Sliced veal loin roulade with chicory and fries

4
> 60 minutes
veal loin
*
pot-roasting

Preparation

Take the meat out of the fridge an hour before you are ready to start and remove any sinew. Preheat the oven to 175°C (347°F). Peel and roughly chop the onion, then peel the carrot and chop it into equally sized pieces. Wash the thyme and pat it dry.

Season the veal loin, start it off by frying it in the oil in a roasting tin on all sides, then remove the meat. Put the onions and the carrot in the tin and fry, then stir through the tomato puree and continue to cook. Once the puree is nearly mixed in, add the wine and stock. Simmer briefly, then add the veal loin back to the tin followed by the thyme, cover the tin and cook in the oven for around an hour, turning the meat after 30 minutes.

For the fries: heat the oil in a large pan or deep-fat fryer to 180°C (356°F). Peel the potatoes and cut them into evenly sized strips. Deep-fry small batches of them in the hot oil for 90 seconds. Then allow to drain and leave to cool.

For the chicory: peel and finely chop the shallots. Wash the chicory, pat it dry and cut in half. Heat the butter, then fry the chicory briefly and remove from the pan. Next, soften the chopped shallots briefly in the pan, then add the wine and stock, bring to the boil and then reduce to a low heat. Return the chicory to the pan, cover with the lid and leave to simmer for approximately 30 minutes. Wrap the cooked meat in aluminium foil and leave to rest somewhere warm. Pass the cooking juices through a fine sieve. Mix the cold butter cubes into the jus.

Now deep-fry small batches of the fries for a second time, this time in oil heated to 190°C (374°F), until they are nice and crispy. Allow to drain briefly and season to taste with salt. Cut the veal loin into slices and serve on warm plates alongside the chicory and fries. Serve the jus separately.

For the braised veal loin:

  • 1 piece of (approx. 1.2 kg) veal loin
  • 2 onions
  • 1 carrot
  • 6 sprigs of thyme
  • 2 tbsp sunflower oil
  • 150 ml dry white wine
  • 500 ml veal stock
  • Freshly ground pepper
  • 1 tbsp butter

For the fries:

  • 600 g firm-boiling potatoes
  • 2 l sunflower oil
  • Sea salt

For the chicory:

  • 2 shallots
  • 4 heads of chicory
  • 2 tbsp sunflower oil
  • 50 ml white wine
  • 250 ml vegetable stock

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