Hilton Bandung

Video Transcript

[Place the veal shank in a pan then season it liberally with salt, sugar and pepper]

[Lightly oil the cooking surface and sear the shank until golden brown on all side, turning occasionally]

[Remove from cooking surface and place the shank into the pot, covering the pot with aluminum foil and stew it in beef stock for 8 hours]

[Meanwhile, bake the potatoes, the carrots, sweet corn and zucchini in the oven]

[After 8 hours, remove the shank, glaze it with its juice to give it a shined and glossy look]

[Finally, place the shank on the serving plate, brushing it with seasoning]

[Add roasted carrots, sweet corn, zucchini and potatoes. Garnish with parsley and rosemary]

[Pour sauce over the potatoes and garnish with parsley]

[Your 'Slow Roasted Veal Shank' is ready to serve]

Video Transcript

['How to' with Hilton Bandung : Calzone]

[First, prepare the topings: button mushrooms, smoked beef, and mozzarella cheese for the filling]

[Then prepare the dough: roll the dough and stretch it into a circle]

[Place the filling onto one side of the dough-round, leaving about 1" space around the edge]

[Then lift the side of the dough without filling and gently pull it across to the other side, creating a half-moon shape over the filling. With wet hands, press the edges shut]

[Place Calzone into the pizza oven. Bake for 10 minutes at 220'C, until dough is golden brown in spots]

[Remove from oven, spread olive oil over the Calzone, and put garnish as desired]

[Your 'Calzone' is ready to serve]