Veal cheeks
Veal cheeks have become very popular on the menus of trendy restaurants.
Why not prepare it at home too? It is a fine meat and is also an ideal alternative to pot roast, but with even more finesse.
The veal cheek is easier to find, the texture is finer and above all smaller than the beef cheek.
A veal cheek is about 1 serving. Source: ricardocuisine.com
David Schultz
David Schulz is an autodidact in the kitchen and was a philosopher, musician and psychologist in a former life.
He is not inhibited by training and does not consider that a disadvantage. It gives him an uninhibited view of creating his dishes in which love for nature, the seasons and stimulating all the senses are sublimely incorporated.
The chef is constantly experimenting with existing and new cooking techniques and wants to go further and deeper. He looks at a product in its entirety and wonders what he can do with it.
For example, he uses not only the fruit of an Jerusalem artichoke, but also the skin and the flowers. Lovage, a herb that has disappeared from contemporary cuisine, is bleached in the spring to obtain very beautiful shoots with a fine aromatic taste. He then uses it in a preparation of lovage with green celery and apple. It is now a classic in his restaurant. Source: The Mastercooks of Belgium
Veal cheek with herb gnocchi and gravy
Print RecipeIngredients
- 4 veal cheeks
- 1 finely chopped red onion
- 50 g celeriac in brunoise
- bouquet garni
- veal stock (or another fresh stock)
- 1 dl milk
- 2 slices of stale bread
- 100g of mixed aromatic herbs
- fresh green herbs such as dill, chervil,…
- 1 egg
- 1 tablespoon flour
- goose fat
Instructions
1. Season the veal cheeks with salt and pepper.
2. Briefly fry the veal cheeks until golden brown on both sides.
3. Remove them from the pan and keep them aside.
4. Fry the onion and celeriac nicely brown in the same pan.
5. Moisten slightly with some stock to loosen the crust. (deglacer)
6. Put the veal cheeks back in the pan, moisten with some stock and let it cook gently over a low heat with the bouquet garni. Turn the cheeks every now and then.
7. Let the shallot lightly cook in some oil without browning. Deglaze with some milk, season with salt and pepper and remove from the heat.
8. Blend the stale bread with the fresh green herbs together with the shallot-milk mixture, 1 egg and 1 tablespoon of flour until smooth. If the dough is too dry, add some more milk.
9. Let the dough rest for 1 hour in the refrigerator.
10. Shape the dough into gnocchi (or balls).
11. Cook the gnocchi in a large pan with plenty of boiling, salted water. The gnocchi are done when they float to the top. Remove them from the water with a slotted spoon and drain well.
12. Remove the cheeks from the cooking liquid, clean them and keep them warm.
13. Degrease the cooking liquid and let it reduce further. Strain, season and reduce to a strong gravy if necessary.
14. Fry the herb gnocchi slightly crispy in some goose fat.
15. Arrange in a deep plate together with the veal cheek and finish with the gravy.
