Stewed veal cheeks and pumpkin mille-feuille with bacon foam

120 min
Type of dish: Finger foods, Meats
Temperature: Hot
Allergens
Eggs
Eggs
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal cheek 0.333 kg
Garlic, bulb 1.333 ud
Onion 0.04 kg
Carrots 0.01 kg
Tomato 0.013 kg
Red wine 0.007 l
Potatoes 0.133 kg
Pumpkin 0.05 kg
Cream 0.167 l
Xantana rubber 0.333 g
Bacon 0.067 kg
Eggs 1.333 ud
Leek 0.667 ud
Carrots 0.067 kg
Brown stock 0.25 l
Onion 0.025 kg
Carrots 0.013 kg
Green leek 0.15 ud
Bones 0.075 kg
Red wine 0.013 l
Water 0.25 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:

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)
Fiber 3.5 g
Saturates 16.32 g
Monounsaturated fatty acids 13.6 g
Polyunsaturated fatty acids 2.49 g
Cholesterol 154.58 mg
Calcium 102.47 mg
Iron 3.08 mg
Zinc 3.07 mg
Vitamin A 385.69 ug
Vitamin C 24.2 g
Folic acid 82.86 ug
Salt (Sodium) 155.29 mg
Sugars 8.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.