Forest-Made Cordon Bleu: A One-of-a-Kind Culinary Experience!
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0:00 Introduction
0:01 Almazan Kitchen
1:27 Homemade pickles
3:19 Homemade cured ham
4:23 Homemade cheese
5:39 Invent the mixer
6:58 Flour
7:57 Bread crumbs
11:23 Spring onion
Veal Cordon Blue
How to prepare: Veal Cordon Blue
Veal Cordon Bleu
How to make veal cordon bleu.The traditional dish with a twist
Ingredients list @1:27
Veal Cordon Bleu with Mushroom & Herb Cheese Wine Sauce
Veal Cordon Bleu
Tonight were making a classic entrée from France… Veal Cordon Bleu
We’ll take thin sliced veal, black forest ham, smoked gruyere and gouda cheese, and spinach leaves and wrap it up into a roll. We’ll dip it in eggs and coat it with Italian bread crumbs, and sautee in extra virgin olive oil. We’ll top it off with a mushroom & herb cheese wine sauce, and serve it with green beans and penne rigate.
Our mise en place for tonight’s dish is
Four Thin Slices of Veal
Sliced Black Forest Ham
Sliced Smoked Gruyere and Gouda Cheese)
Spinach Leaves
Three Eggs
Flour
Italian Breadcrumbs
Extra Virgin Olive Oil
2 oz each of Natalie’s lemon juice and lime juice
1 Cup of Chardonnay Wine
1 Cup of Chicken Stock
8 oz of sliced Mushrooms
3 oz of Garlic & Herb Cheese
1 Cube of Garlic Puree
3 Chopped Shallots
Salt & Pepper
½ Cup of Heavy Cream
1 Stick of Unsalted Butter
½ Box of Penne Regate
1 Tablespoon of Tumeric for the Pasta Water
Green Beans
Our first step is to place a piece of plastic wrap onto your cutting board and lay out the four pieces of thin sliced veal. Season with salt and pepper. Add the sliced ham, the spinach leaves, the sliced gouda cheese, and the sliced gruyere cheese. We overlapped the ham to help keep the cheese from oozing out once it is heated. Wrap the sides up, and then roll the top down to the bottom as tight as possible. Once everything is rolled, put it in the middle of the plastic wrap, fold the wrap over, hold the ends, and roll it so that the roll becomes very tight. Repeat the rolling process a few times, and once it is nice and tight, place it into the refrigerator for at least 30 minutes.
In a large stainless steel pan, add in a few tablespoons of extra virgin olive oil and a few chunks of butter. Turn the heat to medium and allow the butter to melt. Take the roll out of the refrigerator and unwrap the plastic. Dip the roll into the plate of flour. Then into the eggs, and into the breadcrumbs. Ensure that the entire roll is coated with the breadcrumbs.
Put the roll into the pan of butter and olive oil and sautee it for three minutes. Using a large spoon, baste the butter and olive oil onto the roll, then turn it to cook for another three minutes, and repeat this process until all sides are brown. Then put the roll onto a sheet pan with aluminum foil on it. Turn the oven on to 325 degrees, and place the pan into the oven for 10 minutes. After 10 minutes, turn the oven to 170 degrees so that the cordon blue roll stays warm.
Time to make our sauce. Add the shallots to the pan or butter and olive oil. Give it a stir and sautee for about five minutes. Add in the sliced portobello mushrooms, give them a nice stir so that they are all coated with the butter and olive oil, sautee for about 10 minutes until they are golden brown. Add in the garlic puree and cook it for a minute and a half. Add in the chardonnay wine and turn the heat up to high. Add in the chicken stock, the Natalie’s lemon juice and lime juice, give it all a stir and let it simmer for about 10 minutes.
Pull the pan out of the oven; we want the cordon bleu to cool before we slice it.
Add in the heavy cream to the pan of sauce, and then add in a large chunk of the Boursin herb cheese. Give it a nice stir, let the cheese melt into the sauce, then turn off the heat. The sauce will thicken as it cools.
Now we’ll slice the veal cordon blue roll. We’re using a slicer; but you can use any knife that you like just make sure that the knife is very sharp. We want to slice through the cordon bleu roll, not smash it.
And now its time to plate our dish…
And there it is ! Veal Cordon Bleu, thin sliced veal, with black forest ham, smoked gruyere and gouda cheese, and spinach, rolled and dipped in flour, eggs, and Italian bread crumbs, sauteed in extra virgin olive oil and drizzled with a mushroom & herb cheese wine sauce.
It was delicious !
Until next time,
Bon Appetit.
Ciao,
Mark
VEAL CORDON BLEU ???? [Veal Escalope with cheese]
Did you know that in Spain they also have their own version of veal cordon bleu? they call it cachopo They put a Veal Escalope with cheese and dry-cured beef or ham in the middle and another veal escalope on top. Also, they use blue cheese that boosts the flavor and juiciness. YOU MUST TRYI IT. It is probably one of the best ways of combining cheese and meat ever.
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Colonial Farm Veal Cordon Bleu with Mark Weatherley
Veal Cordon Bleu with crushed baby potatoes, spinach, honeyed beans and carrots with Mark Weatherley.
Ingredients
Serves 4 -- Approximate Cost Au$18 ($4.50 per person), Feb 2014
1 pack Colonial Farm Veal Cordon Bleu,
20 chat (baby) potatoes or 750g kipfler potatoes quartered,
50g diced onion or golden shallots,
½ tsp. Fennel seed (optional),
200g baby spinach washed and drained,
2 tablespoon water,
1 tsp. crushed garlic,
40g chopped butter,
2 tablespoons honey,
1 bunch baby carrots peeled or batons from 2 medium carrots and cooked or 2 cups frozen baby carrots,
200g trimmed cooked green beans or 2 cups frozen baby green beans, and
20g butter or 2 tsp. olive oil,
Method
Place cordon bleu in a pre-heated oven (200°C) for 20 -25 mins
Bring a large saucepan of water to the boil over medium heat.
Add the potato and cook for 12 minutes or until just tender and drain.
Heat oil in a pan over medium heat, add half of the onion and garlic and sauté, Add fennel seed and cook for 1 minute. Stir in cooked potatoes and 2 tablespoons of water. Add spinach and cook for 1 to 2 minutes over medium heat to wilt spinach and heat potatoes, sprinkle with salt and pepper. Use the back of a spoon and gently smash the mix. (keep warm as it is now ready to serve).
Steam peeled baby carrots for 4 to 5mins and cool (do not steam if using frozen carrots).
Steam trimmed green beans for 3mins and cool (do not steam if using frozen beans).
Heat butter in a large frying pan over medium heat. Add remaining golden shallots or onions and cook, stirring for 2 minutes or until it has softened. Add carrots and cook, stirring occasionally, for 1 minute. Add beans and cook, stirring occasionally, for 2 minutes or until carrots and beans are just tender.
Add honey, sprinkle with salt and pepper and toss until all combined (keep warm as it is now ready to serve).
Divide the carrot and bean mix and smash potato mix amongst the serving plates and place the cooked cordon bleu on top. Alternatively place in the middle of the table and serve yourself.
Handy Tips
You can experiment with different spices (cumin, cardamom, coriander or lemon) with the potatoes.
You can also add passata (tomato puree) and bacon to the smashed potato.
Potato mix can be served cold.
You can experiment with different herbs with carrot and bean mix (tarragon, chives, basil, parsley).
Oven temperatures can vary so watch cooking times.