French style veal with caramelised pears

Yield: 6 servings

Measure Ingredient
1½ ounce Butter
1 tablespoon Grapeseed oil
3 smalls Onions; sliced
1¼ pounds English veal shoulder
\N \N Joint
4 ounces Button mushrooms; sliced
6 \N Floz calvados
1 tablespoon Bramley apple sauce
2 \N Ripe pears; cored and sliced
5 \N Floz carton single cream
2 teaspoons Cornflour blended with a little cold
\N \N ; water
2 tablespoons Freshly chopped parsley
\N \N Salt and feshly ground black pepper
1 \N Sprig flat leaf parsley; to garnish

1. Preheat the oven to 180øC/350øF/Gas Mark 4.

2. Heat 15g (½ 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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