Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 \N | 1 inch slice veal tendron |
| 300 grams | Shallots |
| 400 grams | Carrots |
| 6 \N | Cloves garlic |
| 2 \N | Sprigs rosemary |
| 400 grams | Fresh tomatoes |
| 500 grams | New potatoes; parboiled |
| \N \N | Pumpkin |
| 2 \N | Pinches sugar |
| 2 decilitres | White wine |
| 200 grams | Flour |
| \N \N | Orange zest from 1/4 orange |
| \N \N | Bay leaf |
| \N \N | Parsley |
Heat oil in a pan with butter. Add veal and salt and pepper. Cook for a few minutes to colour it, then put the meat in a casserole. Pour some white wine into the frying pan to remove the caramelised bits, let the alcohol evaporate but not the liquid. Pour the juice into the casserole.
Chop the pumpkin, carrots, garlic, parboiled potatoes and tomatoes into fairly large pieces. Cut a few inches of orange peel and a sprig of rosemary. Pour some oil in a frying pan, add the potatoes and fry them for a few minutes until they start to brown. Add them to the veal. Then put the rest of the vegetables, except the tomatoes in the frying pan with some butter, add the rosemary and more butter if necessary. Once it has started browning nicely, add with the tomatoes and bay leaf to the veal.
Put flour in a bowl, add water and mix into a dough. Pour the fatty liquid from the cooking of the veal into a dish with a stock cube and a little parsley. Put the lid on the pot, then seal up the gap between the lid and the pot with the dough to keep in the steam and flavour. Sprinkle rock salt on the pastry.
Put in the oven at 180C for half an hour.
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Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.