Blanquette of Veal Recipe

This week’s special offer is diced veal, and we thought we’d go for a Gordon Ramsay classic, which is a little more complex than our usual recipes. So, good luck!

INGREDIENTS

1kg Diced Veal

1l veal stock

250ml white wine

2 medium leeks trimmed and chopped

3 sticks celery, chopped

3 carrots, chopped

2 shallots, chopped

1 whole head garlic, halved

2 sprigs rosemary

300g button mushroom, trimmed and halved if large

3 egg yolks

284ml pot double cream

1 tbsp horseradish, sauce or wholegrain mustard

25g butter, plus a little knob extra for the pasta

large bunch flatleaf parsley, stalks trimmed, leaves roughly chopped grated zest and juice ½ lemon

300g fresh tagliatelle

METHOD

1.     Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.

2.     Add veal to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it’s not. The stew can be cooled and chilled or frozen at this stage.

3.     When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.

4.     Meanwhile, boil tagliatelle according to pack instructions – about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a ‘barrel’ of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.

5.     Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork into the centre of a plate and gently push the pasta off.

Recipe originally found at: https://www.bbcgoodfood.com/recipes/blanquette-veal