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Recipe and Secrets to make it soft and juicy! – Gordon Ramsay’s version

Roast veal


L'Roast veal it's a second course of meat exquisite, a great classic from the Italian cuisine. It is accomplished with a single piece of veal, first bound to perfection, then done brown in a saucepan where the crust and finally baked in the oven; where yes they release all the flavors and when cooked on average; turns out soft And tender inside, caramelized out! A real one goodness to prepare the Sunday and i holidays, accompanied by the irreplaceable baked potatoes! You want prepare it at home to perfection?

Here is for you Roast Recipe with all Tricks And Secrets illustrated step by step for a result mouth-watering: a Roast veal very soft to the bite and to the cut, gently juicy And not dry! Even cold and the next day!

Roast veal

Like any traditional recipe they exist different versions and many regional variations. Today I give you the Original recipe of Roast veal in the oven. There classic base that my family has always prepared together with the delicious Braised meat and baked Lamb!

It's about a quick preparation which will take you a few minutes before going into the oven. THE secrets for a perfect result I am 3: the first is choice of piece of meat. Trust your trusted butcher, but be prepared on the subject! The codon it is what I prefer because it remains very soft; but there are also walnuts, underside, rump, joist which are very good. If you are not practical, do it to tie. Very important step: the snare retains the juices of the meat! Secondly pay attention to cooking! First of all never cook cold roast veal from fridge; and always practice the browning in the pot so that the crust is created and the piece turn out more juicy. Always remember that i cooking times vary according to weight ; so keep the rule in mind: 1 h and 10 for each kg to get it well done.

In procedure I will show you many other little tricks for an impeccable result! Trust and you will get the Best Roast Veal never made!

Perfect with any type of side dish, mine, Roast veal with potatoes which I love! But cooked and seasonal vegetables of all kinds are fine! Ideal not only as a main Sunday dish, but also for Special occasions, to add to the Christmas Menu, Easter and other anniversaries!

Discover also:

The stew (veal with potatoes! All the secrets to having it soft and tasty)

Roast Veal Recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 50 minutes 1 h

Ingrediants

Quantity for 6 people

For the Roast:

  • 1 single piece of Veal Codon or Walnut, Sottofesa, Rump, Magatello (mine 700 gr)
  • half a glass of dry white wine
  • abundant fresh rosemary
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of butter
  • salt
  • a few ladles of vegetable broth

For the accompanying sauce:

  • roast cooking juices (ie what remains in the pan)
  • 1 tablespoon of cornstarch or potato starch (which you can replace with flour)
  • 1/2 cup of white wine
  • 1 ladle of vegetable broth
  • Rosemary
  • salt

Method

How to make roast veal in the oven

First of all, keep the meat at room temperature 30 minutes before browning.

Then massage it well with the salt, put the rosemary between the food string and the meat.

Then preheat to 200 ° C.

Finally, add the oil and butter to a large saucepan. Heat and melt 1 minute then add the meat and brown it over medium heat, 1 minute on each side, turning it all over with 2 wooden spoons or two stirrers.

how to roast veal

Never prick the meat with a fork otherwise the softness will be compromised!

Finally add half a glass of white wine and let it evaporate over a high flame.

Then transfer the roast to an oven pan that you have previously heated in the oven, transferring all the cooking sauce into it and adding more fresh rosemary:

cook the roast veal in the oven

Cooking Roast veal in the oven

Finally, bake in a hot oven at 200 ° for about 50 minutes – 1 hour, taking care to turn the meat about every 20 minutes and sprinkle it with its cooking juices and 2 – 3 tablespoons of boiling vegetable broth.

Pay attention to cooking times. The rule is 1 h 10 for each kg of meat, so always adjust according to the weight of your piece of veal!

If you have a cooking thermometer there core temperature: must be around 68-70 ° C.

Self you don't have a thermometer, use a long toothpick like a skewer, make it reach the heart. I recommend, if the juice that comes out is transparent, without red or pink traces, the roast veal is ready.

