HANOS catering wholesale
Become a customer
Foodxperience

Sunday roast with blue stilton waffles

Sunday roast of veal rump with blue stilton waffles.

Ingredients

1lWater
40gSalt
Brown soft sugar
1Rosemary sprig
1Sprig of thyme
2Bay leaves

veal silverside
beef bouillon
juniper berries
Star anise
Red wine
Bay leaf
veal stock

4Buttermilk
blue Stilton to taste
200gButter
5eggs (m)
200gFlour
Salt

Preparation

  1. Bring all ingredients to a boil and let cool to make a wet brine.

  1. Score the veal brisket on the fat side.
  2. Then place the veal brisket in the wet brine in the refrigerator for 12 hours.
  3. Remove the veal brisket from the brine, pat dry, and then sear in butter on both sides.
  4. Place the veal brisket in an oven dish and pour over a mixture of half beef stock and half veal stock.
  5. Add the star anise, juniper berries, bay leaf, and a splash of red wine.
  6. Cover the oven dish and cook the meat in the oven at 160°C, 30 minutes per 500 grams.
  7. Strain the cooking liquid, reduce, and thicken to a sauce.

  1. Warm the buttermilk in a pan.
  2. Dissolve the blue stilton in the warm buttermilk.
  3. Add the butter and let it dissolve.
  4. Add the flour and stir until a dough ball forms.
  5. Remove the pan from the heat and add the eggs one by one.
  6. Season with salt.
  7. Bake waffles from the dough in a waffle iron.