Toscana Olives
Olive Oil Poached Veal Fillet
with Semolina Gnocco
- A beautiful winter recipe by Maurice Esposito, Executive Chef, Stokehouse
Click here to order Toscana Olives Organic Olive Oil
Serves 4
Packing veal fillet
Ingredients:
· 4 veal fillets
· 10 cloves of garlic crushed
· 10 sprigs of rosemary
· 10 bay leaves
· Toscana Olives Olive Oil
· 30 black peppercorns
Method:
· Clean down the fillets, removing all sinew.
· Portion into 160gm portions
· Put each portion into a Glad resealable bag with 1 clove of garlic,
1 sprig of rosemary, 1 bay leaf and 60ml of Toscana Olives Olive Oil
· Seal bag
Semolina Gnocco
Ingredients:
· 375g semolina
· 750ml milk
· 750ml chicken stock
· 100g pecorino cheese
· salt
Method:
· Bring milk and chicken stock to the boil
· Rain the semolina into the chicken stock liquid and stir anti clockwise continuously
until all the semolina is absorbed
· Leave at a simmer until the consistency becomes smooth and is cooked
out
· Add the pecorino and fold through until completely dissolved
· Pour into a greased tray and smooth out, then cover with plastic
· Put into the fridge and allow to set
· Turn out and cut into 5cm rounds
Globe Artichokes
Ingredients:
· ½ box globe artichokes
· 4 lemons halved
· ¼ bunch thyme
· 1 bay leaf
· 5 cloves of garlic crushed
· 500ml Toscana Olives Olive Oil
· water
Method:
· In about 4L of water squeeze the lemons in and put the whole lemon
in as well
· Clean the green leaves from the outer of the choke and discard, trim
the fibrous part of the stalk off and discard, finally cut the top of the
choke off and put it into the acidulated liquid
· Put the remaining ingredients into a pot with approx 4L of water
· Remove the chokes from the liquid and put into the pot
· Cover with a cartouche - a paper lid made out of wax paper - and
something to weigh it down
· Put onto the stove and bring to the boil. Leave to simmer for 4 mins
and remove to cool in the liquid
· Once cool, take out of the liquid, cut in half, and remove the choke
with a spoon
· Put into containers and cover with Toscana Olives Olive Oil
Madeira Sauce
Ingredients:
· 5 diced shallots
· ½ carrot diced
· ½ celery stalk diced
· 3 garlic cloves diced
· 200g gravy beef
· bay leaf
· thyme
· 75ml Brandy
· 250ml Madeira
· 2L veal stock
Method:
· Caramelise the vegetables in a heavy-based pot
· Add the brandy and reduce to a syrup
· Add the Madeira and reduce by two thirds
· Add the herbs and gradually add the veal stock building the sauce
until it reaches consistency
· Remove and strain four times through a fine strainer. Do not strain
through a fat filter.
Garnish: Balsamic Italian onions and sage leaves
Service:
· Put the veal into a pot of simmering water at approx 80º for
8 mins then remove and rest in a warm place for 10 mins
· Caramelise the gnocchi and the artichokes in a pan on a medium to
high heat and put in a warm place to heat through
· Heat the onions and sage in 60ml of Madeira sauce
· Remove the veal from the bag and carve into 2cm pieces and season
with salt and pepper.
Stokehouse 30 Jacka Bvd
St Kilda Tel: 03 9525 5555 www.stokehouse.com.au
Click here to order Toscana Olives Organic Olive Oil
Toscana Olives Organic Extra Virgin Olive Oil is perfect for all your chicken recipes, salad recipes, Italian recipies, pasta recipes, food recipes, olive recipes and Greek recipes. No recipe is complete without a drizzle of organic extra virgin olive oil or lemon oil. Feel free to send us your own pasta recipes, Italian recipies, salad recipes, olive recipes, chicken recipes, Greek recipes, seafood recipes, olive tapenade recipes or any other recipes featuring Toscana Olives Olive Oil. The most creative recipes using our Olive Oil will be added to our recipes pages. Visit our website regularly to discover new pasta recipes and Italian recipies using our organic extra virgin olive oil. These restaurant recipes are exclusively created by leading chefs from a selection of Australia's finest restaurants who use Toscana Olives Organic Extra Virgin Olive Oil and Lemon Pressed Oil. So enjoy cooking and try our recipes using the olive oil the best chefs choose to use - Toscana Olives Olive Oil. Order Now
