Sunday, November 26, 2006

Comfort Cheeks

Although a Veal Cheeks dish is quite a common item found on the menus of finer restaurants, it is not a cut of meat that is easily available to weekend domestic chefs, nevetheless it should be a wonderful experience to savoir it when deliciously cooked.




Wine Braised Veal Cheeks with Leek Mash and Chanterelles Mushrooms
4 portions:
Ingredients:


Stew:
600g Veal Cheeks or Pork Shoulder, cut into 3cm cubes
1tbsp Dark Soya Sauce
2tbsps Cornstarch/Potato Starch
Oil for cooking
4tbsps Oil
140g Whole Shallots
8 Garlic
1pc Cinnamon Steak
2pcs Star Anise
1tbsp Cloves
2pcs Ginger
2tbsp Taucheo
1tbsp Dark Soya Sauce
1litre Beef Stock or Chicken Stock if using pork
Salt to taste
2tbsps Sugar
1/2tsp Coarse Ground Black Pepper
50ml Shaoxing Wine
Leek Mash:
200g Leeks, cut into 2cm pcs
50ml Extra Virgin Olive Oil
4 large Idaho Potatoes, cut into cubes,
½ tsp Salt
1/4tsp Coarse Ground Black Pepper
4tbsps Cream
Assembly:
80g Chanterelles Mushrooms
150g Yellow Squash or Zucchini
Crispy Fried Onions
Green Chives


Preparation Method:

Marinate veal cheeks with dark soya sauce and cornstarch for 10 minutes. Heat 2 tbsps oil in pan until smoking and seal the meat briefly.

Heat the 4 tbsps of oil in a stewing pot and sauté the whole shallots and garlic cloves till fragrant. Add the dry spice and ginger and cook for another minute. Pour in the dark soya sauce and stock, bring to the boil and simmer till meat is tender, about 40-50 minutes.

Blanch the leeks till soft and blend together with olive oil into a puree. Boil the potatoes till soft, drain and mash. Mix in the leek puree and season with salt and pepper. Add the cream, mix well and set aside.

When meat is tender, strain the stew, retaining the meat and whole shallots. Discard the garlic and spices and bring stew back to boil, add the mushrooms and squashes to cook for 2-3 minutes. Adjust with salt, sugar and pepper to taste. Pour in the wine and simmer for another 2 minutes.

Divide stew into 4 portions and serve with the leek mash, garnished with crispy fried onions and chives.

3 comments:

VL said...

Thanks Chef for the bigger font
:-) vien.

Anonymous said...

Can you let me know how I can get into contact with you? Do you have an e-mail address?

Thanks

Ly

Coolchef said...

i can be reached via coolchef@gmail.com