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  • Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme
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    By Claus Meyer

    Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme

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    On New Scandinavian Cooking, we prepared this wonderful cut of beef in a Viking-style ground oven, which is a made by digging a hole in the ground and filling it halfway up with stones. After lighting a log fire on top, the stones are hot enough for the hole to serve as an oven, with the soil and turf on top. Use a cooking thermometer, as checking the meat for doneness is rather inconvenient. However, it is perfectly possible to make this recipe in your own kitchen, using a normal stove.

    Serves 4 to 6

    PREPARATION:

    • 1

      For the veal: Let the meat sit in room temperature for at least one hour before starting to cook. (If using a regular oven, preheat to 400 Fahrenheit [200 Celsius]). Rub the meat with generous amounts of sea salt, and wrap it first in heather, then in dock leaves, and close tightly with string. Place in a ground oven and cover with hot stones, soil and turf. Leave to cook for 3 to 4 hours, or until core temperature has reached 135 Fahrenheit (57 Celsisus).

    • 2

      Alternatively, bake in the oven until core temperature reaches 135 Fahrenheit [57 Celsius]. Leave to rest in a warm place for 10 minutes before carving it.

    • 3

      For the salad: Mix rape-seed oil, apple cider vinegar, heather honey, and stir until smooth in a small bowl. Season with salt and pepper. Using your fingers, break the pods open and pick out the beans, discarding the pods. In a large bowl, combine beans, hazel nuts, apple, red onion and lemon thyme. Add the dressing and fold together until mixed well.

    • 4

      To serve, carve the meat thinly and arrange with broad bean salad, sprinkle with sea salt.

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    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S07 E07 Food for a Viking and tagged , . Bookmark the permalink.
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  • On New Scandinavian Cooking, we prepared this wonderful cut of beef in a Viking-style ground oven, which is a made by digging a hole in the ground and filling it halfway up with stones. After lighting a log fire on top, the stones are hot enough for the hole to serve as an oven, with the soil and turf on top. Use a cooking thermometer, as checking the meat for doneness is rather inconvenient. However, it is perfectly possible to make this recipe in your own kitchen, using a normal stove.

    Serves 4 to 6

    PREPARATION:

    • 1

      For the veal: Let the meat sit in room temperature for at least one hour before starting to cook. (If using a regular oven, preheat to 400 Fahrenheit [200 Celsius]). Rub the meat with generous amounts of sea salt, and wrap it first in heather, then in dock leaves, and close tightly with string. Place in a ground oven and cover with hot stones, soil and turf. Leave to cook for 3 to 4 hours, or until core temperature has reached 135 Fahrenheit (57 Celsisus).

    • 2

      Alternatively, bake in the oven until core temperature reaches 135 Fahrenheit [57 Celsius]. Leave to rest in a warm place for 10 minutes before carving it.

    • 3

      For the salad: Mix rape-seed oil, apple cider vinegar, heather honey, and stir until smooth in a small bowl. Season with salt and pepper. Using your fingers, break the pods open and pick out the beans, discarding the pods. In a large bowl, combine beans, hazel nuts, apple, red onion and lemon thyme. Add the dressing and fold together until mixed well.

    • 4

      To serve, carve the meat thinly and arrange with broad bean salad, sprinkle with sea salt.

    Print Friendly
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