This isn't my recipe, but it's one I'm familiar with, having it done with Chef Mark Doe from JustCooking, during our cookery demo at Flavour of Killorglin. It was only right that I'll share this with you. I'm a huge fan of veal, I was brought up on it, it's still very popular kind of meat in Poland. It did gain a "bad reputation" in UK and in Ireland, but thankfully it's changing. Methods of producing rose veal has changed a lot, the welfare of the animals, as well as process itself.
Our meat on this occasion came from Ballyhar Farm, locally from Co. Kerry. You can't get any fresher than that, not to mention that it's organic.
Hope you'll try and look out for rose veal - it really is worth looking for, and paying that bit of extra as well. It's not your everyday kind of meat, but for a special occasion, for that Sunday dinner it's perfect!
Personally, I was responsible only for the hollandaise - lots of whisking that one, but so rewarding, creamy, velvety almost in texture and perfect accompaniment not only for veal! I loved the little red onion tart tatins - such a great idea! I was thinking that if you're having more people over for a meal, you could probably make one, big red onion tart tatin and just cut it normally, as you would, into triangles. If you were to add some nice salad on the side - those red onion tarts would be a brilliant idea for a vegetarian meal :)
How to make it...