Rose Veal, ale braised barley, onion, cabbage, sweetbreads

 METHOD

VEAL AND SWEETBREADS
 

1. In a hot pan add the steaks and cook to your liking, when nearly ready add butter and heat until foaming, using a spoon , baste the steaks repeatedly. Season and allow to rest somewhere warm.
2. Cut the sweetbreads into bite sized pieces and pane with flour, egg and then flour, deep fry until cooked and golden brown

ALE BRAISED BARLEY

1. In a large covered bowl, soak the barley with the ale, garlic and thyme over night
2. Place the contents of the bowl into a heavy based sauce pan with a good pinch of salt and cook the barley on a rolling boil until soft, stir often and add water as required so as the barley does not stick to the pan

1. Preheat the oven to 180°C
2. For the roast onions, cut in half vertically. Heat the oil and butter in a pan, carefully place in the onions flat-side down and cook over a medium heat until golden brown
3. Add the herbs and turn up the heat a little. Cover the onions with a sheet of greaseproof paper and slowly and gradually add the stock. Place the pan into the oven for 10 minutes, then remove and take out the onions. Remove the skins and cut each half in half

1.  For the onion purée, peel and finely slice the onions. Gently warm the olive oil and water in a saucepan before adding the onion, thyme and bay leaf. Season with salt and cover with a lid
2. Cook on a low temperature until the onion is very soft but not coloured. Remove the herbs and discard. Transfer the softened onions to a food processor and blitz until very smooth.

1.  Dust the onion rings in flour, then put them in the milk, back into the flour and deep fry until golden and crispy

1. Remove the stems and  rip the cabbage leaves
2. Bring to the boil some salted water and blanch the leaves for 45 seconds
3. Refresh in ice water and drain
4. Heat some butter in a pan until foaming and add the cabbage until reheated and serve