Rose veal with buttered morels, white asparagus, wild garlic and truffle

  • Main
  • medium
  • 4
  • 1 hour 40 minutes

PT1H40M

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Ingredients

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Veal

Wild garlic pesto

Cracked wheat

  • 50ml of rapeseed oil
  • 1 small shallot, finely diced
  • 100g of cracked wheat, or bulgur wheat
  • 250ml of chicken stock, best quality
  • 1 garlic clove, peeled and bashed but left intact
  • 2 sprigs of thyme
  • sea salt

Chicken livers

  • 50g of chicken livers, cleaned, trimmed and finely chopped
  • 1 tsp rapeseed oil
  • 1 knob of unsalted butter
  • 1 dash of sherry vinegar
  • sea salt

Garnish

1
Begin by making the pesto. Toast the pine nuts in a dry frying pan over a low heat until golden, keeping an eye on them so they don’t burn, then allow to cool and chop
2
Bring a large pan of water to the boil, add a pinch of salt, then blanch the wild garlic leaves for 3 minutes. Drain and refresh in iced water, then once cold squeeze the leaves to remove any excess liquid. Wrap in kitchen towel and wring out any remaining water, then finely chop the leaves and place in a small bowl. Add the Parmesan, chopped pine nuts, rapeseed oil and sherry vinegar, stir well and season to taste. Set aside at room temperature
  • 100g of wild garlic, leaves only, washed and dried
  • 30g of Parmesan, finely grated
  • 80ml of rapeseed oil
  • 1 dash of sherry vinegar
  • sea salt
3
For the cracked wheat, add the rapeseed oil to a hot pan and cook the shallot for a few minutes until soft but not coloured. Add the cracked wheat and cook for a further minute, then pour in the chicken stock. Add the garlic and thyme along with a pinch of salt and simmer over a low-medium heat for around 20 minutes, until the wheat is swollen and tender. Discard the garlic and thyme, pour the wheat onto a tray and allow to cool to room temperature
  • 50ml of rapeseed oil
  • 1 small shallot, finely diced
  • 100g of cracked wheat, or bulgur wheat
  • 250ml of chicken stock, best quality
  • 1 garlic clove, peeled and bashed but left intact
  • 2 sprigs of thyme
  • sea salt
4
To prepare the chicken livers, place a small heavy frying pan over a medium heat and season the livers with salt. Add the rapeseed oil to the pan, followed by the livers. Cook for 1 minute, then add a knob of butter and cook for 2 more minutes. Deglaze the pan with a dash of sherry vinegar, scraping up any bits stuck to the bottom, then continue to cook until all the liquid has evaporated. Remove and set aside to cool in the fridge
  • 50g of chicken livers, cleaned, trimmed and finely chopped
  • sea salt
  • 1 tsp rapeseed oil
  • 1 knob of unsalted butter
  • 1 dash of sherry vinegar
5
For the white asparagus, bring a large pan of salted water to the boil. Peel the asparagus, keeping the shape as round and as natural as possible, then snap off the woody part of the stems. Boil the asparagus for 4-5 minutes, until tender, then refresh in iced water. Once cold, drain and set aside at room temperature
6
Preheat an oven to 140°C/120°C fan/gas mark 1. Place a large heavy-based saucepan over a medium heat and allow to get hot. Season the veal all over then place in the pan, fat-side down, and cook until the fat renders and turns golden brown. Once this happens, turn the heat up to high, add the rapeseed oil and turn, colouring each side of the meat. Remove and set aside
7
Add the shallots and mushrooms to the same pan and cook for 3 minutes until caramelised and golden. Add the garlic and thyme, then place the veal flesh-side down on top. Transfer the pan to the oven for 8 minutes, then turn the veal over and add the butter. Cook for a further 8 minutes, then remove and allow to rest for 15 minutes, turning regularly
8
While the veal rests, it’s time to finish cooking the garnishes. Gently reheat the cracked wheat with the chicken livers until hot throughout, then keep warm. Blanch the handful of wild garlic leaves for 30 seconds in salted boiling water, then drain thoroughly
9
Place a medium-sized saucepan over a medium heat and add the butter, along with a pinch of salt and pepper. Once melted add the morels, cook gently for 1 minute, then add the smashed garlic cloves and cook for a further 2 minutes until tender. Add the asparagus spears and cook until warmed through
10
To serve, carve the veal into thin slices against the grain – roughly 5mm thick – and stir any veal resting juices into the wild garlic pesto. Place a neat pile of the wheat in the centre of 4 warmed plates, then spoon the pesto around it in a circle. Top the wheat with the asparagus and slices of the veal on top to cover, then add the blanched wild garlic leaves and morels. Shave a generous amount of truffle over the top to finish
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