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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Roast loin of veal with chestnut cap mushrooms, apricots and a tacky prune and cognac coulis

11 September 2006
Roast loin of veal with chestnut cap mushrooms, apricots and a tacky prune and cognac coulis

Ingredients

(serves 16)

10-11lb short loin of veal on bone - this should yield 7-8lb of meat (short loin is excluding the kidney knob and chump). Cook the meat on the bone so ask for the meat not to be rolled and tied as this will bruise it.
2lb chestnut cap mushrooms (often called brown caps)
1lb apricots to be halved and macerated in lemon juice dry sherry pink corn berries and thyme leaves for 36 hours
1lb prunes stoned and soaked in Cognac for 12 hours then lightly steamed then puréed

Method

Sit loin on a traditional trivet of root vegetables bay leaves and herb stalks and roast in a hot oven (195°C) for 30 minutes. Take the loin out of oven baste return to the oven at 150°C and roast for a further 60-65 minutes basting every 10-15 minutes.

Bring prunes slowly back to heat and cook with a little veal juice for about seven minutes.

Sauté the apricots in a little clarified butter and a touch of olive oil and add the brown cap mushrooms.

When the dish is plated garnish with a fresh sprig of redcurrant.

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