Poached Loin Of Veal, Brussels Sprout Choucroute, Silver Skins, Sea Purslane, Sage Velouté And Jerez Jus

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Great British Chefs
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1 900g veal fillet

300 ml of Alsace wine

300 ml of chardonnay vinegar

1 bay leaf

1 bong pepper

1 tbsp of duck fat

200 g of Alsace bacon, brunoise

2 carrots, peeled and brunoise

1/2 celeriac, peeled and brunoise

16 Brussels sprouts, chiffonaded

8 silver skin onions

100 g of unsalted butter

10 ml of olive oil

1 shallot, sliced

1 sprig fresh rosemary, roughly chopped

5 sprigs of sage, roughly chopped

10 g of unsalted butter

500 ml of Chicken stock

100 ml of whipping cream

1 tsp of soya lecithin

1/2 lemon, juiced

1 pinch of salt

400 g of sea purslane

100 g of girolles mushrooms

20 g of unsalted butter

1 pinch of salt

100 ml of red wine

100 ml of ruby port

90 ml of Jerez vinegar

100 ml of Cabernet Sauvignon vinegar

1 bunch of sage, blanched and chopped

1 shallot, blanched and chopped

2.5kg of chicken neck

2.5kg of chicken wings

1 tbsp of olive oil

2 onions, roughly chopped

2 carrots, roughly chopped

1 leek, washed and roughly chopped

2 celery sticks, washed and roughly chopped

8 garlic cloves, roughly chopped

20 white peppercorns

2 sprigs of fresh thyme

2 bay leaves

200 ml of brandy

200 ml of white wine

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