Archive. This page reproduces a section of the original Lucies Farm online shop exactly as it stood, prices of the day included, as a record of what we sold. Nothing here can be ordered.
Rosé Veal
This veal is produced on farms monitored by the RSPCA Freedom Foods program. Their strict standards assure the most welfare-friendly environment. The cooked veal is pale pink, unlike continental veal.
The Rosé Veal, and other exotic meat products (ostrich, etc.) may be ordered directly from Alternative Meats. Just click here to go directly to their website.
400g Rosé Veal Fillet Tails
Pinch of Chilli Flakes/Tbs Veg. Oil
Peel and finely chop the shallots, then place in a saucepan with the vegetable oil and fry until it becomes brown, draining in a cooling tray with some absorbent paper.
Use the oil and shallot for any dressing or stir fry as garnish.
Place Rosé Veal in a frying pan with some shallot oil and cook over a high heat to obtain a good colour on the outside, keep pink or cook more if required.
Remove from heat and refrigerate.
Peel and slice the celery and spring onion as finely as possible at an angle. Finely chop ginger, chillis and lemongrass. Cut tomatoes into quarters and deseed.
Slice the Rosé Veal into fine strips, place in a bowl with the chillis, ginger, lemongrass, tomatoes, bean sprouts, spring onion, celery and coriander sprigs and fold together.
Mix in a bowl the shallot oil, fish and soy sauce, then add lemon juice to taste. Pour on the salad and fold again to coat all the ingredients.
Sprinkle the dressing around the plate and serve on 4 cold starter plates.