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Veal Roast Dinner
This veal roast dinner features maple and grainy mustard marinated veal roast with charred bok choy, with fresh mussels with saffron aioli served on grilled baguette and roasted baby butternut squash with salsa verde and creamy goat cheese. End the meal off with fresh mixed berries, whipped cream and a delicious macadamia streusel.
SERVES
6
Ingredients
Macadamia Streusel
- 1 ½ sticks (6 oz/ 170 g) cold butter
- 1 cup (240 ml) macadamia nuts
- 1 cup (240 ml) all-purpose flour
- ½ cup (120 ml) sugar
Mussels
- 2 pound (454 g) mussels
- 1 small carrot
- 2 cloves garlic
- 1 tablespoon (15 ml) olive oil
- 1 cup (240 ml) dry white wine
- Season with pepper
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) olive oil
- 1 tablespoon (15 ml) chopped parsley
Veal
- 2 quarts (2 L) water
- 2 cups(470 ml) kosher salt
- 1 cup (240 ml) brown sugar
- 12 bay leaves
- 2 tablespoons (30 ml) whole cloves (spice)
- 2 tablespoons (30 ml) whole coriander seeds
- 4 quarts (4 L) very cold water
- 3-4 pounds (1.5-2kg) 6-bone center-cut veal
Saffron Aioli
- 3 teaspoons (15 ml) loose saffron threads
- 2 cloves garlic
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) white wine vinegar
- 3 egg yolks
- 1 tablespoon (15 ml) dijon mustard
- 2 teaspoons (10 ml) white wine vinegar
- 1 tablespoon (15 ml) reserved chopped garlic
- ¼ teaspoon (1.25 ml) salt
- 1 ¼ cup (240 ml) vegetable oil
Salsa Verde
- 10 3-4 cups (710-950 ml) large tomatillos
- 1 jalapeño
- 3 serrano peppers
- 1 green bell pepper
- 1 poblano pepper
- 2 tablespoons (30 ml) olive oil
- Season with salt
- ½ bunch cilantro
- 1 tablespoon (15 ml) chopped garlic
- Juice and zest from ½ lime
- 3 oz. (85 g) goat cheese
Sunflower Seed Garnish
- ¼ cup (60 ml) sunflower seeds
Charred Bok Choy
- 6 heads (454 g) bok choy
- 2 tablespoons (30 ml) vegetable oil
- Season with salt and pepper
Grainy Mustard Vinaigrette
- 1 tablespoon (15 ml) thyme
- Leaves from flat leaf parsley
- 2 cloves garlic
- 2 (2 tablespoons/30 ml) scallions
- 2 tablespoons (30 ml) grainy mustard
- Juice of ½ lemon
- 1 tablespoon (15 ml) balsamic vinegar
- 2 teaspoons (10 ml) honey
- 1 tablespoon (15 ml) chopped garlic
- 1 tablespoon (15 ml) chopped thyme leaves
- ½ cup (118 ml) olive oil
- ¼ cup (60 ml) beef stock
- Season with salt and pepper
Marinade for Veal Roast
- 1 cup (240 ml) Dijon mustard
- ¼ cup (60 ml) maple syrup
- 2 tablespoons (30 ml) chopped thyme leaves
- 1 tablespoon (30 ml) chopped garlic
- 1 tablespoon (30 ml) chopped parsley
Whip Cream and Mixed Berries
- 1 cup (240 ml) whipped cream
- Seeds of a vanilla bean or 1 teaspoon (15 ml) vanilla extract
- 2 tablespoons (30 ml) icing sugar
- ½ pint (1 cups/240 ml) raspberries
- ½ pint (1 cups/240 ml) blueberries
- ½ pint (1 cups/240 ml) blackberries
- ½ pint (1 cups/240 ml) halved strawberries
- Zest of ½ lime
Roasted Baby Butternuts
- 3 mini or baby butternut squashes
- 6 teaspoons (88 ml) olive oil
- Season with salt and pepper
Grilled Baguette
- ½ baguette sliced into 6 portions
- Brush with vegetable oil
Directions
- SAFFRON MUSSELS ON GRILLED BAGUETTE
- ROASTED BABY BUTTERNUT SQUASH WITH SALSA VERDE & GOAT CHEESE
- MAPLE MUSTARD VEAL ROAST WITH CHARRED BOK CHOY
- MIXED FIELD BERRIES WITH MACADAMIA STREUSEL
Long Processes: 6 Hours before Dinner Time
- Preheat oven to 350 F (175 C).
For the Macadamia Streusel
- Grate 1 ½ sticks (6 ounces/170 g) cold butter on the large side of a box grater onto a plate. Keep cold.
