Friday, May 09, 2003

Some peary goodness:

Veal with Pears & Verjuice

Serves 4

40g butter
1 tablespoon olive oil
4 thick veal steaks
3 small pears (eg corella)
1/4 cup chicken stock
1/4 cup verjuice (available from specialty stores)
1 tablespoon lemon thyme leaves
sea salt & cracked pepper

Heat a large frypan over high heat.
Add the butter & oil &, when bubbling, cook the veal for 3-5 minutes each side or until browned. Remove meat & keep warm.
Slice each pear into 6, discarding the cores.
Cook in the frying pan for 3 minutes or until just tender. Remove pears & keep warm.
Add the stock & verjuice to the pan & simmer, scraping the brown pieces from the base of the pan.
Add the lemon thyme, salt & pepper & cook for 5 minutes until the sauce is slightly thickened.
Serve the veal immediately with the pears & verjuice sauce.

Vanilla Risotto with Caramelised Pears

Serves 4-6

3 1/2 cups milk
1 vanilla bean, split & seeds scraped
40g butter
1 cup arborio rice
1/4 cup (white) sugar
1/2 cup brown sugar
40g butter, extra
1/4 cup water
4 small pears (eg corella), halved

Place the milk, vanilla bean & seeds in a saucepan over medium heat for 5 minutes or until hot but not boiling.
Melt the butter in a separate saucepan over medium heat & add the rice.
Cook, stirring, for 3 minutes or until the rice is translucent.
Add the hot milk mixture to the rice, 1 cup at a time, stirring in between additions until each cup of liquid is absorbed & the rice is al dente. Stir through the white sugar.
While the risotto is cooking, cook the pears. Place the brown sugar, extra butter & water in a non-stick frying pan over medium heat, stirring until the sugar is dissolved.
Add the pear halves & cook, cut side down, for 8 minutes or until golden brown.
Turn the pears & cook for 5 minutes or until tender.
To serve, spoon the risotto into bowls & top with the pears & some syrup.

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