Herb-Crusted Veal Loin with grilled sausages, rösti potatoes, garlic purée, lavender sauce and curry – Wine & Spirits Magazine

Herb-Crusted Veal Loin with grilled sausages, rösti potatoes, garlic purée, lavender sauce and curry


Ingredients
  

Curry bark (recipe follows)

  • 1 pound veal loin, sliced into four 1/4-pound medallions
  • 1/4 pound day-old bread, sliced
  • 2 tsp minced fresh rosemary
  • 2 tsp minced parsley
  • 2 tsp minced chives
  • 4 grilling sausages
  • 1 1/2 cup beef broth
  • Lavender leaves
  • Garlic purée (recipe follows)
  • Rösti potatoes (recipe follows)

Curry Bark

  • 4 oz tapioca
  • 2 1/2 tbsp curry powder

Garlic Puree

  • 8 heads of garlic
  • 1/2 cup cream

Rosti Potatoes

  • 2 1/4 pounds potatoes
  • 1/2 pounds onions
  • 2 tbsp olive oil

Instructions
 

  • A day ahead, make the curry bark.
  • Preheat the oven to 400°F. Season the veal medallions with salt and pepper and sear them in an oven-proof skillet. In a bowl, crumble the bread with the rosemary, parsley and chives.When the veal medallions are golden, pack the herb-crust mixture on top of each and place the skillet in the oven. Cook for approximately 10 minutes, depending on the degree of doneness desired. Meanwhile, heat a grill pan over high heat; cook the sausages, turning frequently, until done. Slice and keep warm until ready to serve. While the meats are cooking, make the lavender sauce: In a small saucepan over high heat, reduce the beef broth by half. Turn the heat to low and add the lavender leaves. Let steep for 10 minutes. Remove the lavender and keep the sauce warm. The sauce shuld lightly coat the back of a spoon; if it is too thin, thicken with a little cornstarch dissolved in a teaspoon of water.
  • To serve, place a slice of rösti potatoes on each serving plate. Top with a spoonful of garlic purée and a veal medallion; garnish with sausages, a drizzle of lavendar sauce and pieces of curry bark.

For the Curry Bark:

  • Heat the oven to 175°F. Place the tapioca and the curry in a pot, and add twice the amount of water needed to cover. Heat gently, stirring constantly. The pearls of tapioca will inflate and grow in volume. They should turn completely transparent; if not, add more water. Place a nonstick silicone baking mat (Silpat) on a large baking sheet and pour the mixture out to form a very thin layer. Place it in the oven and allow to dry for 5 hours. Once it is completely dry, break it into pieces and fry them in abundant oil at 375ºF; they will puff up and triple in volume.

For the garlic puree

  • Peel the garlic cloves and place them in a pot with cold water. Bring to a boil. Fill another bowl with ice-cold water. Remove the garlic from the boiling water and plunge into the cold water. Repeat this again. Then put the garlic back in the boiling water, turn the heat down, and simmer for 30 minutes. Remove from heat and mash them with just enough cream to make a purée. Season to taste with salt and pepper.

For the Rosti Potatoes:

  • Peel and grate the potatoes. Peel and dice the onion and sauté until golden. Add them to the potatoes and season with salt and pepper. In a frying pan over medium-high heat, heat the olive oil. Add the potato mixture to the pan and press it into a circle. Cook until well browned on one side; then flip and cook until the other side is browned. Reserve.

This story appears in the print issue of February 2010.
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