Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal Recipe #370611
I'm posting this recipe for ZWT 5, it comes from "Dine Around The World", a lovely cookbook a friend gave me many years ago. It states "This typical summer dish comes from the exquisite cuisine of Madeira."
Madeira is a Portuguese archipelago in the mid Atlantic Ocean .
It is a popular year-round resort, noted for its Madeira wine, flowers, and embroidery artisans.
Please note that this dish requires overnight chilling in the fridge after assembly.
½ day | ½ day prep
SERVES 4
- 1 1/2 kg veal roast (from leg)
- 3 tablespoons lemon juice
- 1 cup water
- 1 tablespoon anchovy paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 1/2 sliced onion
- 2 garlic cloves
Sauce
- 170 g tuna, canned
- 1 tablespoon chopped anchovy
- 1 tablespoon chopped capers
- 2 tablespoons lemon juice
- salt and pepper
- 3 tablespoons mayonnaise
- 3 tablespoons cream, whipped
Garnish
- chopped stuffed olives
- lemon slice
- parsley
- Bind veal roast into roll, if necessary, and place in casserole.
- Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.
- Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.
- Sauce:.
- Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.
- Remove veal from liquid, dry with absorbent paper, cut in thin slices.
- Arrange on platter and pour sauce over meat.
- Place in refrigerator overnight.
- Garnish with olives, lemon slices and parsley.
- Mixed salad, french bread, and a well-chilled rose wine are nice accompaniments.
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5 stars