salmon, for 3-4 minutes, while basting with the butter. Finish with a squeeze of lemon.
Keep warm.

Seven: Enjoy

Serve your salmon fillets with washed rocket salad, croutons, apple and cider dip and tempura gherkins. Wedge of lemon optional.

Tip: Drizzle Rocket salad with olive oil.

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