Made in Great Britain: 150 New Recipes Using Delicious Local Ingredients by Aiden Byrne

Author:Aiden Byrne [Byrne, Aiden]
Language: eng
Format: azw3
Publisher: IMM Lifestyle Books
Published: 2015-11-18T00:00:00+00:00

Veal rump is a fantastic piece of meat. It’s also cheaper than the more common and expensive veal loin. If the rump is cooked to no more than medium rare, I believe that it’s better than the loin. However, if you want your meat cooked more than medium rare then I suggest you opt for the loin.

Rump of Veal with Spaghetti and Spring Vegetables

SERVES 4

600 g veal rump

20 ml vegetable oil

20 ml olive oil

½ quantity fresh pasta (see page 208)

2 large Italian bunch carrots

100 g podded fresh peas

100 g podded fresh broad beans

150 ml veal stock (see page 202)

75 g butter

3 tablespoons shallot confit (see page 210)

200 ml white chicken stock (see page 199)

2 tablespoons of chopped flat leaf parsley

10 mint leaves, chopped

juice of 1 lemon

salt and pepper

TRIM AWAY ANY EXCESS sinew and fat from the veal and cut it into four equal pieces. Heat a large, ovenproof frying pan and add a little vegetable oil. Season the veal with salt and pepper, seal the meat in the pan until evenly caramelized and then cook it in a preheated oven at 180°C/350°F/gas 4 for 20 minutes or until the centre of the meat reaches 40–43°C/100°F. Allow the meat to rest on a wire rack for at least 10 minutes before reheating to serve.

PLACE A LARGE PAN of water on to boil, add a good handful of salt and a dash of olive oil. Have ready a colander in the sink, a bowl of iced water and a carving fork. Roll the pasta through a pasta machine, twice on each setting to stop the pasta from stretching and shrinking before cooking. Heavily flour the pasta while you are working it through the machine. Allow the dough to sit for a couple of minutes until it dries out slightly; this will help stop the pasta getting caught up in the fine spaghetti attachment on the pasta machine. Pass all the pasta through the spaghetti attachment. Plunge it into the boiling water and stir with a carving fork to help stop it sticking together. Cook the pasta for no more than 40 seconds, then drain through the colander and plunge immediately into iced water, again stirring the pasta to stop it sticking together. Drain and place on a tray, mix with a little olive oil, cover with clingfilm and place in the refrigerator until needed.

PEEL AND SLICE the carrots lengthways on a mandolin. Blanch all the vegetables in boiling salted water. Chill immediately in iced water, drain and set aside.

REHEAT THE VEAL rump in the oven for a couple of minutes. Reduce the veal stock by half, add half the butter and all the shallot confit. Coat the rump in the reduced stock.

REDUCE THE CHICKEN stock by half, add the remaining butter and boil it until it emulsifies. Add the blanched vegetables, pasta and chopped fresh herbs, season with a little lemon juice and salt if needed.

DIVIDE THE PASTA and vegetables among four bowls and place the veal rump on top of the pasta.

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