Roast veal rump & cheek, tomato, olive, lemon & white asparagus by Daniel Watkins

Daniel Watkins

Daniel Watkins

30th April 2014

Roast veal rump & cheek, tomato, olive, lemon & white asparagus by Daniel Watkins

Roast veal rump & cheek, tomato, olive, lemon & white asparagus by Daniel Watkins
Photography by John Arandhara Blackwell

Ingredients

  • RUMP
  • CHEEK
  • butter
  • a little Thyme & garlic
  • a little veal jus
  • ASPARAGUS
  • a little sugar & salt v
  • a splash of milk
  • Olives
  • a pinch of toasted ground almonds to season
  • TOMATOES
  • a little basil oil & lemon
  • FINISH
  • micro basil
  • Lemon dressing
  • Charred onion powder
  • Veal jus finished with splash of fresh lemon juice

Method

RUMP
Trim & take out any sinew & fat portion into 6oz pieces season vac sous vide 50c 40 mins refresh roast in butter nearer the time & rest
CHEEK
Trim & season the cheeks brown of in a little butter vac with a little Thyme & garlic sous vide 75 for 12 hours, finish in a little veal jus
ASPARAGUS
Trim & scrap season with a little sugar & salt vac with a splash of milk poach 80 for 15 minutes
Olives
Place in dehydrator until firm and crisp, finally chop add a pinch of toasted ground almonds to season
TOMATOES
Blanch for 5 seconds refresh & peel compress with a little basil oil & lemon infuse for 30 mins
warm through nearer the time
FINISH
micro basil
Lemon dressing
Charred onion powder
Veal jus finished with splash of fresh lemon juice