Ingredients

Ingredients For the veal

• 4 x 175g/6oz veal tail fillets, trimmed

• 25 licorice roots, roasted until blackened, blended into a powder

• ground ginger

• rock salt

• veal gravy, to serve

For the tamarind jam

• 15 tamarind fruit, pods removed

• ½ lime, juice only

For the licorice purée

• 20 pieces black licorice

For the black rice

• 55g/2oz butter

• 175g/6oz Japanese glutinous black rice

• 568ml/1 pint strong veal stock

• ground ginger

• rock salt and freshly ground black pepper

For the beans and rocket

• 150g/5½oz green beans

• 25g/1oz butter

• 150g/5½oz wild green or red rocket, picked through

• salt and freshly ground black pepper

For the salsify

• 2 salsify roots, peeled, cut into logs

• 25g/1oz butter

• salt and freshly ground black pepper

• 300ml/½ pint vegetable oil, for deep frying

Description

Recipe Uses 4 X 175g/6oz Veal Tail Fillets, Trimmed, 25 Licorice Roots, Roasted Until Blackened, Blended Into A Powder, Ground Ginger, Rock Salt, Veal...

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