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