Rose Veal with Morels, White Asparagus and Wild Garlic Recipe

Name: Rose Veal with Morels, White Asparagus and Wild Garlic Recipe
Total time: 100 min
Ingredients: 1kg rose veal rump, removed from the fridge 2 hours before cooking; 75ml of rapeseed oil; 8 button mushrooms, medium-sized, quartered; 2 small shallots, sliced into 1cm rounds; 2 garlic cloves; 5 sprigs of thyme; 50g of unsalted butter; sea salt; freshly ground black pepper; 1 tbsp of pine nuts, heaped; 100g of wild garlic, leaves only, washed and dried; 30g of Parmesan, finely grated; 80ml of rapeseed oil; 1 dash of sherry vinegar; 50ml of rapeseed oil; 1 small shallot, finely diced; 100g of cracked wheat, or bulgur wheat; 250ml of chicken stock, best quality; 1 garlic clove, peeled and bashed but left intact; 2 sprigs of thyme; 50g of chicken livers, cleaned, trimmed and finely chopped; 1 tsp rapeseed oil; 1 knob of unsalted butter; 12 white asparagus spears, large; 1 handful of wild garlic leaves, washed and dried; 200g of morels, stalks removed and washed in lukewarm water to remove any grit, then dried in a salad spinner; 2 garlic cloves, peeled and bashed but left intact; white truffle, finely shaved, to serve

www.greatbritishchefs.com

Rose veal is an incredibly underused welfare-friendly meat that deserves much more attention – and this recipe from chef Mark Kempson certainly does it justice. Served on a bed of cracked wheat...

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Ingredients

1kg rose veal rump, removed from the fridge 2 hours before cooking
75ml of rapeseed oil
8 button mushrooms, medium-sized, quartered
2 small shallots, sliced into 1cm rounds
2 garlic cloves
5 sprigs of thyme
50g of unsalted butter
sea salt
freshly ground black pepper
1 tbsp of pine nuts, heaped
100g of wild garlic, leaves only, washed and dried
30g of Parmesan, finely grated
80ml of rapeseed oil
1 dash of sherry vinegar
50ml of rapeseed oil
1 small shallot, finely diced
100g of cracked wheat, or bulgur wheat
250ml of chicken stock, best quality
1 garlic clove, peeled and bashed but left intact
2 sprigs of thyme
50g of chicken livers, cleaned, trimmed and finely chopped
1 tsp rapeseed oil
1 knob of unsalted butter
12 white asparagus spears, large
1 handful of wild garlic leaves, washed and dried
200g of morels, stalks removed and washed in lukewarm water to remove any grit, then dried in a salad spinner
2 garlic cloves, peeled and bashed but left intact
white truffle, finely shaved, to serve