By Anthony Demetre
(We only use ethical British or French rosé sourced veal)
We always cook a large piece of meat such as the rack of veal on the bone, this keeps it moist and retains the flavour. Completely coat the veal in salted butter and leave at room temperature for at least 30mins.
Colour the meat in a little beef fat until completely caramelised, season and place in a pre- heated oven at 120deg oven. Probe the meat and continue to cook until a core temperature of 50deg is reached. Remove from the oven and leave in a warm place, the residual heat will raise the temperature to the required temperature. We like to serve the veal pink to retain the delicate flavour and tenderness. Add the juices to the veal jus.
Carrots.
Peel, wash and trim the sand carrots. Colour the carrots lightly in butter until nicely caramelised, add a little grated garlic, rosemary, salt and pepper, and splash of verjus. Cover and cook until tender.
Erbette
Erbette chard is a wonderfully vegetable, naturally tender and flavoursome. We separate the leaf from the stalk, cook them separately in just butter and seasoning. Leave them slightly crisp.
Buckwheat and honey cream
Soak 90g buckwheat in oatmilk until softened, heat gently and liquidise until homogenous and smooth, when cooled add a little honey, lemon juice, salt and pepper and lemon. Toast the remaining 10g of buckwheat, season with salt and set aside.
Finishing the dish
Take the meat off the bone and season. Arrange the garnish as desired or seen. Finish with grated lemon zest, pollen, toasted buckwheat and spoon over the hot jus.