- Place 1 cup (240 ml) macadamia nuts into a food processor and pulse to a coarse meal, about the size of gravel.
- In a medium bowl, combine 1 cup (240 ml) all-purpose flour, ½ cup (120 ml) sugar, and the crushed nuts. Season with salt, then sift through with fingers to combine.
- Line a baking tray with a silicone baking mat.
- Add the grated butter to bowl and use hands to combine, pressing to form loose clumps, looking for the texture of a loose cookie dough.
- Transfer to the lined tray, sprinkling in a loose, even layer, and bake. Set a timer for 20 minutes.
Mise en place
- Strip and finely chop the leaves from 1 medium bunch of thyme (enough to yield 3 tablespoons/45 ml). Reserve for Veal Roast Marinade and Grainy Mustard Vinaigrette.
- Remove the leaves from a bunch of flat leaf parsley and roughly chop. Reserve for Veal Roast Marinade and the Saffron Mussels.
- Peel and finely chop 8-10 cloves garlic, enough to yield 4 tablespoons (60 ml). Reserve for the Veal Roast Marinade, Salsa Verde, Grainy Mustard Vinaigrette, and the Saffron Aioli.
- Rinse and de-beard (if needed) 1 pound (454 g) of mussels, discarding any that are damaged. Place into cold water to ‘purge’ for 30 minutes.
Brine the Veal
- In a large pot over high heat, combine 2 quarts (2 L) water, 2 cups (470 ml) kosher salt, 1 cup (240 ml) brown sugar, 12 bay leaves, 2 tablespoons (30 ml) whole cloves (spice), and 2 tablespoons (30 ml) whole coriander seeds.
- Heat, stirring, until the salt and sugar have dissolved, then immediately transfer to a very large container (‘food safe’ and large enough for 6 quarts/6 L liquid and a large roast).
- Add 4 quarts (4 L) very cold (even iced is ok…) water to the container to cool the brine.
- When cool, add a 6-bone, center-cut veal loin roast to the brine (3-4 pounds/1.5-2 kg). PRO TIP: When purchasing, be specific and tell your butcher to make sure the bones are ‘Frenched’ and well cleaned.
- Make sure the veal is completely submerged, cover and refrigerate (or keep cold) for at least 2 hours (longer is ok).
- When it is ready, pull the streusel from the oven and set aside to cool at room temperature. Turn the oven off.
- Peel and roughly chop 2 small yellow onions. Reserve half for Mussels and half for Salsa Verde.
Cook the Mussels
- Peel and roughly chop one small carrot.
- Peel 2 cloves of garlic, leaving whole.
- Select a large pot that has a tight filling lid and preheat over high heat.
- Add 1 tablespoon (15 ml) olive oil, the onion, carrot, and garlic cloves, and sizzle for 1 minute.
- Add the mussels and shake the pan to coat.
- Add 1 cup (240 ml) dry white wine, season with pepper.
- Cover tightly and leave over high heat to steam for 5 minutes, until the mussels are all opened.
- Immediately transfer the cooked mussels to a tray to cool, discarding the cooking liquid and the veggies.
Steep Saffron for Aioli
- In a small saucepan, bring ¼ cup (60 ml) water and 2 tablespoons (30 ml) white wine vinegar to a rolling boil over high heat.
- Add 3 teaspoons (15 ml, loose) saffron threads, remove from heat, cover, and leave to steep for at least 30 minutes, allowing to cool.
For the Mussels
- When the mussels are just cool enough to handle, remove the meat from the shells and transfer to a small bowl, discarding the shells.
- Refrigerate until needed.
For the Tomatillo Salsa
- When the charred vegetables are fairly cool, transfer to the bowl of a food processor.
- Roughly chop the leaves and tender stems from ½ bunch of cilantro, add to the bowl.
- Add 1 tablespoon (15 ml) chopped garlic and the juice and zest from ½ lime.
- Pulse to make a fairly smooth salsa, taste and adjust seasoning with salt.
- Transfer to a container and refrigerate until needed.
- Check the streusel, break up into small chunks, transfer to a container and set aside at room temperature until needed.
Short Processes: An Hour and a Half Before Dinner Time
- Preheat the oven to 375 F (190 C).
For the Sunflower Seed Garnish
- Spread ¼ cup (60 ml) sunflower seeds on a baking sheet in an even layer.
- Roast in the oven for 3-5 minutes, or until aromatic and starting to colour.
- Remove from the pan right away to stop the cooking, reserve at room temperature until needed for plating. Do not turn off the oven.
