> Recipes > Sunday roast

Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes

Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes

Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes

  • Main
  • medium
  • 4
  • 1 hour 20 minutes, Plus preparation and soaking

PT1H20M

Why not try?

1
Soak the sweetbread for two days in cold water (changing twice), drain and place in a saucepan. Cover with cold water and squeeze the lemon juice in, add the bay leaf and season with salt and sugar
  • 1 whole veal sweetbread from the heart
  • 1 bay leaf
  • 1/2 lemon
  • salt
  • 1 pinch of sugar
2
Cover with a cartouche of greaseproof paper and bring up to a simmer, then gently poach for 5 minutes until the sweetbread feels firm and remove from the heat
3
Allow to go cool in the liquid then remove and carefully peel away the outer membrane. Rinse in the poaching liquor and then cut into four portions
4
For the potatoes and artichokes, slice each potato into 8 and cut 16 small discs from each of these slices. Cut each artichoke heart into 6 and set aside
  • 2 Maris Piper potatoes
  • 2 globe artichoke hearts
5
To make the tomato compote, place the tomatoes in a stainless steel saucepan and allow to very gently cook down. When almost dry add the olive oil and season
  • 2 punnets of sweet cherry tomatoes
  • 1 tbsp of olive oil
  • salt
6
When you are ready to serve, brown the steaks with 20g of the butter in a hot non-stick pan for 10 minutes and then rest for 5 minutes. When cooked to your liking remove, season and rest
  • 4 rosé veal rump steaks
  • 20g of butter
  • salt
  • pepper
7
Drain the fat from the pan and add the same amount of butter again. Lightly flour the sweetbreads and brown in the hot butter. When golden, remove and season with salt, sugar and lemon juice
  • plain flour for dusting
  • 20g of butter
  • 1/2 lemon
  • 1 pinch of sugar
  • salt
8
Drain the pan again and add 20g of butter. Caramelise the artichoke and potato slices, carefully turning them in the butter and when golden, add the spinach and allow to wilt
  • 250g of spinach leaves
  • 20g of butter
9
On a warm serving plate place drops of the tomato compote and some of the potatoes, spinach and artichokes. Slice the veal and place on top with a piece of the sweetbread, some of the baby basil and a few spoons of the veal jus
  • 2 2/3 handfuls of baby purple basil
  • 85ml of veal stock

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...