03 Nov Peach and Onion Stuffed Veal Loin with Patatas Bravas and Romesco Coulis
Yield: 6 servings
Ingredients:
Preparation:
Preheat an oven to 325 degrees F.
Using a long slicing knife make a hole in the center of the loin from end to end. Twist the knife back and forth to open the hole about 1 ½ -inches in diameter.
Heat a skillet with the butter and add the onions, browning them slightly before adding the peaches. Cook the onions and peaches until softened. Cool and place into a piping bag.
Pipe the mixture into the hole in the veal, filling the entire cavity.
Tie the loin with twine to ensure a good shape, adding a piece of foil to each end to secure the filling from falling out.
Season the loin with thyme, salt, and pepper.
Heat a skillet with canola oil and sear the veal evenly on all sides. Place into the oven and roast until 135 degrees F.
Remove the veal from the oven, tent with foil and rest for 10 minutes. Wrap the loin in the jamón and slice into ½- inch slices.
Sauté onions in olive oil until soft, then add the garlic and the chile flakes. Remove from the heat and add the mixture to a blender with the tomatoes, roasted red bell pepper, sherry vinegar, pepper, salt, and hazelnuts. Puree until smooth.
With the blender motor running, drizzle in the olive oil until emulsified, adding water if necessary to thin out.
Place the water in a pot with salt, bring to a boil and then slowly simmer the potatoes for 15 minutes.
Once they are cooked, drain then peel the potatoes and slice them vertically into 3-4 pieces 1-inch thick.
Heat the canola oil in a skillet to 320 degrees F. to fry the potatoes in batches until crispy.
Dot the romesco coulis on the plate, top with a few potatoes, 2-3 slices of veal, and garnish with the sliced peach.
Ingredients
Directions
Preheat an oven to 325 degrees F.
Using a long slicing knife make a hole in the center of the loin from end to end. Twist the knife back and forth to open the hole about 1 ½ -inches in diameter.
Heat a skillet with the butter and add the onions, browning them slightly before adding the peaches. Cook the onions and peaches until softened. Cool and place into a piping bag.
Pipe the mixture into the hole in the veal, filling the entire cavity.
Tie the loin with twine to ensure a good shape, adding a piece of foil to each end to secure the filling from falling out.
Season the loin with thyme, salt, and pepper.
Heat a skillet with canola oil and sear the veal evenly on all sides. Place into the oven and roast until 135 degrees F.
Remove the veal from the oven, tent with foil and rest for 10 minutes. Wrap the loin in the jamón and slice into ½- inch slices.
Sauté onions in olive oil until soft, then add the garlic and the chile flakes. Remove from the heat and add the mixture to a blender with the tomatoes, roasted red bell pepper, sherry vinegar, pepper, salt, and hazelnuts. Puree until smooth.
With the blender motor running, drizzle in the olive oil until emulsified, adding water if necessary to thin out.
Place the water in a pot with salt, bring to a boil and then slowly simmer the potatoes for 15 minutes.
Once they are cooked, drain then peel the potatoes and slice them vertically into 3-4 pieces 1-inch thick.
Heat the canola oil in a skillet to 320 degrees F. to fry the potatoes in batches until crispy.
Dot the romesco coulis on the plate, top with a few potatoes, 2-3 slices of veal, and garnish with the sliced peach.