Rose English Veal with Dauphinoise Potatoes & Roast Butternut Squash with Rosemary Oil & Pea & Mint Puree (serves 8)
For years the stigma surrounding veal as being a cruel and unethical meat has endured, and rightly so. However, the introduction of slow-reared British rose veal to our farmers' markets, farmshops and butchers has enabled the raising of male calves, who would otherwise be seen as a waste product of the dairy industry. So, when you buy your veal this Christmas, make sure that it's rose and British to ensure that your meat adheres to strict RSPCA Freedom Food standards.
For the meat
- 1.4-1.8kg English rose veal top rump
- olive oil, salt and pepper
For the simple jus
- 500ml light beef stock
- 125ml red wine
- 2 tsp redcurrant jelly
Preheat oven to 200C.
Placing the veal in a roasting tin, pour a little olive oil over and then sprinkle with salt and pepper.
To cook, allow 20 minutes per 500g of veal.
For the jus, put all the ingredients in a saucepan and simmer for 15 minutes. Add a knob of butter to the jus just before serving, to give it a glossy shine.
For the Dauphinoise Potatoes
- 1.6kg Maris Piper potatoes, peeled and thinly sliced
- 600ml double cream
- 600ml full fat milk
- 6 sprigs of thyme
- 2 garlic cloves, sliced
- 50g Gruyere cheese, grated
- 22cm x 27cm baking dish
Preheat oven to 180C.
Heat the double cream and milk in a large saucepan with the thyme and garlic. Bring the liquid up to a simmer, being careful not to let the bottom of the saucepan catch.
Add the sliced potatoes and stir (they will take about 20 mins to soften and the cream to thicken slightly, but do not let the potatoes boil).
Butter the baking dish and layer up the potato with a little Gruyere cheese, salt and pepper, finishing with Gruyere.
Place a piece of parchment paper on the top and bake for about 50-60 mins, or until cooked.
For the Roasted Vegetables with Rosemary Oil
- 1kg butternut squash, peeled and cut into 5cm chunks
- 4 long shallots, peeled and sliced into 4 pieces
- 3 parsnips, peeled and cut into 5cm chunks
- 200g smoked lardons
- 2tbsp olive oil and black pepper
- 4 sprigs of rosemary, chopped quite finely
- 4 tsp salt
- 4 tbsp olive oil
Roast the butternut squash with the shallots and parsnips in 2 tablespoons of olive oil. Season with pepper.
Half-way through roasting, mix in the smoked lardons and return to the oven until the vegetables are cooked.
Place the rosemary and salt in a pestle and mortar and grind until fine, then add the oil slowly till amalgamated.
Taste to check seasoning and to serve, spoon a little rosemary oil over the roast vegetables.
For the Pea & Mint Puree
- 480g frozen garden peas
- 10 sprigs mint, de-stalked
- 2 tbsp double cream
- salt and pepper
Infuse the mint in a saucepan of boiling water for two minutes, then add the peas and bring up to the boil. Drain, while reserving a little of the cooking fluid.
Puree the peas and mint, adding one teaspoon of liquid. (You may need to add a little more to obtain the right consistency.)
Season with salt and pepper and add the cream.