Bubbles' Birthday Veal

 

Last week Bubbles invited me and a couple of other friends over to celebrate her birthday together. One thing you should know about Bubbles is that she, as a rule, has never liked celebrating her birthday. Last year we made her move out of her comfort zone by throwing a birthday bash, and this year she decided she would cook up a feast!We were greeted with Champagne (of course - it is Bubbles after all), and were served the most tender piece of veal, beautiful oven roasted veggies, asparagus, and a creamy mushroom sauce... Here is her veal and veggie recipe.  

Roast veal (start preparing food 2 hrs before guests arrive)

For 5 people:

1 kg veal

12 potatoes

A bunch of gourmet carrots (medium size)

Fresh thyme

1 lemon

1 pack of cherry tomatoes

30 small champignons (mushrooms)

1 bundle with Asparagus

Veal fond

0.6 L milk (semi-skimmed)

Mushroom sauce base powder

Butter

2 cloves of garlic

Olive oil

Salt and pepper

Brown the meat on all sides at medium heat in a pan with 2 crushed garlic cloves and two branches thyme. (don’t burn the garlic) Place the thermometer in the thickest part of the meat and put it in the oven at 150 C°. It will take approximately 1 hr 15 min but it’s important to check the thermometer. Take the meat out at 62-63 C° and let it rest on a wood board at the bench until it’s time to cut it.

Wash and cut the potatoes in wedges, and the carrots and tomatoes in half. Put potatoes in a casserole, pour over some olive oil and squeeze lemon juice over. Add salt and pepper and mix with your hands. Put the carrots on top and sprinkle thyme leaves. Leave the tomatoes on the bench. When the roast is finished, but the casserole with in the oven at 225 C°.  After approximately 40 min add the tomatoes and turn of the oven when the veggies are tender. Leave them in to keep them warm.

Prepare the mushroom base powder sauce. I use 0.6L milk, two spoons of fond of veal, and one spoon of butter. After the sauce has boiled slowly for 2 min turn the heat to a minimum, but keep it warm on the plate.

Break the asparagus’ at the weakest point at the stem and leave them on the bench. Prepare a suitable boiler with water and some salt.  

Cut the small mushrooms in 4 and fry them at medium/low heat in the pan with left-over juice from the veal. When the mushrooms have a nice colour, leave them in the pan to keep them warm. This is the last step you do before the guests arrive.

Serve your guests champagne and enjoy being the hostess! Remember that dinner is supposed to be served no less than 45 min after the guests have arrived.

Boil water for the asparagus’. You make them just before dinner is served so they are crispy. When the water boils, turn the heat off and put the asparagus’ in the boiler. Leave them for two min before taking them out.

Plate and serve ☺

Bubbles served a lovely Champagne before dinner, and served a light and fresh red (VarjaLanghe Rosso) with the meat. It was amazing;)