Veal neck bonbons with horseradish and lemon french toast

4
30 - 60 minutes
veal neck
***
boiling
Culinaire Saisonnier

Preparation

Remove the meat from the fridge an hour before you need it. Bring the goose fat and the rub up to 80°C (176°F). Pat the meat dry, place it in the fat and leave for 6 hours at 80°C (176°F). Skim off the fat to obtain a ‘stock’, reduce down to a quarter and then pass through a fine sieve. Once cooled, finely chop the meat and season to taste with the stock, a couple of spoonfuls of fat (to create a smooth pâté), salt and pepper. Stir in the pistachio nuts, then spoon into ice-cube trays and freeze.

Heat the milk and cream together with 2 tablespoons of freshly grated horseradish to approximately 80°C (176°F), allow to cool, pass through a sieve and then season to taste with a little salt. Briskly mix in the kappa using a whisk. Heat the mixture in a small saucepan to 80°C (176°F), stirring continuously. Remove the frozen bonbons from the tray and use a fork or skewer to pass them through the mixture twice. Mix together the ingredients for the French toast. Cut the brioche into 15 mm (0.59 inch) slices, pass them through the mixture and then fry in the butter until golden brown on both sides.

Garnish the plate with beetroot balls in the dressing, apple balls cooked sous-vide in a dash of yuzu juice, oriental cress and/or watercress and borage cress. Drizzle with few drops of the dressing.

Ingredients:

  • Cooked beetroot
  • Dressing
  • Apple balls
  • Oriental cress
  • Borage cress
  • Sakura cress
  • Mustard leaf

For the bonbons:

  • 500 g veal neck
  • 1 l goose fat
  • 50 g toasted pistachio nuts
  • 20 g coffee rub (Nomu)

For the jelly for the bonbons:

  • 25 cl milk
  • 25 cl crème fraîche
  • Fresh horseradish
  • 5 g kappa

For the French toast:

  • 15 cl milk
  • 1 egg
  • Zest of half a lemon
  • Pinch of salt
  • Pain qnip brioche

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