Preparing the Veal
The meat is brined first for 12 hours, then I trimmed the meat from the breast and built up these ballotines, wrapped in caul fat or "crepinette" in French. This is after another 12 hours being wrapped tightly in clingfilm in the fridge.
Pan searing
Once the ballotines are firmly wrapped, they are sealed, then braised stock and wine for 2 hours, the stock is reserved to make the blanquette sauce.
Beetroot pasta!
This was a fun activity with the kids during the school holidays. Beetroot tagliatelle, drying on an offcut of flooring from the renovations...
To serve
A caremlised red onion, confit lemon zest, blanquette sauce, and a scattering of thyme leaves. The sauce has the incredible combination of lemon, cardamon, and herbs.
Delicious and light to taste