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Post by braided-rug on Aug 13, 2006 17:36:57 GMT 10
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Post by braided-rug on Nov 15, 2006 10:42:31 GMT 10
Braised veal shank with native mint drizzled pink eye potatoesServes: 6 Ingredients 6 boneless veal shanks 12 pink eye potatoes 2 turnips 120g smoked speck or ham 1 Paperbark Roll Alpine Pepper 2 litres beef or veal stock Method 1. Pre heat the oven to 150°C 2. heat the stock in a deep roasting tray 3. lay out 6 sheets of paperbark on the bench fibrous side down 5. lay the shank in the center and season with Alpine Pepper 6. cut the turnips into fingers and speck into strips and lay in the center of the shank 7. roll up like a Swiss roll, and tie the ends of the bark and along its length so that it retains its shape 8. place the shanks in the liquid and place in the oven for about 2 hours 9. the best way to test if the shanks are cooked is to pinch them if they feel a little soft they are cooked 10. steam the potatoes 11. infuse some olive oil with native mint the correct ratio is 1 tsp. to 250ml of light olive oil 12. smash the potatoes and drizzle with the mint oil salt and alpine pepper 13. when the shanks have been in the oven for 1½ hours, place the potatoes in too 14. when the shanks are cooked remove them and the potatoes from the tray and rest the meat 15. reduce the stock by half and adjust the seasoning; never add seasoning before you reduce as will concentrate the flavour as it reduces and will get too strong 16. remove the shanks from the paper bark and slice in half Styling Arrange the potatoes on the plate with the veal shank nearby and finish with the reduced stock. From: www.dining-downunder.com/index.php?id=111You will find lots of information about Australian Native foods here.
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