August 16, 2012 | Posted in:Recipes
For all those that were at the Cook School at The Good Food Trading Company today, here are the recipes.
I’ll definitely post the seasoning recipe as soon as I can.
Veal Scaloppine with Mushrooms & Madeira
2 x 150-180g veal scaloppine
Salt and freshly ground black pepper
15ml olive oil
4 thin slices lemon
1 cup thinly sliced mushrooms or rehydrated porcini
¼ cup Madeira
¼ cup good quality beef stock
Season meat with salt and pepper, then dip in flour and dust off excess. Heat butter and oil in a frying pan. Drop in lemon and brown on both sides. Remove to a hot plate and add veal to pan. Seal for 1-2 minutes, then turn and seal the other side quickly. Remove veal to oven. Tip mushrooms into frying pan and stir for 1 minute. Add Madeira and allow to bubble up, stirring gently. Stir in stock and bring to boil. Serve scallopine with sauce immediately, accompanied by ‘pommes sarladaises.’
Scatter finely chopped garlic and plenty of freshly chopped parsley over a pile of tender browned potatoes, parboiled then sautéed in duck fat.
Tips for Pan-Frying:
- When pan frying meat, you should fry in an uncovered wide pan as a lid traps the steam and the food stews rather than frying crisply.
- The fat should be pre heated before adding the food to be fried; otherwise it will absorb the fat and become too greasy and will also not brown and form a skin to trap its juices, becoming dry and tasteless.
- Meat, poultry or fish should be fried in small batches; otherwise the temperature of the fat will be lowered and again hinders the browning process.
Fry as quickly as possible until the browning is complete, and then turn down to moderate heat to cook the inside through.
Fried food should be served as soon as possible after cooking. Juices gradually seep from even well browned meat and fish and they dry up and toughen on standing. Potatoes lose their crispness and fritters deflate.
Wine Reduction Sauce:
3 shallots, finely chopped
¼ leek, finely chopped
1 clove garlic, crushed
1 tablespoon olive oil
300ml wine, fortified wine or spirit
300ml double cream
Lemon juice to taste
To make sauce, sweat shallots, leek and garlic in the olive oil. Add stock,wine and spice to the pan and reduce to quarter of original volum. In a second pan, reduce cream to half the original volume. Add stock mix to cream and hand whisk. Add lemon juice and seasoning to taste. Set to one side.