"Kalbfleischpflanerl"

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"This dish is Champions League level and one of my all time favourites."

Finely dice 100 g of shallots and lightly sauté with a bit of crushed garlic and a handful of parsley. Add 200 ml whipped cream. Cut three stale bread rolls into cubes, fold in and mix well. Then add 5 organic whole eggs, mix and leave to rest for 10 minutes.

Put this mixture into a larger bowl and mix with 500 grams of minced veal (preferably from the neck). Season with 1 tsp freshly chopped marjoram, 2 tbsp medium hot lion mustard, salt, white pepper, 1 tsp Madras curry and season to taste. Fry on medium heat in a non-stick pan with a little clarified butter on both sides. Only turn when they are completely browned!

Cook in the oven at 180 degrees for 15 minutes.
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Boil 1 kg of potatoes (Linda or Heideniere variety) with a little salt and caraway seeds, leave to cool, peel and slice. Dice two white shallots and two green apples, slice four radishes, core one cucumber and slice it as well. Bring 250 ml of fresh stock to the boil!

Then put the potatoes with the onion cubes in a bowl, pour the hot broth over them and let them soak in briefly. Then mix lightly with a ladle. Add the apples, radish, cucumber and four tablespoons of the finest vegetable oil and season with salt and pepper.

We serve up to 600 portions of this dish for the Royal Horseguards.

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