Sunday, 25 November 2012
In T's home, ABC has taken on another meaning. After MK's birthday we have a surplus of parsnips and carrots and so we think that a Lemon chicken could be a good idea. M disagrees. Actually, M has become quite adverse to chicken and so when we ask him, what we should prepare for dinner, he answers, “Anything but chicken” – ABC!
Equipped with this requirement we go to Irma to find something to go with our vegetables. Luckily we are in luck as we find some cheeks of veal, which satisfy us.
Back in the kitchen we set out to prepare braised veal cheeks.
4-500 gr veal cheeks
3 whole fennels
0,5 kg small turnips
5 cloves of garlic
1 deseeded chili
150 gr pancetta
1 glass of white wine
1 big glass of stock
fresh thyme, oregano etc
salt and pepper
Heat a pan and brown the pancetta, remove and use the pancetta-fat to brown the meat and vegetables. Don’t do this in one go, as the meat may start to boil instead of caramelizing. When finished add salt and pepper and herbs and pour the wine over and steam off, then the stock, cover and let simmer for 1,5 to 2 hours.
On the side we had a green-bitter salad with garlic-anchovies dressing and mashed potatoes:
Boil peeled potatoes to a very tender state (20 minutes). No salt added.
Sieve and mash with a bit of butter and salt and pepper.
With the dish we had an old acquaintance, the 2005 Cote de Nuits Village, which was just right to accompany the dish and so we make it 9/10 for both the dish and the combination.