| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Sainsbury2, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 1 1/2 |
oz |
Butter |
| 1 |
tb |
Grapeseed oil |
| 3 |
sm |
Onions; sliced |
| 1 1/4 |
lb |
English veal shoulder |
|
|
Joint |
| 4 |
oz |
Button mushrooms; sliced |
| 6 |
|
Floz calvados |
| 1 |
tb |
Bramley apple sauce |
| 2 |
|
Ripe pears; cored and sliced |
| 5 |
|
Floz carton single cream |
| 2 |
ts |
Cornflour blended with a little cold |
|
|
; water |
| 2 |
tb |
Freshly chopped parsley |
|
|
Salt and feshly ground black pepper |
| 1 |
|
Sprig flat leaf parsley; to garnish |
INSTRUCTIONS
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat 15g (1/2 oz) of the butter in a frying pan or casserole dish with
the oil. Add the onions and fry until golden. Remove with a draining spoon
and set to one side.
3. Add the veal and fry on all sides until browned. Stir in the mushrooms
and fry for a further minute.
4. Pour in the calvados and cook for a further 3 minutes. Stir in the
reserved onions and apple sauce, and add seasoning to taste.
5. Cover with a lid if using a casserole dish or transfer to a roasting tin
and cover with foil. Bake in the preheated oven for 40-45 minutes per
500 g (11b).
6. Meanwhile melt the remaining butter in a frying pan and fry the pear
slices a few at a time until golden brown on each side. Remove with a
draining spoon and set to one side, repeat with the remaining slices. Keep
warm.
7. When the veal is thoroughly cooked, remove from the dish, and slowly
stir the cream into the juices. Add the cornflour and cook over a low heat
stirring continuously until thickened. Stir in the parsley. Serve the veal
on a bed of the caramelised pears with the creamy calvados sauce served
separately. Garnish with sprigs of parsley and accompany with duchesse
potatoes and asparagus. Converted by MC_Buster.
NOTES : A delicious change instead of the traditional Sunday roast. Try
using apples instead of pears, and apple juice in place of the calvados for
a tasty change.
Converted by MM_Buster v2.0l.
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