Veal is becoming available in the shops, we do export to most of Europe so now you get to try a great dish with new flavours
Serves 4-6
Ingredients:
12 (12 oz.) veal chops
2 c. ancho chile honey glaze
1 lobe veal sweetbreads, blanched and sliced
2 each yams
1 tsp. unsalted butter
1/2 tsp. maple syrup
2 c. peanut oil, for deep frying
4 each chayote squash, cut into 36 football shapes, then blanched
Salt and ground pepper, to taste
1 1/2 c. fennel sauce (recipe to follow)
12 sprigs fennel tops, for garnish
Directions:
Bake one of the yams in the oven at 350 degrees until soft. Peel and pass through a food mill. Add unsalted butter and maple syrup. Season to taste with salt and black pepper. Peel the other yam and cut into fine julienne strips. Deep fry these strips of yam in the peanut oil that has been heated in a sauce pan to 360 degrees. Remove from oil when crisp and place on a paper towel to soak up the excess oil. Season with salt, lightly. Charbroil veal chop almost until it reaches the desired temperature. Brush liberally with the ancho chile honey glaze and continue charbroiling until cooked to desired temperature. Heat a saute pan with a touch of the peanut oil. Add the sweetbread slices which have been lightly seasoned with salt and ground black pepper. Cook until crisp on 1 side (about 1 minute) then turn over and cook 1 minute longer. Heat chayote squash footballs in a touch of the peanut oil and season lightly with salt and ground black pepper.
ANCHO CHILE HONEY GLAZE
1/4 c. Ancho Chillies (Pods blended or use powder)
1/4 c. honey
1 tbsp. maple syrup
1 tsp. sherry vinegar
2 c. veal demi glace
3 tbsp. unsalted butter
Reduce all ingredients together in a sauce pot to 2 cups. Let cool.
FENNEL SAUCE
3 tbsp. olive oil
1 each fresh fennel bulb, chopped
1/4 c. onion, chopped
1 clove garlic, chopped
1 each shallot, chopped
1/4 c. white wine
1/4 c. pernod
1/2 c. heavy whipping cream
2 tbsp. unsalted butter
1 each lemon, juice of
Salt and ground black pepper, to taste
Heat a sauce pan with olive oil. Add the fennel, onion, garlic and shallot. Cook a few minutes stirring frequently until soft. Add wine and pernod; flame and reduce liquid slightly. Add cream and reduce by 1/4. Puree in blender with lemon juice, salt and pepper; strain.
PRESENTATION Place 1 ounce of the fennel sauce on the bottom right portion of a plate. Place the veal chop on top of the sauce with the bone sticking up towards the top right of the plate, leaving a border of sauce around the bottom of the meat of the chop. Pipe from a pastry bag with a star tip the yam puree onto the plate in the top left portion. Between the bone and the yam puree place the fried yam strips. To the bottom of the yam puree, place 3 chayote squash footballs per plate. Place a sweetbread slice towards the bottom of the chayote squash. Garnish with a fennel sprig between the bone and the fried yams.