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 



Penne Bolognese

Serving for 2

250g penne pasta (or slightly more than 1 handful/ pax)
1 can chopped tomato/ 1 can whole tomato, chopped
125ml red wine/ chicken stock
250g minced beef
Worcestershire sauce
1 small red chilli (de-seeded if preferred)
Garlic, chopped
Onions, sliced/ chopped
Carrots, sliced
Capsicums, sliced
Portobello mushrooms, sliced
Olive oil
Dried oregano


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1] Heat oil in a pan, then add onion, garlic, carrots, capsicums, mushrooms & chilli.Cook gently until soft.

2] Then keeping it at low heat, I put in the minced beef & quickly break them apart before they turn into meatballs. I had to do it at low heat for I am still not fast enough to break them apart before they turn into meatballs. If you are confident, by all means, up the heat & add the minced beef.

3] Keep breaking minced beef apart till they are well separated. Then add a splash of Worchestershire sauce, all the red wine/ chicken stock and tomatoes. Put on low heat & leave it to simmer for 30 minutes to an hour. Add some salt to flavour, if necessary.

4] While that is simmering, boil some water and add some salt to it. Cook the pasta till al dente. When ready, discard the water.

5] When the sauce is ready, mix the pasta into the sauce.

6] I served it with some dried oregano sprinkled generously. It adds some "sting" to the sauce. If you don't have a bottle of it at home, it's all right to skip it.

Hope you find it easy enough to try at home!



Chicken stock sold at
Huber's Butchery.
Made using only the finest ingredients,
frozen fresh to achieve optimum flavour.
Preservative free, low in fat and carbohydrates,
contains no added salt & no added sugar.
Made in Australia
Available at also at http://www.hubers.com.sg/



Asparagus & chicken salad

Asparagus & chicken salad

A bunch of asparagus
1 fresh chicken leg, bone-less, season with some salt & pepper
2 portobello mushrooms, cut into quarters/ thick slices.
Carrot
Balsamic vinegar
Some olive oil

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1] Boil the asparagus in simmering water for 2 to 3 minutes.

2] When boiled, discard the water and refresh with iced water/ tap water.

3] While the asparagus are being prepared, I sliced the chicken into bite-sized.

4] Heat some oil and fry the chicken till they are almost cooked.

5] Remove chicken from the pan & put them aside.

6] Now, tip the mushrooms in and fry for a while.

7] Now, add the chicken back into the pan. Make sure the chicken is cooked before tipping the asparagus in. I test if the chicken is cooked by trying to break a couple of pieces apart with the spatula/ frying stick. If the chicken breaks easily, it's cooked.

8] Splash some balsamic vinegar.

9] Stir through quickly and you are done! =)

10] Shred the carrot on the salad just before serving =)

Mushroom, asparagus,
chicken

I had this for lunch =)
with a banana to complete
the meal!

XOO
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