Stewed veal cheeks and pumpkin mille-feuille with bacon foam
Ingredients for 5 portions
Calculate portions
Veal cheek
1.25 kg
Garlic, bulb
5.0 ud
Tomato
0.05 kg
Red wine
0.025 l
Cream
0.625 l
Xantana rubber
1.25 g
Carrots
0.25 kg
Brown stock
0.938 l
Elaboration
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:
- Make some vegetable chips.
SET UP
- 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)
Energy
1697.92
kcal
Carbohydrates
52.87
g
Proteins
66.3
g
Lipids
132.22
g
Fiber
13.39
g
Saturates
61.18
g
Monounsaturated fatty acids
51.01
g
Polyunsaturated fatty acids
9.36
g
Cholesterol
579.68
mg
Calcium
389.35
mg
Iron
11.64
mg
Zinc
11.54
mg
Vitamin A
1447.28
ug
Vitamin C
95.44
g
Folic acid
313.5
ug
Salt (Sodium)
582.34
mg
Sugars
33.66
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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