POACHED VEAL
Serves six
- 1 kg EMH veal topside
- 1 celery stalk
- 1 onion
- 1 carrot
- a couple of garlic cloves
- 1 bay leaf
- thyme sprigs
- a few whole cloves
- black peppercorns
- a little salt
- 300 ml white wine
sauce:
- the cooked, drained vegetables
- 2 eggs
- 1 can of tuna in oil
- 4 anchovy fillets
- capers
- lemon juice
- salt
to serve:
- rocket leaves or peppery microgreens
Peel the onion, carrot and garlic. Cut the onion into wedges, and the carrot and celery stalk into chunks. Place everything in a pot, add the herbs and spices, then the meat. Pour over the wine and enough cold water to cover the meat well. Once the water comes to a boil, turn the heat very low, cover the pot and let it gently simmer for about 45–50 minutes, until the internal temperature reaches 65 C. Remove the meat and let it cool completely. Strain the broth (reserve the vegetables) and reduce by a third. Meanwhile, boil the eggs, cool and peel, then cut into pieces. Transfer to a food processor, add the tuna, anchovies, cooked vegetables and a few capers, and blitz together, adding enough broth to reach the desired sauce consistency. Season with lemon juice and salt, but be careful with the salt, as the capers and anchovies are already salty.
Slice the veal as thinly as possible and serve with the tuna sauce and greens.
CLASSIC SALTIMBOCCA
Serves four
- 500 g EMH veal topside
- salt
- freshly ground black pepper
- extra virgin olive oil
- large sage leaves
- prosciutto slices
- flour
- 100–150 ml dry white wine
Slice the veal into 1 cm thick pieces. Place between sheets of cling film and gently pound with a rolling pin or meat mallet until thinner. Season with salt and pepper. Secure a slice of prosciutto and a sage leaf to each piece with a toothpick. Dredge lightly in flour, shake off the excess and quickly pan-fry in hot oil until golden brown on both sides. Remove from the pan. Add the wine to the pan, scrape up all the browned bits from the bottom with a spatula, and heat until the alcohol evaporates. Return the meat to the pan, warm through in the sauce and serve immediately. Pairs well with a fresh salad, grilled vegetables, mashed potatoes or roasted potatoes.
SCHNITZEL WITH WARM SALAD
Serves four
- 500 g EMH veal topside
- 1 egg
- flour
- panko breadcrumbs
- salt
- freshly ground black pepper
- olive oil
- butter
salad:
- 1 onion
- 1 aubergine
- 1 courgette
- a few bell peppers of various colours
- 400 g cherry tomatoes of various colours
- a few small bay leaves
- a handful of olives
- a handful of wild garlic (can be substituted with other alliums or garlic)
- olive oil
- wine vinegar
to serve:
- flat-leaf parsley
Peel and thinly slice the onion. Clean the peppers and cut into pieces of your preferred size. Halve the cherry tomatoes, chop the wild garlic and dice the aubergine and courgette. Heat oil in a pan and fry the aubergine cubes first, then transfer to kitchen paper to drain. Next add the onion, peppers, bay leaves and courgette to the pan and cook through. Then add the cherry tomatoes and olives and heat until the tomatoes start to break down slightly. Return the aubergine to the pan, add a splash of vinegar, season with salt and pepper. Finally add the wild garlic, stir through, cover with a lid and keep warm.
Slice the topside into roughly 1 cm thick pieces. Place between sheets of cling film and gently pound with a rolling pin or meat mallet. Season with salt and pepper. Dredge the slices first in flour (shake off the excess), then in beaten egg, and finally in breadcrumbs. Heat a mixture of butter and oil in a pan and fry quickly until golden on both sides. Serve with the warm salad and a scattering of chopped parsley.
