Here you can see David Colcombe talking on his relationship with us and two dishes that he has on his menu.

 

We have below Two of the Featured Recipes in the video from David at Opus, so why not try these at home.

 

Fillet of Veal wrapped in Parma Ham with Carrot Risotto

Click here to buy Fillet of Veal

 Ingredients

•  1 x veal fillet
• 4 x slices of Parma ham
• 150g Arborio rice
• 4 Large carrots
• 1 x Shallot
• 1 x Clove of garlic
• 100 x Rocket Leaf
• 1 x 1lt Chicken Stock
• 25g Butter
• 50g Parmesan

Recipe

•  Trim all far of veal fillet including sinue. Make small cut in top of the tail and tuck under to even the size.
• Lay the Parma ham onto some cling film, season the veal and place on top. Using the cling film roll tightly the ham around the veal until an even size fillet is achieved.
• Finely chop shallots and garlic and gently sweat in butter, add Arborio rice and cook for 2 minutes.  Gradually add stock, stirring regularly until rice has a little bite.
• Using Carrots, nicely dice 1cm cubes and Saute until cooked, using all trimmings, cook down with stock until soft and blitz into a puree.
• Unwrap veal fillet, season with pepper and colour to golden brown in a pan on all sides. Cook in the oven at 220c for 4-6 minutes and then leave to rest.
• Add to carrot purree and dice to risotto, season well and add grated parmesan and the rocket. Serve two thin slices of the veal on a bed of the risotto and finish with a little red wine sauce.

 Click here to buy Fillet of Veal

 

12oz Scotch Sirloin on the Bone With Duck Fat Chips, Peppercorn Sauce

• 1 x 1kg Baked potatoes
• 50g Duck Fat
• 1 x Shallot
• 30g x Green Peppercorns
• 25ml Brandy
• 100ml Cream
• 50ml Red Wine Jus