Star & Garter‘s head chef Andi Richardson uses Bocaddon Farm meat in this barbecued veal dish with asparagus, rainbow chard, monk’s beard, violet artichokes and wild garlic
Serves 3
You will need
Bocaddon Farm rose veal fore rib 800g, chined
Violet artichokes 6
Rosemary 2 sprigs
Thyme 2 sprigs
Bay leaves 2
Asparagus 1 bunch
Rainbow chard 1 bunch
Monk’s beard 1 bunch
Wild garlic 1 bunch
Lemons 2
Fresh oregano 1 bunch
Method
- For the artichokes: peel off the tough outer leaves and remove the inside choke before placing in cold water. Add the juice from one lemon and the herbs and bring to the boil. Once soft, remove from the water and put aside.
- For the veal: fire up the barbecue. Once the coals begin to feel hot, salt the veal generously and place on the grill. Char for 5-6 minutes then turn over and cook the other side. Repeat this process to build up a crust on the outside of the meat. Remove the veal from the grill once rare so it rests to medium rare. Add olive oil, lemon juice and ripened oregano to the meat and rest in a warm place to soak up the flavours.
- Char the artichokes and asparagus while you blanch the chard and monk’s beard. Mix all of the greens together and season. Serve on a platter alongside the carved veal.
‘The Cornish rose veal that we use at Star & Garter is sourced a stone’s throw from the pub at Bocaddon Farm,’ says Andi
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