Iron Chef WAYCT - What Are You Cooking Today

[Beatle]

ur right about that…

[Finn666]

Chirs - me want right now!

having break from work now, and i really don`t know what to eat…but this looks just like the right stuff. now i olnly need to find it

[Giles]

Houston

[Geo]

Calf's Cheek in Aglianico Jus

for 2 people (or me  ;D)

Ingredients

2 calf cheeks
1 bottle of Aglianico wine or a really full bodied red
Celery, carrots, onions (the classica sauce)
Bouquet garni or mixed aromatic herbs
Pepper
Star anise
EV Olive oil
Basil

All you need to do:

Put the extra virgin olive oil, the celery, the carrots and the onions in a pan and brown this mixture

Add the calf's cheeks and the garni and anise

Cover the meat with the Aglianico wine sauce and cover the pan with clingfilm

Put on a low heat at 50-60°C for at least 4 hours

Rest meat for a few minutes and strain the wine sauce for serving

I am going to have some basil mash and sauteed carrot ribbons with it . . . but it's really nice with cabbage or whatever takes your fancy really

classico

browning the meat

not the best pics - but hopefully you get the idea

finished article in a couple of hours

[hectic]

Ta Geo, im going to nick that recipe pronto.

[Giles]

*Giles and MmB desperately tring to get on a FlyBe fight from Southampton to Glasgow….

[Giles]

BTW "Potatoes to taste"?

[Geo]

yeah - it's traditionally served with tatties and i'm using king edwards for the mash . . . but you might prefer another type

or you could go for some nice jersey royals, crushed with olive oil, black pepper and spinach

btw . . . sorry i missed your call, was doing this and getting ripped into some nice barolo (hic)

[Geo]

@Giles:

*Giles and MmB desperately tring to get on a FlyBe fight from Southampton to Glasgow….

*Geo quickly grabs another couple of cheeks, gets a slap, then goes to the freezer to get another couple of CALF cheeks in case unexpected visitors turn up

[Seul]

Barollo hu?..

checks for a flight as well…

[Geo]

*Geo puts one of the spare cheeks back in the freezer

[Geo]

[Seul]

Cheeky bastard!..

That wine looks brilliant though… Oh: and I always mix up Barollo and Barolo... 

[Chris]

Calf cheeks, huh? Can't say I've ever had those.  What's the flavor/texture like?  Seems like it would be tough and need to be cooked a long time to tenderize.  Sounds tasty, though.

[Giles]

Meant to be one of the sweetst cuts you can eat….......

[Madame Buttonfly]

@Seul:

Barollo hu?..

checks for a flight as well…

• Mrs G already en route to Glasgow, not caring if nosh all gone as long as dregs of Barolo still available….

[Seul]

realises there'll be no wine left and stops swimming…

[Geo]

and there it was . . .

shredded some carrot and flash fried in olive oil and garlic, strained the sauce and added some butter to give a gloss, and mashed the spuds with some basil and black pepper

1 spare portion left for the lovely Mrs G and a glass of Barolo to wash it down 

Chris - you'll see from the recipe i've cooked the cheeks for about 4 hours at 60C . . . so super tender (as all meat would be with that process) and as G said, the meat is very sweet, extremely tasty

there's probably about a days worth of calories in that plate . . . proper food

[rocket]

that looks fabulous Geo, very well done !!!

[Geo]

thanks buddy