Photo: Priscilla Du Preez
Rose veal steak and kidney pie with a piccalilli sauce
55 ingredients
2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1572
Calories
58g
Protein
62g
Fat
194g
Carbs
Counts 28 of 32 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 28 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- groundnut oil, for frying
- 500g/1lb 2oz rosé veal
- 1 tbsp plain flour
- 1 onion
- 2 cloves garlic
- 1 tsp chopped fresh thyme
- 500ml/18fl oz Cornish ale
- 200ml/7fl oz reduced veal stock (simmer 600ml/1 pint of veal stock until reduced by two-thirds; substitute beef stock
- 1 veal kidney
- salt and freshly ground black pepper
- 20 button mushrooms
- 2 tbsp finely chopped fresh parsley
- 400g/14oz soft plain flour
- pinch table salt
- 100g/4oz lard
- 2-3 tsp cold water, to bind
- , for greasing butter
- 1 free-range egg
- 4 x 140g/5oz rosé veal
- , to taste salt
- drizzle olive oil
- 50g/2oz caster sugar
- 2 cloves garlic
- 1 tsp ground turmeric
- 50g/2oz fresh root ginger
- 1 bay leaf
- 50ml/2fl oz red wine vinegar
- 200ml/7fl oz Cornish ale
- 200ml/7fl oz veal stock (substitute beef stock
- 1 tsp English mustard
- 1 head cauliflower
- salt and ground white pepper
- 100g/4oz green beans
- knob butter
- 2 courgettes
- 1 cucumber
- salt and freshly ground black pepper
- 100g/3½oz caster sugar
- 2 cloves garlic
- 1 tbsp ground turmeric
- ½ tbsp ground ginger
- ½ tbsp cayenne pepper
- 2 tbsp mustard seeds
- 200ml/7fl oz water
- 200ml/7fl oz white wine vinegar
- 2 tbsp English mustard
- 4 red onions
- 1 star anise
- 1 orange
- 100ml/3½fl oz port
- 100ml/3½fl oz red wine
- 50ml/2fl oz red wine vinegar
- 50g/2oz honey
- commercial vacuum pack machine
- vacuum pack bags
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes