Poaching Base Ingredients
- 1g Ground white pepper
- 3g Fine sea salt
- 1.5g Thyme
- 2 Bay leaves
- 400g Veal shoulder – Cut in 1½ inch dice
- 25g Butter - diced
- 20g Plain flour
- 1 Onion diced
- 140ml White wine
- 375ml Chicken stock
- 125ml UHT whipping cream
- 2g Fine sea salt
- 2g Thyme - picked
- 1 x pinch Ground white pepper
- 75g Button onions - peeled
- 50g Button mushrooms – quartered
Rinse any blood from the diced veal, place into a pan and cover with cold water. Add Poaching Base Ingredients and bring to a simmer. Skim any scum and remove the meat from the poaching liquor (KEEP POACHING LIQUOR & BAY LEAVES).
Whilst the veal is cooking, heat a large casserole pan on a low to medium heat and add the butter. When just melted add the diced onions and the rest of the thyme & salt. Cook this with a lid on for 5-10 minutes until the onions are just starting to soften up.
Stir in the flour and add the white wine (stirring well). Bring to a simmer, cook for 5 minutes and add the chicken stock and cream stirring all the time. Bring back to a simmer then add the veal and bring back to a simmer again.
Place a piece of baking paper on top, touching the sauce, then a lid. Place into the oven at 180oC for 1 hour then add the peeled button onions. Cook for a further 30 minutes then add the mushrooms. Cook for a further 15 minutes and remove from the oven. Adjust seasoning & serve with long grain rice or mashed potato.