Coincidentally the arrival of the, hugely generous, Westin Gourmet box brimming with various meat cuts arrived the same day as the March 2013 issue of Delicious magazine. Well if not exactly the same day, the same week anyway.
This issue hosts a ‘special report’ on veal – the perception and the truth. The article includes an interview with Ben Bayer of Brookfield Farm in Dorset, several packs of whose meat appeared in the Westin box. See, told you it was a coincidence worth mentioning. Further Delicious includes recipes and an interview from Dhruv Baker, a former Masterchef winner.
“I’ve always been aware of the issues surrounding veal… As a by-product of the dairy industry, male calves have little value if there’s no veal market. If there were a decent domestic demand it would reduce the number of calves shot at birth and cut the number exported. When I think about the state of veal in the UK, I feel angry because, as it stands, it’s such a shameful and unnecessary waste.”
Time then to re-evaluate veal, help our beleaguered dairy farmers and stop those pesky-foreigners getting their culinary hands on our meat!
With some prime, juicy, looking veal escalopes resting in the fridge time to give one of Dhruv’s recipes a going. The Saltimbocca recipe seemed at once quick and tasty. Serve with sautéed potatoes. Delicious gives a wine recommendation – a “cherryish, tangy red Dolcetto from Piedmonte” you could also try a dry Italian white such as a Verdicchio or Orvieto.
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