- 1l veal stock (see goes well with for recipe)
- 250ml white wine
- 2 medium leeks, trimmed and chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 3 sticks celery, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 3 carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 shallot, chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 whole head garlic, halved
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 2 sprigs rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1kg boneless shoulder or back rib of veal
- 300g button mushroom, trimmed and halved if large
- 3 egg yolk
- 284ml pot double cream
- 1 tbsp horseradish sauce or wholegrain mustard
- 25g butter, plus a little knob extra for the pasta
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- large bunch flatleaf parsley, stalks trimmed, leaves roughly chopped
- grated zest and juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 300g fresh tagliatelle
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.
Trim veal of any excess fat and cut into large bite-size cubes. Add 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.
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.
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.
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 intothe centre of a plate and gently push the pasta off.
rose veal, this is the meat from UK dairy cattle that would otherwise be exported live, to be reared as veal and then imported back into the UK for sale (eg, as Dutch veal). By humanely rearing them in the UK, the calves are spared excessive, stressful transport. The meat is slightly pinker than Continental veal (hence the name rose) and has a fuller flavour.
Gordon’s rose veal came from an organic British farmer. He used a boneless back rib cut with a thin marbling of fat, but shoulder is also a suitable cut. Certain branches of Waitrose stock English rose veal (the only UK supermarket to stock it) or you can pre-order it from your butcher.
British veal producers rear their calves according to strict guidelines laid down by the RSPCA and are accredited with Freedom Food Status. The calves are housed in spacious, airy barns with natural daylight, lots of clean straw and clean water.