Recipe: Veal Feet Timbale Moorish Style

Name: Veal Feet Timbale Moorish Style
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Ingredients: 2 Pieds de veau blanchis taillés en 2 dans la longueur; éléments du bouillon:1 carotte; 1 oignon clouté de 3 clous de girofle; 1 morceau de gingembre (ou en poudre); un peu de vert de poireau; une branche de thym et 2 feuilles de laurier; 1 branche de céleri; des herbesgros sel et un peu de piment sec.La sauce :25 cl de crème liquide; 1 grosse cuiller à soupe de Ras-el-hanout*; 1/2 citron confit taillé en minuscules carrés.; un peu de poivrons confits et quelques olives pour la déco.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (9 reviews) Meat

Prep 25 min

Cook 180 min

Total 3h25

Servings 4 serv.

Ingredients for 4 servings

2 Blanched veal feet cut in half lengthwise

broth ingredients:

1 carrot
1 onion studded with 3 cloves
1 piece of ginger (or powdered)
a little leek green
1 sprig of thyme and 2 bay leaves
1 celery branch

herbscoarse salt and a little dry chili.The sauce:

25 cl liquid cream
1 heaping tablespoon of Ras-el-hanout*
1/2 preserved lemon cut into tiny squares.
a little preserved peppers and a few olives for decoration.

Step-by-step directions

1 In a large pot, pour 5 liters of cold water, add your vegetables and veal feet, salt and add a little dry chili, cover and cook your broth for 2 hours at a gentle boil, skimming and adding water if your feet are not submerged.
2/ Remove your feet then shell them while hot, and cut them into squares of approximately 1 cm.
3/ In a saucepan pour 1/4 liter of strained broth and your 25 cl of cream, salt (lightly) and add your tablespoon of ras-el-hanout then let reduce by 1/3, then add your diced feet and your preserved lemon, let simmer gently like this for 15 minutes, then serve hot in a shallow bowl with a little preserved peppers and a few pitted olives around it, I added a few nasturtium leaves from my garden to give a little "vegetable" and peppery side.
Of course you will keep this delicious broth for other recipes.
*Ras-el-Hanout or Raz-el-Hanout
Why did I name this dish Moorish Style?
I invite you to read this wonderful article written by Garcesius which will help you understand the influences of the Moors in Iberian cuisine for example.