Coincidentally the arrival of the, hugely generous, Westin Gourmet box brimming with various meat cuts arrived the same day as the March 2013 issue of Delicious magazine. Well if not exactly the same day, the same week anyway.
This issue hosts a ‘special report’ on veal – the perception and the truth. The article includes an interview with Ben Bayer of Brookfield Farm in Dorset, several packs of whose meat appeared in the Westin box. See, told you it was a coincidence worth mentioning. Further Delicious includes recipes and an interview from Dhruv Baker, a former Masterchef winner.
“I’ve always been aware of the issues surrounding veal… As a by-product of the dairy industry, male calves have little value if there’s no veal market. If there were a decent domestic demand it would reduce the number of calves shot at birth and cut the number exported. When I think about the state of veal in the UK, I feel angry because, as it stands, it’s such a shameful and unnecessary waste.”
Time then to re-evaluate veal, help our beleaguered dairy farmers and stop those pesky-foreigners getting their culinary hands on our meat!
With some prime, juicy, looking veal escalopes resting in the fridge time to give one of Dhruv’s recipes a going. The Saltimbocca recipe seemed at once quick and tasty. Serve with sautéed potatoes. Delicious gives a wine recommendation – a “cherryish, tangy red Dolcetto from Piedmonte” you could also try a dry Italian white such as a Verdicchio or Orvieto.
- Veal escalopes try Westin Gourmet Meats
- Sage leaves
- Slices of prosciutto ham
- Olive oil
- 30g butter
- 1 garlic clove
- 75ml Madeira
- 150ml chicken stock
- ½ tsp Dijon mustard
- 1 tbsp capers, rinsed and roughly chopped
- Squeeze of lemon juice
- Season the veal – the recipe suggests flattening with a roiling pin, but those from Westin Gourmet seemed thin enough already – place a sage leaf on to and wrap in a slice or two of prosciutto.
- Heat the oil in a frying pan and fry each escalop for just a minut or two on each side. The prosciutto should be just crisp. Set aside to rest.
- Melt the butter and fry the crushed garlic. Add the Madeira followed by the stock and the Dijon mustard. Add also any juices that have escaped while the escalopes were resting. Reduce the sauce for a minute or so. Add the capers and a squeeze of lemon juice. Test. Is the seasoning OK to you?
- Serve with sautéed potatoes.
- Try with a cherryish, tangy red Dolcetto from Piedmonte or a dry Italian white such as a Verdicchio or Orvieto.