{"id":5742,"date":"2019-06-12T13:32:45","date_gmt":"2019-06-12T03:32:45","guid":{"rendered":"https:\/\/www.petersofkensington.com.au\/blog\/?p=5742"},"modified":"2019-06-12T13:40:27","modified_gmt":"2019-06-12T03:40:27","slug":"jonathan-trouillets-veal-blanquette","status":"publish","type":"post","link":"https:\/\/www2.petersofkensington.com.au\/blog\/jonathan-trouillets-veal-blanquette\/","title":{"rendered":"Jonathan Trouillet’s Veal Blanquette"},"content":{"rendered":"\n

On Saturday 8th<\/sup> June, Jonathan Trouillet, current head chef at Bistro Mosman, delighted a sell-out crowd at the Peter\u2019s Demonstration Kitchen showcasing Chasseur\u2019s brand new Peppermint collection of cast iron cookware. <\/p>\n\n\n\n

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Utilising an selection of pieces from the vibrant new cookware range, Trouillet cooked up an array of delicious dishes including our personal favourite, Veal Blanquette. In fact, this dish is so incredible that we just had to share it with you so you can try it yourself!<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

2kg Veal Shoulder or Shank (diced into large pieces)<\/p>\n\n\n\n

2 Large Onions<\/p>\n\n\n\n

2 Garlic Cloves<\/p>\n\n\n\n

2 Carrots<\/p>\n\n\n\n

2 Celery Sticks<\/p>\n\n\n\n

1L Strong Chicken Stock<\/p>\n\n\n\n

Salt & Freshly-Ground Black Pepper<\/p>\n\n\n\n

100g Butter<\/p>\n\n\n\n

50g Plain Flour<\/p>\n\n\n\n

250g Button Mushrooms<\/p>\n\n\n\n

1 Lemon<\/p>\n\n\n\n

100g Cr\u00e8me Fraiche<\/p>\n\n\n\n

2 Egg Yolks<\/p>\n\n\n\n

Parsley<\/p>\n\n\n\n

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Method<\/h2>\n\n\n\n

Place the veal in a Chasseur Round French Oven, cover with cold water\nand bring to the boil. Drain and rinse the veal.<\/p>\n\n\n\n

Combine the veal, onion, carrots, celery and garlic with the stock and\nsimmer covered over medium-low heat for about 90 minutes until the veal\nsoftens.<\/p>\n\n\n\n

Melt half the butter in a small saucepan and gradually add the flour to\nmake a white roux. Add the roux to the French Oven and simmer until thickened.<\/p>\n\n\n\n

In the saucepan, heat the remaining butter and gently cook the mushrooms\nuntil they are tender. Add the lemon juice, salt and pepper to taste then set\naside.<\/p>\n\n\n\n

In a small bowl whisk together the egg yolks and cr\u00e8me fraiche, then add this \u2018liaison\u2019 to the French Oven. Add the mushroom mixture and finish with chopped parsley. Adjust salt and pepper to taste if needed.<\/p>\n\n\n\n

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Whether you\u2019re looking to recreate this amazing culinary delight or looking to concoct some mouth-watering recipes of your own, explore our full collection of Chasseur cookware right here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

On Saturday 8th June, Jonathan Trouillet, current head chef at Bistro Mosman, delighted a sell-out crowd at the Peter\u2019s Demonstration Kitchen showcasing Chasseur\u2019s brand new Peppermint collection of cast iron cookware. Utilising an selection of pieces from the vibrant new cookware range, Trouillet cooked up an array of delicious dishes including our personal favourite,, Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":5752,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5742","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/posts\/5742","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/comments?post=5742"}],"version-history":[{"count":4,"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/posts\/5742\/revisions"}],"predecessor-version":[{"id":5753,"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/posts\/5742\/revisions\/5753"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/media\/5752"}],"wp:attachment":[{"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/media?parent=5742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/categories?post=5742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www2.petersofkensington.com.au\/blog\/wp-json\/wp\/v2\/tags?post=5742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}