Roast Loin Of Veal With Vegetables
|Boneless veal loin||2 1⁄2 Pound|
|Streaky bacon rashers||5 (Bacon Strips)|
|Carrots||10 1⁄2 Ounce, cut into long, thin strips|
|Zucchini||10 1⁄2 Ounce, cut into long, thin strips (Courgettes)|
|Grated nutmeg||1⁄2 Teaspoon|
|Shallots||2 , finely chopped|
|Frozen artichoke hearts||3 1⁄2 Ounce|
|Fresh lemon juice||3 Tablespoon|
|White wine||3 Tablespoon|
|Sour cream||1⁄3 Cup (5.33 tbs) (Creme Frakhe)|
|Concentrated tomato juice||2 Tablespoon|
Wrap the veal in the strips (rashers) of bacon and secure with kitchen string.
Sprinkle salt and pepper in the base of a cooking dish and add the madeira.
Put the meat in the dish.
Cover and microwave on HIGH for 20 minutes.
Check the internal temperature with a meat thermometer: it should read 60 C.
Cook for a little longer if necessary.
Remove the dish from the microwave oven, cover with a double layer of aluminum (aluminium) foil, matt side outward, and leave to stand for 15 minutes.
Put the vegetable strips into a dish.
Add the sugar, grated nutmeg and 1/4 cup (3 tablespoons) of water.
Season with salt and pepper.
Mix well and cover the dish.
Put the shallots in a small dish with the artichoke hearts.
Pour over the lemon juice and white wine and cover.
Cook the carrots and zucchini (courgettes) on HIGH for 8 minutes.
Cook the shallots and artichoke hearts on HIGH for 14 minutes.
Puree in a food processor with the sour cream (creme fraiche), tomato juice and cooking liquid from the meat.
Taste and adjust the seasoning.
Reheat the sauce for 1 minute on HIGH.
Carve the meat and arrange the slices in a warmed serving dish.
Put the carrots and zucchini (courgettes) in the middle of the dish.
Pour the sauce into a sauceboat