Ingredients
Veal terrine (No.1)
1 cleaned veal head
1 veal tongue
6 veal cheeks
Mirepoix vegetables
Salt, white pepper, bay leaves, rosemary & thyme
White wine
White wine vinegar
200g Pommery mustard
Mustard marinade
4 tbsp creme fraîche
2 tbsp Beurre noisette
2 tbsp cooked mustard seeds
4 tbsp chicken stock
Chives
Cured veal cheeks with herb salad and beetroot (No.2)
4 veal cheeks
700ml water
25g curing salt
10g salt
2 bay leaves
5 sprigs of Thyme
10 white peppercorns
1 tsp coriander seeds
2 cloves of crushed garlic
1 tsp pommery mustard
2 cloves
One cooked red beetroot
Salad (according to season)
Parsnip consommé
2kg parsnips
Peel of 3 oranges
5 star anis
3 bay leaves
100g icing sugar
100g clarified butter
3ltr chicken stock
150g honey
Salt and pepper
2 chicken breasts
3 carrots
500g parsnips
2 celery sticks
200g egg white
Veal shank beignets(No.3)
125g water
30g butter
60g flour
2 eggs
640g cooked potatoes
200g veal shanks (cooked and cut into brunoise)
240g choux pastry
Veal “taffelspitz” (No.4)
800g veal (topside)
Method
Veal terrine (No.1)
Gently bring the veal, vegetables, seasoning, herbs, white wine and white wine vinegar to the boil and cook over a low heat until the veal is soft and gelatinous.Mix the Pommery mustard with 500ml veal cooking juice.Cover the bottom and sides of a terrine mould with cling film. Thinly slice the veal the same size as the terrine mould. Build the terrine in layers ensuring that there is enough veal and mustard marinade in between each layer. Cover with cling film and press the terrine with a heavy object and leave to set in the fridge.
Mustard marinade
Mix together all ingredients and season with salt, pepper and white wine vinegar.
Cured veal cheeks with herb salad and beetroot(No.2)
Bring all ingredients to the boil then leave to cool. Add the cheeks and leave to cure for four days.Rinse and cook in water until soft. Leave to cool and then slice thinly. For the salad, mix together the salat, beetroot and veal slices and season with olive oil, red wine vinegar, salt and pepper.
Parsnip consommé
Slice the parsnips in half lengthways and reserve 500g for the clarification. Roast 1.5 kg of the parsnips with clarified butter, icing sugar, star anis, orange peel, bay leaves and salt and pepper until golden brown. Then add the honey and return to the oven so that the parsnips are nicely caramelised. Transfer the roasted parsnips into a large pot and pour in the chicken stock and leave to simmer for 1.5 hrs. Strain and leave to cool.Then clarify and season the consommé with the remaining ingredients.
Veal shank beignets(No.3)
Mix together the potatoes, veal shanks and choux pastry and season with salt and pepper. Form small mouth sized balls and leave to rest in the fridge. Coat with flour, eggs and breadcrumbs and fry at 180 degrees until golden brown.
Veal “taffelspitz” (No.4)
Slice away fat and sinew and fry the veal in clarified butter. Place the veal in the oven and roast at 85 degrees until it reaches a core temperature of 57 degrees. (Approx. 4 hrs). Serve with roasted parsnips, parsnip purée and caramelised mandarins.
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