Clubfoodys Blanquette De Veau Recipes

VEAL BLANQUETTE

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.

BLANQUETTE OF VEAL

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.

CLUBFOODY'S BLANQUETTE DE VEAU

Steps:

• For the bouquet garni, combine all the ingredients together in a cheesecloth. Tie it up and set aside.
• Place the meat in a large pot and cover with cold water. Bring to a boil and blanch for 3 minutes; skim off any foam on top. Drain the meat, rinse quickly under cold water and transfer the cubes to a Dutch oven.
• Stud the white onion with cloves and add it to the meat along with carrots, celery and the bouquet garni. Cover with chicken broth and season with white pepper. Bring to a boil, reduce the heat to medium low and simmer gently for 1 ½ hours or until the meat is tender.
• Meanwhile, in a medium saucepan on medium heat, add butter, bacon fat and lemon juice. When it starts simmering, add white wine and mushrooms. Stir to coat the mushrooms, cover and simmer for 5 minutes. Transfer the mushrooms to a bowl using a slotted spoon, and pour the remaining liquid into the Dutch oven; stir.
• In a small pot with boiling water, add the pearl onions with skin on and boil for 3 minutes. Drain them in a colander and rinse under cold water. When cool enough to handle, peel off the skin and set aside.
• In a small saucepan over medium heat, add butter and sugar (glacé à blanc). Stir, add the peeled onions and pour in enough cold water to cover them; add a small pinch of salt. When it starts simmering, cover, reduce the heat to medium low and cook for 20 minutes or until the tip of a sharp knife goes in easily. Transfer the pearl onions to a bowl and set aside; discard the liquid.
• When the veal is cooked, remove the onion, bouquet garni and celery; discard them. Set the carrots aside and transfer the meat to a bowl. Strain the broth through a fine sieve over a large bowl; discard any solids. The amount of the broth needed for the recipe is 4 cups. If there's not enough, top up with some water.
• Wash the Dutch oven and return it to the stove over medium heat; add butter. When melted, add flour and whisk until the flour is cooked, about 1 ½ minutes.
• Whisking constantly, pour in 2 cups of the reserved broth. Add the remaining broth, heavy cream and lemon juice. Whisk until the sauce has reduced by half. Taste and adjust seasoning before adding the meat, mushrooms and pearl onions. Stir to combine and cook until the ingredients are heated through.
• The blanquette can be served as is or add the carrots. If the vegetable is added, cut it into the same size pieces as the veal. Heat the carrots through for 1 minute before pouring in the cornstarch mixture; stir until the sauce thickens, about 45 seconds.
• Before serving it over rice or noodles, garnish with finely chopped parsley.

BLANQUETTE DE VEAU

Steps:

• In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
• Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
• When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.

BLANQUETTE DE VEAU

Steps:

• Place veal in a 4-quart casserole. Add broth and bring to a boil. Skim all scum from surface. Reduce heat to low. Add carrot, leeks, celery and bouquet garni. Season with salt. Simmer 1 hour on very low heat. Add mushrooms and onions. Simmer 30 minutes more. Remove from heat and let rest for 30 minutes.
• Remove meat and vegetables to a large bowl, draining well, discarding leeks and bouquet garni. Cover with plastic wrap. Strain cooking liquid into a separate bowl and clean pan. Return liquid to pan and reduce by half, about 5 minutes. Stir in cream. Simmer for 10 minutes, until slightly thickened. Beat egg yolks in a bowl and slowly beat in about half a cup sauce to warm yolks. Slowly whisk egg yolk mixture into pan, remove from heat and keep whisking until sauce has a creamy consistency. Add lemon juice and season with salt and pepper.
• Return meat, celery, mushrooms and onions to pan. Slice carrots 1/2-inch thick and add. Bring barely to a simmer, stirring, just until ingredients are warmed through. Do not allow sauce to boil or egg yolks will curdle. Check seasonings, garnish with parsley and serve with rice.

BLANQUETTE DE VEAU

Steps:

• Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme.
• Reduce heat to medium-low and simmer 25 minutes.
• Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice.