Veal, Parsnip & Bay puree, Wild Cabbage & Sumac by Steve Drake

Steve Drake

Steve Drake

28th May 2014
Steve Drake

Veal, Parsnip & Bay puree, Wild Cabbage & Sumac by Steve Drake

Veal, Parsnip & Bay puree, Wild Cabbage & Sumac by Steve Drake,


  • Veal breast
  • 1 Veal Breast
  • 4 Carrots
  • 2 Onions
  • 3 Stalks Celery
  • 1 Leek Split & Washed
  • 2 Bulbs Garlic ½ ‘ed
  • 4 ltr Unreduced Brown Stock
  • 1 Bottle of Madeira for every 5kg Breast
  • 2 Bay Leafs
  • 3 Sprigs Thyme
  • Pickling Syrup
  • 500ml distilled vinegar
  • 250g sugar
  • Pickled Roscoff Onions
  • 4 Roscoff Onions
  • -Sumac
  • -Borage leafs
  • -Borage Flowers
  • Wild Cabbage
  • Asparagus


Veal breast
-Remove the bones from the breast,( break down into individual ribs and reserve) leaving as much meat as possible on the breast, remove any ‘masses’ of fat, and any sinew. Dice the breast into 5cm squares, weigh the breast.
-For every 1kg of breast you will need 3g of salt,
Add the thyme, garlic, salt and enough olive oil to ‘coat’ the breast. Leave to marinade for 24 hours.
-Cut the Carrots in half, the celery into 4, the leeks in half and the onions into ¼‘s.
-Get a large braising pan very hot, add a little oil and colour the veal breast in small batches removing the thyme before hand as not to burn, then in the same pan colour the veg, de-glaze with the Madeira.
-Start to Bring the stock to the boil, and 2 ltrs of water. In the deep gastro tray add the veg, Madeira, veal and the herbs.
-Once the stock is boiling add it to the gastro and top up with water until just covering. Then add a silicone paper cartouche, on top of the paper add the veal bones, Place a lid on top of the tray and bring back to the boil.
-Place in the sauce deck oven and cook for 3 hours.
-Once cooked leave the meat to cool for 90 minutes in the liquor.
Veal Ballontine
-take the meat out and sort through it, taking off any excess fats and sinews, being careful not to break up the meat.
-take 1/3rd of the cooking liquor and reduce it down to a glace, fold through the meat and season.
-Roll in clingfilm to create ‘ballontines’ approx 30cm by 6cm once rolled, after they’ve set and cooled in the fridge, cut off the cling film and wrap tightly in tin foil that has been brushed with soft butter.
-Portion 90-100g each.
Veal Sauce
-Reduce the other two thirds of cooking liquor down to sauce consistency.
-Before service warm the required amount of sauce up and finish it with sherry vinegar.
Parsnip & Bay Puree
-Peel and dice the Parsnip, for every 1kg of parsnip add 3 small bay leafs, cover with 50% water and 50% milk, season, boil rapidly until there is no liquid left, Puree in a liquidizer adding a little cream, pass through a fine sieve.
Cool and store.
Pickling Syrup
-warm to dissolve the sugar
Pickled Roscoff Onions
-Bake in tin foil at 180 degrees, with a little oil, thyme and salt. Once cooked leave to cool in the foil parcel.
-Cut into 4, then char the cut sides on the griddle.
-Separate the layers and store.
- Warm in pickling syrup to order.
Wild Cabbage
-Cut out the stems whilst trying to keep the leaves as large as possible, wash thoroughly in cold water, drain off and using a round cutter, cut discs of cabbage and store.
-Trim off any of the excess ‘ears’, just below the head score all the way round and scratch the top layer to reveal the whiter flesh, about a cm down, now use a peeler to finish off the rest of the way down the asparagus.
-Store on a flat tray on paper.
To Finish
-On the plancha colour both ends of the veal, then place in a steamer to warm through.
-Warm the Puree and store in a squeezy bottle.
-During this time get the garnish ready, so warm the roscoffs in enough pickle syrup to cover, Blanch the asparagus and the cabbage in salted water,
-To Plate, Squeeze a generous amount of puree onto the plate and pull with a palette knife, remove the foil off the veal, glaze with a little sauce and centre it on the plate,
Place the asparagus and discs of cabbage on.
-Finish by sprinkling sumac, drizzle of sauce and a few borage leaves and flowers.

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