OLIVE OIL POACHED VEAL FILLET WITH SEMOLINA GNOCCO

FOR THE VEAL:
4 veal fillets
10 cloves garlic, crushed
10 rosemary sprigs
10 bay leaves
Toscana Olives Olive Oil
30 black peppercorns

Clean down the fillets, removing all sinew. Portion into 160gm portions

Put each portion into a Glad resealable bag with 1 clove of garlic, 1 sprig of rosemary, 1 bay leaf and 60ml of Toscana Olives Olive Oil. Seal bag

FOR THE SEMOLINA GNOCCO:
750ml milk
750ml chicken stock
375g semolina
100g pecorino cheese
salt

Bring milk and chicken stock to the boil.

Rain the semolina into the chicken stock liquid and stir anti clockwise continuously until all the semolina is absorbed. Leave at a simmer until the consistency becomes smooth and is cooked out.

Add the pecorino and fold through until completely dissolved.

Pour into a greased tray and smooth out, then cover with plastic. Put into the fridge and allow to set.

Turn out and cut into 5cm rounds.

FOR THE GLOBE ARTICHOKES:
1/2 box globe artichokes
4 lemons halved
1/4 bunch thyme
1 bay leaf
5 cloves of garlic crushed
500ml Toscana Olives Olive Oil
water

In about 4L of water squeeze the lemons in and put the whole lemon in as well.

Clean the green leaves from the outer of the choke and discard, trim the fibrous part of the stalk off and discard, finally cut the top of the choke off and put it into the acidulated liquid.

Put the remaining ingredients into a pot with approx 4L of water.

Remove the chokes from the liquid and put into the pot. Cover with a cartouche (a paper lid made out of wax paper and something to weigh it down). Put onto the stove and bring to the boil. Leave to simmer for 4 minutes and remove to cool in the liquid.

Once cool, take out of the liquid, cut in half, and remove the choke with a spoon. Put into containers and cover with Toscana Olives Olive Oil.

FOR THE MADEIRA SAUCE:
5 diced shallots
1/2 carrot diced
1/2 celery stalk diced
3 garlic cloves diced
200g gravy beef
bay leaf
thyme
75ml Brandy
250ml Madeira
2L veal stock

Caramelize the vegetables in a heavy-based pot.

Add the brandy and reduce to a syrup.

Add the Madeira and reduce by two thirds.

Add the herbs and gradually add the veal stock building the sauce until it reaches consistency.

Remove and strain four times through a fine strainer. Do not strain through a fat filter.

Garnish: Balsamic Italian onions and sage leaves

SERVICE:
Put the veal into a pot of simmering water, just at the boiling point, for 8 minutes, then remove and rest in a warm place for 10 minutes.

Caramelize the gnocchi and the artichokes in a pan on a medium to high heat and put in a warm place to heat through.

Heat the onions and sage in 60ml of Madeira sauce.

Remove the veal from the bag and carve into 2cm pieces and season with salt and pepper.

Servings: 4
Source: Maurice Esposito, Executive Chef, Stokehouse