The dilemma a chef goes through when one needs to create a dish for
people. So many people are squeamish when it comes meat
and their origins. Most people cannot comprehend that their KFC was
once a feathered clucking creature,


that beef comes from a four
legged mooing beast.

Folks go out and order food on the notion
of what they are used to, and infrequently attempt to sample something different once in a while. I have to prepare whole fish dishes that people insist I should decapitate it because they do not want their food looking at them or take the shells of the prawns because it looks “disgusting”. Oh
well each to their own.
Basically what I’m trying to do is toencourage the majority to try something different without pre-judging the meal, that is what they might consider disgusting.
Most people enjoy lamb, they say the meat is tender and succulent, some would eat
Poussin. Because it’s not as dry as regular chicken. But what these two meats have in common, is that they have not reach maturity for slaughter.

Lamb is a kid of an average of 3 to 12 months of age. Anything over
the age of 24 months is referred to as Mutton.
Poussin also know as baby chicken, tends to be slaughtered on average between 24 and 28 days of age. Whereas it’s adult counterpart reaches slaughter age at about 42 days. Despite all of
these why does the British public turn up their noses at the mere
mention of veal?
Veal is meat from young calves, slaughtered when they are about six months old. In many countries, including the UK, veal is bound up with milk production and mostly comes from bull calves born to dairy cows
So the meat is a different colour to the adult version which we classify as Rose veal. But with no market for veal, our dairy farmers still have to dispose of the unwanted calves. The choice is horrific: either shoot them when they’re a few days old, or condemn them to conditions that are illegal in the UK by exporting them to Europe, where veal production thrives. Male cows only have the function of studding and Breeding.
So it is not economically viable to raise bulls to that age.
Unlike cows whose functions will serve as milking for the dairy
Market.

I love veal, and the Italians create wonderful recipes with the meat. One
day I went out to look for veal. Talk about “mission almost impossible”.
It took me walking the whole of tooting. Looking on the Internet. And
finally having to call up bespoke butchers, before I located one, and boy was
it was extremely expensive.
So I tried to find out the reasons. Young male calves are
exported out the country. Because the British population do not have
demand for veal. I Came across a few forums, interviews and they all
said the same thing. That it is cruel. But these same people eat lamb
in high numbers but are snobbish about mutton. Crazy ain’t it.

Here is a very simple and flavoursome tasty veal dish. Try it. And I know that
you would be convinced.

Veal Escalopes with Mushrooms

Serves 4

120 ml olive oil
50g butter
300g mushrooms sliced (any type or even mixed)
1 garlic clove
1 fresh flat-leaf parsley sprig, chopped
4 veal escalopes
plain flour for dusting
salt and pepper

heat half the oil and 20g of the butter in a frying pan, add the mushrooms and garlic and cook over a low heat, stirring occasionally, for 20 minutes. remove the pan from the heat, discard the garlic, season mushrooms with salt and sprinkle with the parsley.
Dust the veal escalopes with flour. Heat the remaining oil and butter in another pan, add the veal and cook over a high heat for about 10 minutes on each side until golden brown. season with salt and pepper, remove from the pan and keep warm. stir 2-3 tablespoons of hot water into the cooking juices and add the mushrooms. place the veal escalopes on a warm serving dish and pour the mushroom mixture over them

Well what I am saying is that we folks need to try new food. Millions
of people feed and survive on foods that a minority of us consider
unpleasant, which is not the taste nor the look that bothers up, but what our
pre-conceived idea of what it is.

Enjoy a new dish a month.

Till next time

Peace
Chef