Stewed veal cheeks and pumpkin mille-feuille with bacon foam

For the cheeks:

• Make a brown stock.
• Clean the cheeks of fat. Season with salt and pepper and sauté. Let it brown.
• Chop up the vegetables and put them in a pressure cooker.
• Add the meat and add the red wine. Reduce the wine to evaporate the alcohol.
• Add the brown stock. Close the pot and cook under pressure for 50 or 60 minutes.
• Remove the meat and set aside the vegetables and the stock to obtain the sauce.
• Crumble the meat.

For the sauce:

• Blend and sieve the vegetables and the broth.
• Check and set aside.

For the pumpkin purée:

• Cook the potato and the pumpkin.
• purée with the butter.
• Check the salt.
• For the potato of the mille-feuille:
• Cut the potato into thin slices and confit.
• Drain and dry.

For the mille-feuille:

• Mix some meat with a little of its sauce.
• Place a layer of candied potato in a mould lined with greaseproof paper.
• Spread a layer of hot meat with sauce on top of the potato.
• Place another layer of mashed pumpkin.
• Spread another layer of hot meat with sauce over the mashed potatoes.
• Finish off the mille-feuille with another layer of potato.
• Place a greaseproof paper on top of the mille-feuille and, on top of this, a mould like the one in which we used to mount the mille-feuille.
• Put weight on the mould to compact the mille-feuille and let it cool in a cold room.

For the garnish:

• For the bacon foam, cook it in cream.
• Strain and remove the bacon.
• Thicken with xanthan and add 4 egg whites per litre siphon.
• Add salt and pepper, strain and put in the warm siphon. Load the siphon.
• Slice the courgette and grill the slices lightly on a greased griddle.
• Put some strips of bacon in the oven at 120 ºC until they are crispy.

For decoration:

• Make some vegetable chips.

SET UP

• Remove the mille-feuilles from the mould and ration them.
• Heat in a mixed oven at 150 ºC.
• Dish up the mille-feuille.
• Add the foam with the siphon on one of the sides of the mille-feuille.
• Serve with the crispy bacon.
• Decorate with the vegetable chips.