Probably the most “real” cooking I’ve done all week!
I’m not sure why my kitchen activities have been so lazy this week but they have. Yesterday however normal service resumed and I whipped up this little bad boy!
Homemade focaccia? Yes
Homemade veal burgers? Yes
Homemade sauces? You get the picture!!
I did have questions over the Tuna and caper sauce. It seems a little odd right? Especially with the veal? I even told the Jones that I would put the sauce on the side just in case it wasn’t palatable but actually it tasted so delicious that I made an exec decision and put it straight I the burgers!
The focaccia bread base was a nice break from the usual top and bottom bun. The burger itself was moist and tasty and the addition of the salad and sauce made it a rather grown up burger.
I would highly recommend you try this dish. If you didn’t make the bread it would also be a very fast dish to prepare…very little cooking involved!
I accidentally bought Veal, I thought I was buying venison but when it arrived it my house, it was veal! So last night was my first time cooking with veal!
I treat it just like I would a steak really, they were quite thick in portion and so I seared them on a high heat for 3 mins each side and set to rest.
To accompany the Veal I made a port and red currant reduction (400ml port, 100ml grape juice, 2tbsp red currant jam left to simmer for an hour, or until thick), roast parsnips and a black pudding and garlic potato hash.
A filling hearty meal. However, don’t freeze garlic mash potato, when it defrosts the consistency is not pleasant!!!!