Chef's choice: Veal T-bone with girolles, sage, crispy potatoes and cheese sauce
VIEW RECIPE HERE
Jozef Rogulski, executive chef of The Game Bird at The Stafford Hotel in London, shared with us one of his favourite recipes he developed, that's both delicious and impressive. Of course, when searing an ingredient – be it meat, fish or even vegetables – the quality of the pan is key.
Jozef's recipe for Veal with girolles accompanied by crispy potatoes and a decadent cheese sauce sees a magnificent piece of meat take centre stage, so it needs to be cooked perfectly. ‘I always look for a pan that is going to last,’ he says. ‘You need to know that day in, day out, that pan is going to perform. It also needs to conduct heat well and evenly. You can tell that the Anolon X pans are built properly – they’re heavy, strong and made from great quality materials. The criss-cross grid on the bottom really helps to transfer the heat across the whole surface area, while the non-stick surface in between works really well too. It’s a really smart idea.’
It’s when cooking dishes like Jozef’s that the Anolon X range’s cutting-edge technology comes into its own, allowing chefs to worry less about burning the food. Ready to give Jozef's recipe a go and wow even the most discerning dinner guests?