Veal a la Minute Ma La
Bjorn Frantzen is in the house with this classic dish of veal escalope roasted quickly. The dish is numbing and spicy and is served with a little bit of umami salad. It is a flavour bomb with multiple layers.
Ingredients
Veal schnitzel (topside)
- 160g Veal schnitzel (veal loin pounded)
Matsutake Aioli (cep)
- Matsutake oil(cep)
- white truffle oil (tartufo de langhe)
- Rice vinegar
- Siracha
- whole egg
- Egg yolk
- Yuzu kosho
- Yellow miso
- Salt
- Lemon
Sake Braised Matsutake Emulsion
- Water
- Sake
- Butter
- Cep powder
- Corn starch
- Salt
Sichuan Pepper Oil
- Sichuan pepper
- Gochugaru chili powder
- Star anise
- Caraway
- Fennel seeds
- Dried seabuckthorn pulp
Kampot Pepper Jus
- Chicken demi glace
- mushrooms essence
- Red wine
- Aged rice vinegar
- Fermented black pepper (rinsed, crushed)
- Celery (diced)
- Carrot (fine diced)
- Scallion (cut fine)
- Ginger (cut fine)
- Garlic (cut fine)
- Thyme
Yuzunette
- Grapeseed
- Olive oil
- Yuzu juice
- Japanese Dijon
- Honey
- Salt
- Gelespessa
Crispy Spring Onion
- Spring Onions
To serve with it all
- Baby sweetcorn(scorched hard, lemon, brown butter)
- Frisse salad
- Baby gem
- Red shiso cress
- Chives
- Crispy shiso leaf
Method
Matsutake aioli(cep)
In a blender, emulsify the egg yolk with the ingredients, adding the oil slowly
Sake braised Matsutake emulsion
Combine all without butter, whisk together and bring to a boil. Emulsify with butter and keep warm. Finish with salt and lemon.
Sichuan Pepper Oil
Bring all expect gochugaru slowly to 160c, let cool and add gochugaru under 100c not to become bitter. Let mature over night in room temp.
Strain off and keep in fridge.
Kampot Pepper Jus
Caramelise the veg and spices to a medium brown.
Deglaze with vinegar and wine. Reduce by half and add stock. Slowly simmer for hours until rich and round. Not too thick it should go back to demi but no further. Always let the sauce go through a cloth. Reduce down to a glaze to brush the meat. Check fresh pepper.
Yuzunette
Mix all without oils, mix together and emulsify with oil.
Crispy Spring Onion
Slice top part of spring onion and lightly coat in cornstarch, fry at 160 until crispy. Lightly salt and dry on paper towel.
Ingredients
Veal schnitzel (topside)
- 160g Veal schnitzel (veal loin pounded)
Matsutake Aioli (cep)
- Matsutake oil(cep)
- white truffle oil (tartufo de langhe)
- Rice vinegar
- Siracha
- whole egg
- Egg yolk
- Yuzu kosho
- Yellow miso
- Salt
- Lemon
Sake Braised Matsutake Emulsion
- Water
- Sake
- Butter
- Cep powder
- Corn starch
- Salt
Sichuan Pepper Oil
- Sichuan pepper
- Gochugaru chili powder
- Star anise
- Caraway
- Fennel seeds
- Dried seabuckthorn pulp
Kampot Pepper Jus
- Chicken demi glace
- mushrooms essence
- Red wine
- Aged rice vinegar
- Fermented black pepper (rinsed, crushed)
- Celery (diced)
- Carrot (fine diced)
- Scallion (cut fine)
- Ginger (cut fine)
- Garlic (cut fine)
- Thyme
Yuzunette
- Grapeseed
- Olive oil
- Yuzu juice
- Japanese Dijon
- Honey
- Salt
- Gelespessa
Crispy Spring Onion
- Spring Onions
To serve with it all
- Baby sweetcorn(scorched hard, lemon, brown butter)
- Frisse salad
- Baby gem
- Red shiso cress
- Chives
- Crispy shiso leaf
Method
Matsutake aioli(cep)
In a blender, emulsify the egg yolk with the ingredients, adding the oil slowly
Sake braised Matsutake emulsion
Combine all without butter, whisk together and bring to a boil. Emulsify with butter and keep warm. Finish with salt and lemon.
Sichuan Pepper Oil
Bring all expect gochugaru slowly to 160c, let cool and add gochugaru under 100c not to become bitter. Let mature over night in room temp.
Strain off and keep in fridge.
Kampot Pepper Jus
Caramelise the veg and spices to a medium brown.
Deglaze with vinegar and wine. Reduce by half and add stock. Slowly simmer for hours until rich and round. Not too thick it should go back to demi but no further. Always let the sauce go through a cloth. Reduce down to a glaze to brush the meat. Check fresh pepper.
Yuzunette
Mix all without oils, mix together and emulsify with oil.
Crispy Spring Onion
Slice top part of spring onion and lightly coat in cornstarch, fry at 160 until crispy. Lightly salt and dry on paper towel.
