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Nutrition: per serving

  • kcal695
  • fat40g
  • saturates20g
  • carbs36g
  • sugars10g
  • fibre4g
  • protein47g
  • salt1.01g
    low
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Method

  • step 1

    Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.

  • step 2

    Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it’s not. The stew can be cooled and chilled or frozen at this stage.

  • step 3

    When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.

  • step 4

    Meanwhile, boil tagliatelle according to pack instructions – about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a ‘barrel’ of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.

  • step 5

    Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.

RECIPE TIPS
ROSE VEAL

rose veal, this is the meat from UK dairy cattle that would otherwise be exported live, to be reared as veal and then imported back into the UK for sale (eg, as Dutch veal). By humanely rearing them in the UK, the calves are spared excessive, stressful transport. The meat is slightly pinker than Continental veal (hence the name rose) and has a fuller flavour.

GORDON'S VEAL

Gordon’s rose veal came from an organic British farmer. He used a boneless back rib cut with a thin marbling of fat, but shoulder is also a suitable cut. Certain branches of Waitrose stock English rose veal (the only UK supermarket to stock it) or you can pre-order it from your butcher.

BRITISH VEAL

British veal producers rear their calves according to strict guidelines laid down by the RSPCA and are accredited with Freedom Food Status. The calves are housed in spacious, airy barns with natural daylight, lots of clean straw and clean water.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (5)

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Overall rating

A star rating of 4 out of 5.6 ratings

tstotesbury

Absolutely lovely. Follow the recipe and it works. Have everything prepared before you start.

MaxWalter

Wasn’t really sure about this but followed it to the letter and we were v impressed. Used ‘veau à mijoter’ - already diced and needed to let it cook nearer an hour/hour and half but was relish!

MaxWalter

Delish!

cor-player

A star rating of 5 out of 5.

We all really rated this dish. It's easy to prepare too. Lovely balance of ingredients

Ingredients: 1. added 1/2 red pepper for a little extra colouring

2. forgot the wine! As it turned out we felt the dish was just liquid enough, wine might have meant we would have had to spend some time…

chocolate_ros

A star rating of 4 out of 5.

Very good- made this for a midweek dinner with British Veal from Waitrose and a good quality Chardonnay. I reduced the veg quantities by about 30%- possibly because we had big carrots and leeks.

I know this isn't traditional for a blanquette but I did sweat the shallots, carrot and celery before…

taragunning

A star rating of 1 out of 5.

Not to good

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