Post by braided-rug on Dec 4, 2006 14:26:10 GMT 10
Peppered veal fillet with sourdough scones and pear jam
By Michael Moore
Cooking time: More than 1 hour
INGREDIENTS
Scones
3 whole eggs
250ml milk
1 medium-sized sourdough loaf (cut into a dice)
100g grated parmesan cheese
1 tablespoon chopped capers
1 sprig thyme, leaves picked
2 tablespoons chopped parsley
sea salt and pepper, to taste
Veal
1 small veal fillet (500-600g)
2 tablespoons sea salt
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 tablespoon rose peppercorns
Pear jam
30-40g unsalted butter
4 pears (peeled and cut into wedges)
2 tablespoons brown sugar
pinch allspice
50-60ml cold water
Note: makes approximately 20 canapes.
METHOD
Scones
Whisk the eggs with the milk and pour over the bread, set aside to soak 30 minutes.
Add the parmesan, capers and herbs, season lightly and mix well, breaking down the bread whilst mixing.
Preheat oven to 180°C, fan-forced.
Grease small muffin tins and spoon in the bread mix. Bake for 12-15 minutes in a medium oven until brown, remove from pan whilst still warm using a small pallet knife to free the scone around the edges, transfer to a wire rack and cool.
Veal
Roast the salt and peppercorns in a hot pan and then grind together in a mortar and pestle.
Season the trimmed veal fillet heavily with the pepper mix, and then seal in a hot fry pan on all sides.
Take care to leave the fillet rare. Remove from the pan and rest 12-15 minutes.
Pear jam
Melt the butter in a large fry pan set over a medium heat. Add the pears, brown sugar, allspice add a splash of water. Cover with a lid and cook 5-6 minutes until the pears are tender. Cool and puree in a blender. Fill a small squeeze bottle with the puree.
To serve, put some pear jam on the top of each scone; add a basil leaf, then a thin slice of rare veal. Season lightly.
These scones will keep in the freezer for up to 3 months or in a sealed container in the fridge for 5 days. Warm in the oven before serving.
From: aww.ninemsn.com.au/article.aspx?id=163977
By Michael Moore
Cooking time: More than 1 hour
INGREDIENTS
Scones
3 whole eggs
250ml milk
1 medium-sized sourdough loaf (cut into a dice)
100g grated parmesan cheese
1 tablespoon chopped capers
1 sprig thyme, leaves picked
2 tablespoons chopped parsley
sea salt and pepper, to taste
Veal
1 small veal fillet (500-600g)
2 tablespoons sea salt
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 tablespoon rose peppercorns
Pear jam
30-40g unsalted butter
4 pears (peeled and cut into wedges)
2 tablespoons brown sugar
pinch allspice
50-60ml cold water
Note: makes approximately 20 canapes.
METHOD
Scones
Whisk the eggs with the milk and pour over the bread, set aside to soak 30 minutes.
Add the parmesan, capers and herbs, season lightly and mix well, breaking down the bread whilst mixing.
Preheat oven to 180°C, fan-forced.
Grease small muffin tins and spoon in the bread mix. Bake for 12-15 minutes in a medium oven until brown, remove from pan whilst still warm using a small pallet knife to free the scone around the edges, transfer to a wire rack and cool.
Veal
Roast the salt and peppercorns in a hot pan and then grind together in a mortar and pestle.
Season the trimmed veal fillet heavily with the pepper mix, and then seal in a hot fry pan on all sides.
Take care to leave the fillet rare. Remove from the pan and rest 12-15 minutes.
Pear jam
Melt the butter in a large fry pan set over a medium heat. Add the pears, brown sugar, allspice add a splash of water. Cover with a lid and cook 5-6 minutes until the pears are tender. Cool and puree in a blender. Fill a small squeeze bottle with the puree.
To serve, put some pear jam on the top of each scone; add a basil leaf, then a thin slice of rare veal. Season lightly.
These scones will keep in the freezer for up to 3 months or in a sealed container in the fridge for 5 days. Warm in the oven before serving.
From: aww.ninemsn.com.au/article.aspx?id=163977