Veal, Chard and Carrots by Scott Smith of Norn in Edinburgh
Norn, on Edinburgh’s Henderson Street, is the latest restaurant to open in the city’s culinary heartland of Leith. Open for less than a month, it is already garnering high praise.
The Sunday Herald’s Joanna Blythman said the food was “fabulous” and gave it a covetable 10/10 while the Michelin Guide also paid an early visit saying that it had gone in strong. And it is all down to the vision, creativity and talent of chef patron Scott Smith and his exceptional team, including his wife Laura and sommelier, Sandro Colavolpe.
For lunch Norn offers a three-course menu (£20) and for dinner four (£40) and seven courses (£65) www.nornrestaurant.com
Ingredients (serves 2)
2 4oz of veal (topside)
6 baby carrots, skin cleaned and scraped
200g swiss chard, leaf and stalk, roughly chopped
100g butter (plus extra for cooking)
250g dark chicken stock
10 wild garlic flowers
50g cider vinegar
50g caster sugar
500g 4% brine
METHOD:
Veal:
1 Start by placing your veal pieces into the 4% brine solution (4% weight of salt to water) and ensure it is fully submerged. Allow the veal to soak for 12 hours in the fridge.
2 Once brined, drain, and pat dry with paper towel.
3 Heat a heavy based frying pan and add a little oil. Once the pan is lightly smoking, add the veal and allow it to get a golden colour on all sides, about 2-3 minutes. Turn the heat right down and add a good tablespoon of butter. Baste the veal for about 3 minutes and then remove from the pan and allow to rest.
4 Deglaze the pan with 200g of chicken stock and reduce by one third to make the sauce.
Carrots:
Heat a saucepan and add 100g water, 50g butter, a pinch of salt and 50g chicken stock. Add the carrots and allow to boil gently until reduced and the carrots are tender and glazed.
Chard:
1 Bring a saucepan to heat and add 200ml water and the remaining 50g of butter.
2 Add the chard and cook for 3 minutes until tender.
3 Add the vinegar and sugar and remove from the heat. Mix well.
Plate
1 Place a bed of the chard and arrange the carrots.
2 Slice the veal and lay over the top of the chard.
3 Sauce the plate and garnish with the wild garlic flowers.
In association with Taste Communications.
www.tastecommunications.co.uk
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