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and freshly ground black pepper. Finish with the olive oil and
chopped parsley.
To make the pickled carrots
Toast the mustard seeds in a dry pan until they start to pop,
then add the orange juice, stock and vinegar. Bring to a
simmer and add the salt and sugar. Add the carrot julienne
and bring to the boil. Immediately remove from the heat.
Stir in the olive oil and allow to cool.
The sauce, casserole and carrots can all be made in advance
and stored in the fridge for up to three days.
To assemble
To cook the veal, season well with Maldon salt and fresh black
pepper. Sear on a chargrill plate on all sides. Transfer to a
roasting tin, add 20g melted butter and finish in a hot oven at
200ºC for approximately 4 mins. You are aiming for medium
rare. Allow the veal to rest for around 5 mins in a warm place.
To assemble, gently reheat the beans, add 1 tbsp chopped flat
leaf parsley and divide between four bowls. Carve the veal
into thick slices and lay onto the beans. Drain and dress the
carrots with a little oil and Maldon salt. Pile the carrots onto
the veal. Reheat the sauce and pour over and around the veal.
Finish with a drizzle of Arbequina olive oil.
SWEET
This dish is absolutely on the money from a seasonal point of
view. Forced Yorkshire rhubarb is a superb at the moment and
certainly brightens the kitchen up with its vivid pink. I have
used it in sweet and savoury dishes; its sweet-sour flavour is a
great foil to rich chicken liver parfait or duck.One way I really
enjoy using it is pickled or in chutney - recipes for another
time perhaps…
Both the sweet pastry and the frangipane for this tart are
heavy in eggs and this brings in another of my favourite
suppliers, Blackacre Farm Eggs. The home farm is near
Templecombe but they have around 11 producers across
Dorset and Somerset. I have been using their eggs for several
years and have done lots of recipe development work for them,
as well as demonstrations at the Bath and West Show. The
egg quality is superb and totally consistent from entirely free
range flocks. There have been some exciting developments
recently with the introduction of their Waddling Free duck
eggs and Foraging Free quail eggs. The duck eggs are great
in baking and make superb scrambled eggs. Quails eggs are
also versatile for starters, canapés and make delicious mini
Scotch eggs.
www.menu-dorset.co.uk
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