Basque Style Veal Breast
|Lean streaky bacon||3 1⁄2 Ounce, rind removed and diced|
|Onions||2 , thinly sliced|
|Red bell peppers||3 Large, rinsed, seeded and cut into strips|
|Concentrated tomato juice||3 Tablespoon|
|Soft brown sugar||1 Teaspoon|
|Boneless veal breasts||2 Pound, cut into 4 equal slices|
|Dried mixed herbs||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Zucchini||5 Ounce, cut into strips (Courgettes)|
Put the bacon and onions in a casserole large enough to hold the meat.
Microwave, uncovered, on HIGH for 2 minutes.
Add the bell peppers to the casserole.
Cover and microwave on HIGH for 5 minutes.
Mix the tomato juice with the vinegar and brown sugar.
Sprinkle the slices of veal breast with salt and pepper and mixed herbs on each side.
Add the garlic and the zucchini (courgettes) strips to the casserole and pour over the tomato juice and vinegar mixture.
Season with salt and pepper and mix well.
Arrange the slices of veal breast on top.
Cover and microwave on HIGH for 10 minutes.
Turn the veal and move the pieces in the center to the outside of the casserole and vice versa.
Cover once more and cook on MEDIUM-HIGH for a further 10 minutes.
When the meat is tender, leave to stand, covered, for 5 minutes.