Iron Chef WAYCT - What Are You Cooking Today

[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

[bertoni]

@Geo:

Discovered this on a trip to Alba, Italy. Our Italien host is from this village and he proudly proclaimed it the best wine in the world. Wouldn't go that far but it was good. Good enough to leave us with black teeth at the end of a rather hazy evening involving this wine and some sort of italien homemade brandy/moonshine. Enjoy anyway Geo