Padella Lionese Ferro Roasted veal rack

Chef Joel Wilkinson - Restaurant - Alila Cha Am

The Chef Joel Wilkinson from Alila Cha Am offers a delicious main course: Padella Lionese Ferro Roasted Veal Rack

Ingredients

350 g veal cutlet
20 g carrot, diced
20 g Green zucchini, diced
20 g onion, diced
20 g eggplant, diced
20 g tomato, peeled, seeded, and chopped
2 cloves of garlic, chopped
5 g butter
10 g pepper
50 ml red wine
3 tbsp olive oil
10 g leek (the white part only) diced
10 g celery, peeled and diced
1 bay leave
1 stalk of rosemary
3 spring of thyme
3 bunches of parsley, finely chopped
15 g broccoli
2 stalks of asparagus
1 tsp of pepper corn
60 g potato, scooped

Method

Marinade the cutlets in the olive oil, thyme, rosemary, garlic, bay leave and pepper for at least 2 hours.

Pre-heat the oven to 200°C. Season and seal the veal in very hot pan until it is brown, then rest the veal on the side for 5 minutes and then put it into the oven for 10-15 minutes.

Add the onion, garlic, celery and leek into the pan. Sweat off until the ingredients are soft but not colored. Add the tomato, bay leave, rosemary, thyme and pour the red wine into the pan. Reduce the wine and then add water or stock. Cover the ingredients and simmer for 15 minutes or until it is soft.

Blanch the broccoli and asparagus and scooped potato in boiling water. Then lightly saute them in hot pan, serve on the side.