BLANQUETTE OF VEAL
From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 17
Steps:
- Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.
- Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it's not. The stew can be cooled and chilled or frozen at this stage.
- When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.
- Meanwhile, boil tagliatelle according to pack instructions - about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a 'barrel' of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.
- Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.
Nutrition Facts : Calories 695 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.01 milligram of sodium
VEAL BLANQUETTE (VEAL IN WHITE SAUCE)
This is a fancy, delicious recipe that originates from France. Don't panic! In this recipe meat DOES NOT require to be browned before and that's what gives it it's special delicate taste. Since the meat does not require any browning, only extra good quality veal should be used for this recipe. I strongly suggest milk fed veal for it's delicate texture and taste! Perfect for any dinner party this will definately please everyone's palette. You can easily double this recipe for larger diner parties.
Provided by Chouny
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place veal in a casserole, cover with cold water, add lemon juice and bring to a boil (since you boil the meat, I strongly suggest only first quality veal such as milk fed veal).
- Remove foam on top of water.
- When liquid becomes clear, add onion, carrots, garlic, celery, bay leaves and tyme.
- Cook at low temperature for 1 ½ hour, or until the meat is tender.
- Remove meat from water, KEEP (3 ½ cups) of cooking liquids.
- Melt butter in casserole and add flour, cook for 1 minute at low temperature, stirring occasionnaly.
- Add reserved liquids and mix well.
- Add 3 tablespoons of heavy cream, mix well.
- Add salt and pepper to taste. Add tarragon.
- Cook sauce for 8 to 10 minutes at low temperature.
- Put back meat in sauce. Simmer for 5 to 6 minutes at low temperature.
- Remove casserole from heat. Beat egg yolk with 1 tablespoon of cream, add to sauce, mix well.
- Serve with your choice of green vegetables, white rice, egg noodles or whipped potatoes.
Nutrition Facts : Calories 299.1, Fat 17.6, SaturatedFat 10, Cholesterol 157.4, Sodium 170.2, Carbohydrate 14.9, Fiber 2.4, Sugar 4.3, Protein 20.4
VEAL BLANQUETTE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cover the veal with cold water to "blanch" it. Drain and rinse the veal.
- Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set them aside.
- In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
- Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
- In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
- The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.
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