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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 12 - Justin North's basic sauces and veal stock

MasterChef Australia on TV ONE

Caramelised veal jus

50ml vegetable oil
300g veal meat trimmings, cut small
50g cold butter, diced
5 eschallots, finely sliced
5 button mushrooms, finely sliced
3 garlic cloves, finely sliced
150ml white wine
500ml brown veal stock

1. Heat oil in a heavy based saucepan over high heat, add veal and sear to colour.
2. Add butter, lower heat and sauté the veal until well browned. Stir frequently.
3. Add vegetables and garlic and sauté for a further 5 minutes or until golden.
4. Tip mixture into a colander to drain off any fat. Return meat and vegetables to pan and deglaze with wine.
5. Simmer until wine is reduced, add stock and simmer gently for 30 mins, skimming as required.
6. Strain through a fine sieve.

Red wine sauce

500ml red wine
100ml red port
3 sprigs thyme
2 garlic cloves, roughly crushed
1 bay leaf
2 peppercorns
400ml veal glace

1. Place red wine, port, thyme, garlic, bay leaf and peppercorns into a medium sized heavy based saucepan and bring to the boil over a high heat.
2. Boil vigorously to reduce alcohol to 100ml, for 10-15 minutes.
3. Add veal glace, reduce heat to low and simmer for 8 minutes, skimming from time to time.
4. Pass through a fine sieve, taking care not to allow any sediment to pass into the sauce.

Brown Veal Stock

50ml vegetable oil
3kg veal bones, neck bones with good meat coverage, chopped small
1/2 garlic bulb
1/2 onion, quartered, skin on
1 carrot, top and tailed, peeled, cut into 4
2 celery sticks, cut into 5cm lengths
� leek, halved lengthwise
50g tomato paste
75ml red wine
1/2 pigs trotter
3-4 litres water

1 bay leaf
3 white peppercorns
3 sprigs thyme

1. Pre-heat oven to 200 C.
2. Place roasting pan over a gas stovetop, add oil and heat for 1 minute. Add veal bones and brown for 10 minutes, turning occasionally to prevent burning. Roast for 10 minutes, turn bones and cook for 10 minutes.
3. Transfer browned bones to a colander to drain. Keep a little fat in the pan to caramelise vegetables.
4. Add onions and carrots to pan and cook on the stovetop for 10 minutes. Add leeks and cook until vegetables are caramelised and a deep golden brown.
5. Stir in tomato paste and cook for 5-10 minutes. Deglaze with red wine.
6. Place half the reserved bones in a stockpot and place the pigs trotter on top, followed by all the roasted vegetables, aromats and top with remaining bones. It is important that the pigs trotter and vegetables are submerged in the middle of the saucepan, for maximum flavour release.
8. Pour over enough water to cover the bones and bring to boil slowly, reduce heat to barely a simmer.
9. Using a ladle, skim away impurities as they rise to the surface. Simmer gently for 7-8 hours, skimming from time to time.
10. Leave to cool, strain through a fine sieve and refrigerate overnight.
11. Fat will solidify on the surface of the stock overnight, this is easily removed.