I thought I’d make blanquette de veau with some diced English rose veal from my butcher’s. How haute cuisine and poncey that sounds, eh? Two things have transpired this morning however: one – when I opened my veal vacuumed pack...
Osso buco - shin of veal, slow cooked with porcini and tomato sauce. The shin of veal is a delicious cut, actually much better than a lamb shank, equally cheap, cooks all by itself and is a joy to eat – just leave the marrow to me.
Pan-fried calves' liver with red onions. I don’t get to eat liver and onions too often as I’m the lone offal aficionado in my house. So unless I’m cooking on my own...
Roast topside of rose veal with oyster sauce and pomegranate syrup glaze. It’s quite dry a roast, arguably better cold. My Austrian ancestor, as I recall, used to roast it only to be served cold, as charcuterie – again, for a reason. I made a simple glaze with salty and sweet stuff but if you’d like more gutsy flavour, be my guest.
Veal T-bone steaks with a dry rub, perfect for a barbecue. The dry rub creates a bit of protective coating for the event of burning, and on the bone is more resilient than off the bone. A nice touch will be a bit of veg kebabbed and barbied alongside the meat and don't you dare burn THOSE.
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