In Australia we produce ethically raised, pasture-fed veal: male calves are sourced from dairy cattle, raised on their mother’s milk and eat fresh grass in the field. In this recipe I have gently poached the veal in rendered smoked bone marrow, which imparts a beautiful flavour. The veal is served with black pudding, morel cream, wild grey ghost mushrooms and crisp umami-rich shiitake skins.
Trim the veal fillet of all the fat and sinew. Cut the fillet into 32 slices, 1 cm (½ inch) thick and refrigerate until required. Cut the black pudding into 32 squares, 3 cm (1 ¼ inches) wide and approximately 2 cm (¾ inch) thick and refrigerate until required.
Brush and wipe the grey ghost mushrooms and set aside.
Warm the smoked rendered bone marrow in a large heavy-based frying pan until it reaches 70°C (160°F). Meanwhile, in a clean saucepan, reheat the black pudding and morel cream.
Put the grapeseed oil into a shallow non-stick frying pan and heat on high heat. Shallow-
Meanwhile, add the slices of veal fillet to the warm rendered bone marrow and poach for approximately 2 minutes or until the veal slightly changes colour to opaque. Drain the veal, lay it on a tray lined with silicone paper and keep warm.
Put the unsalted butter in a clean non-stick frying pan over medium heat. Briefly sauté the grey ghost mushrooms on both sides.
Put the reserved shiitake skins on a tray lined with silicone paper in a medium oven to gently reheat for 1 minute.
In the centre of each large warmed serving plate, place 4 slices of the veal. Cover with 4 random dots of the black pudding and morel cream and 4 pieces of the fried bitter chocolate black pudding. Top with an even amount of grey ghost mushrooms and dried shiitake skins. Serve.
© 2014 All rights reserved. Published by Murdoch Books.