HANOS catering wholesale
Become a customer
Foodxperience

Veal mouse with grilled fennel and mango chutney

Animal welfare, the calm in the barn, and the freedom of the calves are reflected in the quality and taste of Certified Premium Peter's Farm Veal.

This recipe comes from Peter's Farm. At Peter's Farm you will find top-quality veal. The very tender veal has a fine texture and a delicate flavor.

Ingredients

1units.itemsVeal eye of round
2Oil
Himalayan salt and pepper

2fennel bulbs
2Oil
half a lemon
Pepper and salt

400gMango
2Fennel seed
1Clove of garlic
75gOnion
75graw walnuts
150mlWhite wine vinegar
150gcoconut blossom sugar
1clove clove
a little turmeric
a little lemon juice
a little salt

Preparation

  1. Set the barbecue to the 'sear stand' and bring it up to temperature (100°C).
  2. Season the veal eye of round with some Himalayan salt, a little pepper, and olive oil.
  3. Place the veal eye of round on the barbecue for about 50 minutes and heat it slowly.
  4. Switch the barbecue to grill mode and quickly sear the veal eye of round on all sides.
  5. Ensure a delicious crust on the outside and juicy meat on the inside.
  6. Let the meat rest briefly before slicing.

  1. Wash the fennel and cut off the top pieces. Then slice the fennel vertically into thin slices. Boil the fennel for about 5 minutes.
  2. Place all the fennel pieces in a dish and add the grated lemon zest. Add a little salt and pepper. Drizzle olive oil on both sides of the fennel.
  3. Now place the fennel pieces on the barbecue and turn the slices after a few minutes. Grill the fennel until they become slightly translucent.
  4. Serve the fennel pieces on a plate, together with the veal eye of round, and finish with a little mango chutney.

  1. Peel the mango and cut it into pieces. Finely chop the garlic, onions, and walnuts.
  2. Take a heavy-bottomed pan (for example, a cast iron pan) and cook the mango pieces with the garlic, onions, and white wine vinegar over low heat.
  3. Stir occasionally.
  4. Add the coconut blossom sugar and cloves and cook for 10 minutes.
  5. Season with turmeric, lemon juice, fennel seed, and a little salt, and cook for another 10 minutes until it reaches a jam-like consistency.
  6. Stir in the chopped walnuts and transfer everything to a nice large jar.
  7. Let it cool and seal with a lid or foil.