Stewed veal cheeks and pumpkin mille-feuille with bacon foam
Tomato 0.04 kg
Red wine 0.02 l
For the cheeks:
- Make a brown stock.
- Clean the cheeks of fat. Season with salt and pepper and sauté. Let it brown.
- Chop up the vegetables and put them in a pressure cooker.
- Add the meat and add the red wine. Reduce the wine to evaporate the alcohol.
- Add the brown stock. Close the pot and cook under pressure for 50 or 60 minutes.
- Remove the meat and set aside the vegetables and the stock to obtain the sauce.
- Crumble the meat.
For the sauce:
- Blend and sieve the vegetables and the broth.
- Check and set aside.
For the pumpkin purée:
- Cook the potato and the pumpkin.
- purée with the butter.
- Check the salt.
- For the potato of the mille-feuille:
- Cut the potato into thin slices and confit.
- Drain and dry.
For the mille-feuille:
- Mix some meat with a little of its sauce.
- Place a layer of candied potato in a mould lined with greaseproof paper.
- Spread a layer of hot meat with sauce on top of the potato.
- Place another layer of mashed pumpkin.
- Spread another layer of hot meat with sauce over the mashed potatoes.
- Finish off the mille-feuille with another layer of potato.
- Place a greaseproof paper on top of the mille-feuille and, on top of this, a mould like the one in which we used to mount the mille-feuille.
- Put weight on the mould to compact the mille-feuille and let it cool in a cold room.
For the garnish:
- For the bacon foam, cook it in cream.
- Strain and remove the bacon.
- Thicken with xanthan and add 4 egg whites per litre siphon.
- Add salt and pepper, strain and put in the warm siphon. Load the siphon.
- Slice the courgette and grill the slices lightly on a greased griddle.
- Put some strips of bacon in the oven at 120 ºC until they are crispy.
- Make some vegetable chips.
- Remove the mille-feuilles from the mould and ration them.
- Heat in a mixed oven at 150 ºC.
- Dish up the mille-feuille.
- Add the foam with the siphon on one of the sides of the mille-feuille.
- Serve with the crispy bacon.
- Decorate with the vegetable chips.
Nutritional information (1 portion)
Fiber 10.71 g
Saturates 46.82 g
Monounsaturated fatty acids 38.18 g
Polyunsaturated fatty acids 6.81 g
Cholesterol 453.74 mg
Calcium 311.48 mg
Iron 9.2 mg
Zinc 9.05 mg
Vitamin A 1157.82 ug
Vitamin C 76.35 g
Folic acid 250.6 ug
Salt (Sodium) 397.87 mg
Sugars 26.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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