October 2005

Sharp & Spicy Pecorino encrusted cutlet de veau with vanilla chips & a warm pepper dressing
(Serves 4)

The following recipe is for the dish seen on the BBC food TV show, Off the Menu with Ainsley Harriott that was aired on DSTV during the last week of September. The dish is now being offered as a speciality at Browns.

Ingredients

Veal
1kg Veal Rack
50g breadcrumbs
100g grated pecorino cheese
Grated zest of 1 lemon
6 sage leaves – chopped

Seasoning
½ a green chilli – chopped
Flour
Egg-wash (2 eggs)

Solfrino Vegetables
1 green petit pan
1 yellow petit pan
1 carrot
1 baby marrow
¼ butternut
Mixed Herbs

Polenta Chips
500g Polenta
750ml Chicken Stock
½ vanilla pod

Dressing
1 roasted red pepper
1 stalk rosemary
¼ cucumber
1 clove garlic
2 tbl spn olive oil

Preparation

Veal
Trim veal rack into 4 equal portions (approx 240g each)
Get rid of any excess fat/sinew.
In a bowl, mix the breadcrumbs, pecorino, lemon zest, chilli & sage.
Refrigerate for 20 mins.
Panne the veal cutlet (dip in flour, pat off any excess flour, dip in egg-wash & coat in breadcrumb-pecorino mix)

Solfrino Vegetables
Using a Solfrino Cutter, press & scoop out all the vegetables (Or dice into 5mm squares) mix with herbs.

Polenta Chips
Bring the stock to the boil with the vanilla pod.
Add the polenta, bring back to the boil, whisking continuously to avoid any lumps. Remove from heat.
Spread evenly on an oiled tray (approx 3cm deep)
Refrigerate for 30 mins.

Dressing
Stud the pepper with rosemary, roast until charred & soft. Place in freezer bag (while hot) & tie. Allow to stand for 10 mins. (This will make it easier to peel)
Add the pepper, garlic, cucumber (peeled & de-seeded) seasoning & olive oil in a blender and Blitz just 3 or 4 times.
The dressing must be fairly rustic & chunky.

Cooking

Heat 2 tea-spoons of oil & 25g of butter in a frying pan (med heat).
Place veal in the pan (presentation side down). While the veal is slowly cooking -in another pan- gently heat 2 tbl-spoons of oil.
Turn the polenta filled tray over onto a chopping board, trim the edges & cut into even chip-sized chunks.
Shallow fry for 1 min on each side (4 sides) or until golden brown &
crispy.
In the meantime, turn over the veal (for medium rare, do not cook more than 3 minutes either side)
Quickly sauté the solfrino vegetables in a tea-spoon of butter for 2-3 mins. Season to taste.

Plating

Gently carve the meaty part of the veal portions into thin slices & fan out in the centre of the plate. Stack the chips on one side of the veal & heap a small serving of vegetables on the other side.
Drizzle the dressing around the plate & garnish with fried sage leaves.

Bon Appetit!