But be careful that if you want it less cooked, you can remove it when the liquid comes out pink.

While the roast is cooking, you can proceed to prepare the BAKED POTATOES

Finally, take the roast out of the oven and cover it entirely with aluminum foil and let it rest for 15 minutes, letting all the remaining cooking juice drain:

leave the roast veal to rest

Take all that is left in the pan with the sauce and rosemary and add it to a saucepan along with 1 tablespoon of cornstarch and the wine. Let it evaporate over low heat for 5 minutes, then add the vegetable broth, pinch of salt, heat over low heat for 2 minutes and finally blend everything with a blender until you get a creamy sauce. If too thick, add a little more broth. Heat it before serving!

After the indicated time has elapsed, slice the roast veal to a thickness of at least 5 millimeters with a knife with a very sharp and toothless long blade! (I recommend otherwise the meat is shredded)

Serve in a serving dish surrounded by baked potatoes and hot sauce!

Yours is ready Roast veal

Roast veal in the oven

Store the Roast veal

Once cooked, you can keep it sealed in an airtight container for 2 days in the refrigerator.

Finally you can heat it in the microwave and it will return as it was just done

You can also freeze it in single portions already sliced.

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stuffed brisee, puff pastry or savory shortcrust pastry (Savory pastries) – Gordon Ramsay’s version

salty baskets


THE Savory baskets I'm a starter or aperitif gluttonous, delicious And chic! Of the salty pastries, made with a shell from pasta brisee , browse or salted shortbread then stuffed with mousse from various tastes: to the Ham, at the mortadella, ricotta cheese and herbs, pesto And Cherry tomatoes, tuna fish And olives and with addition of dried fruit and much more! Imagine them crumbly outside, give her different textures inside from creamy to crunchy depending on the ingredients! A real gluttony!

salty baskets

The recipe was born by chance, by now you all know my great passion for the Aperitif, every occasion is good to invent new treats that enrich this section! In this case I have chosen to make some delicious ones salty pastries.

It's about a very easy preparation And versatile! For the base I chose rustic shortcrust pastry, which is prepared in a very short time! but nothing prevents you from preparing the baskets of puff pastry for speed up further the preparation; or opt for the classic shortcrust pastry, which you can also prepare with oil; or the Crazy Pasta Vegan. A once the shells are made, you can realize the fillings of your choice! In the ingredients you will find many solutions.

Perfect like finger food, to serve as starter, apericene, buffet. They can't miss for birthday parties, party and of course Christmas e New Year's together with the classic salmon canapes, pretzels, puff pastry rolls! Try them soon they will literally be snapped up!

Also check out: / p>

Appetizer snacks (delicious pizza-flavored puff pastry: 100 pieces in 5 minutes!)

PREPARATION TIMES

Preparation Cooking Total
40 minutes 12 minutes 52 minutes

Ingrediants

Quantity for 6 people

For the savory shortcrust pastry

  • 300 – 310 grams of flour '00
  • 150 gr of soft butter
  • 50 grams of parmesan (or parmesan)
  • 2 egg yolks
  • 1 whole egg
  • 1 pinch of salt
  • 1/2 teaspoon of yeast for quiches

For the mousse various flavors:

  • 350 gr of drained ricotta
  • 2 tablespoons of pesto
  • 4 slices of cooked ham (or mortadella or smoked salmon)
  • 50 grams of drained tuna
  • chopped aromatic herbs (sage, parsley, rosemary, lemon thyme)
  • black olives (to heal)
  • small cherry tomatoes (for garnish)

Delicious variations to fill savory pastries

You can fill the baskets with various types of mousses, even those already bought. Patè of olives, Guacamole and salmon smoked, Tuna and mayonnaise, stracchino and herbs, spreadable cheese of any kind.

If you don't have the Stencils?

