Bruschetta with veal eye of round, parsnip cream & a red fruit coulis

4
30 - 60 minutes
veal eye of round
**
oven roasted
Vicky van Dijk

Preparation

Start with the veal eye of round and take it out of the fridge half an hour in advance to allow it to come to room temperature.

Preheat the oven to 100°C (212°F). Strip the thyme leaves from the sprigs and place them in a bowl. Crush the garlic clove and add it to the thyme. Add a small splash of olive oil and mix well. Then pat the veal dry and sprinkle generously on all sides with salt & pepper. Then rub it with the thyme-garlic mixture until it is fairly well distributed.

Heat a knob of butter in a pan with a good splash of olive oil. Heat the pan until no more bubbles appear, then add the veal eye of round. Fry it until golden brown on all sides and then place it in an oven dish. Insert the meat thermometer into the veal mouse and set the temperature to 54°C (129°F). Bake the veal in the oven until it has reached the desired temperature (this will take about 35 minutes).

When the veal is at temperature, remove it from the oven and let it cool completely. When it has cooled down well, put it in the fridge to cool even further. Then, for the bruschetta, bake the ciabatta as indicated on the package and set it aside to cool.

For the parsnip cream, peel the parsnips and cut into small cubes. Crush the garlic cloves and peel off the leaves from the thyme sprigs. Place the parsnips, whole milk, garlic, thyme and some salt & pepper to taste in a pan and bring to a gentle boil. Let the parsnips cook on a low heat for about 15 minutes without the lid and then for another 5 minutes with the lid on.

Then puree the parsnips in a food processor to a very fine puree. Don't have a food processor? Then use a stick blender or masher and then pass the puree through a sieve using a sieve. a spoon. That way you still get that fine structure. Place the parsnip cream in a piping bag and place in the refrigerator to cool completely.

For the red fruit coulis, place the blackberries, raspberries and the red port in a pan and bring to the boil. Let it boil for 8 minutes on a low heat and then sieve the cornflour over it. Stir this well while you continue to heat the coulis. Slowly cook the coulis to the desired thickness, making it thick enough so that you can pipe small tufts of it. Place the coulis in a piping bag and let it cool completely in the fridge.

Place the veal in the freezer for half an hour before slicing. For the bruschetta, cut the ciabatta into nice long pieces by cutting them very diagonally. Pour a good splash of olive oil into a plate and squeeze 1 clove of garlic on top. Stir together.

Heat a grill pan on the stove. Dip the bruschettas in the garlic-olive oil and fry until golden brown on both sides. Set them aside until use. After half an hour, remove the veal from the freezer and then cut it into very thin slices with a razor sharp knife. If you have a cutting machine, use it!

Place the bruschettas side by side and pipe the parsnip cream on top in a zig-zag fashion. Then drape the alfalfa over the bruschettas and pipe small tufts of red fruit coulis over the bruschetta. Cut off the bottom of the lamb's lettuce and garnish the bruschettas with some lamb's lettuce leaves.

Serve immediately and enjoy!

Source: Vicky van Dijk

For the Veal eye of round:

  • 300 g veal eye of round
  • 10 g fresh thyme
  • 2 cloves of garlic
  • splash of olive oil
  • knob of butter

For the parsnip cream:

  • 250 g parsnip
  • 300 ml whole milk
  • 2 cloves of garlic
  • 1½ sprig fresh thyme
  • pepper and salt

For the red fruit coulis:

  • 65 g blackberries
  • 30 g raspberries
  • 40 ml tawny red port
  • 1 small tbsp cornflour
  • 1 tbsp water

For the bruschetta:

  • 1 ciabatta
  • 2 generous glugs of olive oil
  • 1 clove of garlic

Extra for garnish:

  • small handful of lamb's lettuce

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