Veal rump with autumn leaves

Veal rump with autumn leaves

By
From
Marque
Serves
10
Photographer
Stuart Scott

The forest floor is a culinary cliché and while using this term may betray a lack of original thought on my part, I feel that in this case the term ‘autumn leaves’ is actually represented on the plate and is quite evocative.

Ingredients

Method

  1. Begin this recipe one day in advance. Wash 300 grams Jerusalem artichoke, then wrap in foil. Bake at 200°C for 1½ hours then cool. Cut into quarters and cut the flesh away from the skin, keeping 1 millimetre of flesh on the skins. Reserve the flesh for another use. Spread the skins on dehydrator trays. Roast 300 grams whole pickling onions at 180°C for 30 minutes. Peel into cups and spread onto dehydrator trays. Dry the artichoke skins and onion cups in a food dehydrator at 50°C for 12 hours, or until dried and crisp.
  2. Deep-fry the artichoke and onions in oil heated to 160°C until they puff. Pay heed to the artichokes as they can burn readily due to the sugar content. Scoop out onto a paperlined tray and let cool completely, then season with Murray River pink salt. Store in an airtight container until required.
  3. Divide a 1.3 kilogram veal rump into its four main muscles with a boning knife, then trim off the silver skin from the pieces. To make the brine, mix together 150 grams table salt and 3 litres water until the salt dissolves, then add 1 garlic clove, 1 bunch thyme and 1 fresh bay leaf. Soak the rump in the brine for 3 hours.
  4. Remove the veal from the brine and rinse thoroughly under running water to remove the excess brine. Pat dry. Seal the veal pieces in separate sous-vide bags with about 2 tablespoons extra virgin olive oil per bag and compress with moderate pressure. Refrigerate until required.
  5. To make the radicchio purée, remove and discard any wilted leaves from 2 kilograms deep purple radicchio. Split the radicchio in half and cut away the white stems. Finely julienne the leaves, then rinse, strain and set aside. Heat a saucepan over a moderate heat, add 100 grams sugar, then let it melt and take it to a dark caramel before adding 150 grams butter and the sliced radicchio. Stir for 1 minute then add 500 millilitres orange juice. Cook the radicchio under a cartouche for 2 hours over a moderate heat. Remove the cartouche and reduce until no liquid remains. Allow to cool, then pack into a Pacojet beaker. Freeze until solid. Churn in the Pacojet three times, freezing between each churn, until it is smooth.
  6. To make the cocoa, hazelnut and vanilla crumble, scrape 1 vanilla pod – this recipe just calls for the husk. Place the pod on a dehydrator tray and dry in a food dehydrator at 60°C for 8 to 10 hours, or until dried and crisp. Transfer to a spice grinder and blend until pulverised to a fine powder. Toast 50 grams hazelnuts and 50 grams cocoa nibs, then rub off the hazelnut skins. Blitz in a Robot-coup until you achieve a coarse crumb. Mix the vanilla into the crumbled mixture. Store in an airtight container until required.
  7. To make the autumn leaves, remove the yellow inner leaves from 2 heads of frisee, the leaves of 2 purple kale and the red inner leaves from 2 heads of radicchio. Briefly blanch the leaves in lightly salted boiling water, then refresh in iced water. Brush the leaves with olive oil and season with Murray River pink salt. Line dehydrator trays with plastic wrap. Place the leaves on the dehydrator trays and dry in a food dehydrator at 50°C for 4 to 6 hours, or until dried and crisp.
  8. Cook the veal in a water bath at 58°C for 25 minutes. Remove from the bags, season with Murray River pink salt and freshly ground black pepper and roll in cocoa powder. Sear in a hot frying pan then roast in the oven for 3 minutes. Rest the rump and carve into 1 centimetre slices.
  9. To serve, put a good spoonful of radicchio purée on the centre of each plate and add a piece of veal on top of the purée. Garnish with the autumn leaves, puffed artichoke and onion crisps. Sprinkle with a little of the cocoa, hazelnut and vanilla crumble.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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