Reverse Seared Veal eye of round from the Black Bastard BBQ:
- Turn on the (Black Bastard) BBQ on the sear setting and bring it up to temperature (100°C).
- Season the veal with some Himalayan salt, a little pepper and some olive oil.
- Put the veal on the BBQ for about 50 minutes and heat it up slowly.
- Change the setting on the BBQ to Grill and sear the veal briefly on all sides.
- Make sure you get that delicious crispy coating on the outside and the juicy meat on the inside.
- Let the meat rest for a while before carving it.
Grilled fennel from the BBQ:
- Turn on the (Black Bastard) BBQ and bring it up to the right temperature.
- Wash the fennel and slice off the top parts. Slice the fennel vertically into thin slices. Then cook the fennel for about 5 minutes.
- Place all the fennel slices in a bowl and add the grated lemon. Add a little salt and pepper. Drizzle olive oil on both sides of the fennel.
- Place the fennel on the Black Bastard BBQ and turn the slices over after a few minutes. Fry the fennel until it becomes slightly transparent.
- Serve the fennel slices on a plate, together with the veal medaillon and garnish with a little mango chutney.
Mango chutney as a dressing:
- Peel the mango and slice it into pieces. Chop the garlic, onions and walnuts.
- Take a thick-bottomed pan (e.g. a cast iron pan) and cook the mango pieces in it with the garlic, onions and white wine vinegar over a low heat.
- Stir occasionally. Add the coconut blossom sugar and cloves and cook for 10 minutes.
- Season with the turmeric, lemon juice, fennel seeds and a little salt and cook for another 10 minutes until it reaches the consistency of a jam.
- Stir in the chopped walnuts and place in a nice large pot. Leave to cool and close with a lid or foil.
- Store in the fridge!|
Enjoy your meal!
Source: Marigoldtwelve