T3.01, 300 Barangaroo Avenue, Barangaroo Sydney NSW 2000
Recipe

Veal tortellini broad bean cornichons

Dinner / Lunch / Meal / Meat

About the dish

A small intro to the dish. Placeholder text To prepare the master stock, bring the water, soy sauce, rice wine vinegar, palm sugar and sherry vinegar to a simmer then add the ginger, dried mandarin, star anise and cinnamon quill.

At a glance

Time to prep: 15 mins
Time to cook: 30 mins
Ingredients: 25
Difficulty: Easy
Serves: 4
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Ingredients

Master stock

  • 375 litre water
  • 60 ml light soy sauce
  • 40 g palm sugar
  • 15 ml sherry vinegar
  • 10 g ginger
  • 1 star anise
  • 1 cinnamon quill
  • 5 g dried mandarin

Braised Veal Shin Tortellini

  • 50 g butter
  • 2 kg veal shin (boned)
  • 100 ml vegetable oil
  • 1 carrot (diced)
  • 1 celery (diced)
  • 1 onion (diced)
  • 1 leek (diced)
  • 2 garlic clove (crushed)
  • 5 sprigs of thyme
  • 2 bay leaves
  • 1 litre veal stock
  • 1 litre chicken stock
  • 1 packet of gow gee
  • Cornflour
  • Eggwhite

Method

  1. Preheat the oven to 150°C.

  2. To prepare the master stock, bring the water, soy sauce, rice wine vinegar, palm sugar and sherry vinegar to a simmer then add the ginger, dried mandarin, star anise and cinnamon quill. Leave to simmer for ten minutes then pass the liquid through a sieve and set aside.

  3. To prepare the veal shin mixture, place the butter in a large saucepan and melt on a medium heat then add the carrot, celery, onion and leek, cook for approximately 5 minutes or until softened. Season the veal with salt and pepper and bring a large saucepan with oil to a medium heat, cook until browned then add it to the saucepan of vegetables and add garlic, thyme and bay leaves.
    Cover the mixture with the 3 stocks and bring to the boil, skim the excess fat from the surface using a wooden spoon. Place a *cartouche over the saucepan and a tight fitting lid and place the saucepan in the oven for 3 hours. Remove from the oven and leave to cool at room temperature for approximately 30 minutes, shred any chunks of meat finely. Strain the liquid through a colander back into the saucepan and bring it to a constant boil until thickened then add the shredded veal mixture, salt and pepper. Place the saucepan in the fridge to allow to cool for an hour.

  4. Lightly dust the bench with corn flour and place a gow gee on top, remove the veal mixture from the fridge and form into small parcels placing them on top of the gow gee until all the veal is used. Lightly brush the edges of the gow gee with egg whites then fold over and seal the edges together to form a half moon shape. Take the two corners and brush each with egg whites and pinch them together to seal forming a tortellini shape. Continue this until all the rolled veal balls are used. Place the tortellini on a tray and keep in the fridge for approximately 20 minutes.

  5. Roughly chop the hard boiled egg white, capersm cornichon's, capers and chopped parsley then place in a bowl with the chardonnay vinegar and olive oil and mix together. Bring a large saucepan of salted boiling water to the boil, cook the tortellini for approximately 2 minutes then drain and arrange around the plate. Bring a small saucepan of salted boiling water to the boil, cook the tortellini for approximately 2 minutes then drain and arrange around the plate. Bring a small saucepan of salted water to the boil and place the broad beans in the water for 2 minutes then plunge into a bowl of ice water then drain and scatter on the plate. Peel the outer shell from the broad bean and discard. Spoon the egg white, caper and cornichon mix over the tortellini and around the plate place the nasturium and purple shiso on top to serve.

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