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Roast Loin Of Veal With Vegetables

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Ingredients
  Boneless veal loin 2 1⁄2 Pound
  Streaky bacon rashers 5 (Bacon Strips)
  Salt To Taste
  Pepper To Taste
  Madeira 3 Tablespoon
  Carrots 10 1⁄2 Ounce, cut into long, thin strips
  Zucchini 10 1⁄2 Ounce, cut into long, thin strips (Courgettes)
  Sugar 2 Tablespoon
  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
Directions

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

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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