Rose Veal, Turnips, Dripping Potatoes and Hen of the woods

Adam Reid

Adam Reid

10th April 2014
Adam Reid

Rose Veal, Turnips, Dripping Potatoes and Hen of the woods

Rose Veal, Turnips, Dripping Potatoes and Hen of the woods by Adam Reid


  • For the veal
  • 500ml 10% Brine
  • 240g Rose Veal Loin
  • For the Potatoes
  • 12 small Sharpes express Potatoes
  • 100g rendered dripping
  • 1 Sprig Thyme
  • 1 Garlic Clove
  • 1 Bay leaf
  • 1g Pepper
  • 2g Salt
  • For the salt bake
  • 2x large White Turnips
  • 500g Plain Flour
  • 500g Coarse Salt
  • Water to bind
  • For the sauce
  • Veal bones and trim from loin
  • 2K Chicken Wings
  • 5 Banana Shallots
  • 1 large Carrots
  • 1 stick Celery
  • 1 small Leek white
  • 200ml Madiera
  • 200ml White Wine
  • 25g Redcurrant Jelly
  • 2 x Peppercorns
  • 2 x Juniper Berries
  • 1 x Bay Leaf
  • 1 x Garlic Clove
  • For the Puree
  • 1 x Large White Turnip
  • 100ml Whipping Cream
  • To Finish
  • 1x Large White Turnip
  • 125g Cultivated Hen of the Woods
  • 12 x Springs Chickweed


1. Brine veal loin in a 10% brine for 15 minutes then wash in cold water and dry thoroughly, vacuum pack neatly under full pressure and cook in a water bath at 62degrees C until a core temperature of 58degrees C is achieved. Remove from bag, dry and sear quickly in a hot pan, keep warm until needed.
2. For the salt bake, mix flour with salt and bind with water to produce a dough. Roll to 5mm thickness and encase cleaned turnips within. Bake at 160 degrees C for approximately 1 hour. Allow to rest for 20 minutes before opening pastry, peeling turnips and passing pulp through a coarse sieve.
Reserve warm until needed.
3. For the turnip discs peel, slice thinly 1 turnip, cut 2cm discs with a cutter. Reserve
4. For the potatoes, scrape to remove skin, vacuum pack with other ingredients and cook at 92 degrees C for three hours. Remove and reserve warm.
5. For the puree, peel and dice 1 turnip, mix with the trimmings from the discs. Add cream, season and cook rapidly in covered pan until soft. Strain excess liquid off and blend pulp in a liquidiser until smooth, adding any liquid if required. Pass through a sieve and reserve in squeezy bottle.
6. For the sauce, roast wings until golden brown, cover with water, bring to boil then turn down to a simmer. Skim away scum and continue to simmer for 12 hours, skimming fat away when necessary. Meanwhile roast veal bones and trim separately until golden brown. Add sliced vegetables and aromats and carry on roasting until all are well covered. Strain away the fat and place bones, trim and veg in a saucepan. Deglaze roasting tray with wines and reduce by 2/3 add to bones. Pass chicken stock through a sieve into bones and trim, bring to boil then simmer for a further 4 hours, skimming regularly. Pass through a sieve and reduce stock to a clear jus, skimming constantly and regularly. Reserve.
7. For the hen of the woods, separate the mushrooms into 12 small sections, gently fry in foaming butter, season. Reserve warm.
8. To finish carve veal into even pieces, place on plates. With a teaspoon, place a pile of salt bake mash next to the veal. In a pan, colour the potatoes lightly and arrange neatly on the plates. Add 2 blobs of puree and the hen of the woods. Finish with a drizzle of sauce, a few chickweed sprigs and a little sea salt on the veal.

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