Braised veal cheek, potato purée and fried leeks

PT4H30M

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Ingredients

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Braised veal cheeks

Potato purée

  • 100g of potatoes, chopped
  • 200g of milk, hot
  • 100g of butter

Crispy leeks

  • 1 leek
  • oil, for deep frying
1
Season the veal cheeks with salt and pepper. Sear in a saucepan over a high heat with a drizzle of extra virgin olive oil until nicely browned
2
Remove the cheeks from the pan, then add the vegetables to the pan with garlic and herbs. Cook until coloured all over
3
Preheat the oven to 140°C/gas mark 1
4
Place the cheeks in a roasting tray and arrange the vegetables on top. Cover with the beef demi-glace and cook in the oven for 4 hours
  • 230g of demi-glace
5
Once cooked, remove the cheeks from the tray and pass the sauce through a sieve, discarding the vegetables. Adjust the seasoning if needed
6
Meanwhile, place the chopped potatoes in a saucepan and cook until tender. Drain the potatoes, put into a clean saucepan and add the hot milk, a knob of butter and some salt
  • 200g of potatoes, chopped
  • 200g of milk, hot
  • 100g of butter
7
Mix with a whisk until you have a smooth purée. For extra smoothness, pass through a fine sieve
8
Preheat a deep-fryer to 160°C
  • oil, for deep frying
9
Julienne the leek, then deep fry the strips until lightly crispy. Drain on kitchen paper
10
To plate, add some potato purée to each serving dish and place a cheek on top. Spoon over some of the sauce and garnish with the crispy leeks
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