- Meat and poultry
Pan-seared veal chops are served with roasted kale pesto and butternut squash and parsnip puree in this recipe for a romantic dinner.
1 person made this
- Butternut squash and parsnip puree
- 2 tablespoons olive oil
- 275g peeled and chopped butternut squash
- 1 large parsnip, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1.4L water or chicken stock, as needed
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon Chinese five-spice powder
- 3 tablespoons butter
- Kale pesto
- 175g stemmed and chopped kale
- 30g walnuts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 120 ml light olive oil
- 4 tablespoons lemon juice
- 3 cloves garlic
- 1 1/2 teaspoons agave nectar
- 1/4 teaspoon crushed chilli flakes
- Veal chops
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
- 2 (2cm thick) veal chops
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
MethodPrep:20min ›Cook:44min ›Extra time:20min › Ready in:1hr24min
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
- Pour water into the saucepan. Add ground coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
- Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
- Set oven rack on top shelf and preheat the grill.
- Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper together on a rimmed baking tray.
- Grill until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
- Combine kale mixture, 120ml light olive oil, lemon juice, 3 cloves garlic, agave nectar and crushed chilli flakes in a food processor; blend into a chunky paste.
- Preheat oven to 230 C / Gas 8.
- Combine 2 tablespoons olive oil, rosemary and thyme in a large oven-proof pan; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
- Transfer pan to the preheated oven; roast chops until medium, about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
- Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.
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Club 33 Menu
Envisioned by Walt Disney, who drew inspiration from the executive lounges at the 1964 New York World’s Fair, Club 33 opened in 1967 and has since held a place of mystery and legend among Disneyland park guests. Club 33 is the only Restaurant within Disney that offers alcoholic beverages.
Restaurant Info: American, Healthy Selections, Vegetarian, Lunch/Dinner, $$$ – More than $60 per person
Club 33 Menu changes often to cater to their exclusive club members. Following is a sample from visits but current menu is likely to be different
Veal chop with kale pesto, butternut squash and parsnip puree recipe - Recipes
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Butternut Squash-Wild Rice Soup
above: soup without half and half
If you’re a soup cookbook writer, you probably love soup. I love soup. I’m seldom happier than when I’m heating up a kettle while chopping a big pile of vegetables. Perhaps I’m happier at the table with a hot bowl and a cold class of wine or driving home knowing there’s a big pot of soup in the fridge making me feel rich. I don’t know.
above: Vegetable soup was a puréed delight at a street cafe in Dubrovnik, Croatia last month
Coming up with a new soup happens in one of many different ways. Maybe there’s something on sale I drag home or someone somewhere has a special dietary need. I might be watching my weight. Perhaps someone leaves garden bounty on my front porch. Could be my sister’s in town and I’m cooking for her. More than once a freezer’s had to be cleaned out and some meat has to be cooked. Whatever happens, however it happens, a big pot of goodness somehow takes shape and comes to the bowl making us happy, healthy, and wondering where it came from. It’s a gift. That’s for sure.
above: my Guacamole Soup with Grilled Shrimp from the soup book–made for my sister’s visit
Come fall, I’m nuts about winter squash . I’m always looking for something to do with it. Something new. Or old again. I also have a heart for wild rice–which is not really rice, but a water-grown grass– having lived in Minnesota. Somehow, last week, needing a big pot of vegetarian soup for a church meeting (someone else was making a soup with meat), I kept thinking of butternut squash and I kept thinking of wild rice. I wasn’t sure how the two would come together, but I knew somehow it would work.
While this soup is naturally vegetarian and gluten-free for Meatless Mondays, it’s easily vegan (see notes to the sides of ingredients in recipe) or made with meat (cook’s notes.) Make it how you’d like. It’s good with or without half and half and, if you’d like a little smoother soup, purée a few cups and add them back into the broth at the end of the cooking time.
WILD RICE INFO:
Wild Rice is actually an acquatic grass and is the official state grain of Minnesota. Please buy Native-American grown, hand-harvested rice to support this important mid-west and Canadian industry. If it’s not available in your grocery, drive to Minnesota, Wisconsin, Illinois, Michigan, or Canada and buy some! It’s worth the trip. Or ask your grocer to carry it. Why not? Otherwise, order on line.
What Native-American rice growers say…
“Manoomin, or wild rice is a gift given to the Anishinaabek from the Creator, and is a centerpiece of the nutrition and sustenance for our community. In the earliest of teachings of Anishinaabeg history, there is a reference to wild rice, known as the food which grows upon the water, the food, the ancestors were told to find, then we would know when to end our migration to the west. It is this profound and historic relationship which is remembered in the wild rice harvest on the White Earth and other reservations-a food which is uniquely ours, and a food, which is used in our daily lives, our ceremonies, and our thanksgiving feasts.” From www.saveourwildrice.com.
Wild rice is a nutritional bonanza:
Wild rice is also a great source of folate, manganese, zinc, and iron, which is great for gluten-free eaters and grain-free eaters who don’t get those nutrients in typical grains like oats, rye, wheat, and other types of grains like brown rice.
above: soup with half and half Continue reading “Butternut Squash-Wild Rice Soup”
Regions of Italy and their recipes
The richness of Italian cuisine lies in its diversity. Regional foods and cooking styles vary widely across Italy. Local cooking preferences and customs are shaped by geographic, historical, and climactic differences: some regions are landlocked and mountainous, others hug the sea and are hilly some regions have absorbed Arab or Greek influences, others have been marked by the French or Austrians some regions live under the dazzling Mediterranean sun most of the year, others have cold winters, snow, fog, and harsh winds. This section explores each of the regions and their culinary traditions.
Thursday, October 22, 2015
News from the SVGM
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Portuguese Kale Soup
Adapted from Food to Live By by Myra Goodman (Workman Publishing Company, 2006)
Serves 6 to 8
This hearty, meal-in-a-bowl soup is known as Caldo Verde in Portugal, and is an immensely popular dish there. It is truly the perfect fall soup, full of beans and fall and winter vegetables like kale, carrots, onions and potatoes. This is a delicious soup for vegetarians, too just use a vegetable broth, and omit the sausage.
First you get a very sharp knife and chop it up a bit I usually do about 1.5-2 inch chunks then chop off the skin and once you get to the seeds scoop these out and throw away.
Now you can make all sorts--
Try roasting it like potatoes with spray fry it taste slightly sweet and is a nice alternative to roast potatoes.
You can to***** in garlic and herbs or cajun spice to change the taste too. I like it roasted with parnishs, or small amount of potatoes, carrots, red onions and courgets with a few cherry tomatoes
Boil with carrots and its a nice mash type dish
Add to onions, celery, carrotts and veggie stock for a nice soup
For a curry type dish add with califlower, to fryed onions, fresh mixed peppers and mushrooms then mix in some curry paste with a bit of stock or water and its a nice alternative to veggie curry.
If you don't make this too watery its nice in a pitta bread at lunchtime -- I found this out as using the leftovers up.
About Chris Holland
Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.
As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.
School was somewhat of a drag for me as I was itching to learn to become a chef.
I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life.
During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .
After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.
I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.
After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.
After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.
The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .
Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.
I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.
TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .
The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.
The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us.