groundnut oil, for frying
500g/1lb 2oz rosé veal chuck, trimmed and chopped
1 tbsp plain flour, seasoned with salt and freshly ground black pepper
1 onion, peeled, finely chopped
2 cloves garlic, finely chopped
1 tsp chopped fresh thyme
500ml/18fl oz Cornish ale
200ml/7fl oz reduced veal stock (simmer 600ml/1 pint of veal stock until reduced by two-thirds; substitute beef stock if unavailable)
1 veal kidney, trimmed and chopped
salt and freshly ground black pepper
20 button mushrooms, finely chopped
2 tbsp finely chopped fresh parsley
commercial vacuum pack machine
vacuum pack bags
For the steak and kidney filling, heat a drizzle of groundnut oil in a large, heavy-based pan. Dredge the veal in the seasoned flour, then fry in the pan for 1-2 minutes, turning occasionally, or until golden-brown all over. Remove from the pan and set aside.
Add another drizzle of oil to the pan, then fry the onions, garlic and thyme for 2-3 minutes, or until softened. Place the veal back into the pan, then add the ale and reduced veal stock. Bring to a gentle simmer and cook for two hours, or until the veal is very tender. (Top up the pan with boiling water if the liquid doesn't cover the veal completely.) Remove the pan from the heat and set aside to cool.
In a frying pan, heat a drizzle of oil and fry the kidney for 1-2 minutes on both sides, or until browned all over, then season with salt and freshly ground black pepper. Drain the kidney on kitchen paper, then add to the pan with the veal.
In the same pan used to fry the veal kidney, fry the mushrooms for 1-2 minutes, or until browned, then add to the veal mixture. Stir in the parsley, then season, to taste, with salt and freshly ground black pepper.
For the pastry, sift the flour and salt into a bowl, then rub the lard into the flour with your fingers until the mixture resembles breadcrumbs. Mix in the water a little at a time, until the mixture comes together to form a dough (you may not need all of the water). Roll into a ball, wrap in cling film and chill for 30 minutes in the fridge.
Remove the dough from the fridge and allow the pastry to soften slightly at room temperature. Roll out on a floured work surface to a thickness of 2-3mm, then lay the pastry out on a baking tray and chill in the fridge for 30 minutes.
Preheat the oven to 150C/300F/Gas 2.
Grease four 7cm x 5cm/3in x 2in deep cupcake tins. Remove the pastry from the fridge and cut into four 7cm/3in circles to line the cupcake tins, and four 10cm/4in circles for the pie tops.
Fill the lined tins with baking beans, then blind bake in the oven for 15 minutes, removing the baking beans during the last five minutes. Increase the oven temperature to 200C/400F/Gas 6. Allow the tins to cool, then spoon in the steak and kidney mixture. Brush the edges of the pastry cases with the egg wash and place the larger pastry circles on top. Trim off the excess, then brush the tops with the eggwash.
Bake the pies in the oven for 15 minutes, or until the tops are golden-brown and crisp. Remove from the oven and allow to cool.
For the veal loin, season the veal with the salt, then brush with the olive oil. Seal the loin in a vacuum-pack bag and cook in a water bath at 65C/150F for 18 minutes. Remove the veal from the bag, then sear in a hot pan for 1-2 minutes on each side, or until golden-brown all over. Set aside to rest.
For the piccalilli sauce, place the sugar into a non-reactive pan and heat until the sugar melts and caramelises (avoid stirring the sugar until it has melted). Stir in the garlic, turmeric, ginger and bay leaf. Let the mixture sizzle for 30 seconds, then add the vinegar. Simmer for 6-8 minutes, or until the mixture has reduced to a thick syrup. Add the ale, then simmer for 6-8 minutes, or until reduced by half. Add the veal stock and simmer until the liquid has reduced to a sauce consistency, then stir in the mustard.
For the piccalilli vegetable garnish, cook the cauliflower florets in a pan of boiling salted water for 4-5 minutes, or until softened, then drain, reserving a few tablespoons of the cooking liquid.
Place the drained cauliflower into a food processor and add a splash of the cooking liquid. Blend to a smooth purée, then season, to taste, with salt and ground white pepper.
Blanch the green beans in a pan of boiling salted water for 1-2 minutes, then drain and refresh in a bowl of iced water. Drain when the beans are cool.
Melt the butter in a frying pan until foaming, then fry the courgette for 2-3 minutes, or until tender. Stir in the cooked green beans and cucumber, then season, to taste, with salt and freshly ground black pepper.
For the piccalilli glaze, place all of the glaze ingredients into a non-reactive pan and simmer over a medium heat, stirring occasionally, until the liquid has reduced to a glossy syrup.
For the red onion compote, place all the ingredients into a pan except for the honey. Cook gently for 8-10 minutes, or until the onions are very soft and the liquid is nearly gone. Stir in the honey, then season, to taste, with salt and freshly ground black pepper. Discard the star anise.
Heat the cauliflower purée in a small pan, then transfer to a piping bag. Set aside.
To serve, brush a thick strip of the piccalilli glaze across the middle of four serving plates. Using two warmed spoons, form the red onion compote into a quenelle and place at one end of the glaze strip. Spoon the piccalilli vegetable garnish next to the compote, then pipe the cauliflower purée at the corners of the other side of the glaze strip. Place one pie onto each plate, next to the vegetables. Slice the veal loin into four slices, season with a bit of salt, then place on top of the piccalilli vegetables. Drizzle the piccalilli sauce around the edges of the plate in a circle. Serve.
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