Raw veal with pickled grapes

Raw veal with pickled grapes

By
From
Pickled
Serves
2

By Magnus Reid, Owner & Head Chef of C.R.E.A.M

Magnus Reid knows how to do cafe culture properly. Good coffee, eggs, awesome sandwiches, served in a casual, laid-back environment. He’s run the kitchens of some of my fave cafes in London, such as The Hackney Pearl, Tuckshop and now, C.R.E.A.M, which happens to be a collaboration with Protein, the creative agency I worked at for four years before going into the world of food. If Magnus is not at his cafe, he’s out at some farm picking plums, foraging for wild nettles or doing pop-ups at a friend’s hotel or wine bar. He told me he made this dish for a pop-up dinner at this wicked little wine-shop-cum-bar called P. Franco, which I missed, so I asked him to give me the recipe.

Ingredients

Quantity Ingredient

For the pickled grapes

Quantity Ingredient
bunch grapes, (I use a mixture of red and green)
500ml good-quality red wine vinegar
4 tablespoons caster sugar

For the crispy shallots

Quantity Ingredient
3 shallots, diced
sunflower oil, for shallow frying

For the veal

Quantity Ingredient
200g free-range veal fillet, (organic if possible)
2-4 anchovies, chopped
small handful chervil, chopped, plus extra to garnish
1 shallot, finely diced
decent glug of good-quality olive oil

Method

  1. Slice your grapes in half lengthways. Combine the vinegar and 125 ml of water in a pan and set over low heat. When the liquid starts to simmer, add the sugar and stir through for about 5 minutes, until dissolved. Allow the liquid to come to the boil then remove from the heat. Pour into a clean jar or bowl and set aside to cool slightly, until tepid.
  2. Add the grapes to the liquid and make sure they are all fully submerged (you might want to put a plate on top of the grapes to push them down into the liquid). Set aside for at least 3 hours, or a few days, to pickle.
  3. Next, make the crispy shallots. Dry the diced shallots by pressing down on them with a clean tea towel. Heat the oil in a pan over medium heat. Add the shallots and fry, stirring, for about 15 minutes, until golden brown. It’s important to watch them – you don’t want them to burn as it will spoil the flavour. Remove using a slotted spoon, and drain on some paper towel. Set aside.
  4. Take the veal out of the fridge and use a sharp knife to slice away any larger pieces of fat and sinew. Dice the veal as finely as you like, about 5 mm into cubes. It looks nice when you have even, uniform pieces. Set aside to come to room temperature.
  5. Blitz the anchovies, chervil and shallots with the olive oil in a blender or a mortar and pestle.
  6. Finally, add this shallot dressing to the veal, a little at a time, and taste as you go. Season the veal when you do this, until you are happy with how it tastes.
  7. Form a neat pile, or set the veal in a ring mould, on the plate. Layer the pickled grapes on top, shaking off excess brine as you go. Top this all off with the crispy shallots.
  8. Garnish with more chervil, because green stuff is always pretty on a plate.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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