Ingredients:
10 people:
2 kg boneless veal (e.g. veal fillet or veal steak)
2 dl oil
100 g mixed herbs
Grilled vegetables:
2 aubergines
2 courgettes
3 peppers
5 tomatoes
1 dl Pharmakon garlic-rosemary oil
Salt and pepper
Mashed potatoes:
10 baked potatoes
300 g bacon
1 chive. thyme
200 g butter
Salt and pepper
Strong sauce on baked garlic:
2 whole garlics
3 dl dark balsamic vinegar
150 g tomato paste
2 l strong beef stock
Procedure:
Blend the herbs with the oil. Put this in a bag with the meat. Leave to marinate for at least 1 hour. Take the meat out of the bag and roast it on the grill. The meat should have a core temperature of 58 degrees. Use a roasting thermometer. Leave the meat to marinate for at least 10 minutes. before carving.
Grilled vegetables:
The aubergines, courgettes and peppers are cut into suitable pieces and placed in a bag, together with the tomatoes, which are halved. Add the garlic-rosemary oil along with salt and pepper. Leave to marinate for at least 1 hour. Roast the vegetables on the grill while the meat is stewing.
Crushed potatoes:
Cut bacon into small cubes and fry in a pan until crispy. Cut the potatoes into coarse pieces and bake in the oven until done. Put the potatoes in a mixing bowl with the fried bacon, chopped thyme and butter. Mix together so that it still has a coarse consistency. Season to taste with salt and pepper.
Strong cloud on baked garlic:
The garlic baked in the oven at 160 degrees for about 20 minutes. until tender. Squeeze the garlic flesh out of the skins and put it in a pan with the balsamic vinegar and tomato paste. Reduce by half. Add the beef stock and reduce by half. Season to taste with salt and pepper. If necessary, thicken a little with cornflour dissolved in cold water.
Ingredients
Directions
Blend the herbs with the oil. Put this in a bag with the meat. Leave to marinate for at least 1 hour. Take the meat out of the bag and roast it on the grill. The meat should have a core temperature of 58 degrees. Use a roasting thermometer. Leave the meat to marinate for at least 10 minutes. before carving.
Grilled vegetables:
The aubergines, courgettes and peppers are cut into suitable pieces and placed in a bag, together with the tomatoes, which are halved. Add the garlic-rosemary oil along with salt and pepper. Leave to marinate for at least 1 hour. Roast the vegetables on the grill while the meat is stewing.
Crushed potatoes:
Cut bacon into small cubes and fry in a pan until crispy. Cut the potatoes into coarse pieces and bake in the oven until done. Put the potatoes in a mixing bowl with the fried bacon, chopped thyme and butter. Mix together so that it still has a coarse consistency. Season to taste with salt and pepper.
Strong cloud on baked garlic:
The garlic baked in the oven at 160 degrees for about 20 minutes. until tender. Squeeze the garlic flesh out of the skins and put it in a pan with the balsamic vinegar and tomato paste. Reduce by half. Add the beef stock and reduce by half. Season to taste with salt and pepper. If necessary, thicken a little with cornflour dissolved in cold water.