You can use baking cups or chocolate molds just like the method used in fruit baskets with cream

Method

How to make savory baskets

First of all, prepare the dough, following the instructions found in the article: Savory shortcrust pastry

Then place in the fridge for 30 minutes, roll out to a thickness of 4 mm and line the previously greased and floured molds.

Prick the center with a fork:

how to make salty baskets

Finally, bake in a preheated oven at 180 ° for about 15 minutes until they brown on the surface.

Meanwhile, prepare the mousse various flavors.

Divide the perfectly drained ricotta in a cloth into 4 equal parts.

In one part add the pesto. If necessary, add 1 tablespoon more.

In another part, blend together with the cooked ham

Then blend another part together with the tuna

Mix the last part with the finely chopped aromatic herbs:

how to fill savory pastries

Finally, keep the mousses in the fridge until use.

Remove the baskets from the oven, remove them from the molds, let them cool perfectly. Stuff the various shells with the different mousses.

Then I used classic flower sac a poche for the tuna mousse (one part I decorated with olives)

for the others I used the Wilton 1A smooth and wide nozzle and decorated the pesto mousse with cherry tomatoes.

Once ready, you can keep them in the fridge until ready to serve!

here are the Savory baskets in all their glory!

Savory baskets

Keep the salty baskets

In the fridge for about 2 days. Alternatively, you can make the shells and keep them closed in plastic food bags for up to 10 days before stuffing them.

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the perfect, fast and delicious recipe! – Gordon Ramsay’s version

Salmon In Crust


The Salmon In Crust it's a second dish of fish choreographic and exquisite! It is about Salmon fillet scented with herbs aromatic; first enclosed in a casket of puff pastry braided or simple and finally baked in the oven; where the salmon becomes soft, juicy, delicately melting inside , exquisitely flaky and crunchy on the outside! A delight mouth-watering!

Salmon In Crust

After the success of the baked salmon and the practical one in the pan, I wanted to make one new version beautiful for the holidays: Salmon in a puff pastry crust!

It's about a quick and easy preparation! For the preparation you can use a fresh salmon fillet the size you prefer. To realize the crust you will need them 2 rolls of puff pastry to be woven just like in the Crust Meatloaf. The secret for best results use very cold sheets! in this way the weaves will be perfect in minutes!

In this case I chose to serve it with a radicchio salad and sugar loaf, but you can accompany it with baked potatoes or choose from the seasonal side dishes you like best!

Crusted Salmon is perfect to serve as second course for special occasions ; like a Sunday in the family, the Christmas Eve or New Year's, as an alternative to the classic Sea bass with salt or Octopus with potatoes! Trust me even children will lick their whiskers!

Crusted salmon recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes + cooling 30 minutes 50 minutes

Ingrediants

Quantity for 6 people

  • 1 salmon fillet of about 500 gr
  • 2 round puff pastry rolls
  • lemon thyme or simple thyme
  • 1 pinch of salt
  • 1 drizzle of extra virgin olive oil
  • egg yolk to brush

Method

How to make salmon fillet in a puff pastry crust

First of all wash the salmon fillet and remove the skin with a very sharp knife, tearing it gently, so that the piece remains intact.

Then make the intertwining with the puff pastry following the tutorial found in MEATBALL IN CRUST

how to make crusted salmon

Put the braided pastry in the fridge for 10 minutes before using it.

Then add the salmon on top that you have previously sprinkled with oil, thyme and a pinch of salt and fold it into a package:

cover the crusted salmon fillet

Finally, turn it upside down on a baking tray previously lined with parchment paper and brushstrokes of yolk:

brush the crusted salmon with yolk

Place in the fridge for 20 minutes.

Then bake at 200 ° in a very hot static oven in the central part for 10 minutes then lower to 180 ° and continue cooking for another 10 – 15 minutes until golden brown.

Remove from the oven and let it cool!

Yours is ready Crusted salmon fillet!

Salmon in a puff pastry crust

You can keep it in the fridge raw for 1 whole day already intertwined with the pastry!

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