Milk-fed veal rack roast

It was a lazy Sunday afternoon and I decided to cook something easy for the family. What easier way than to do a roast with all the accompanients in the oven cooking simultaneously. It looks like a lot of work, taste like a lot of work but is so easy to do. I hope this inspires you to do a Sunday roast for the family!

Serving for 6:

6 ribs Dutch milk-fed veal rack                                 

600g brussels sprouts, cleaned

6pcs sweet potato

3 tbsp Murray river pink salt (alternative is sea salt)

2 tbsp crushed black peppercorns

1 pkt Huber's fresh sage

2 tbsp olive oil

60g unsalted butter

100ml veal glaze (reduced/concentrated veal stock)

1. Ask the butcher to french the rib bones for better presentation. However the meat on the bone is one of the nicest parts when roasted so you can opt to leave the meat on the bone. Also get the butcher to tie the rack so that the thickness of the roast will be even and will result in a more even doneness throughout the roast.

2. Chop the sage leaving 5 whole leaves for presentation.

3. Season the Veal rack with the salt, pepper, sage and olive oil.

4. Season the Sweet potato and Brussels sprouts with salt and olive oil.

5. Baste the surface meat with the liquid veal glaze before roasting, and baste periodically throughout.

6. Pre-heat the oven to 200ºC for 15 minutes and subsequently turn it down to 170ºC and roast the veal rack for 45 minutes or until the internal temperature is 64ºC. Remember to baste the meat every 10-15 minutes. Roast the sweet potato and brussel sprouts on the same tray.

7. Once done, turn off the oven, open the oven door and allow the roast to rest for 10 minutes before serving.

8. You can produce a simple sauce by collecting the pan juices (skim the excess oil) and combining it with the leftover veal glaze. Heat it up in a sauce pan and whisk the unsalted butter slowly into the sauce. Season to taste.
   

Dutch milk-fed veal rack with the packet

of sage, veal stock and veal glaze



Sweet Potato



Brussel Sprouts, cleaned



Veal Rack, Brussel sprouts and sweet
potato all on the same tray

Posted by Andre 



Pancetta pasta with semi-dried tomato

Pancetta pasta with semi-dried tomato

It won't be long before you notice that I eat a lot of pasta/ spaghetti.

-----
1 tub semi-dried tomatoes, roughly chopped (For one serving, I use a third of the tub shown below)
Eggplant
Zucchini
3 to 4 slices pancetta, cut to bite-size (Available from our shop or buy online from "air-dried" section)
Onion, sliced
Garlic
Olive oil
Pasta
Salt
Pepper

1] Put some water to boil in a pot. Add a dash of salt and then add pasta. I used spiral ones in the picture shown above. I cook about a handful (literally) for one serving. When al dente, turn off the fire, discard the hot water (retain a cup or so) and quickly rinse the pasta with some cool water. Drain. Then put aside.

2] Add some olive oil to a pan. When warm, add onions & garlic. Fry till fragrant.

3] Then add the pancetta, some semi-dried tomatoes and vegetables. If the pan gets too dry, add some of the hot water you retained from cooking the pasta earlier. Stir.

4] Add the cooked pasta to pan.

5] Do a quick stir. And quickly add some salt if desired. BUT, please taste before doing so. The tomatoes and pancetta are full of flavour so you may not need the salt afterall.

6] Add some freshly grounded pepper to taste.

VOILA!

Pancetta, semi-dried tomatoes, eggplant,
sliced onions, garlic & zucchini



Pancetta imported from Australia
Available for sale at our shop
or online at http://www.hubers.com.sg/.
Click on "air-dried"

Australian semi-dried tomatoes
Available for sale at
http://www.hubers.com.sg/ or at our shop
at Dempsey

XOOX
Ariella =)

Salad greens with Mozzarella

Salad greens




 
I mentioned in one of my restaurant reviews on Uber Huber that I'll "someday" assemble my own salad at home, a salad something close to what we had at Brotzeit. And... here it is..! =)

----
A packet of pre-mixed greens
Mozzarella mini balls
Basil pesto
Zucchini, sliced and roasted with some olive oil, balsamic vinegar, mustard
Semi-dried Tomatoes, chopped if you like. Else use it straight from the packet.
Balsamic vinegar
Olive oil
Salt
Pepper
Brown sugar
Mustard
Dried oregano


1] Wash the greens and let dry either with a spinner, left to dry on a strainer or with kitchen towel/ paper.

2] In a small bowl, prepare the dressing by mixing the olive oil, balsamic vinegar, a dash of salt and freshly grounded pepper, and some sugar. Oh, not to forget, the mustard and dried oregano too. I "beat" it in a bowl with a fork. Sometimes, I find a small container, put them all in and give it a good shake.

3] Now, leave the greens (have to be dry by now) on a plate/ in a bowl. Drizzle the dressing over. Add the roasted zucchini.

4] Scatter the tomatoes (without the oil it came with) and cheese (without the brine it came with) over.

5] Add little dollops of basil pesto all over.

6] A tasty salad is now ready! Now, who says salads are boring??!




Mozzarella Mini Balls. Be sure to
get the mini balls rather than
the big one, else, you get up
having to cut them into bite-size
(that was what happened to me!)
Available for sale online and at the shop

Efresco semi-dried tomatoes
Available for sale online and at the shop

 XOXOO
Ariella