Stewed veal cheeks and pumpkin mille-feuille with bacon foam

120 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of gluten
Traces of gluten
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Veal cheek 1.0 kg
Garlic, bulb 4.0 ud
Onion 0.12 kg
Carrots 0.03 kg
Tomato 0.04 kg
Red wine 0.02 l
Potatoes 0.4 kg
Pumpkin 0.15 kg
Cream 0.5 l
Bacon 0.15 kg
Eggs 4.0 ud
Courgette 0.1 kg
Leek 2.0 ud
Carrots 0.2 kg
Brown stock 0.75 l
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.45 ud
Bones 0.225 kg
Red wine 0.038 l
Water 0.75 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.

For decoration:


  • 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.