Rezeptideen Ideas for recipes - Silit

Studded roast with ham and sage, sherry sauce and roast potatoes
Silit tip
Meat / poultry
thermometer Contatto
Silit‘s meat
thermometer Contatto
is excellently suited
for measuring the
core temperature of
roasting meat.
Recipe for 6 persons
For the roast:
1.2 kg leg of veal
15 fresh sage leaves
5 slices of parma ham, approx. 50 gr.
salt, pepper
4 Tbs. olive oil
4 shallots
100 ml sherry, medium dry
800 ml veal stock
2 Tbs. tomato paste
1-2 tsp. cornstarch
For the roast potatoes:
600 gr. waxy potatoes
6 Tbs. olive oil
2 sprigs of rosemary
1 Tbs. coarse salt
In addition:
string
aluminum foil
Nutritional values per serving:
Calories: 437 kcal
Protein: 50 gr.
Carbohydrate: 2 gr.
Fat: 23 gr.
Preparation:
Rinse off the meat and pat dry. Then make incisions 2 cm
apart and 5 cm deep in fiber direction, making sure the
meat still holds together well. Place 3 sage leaves and
a folded piece of parma ham in each pocket. Close the
pockets with string and salt and pepper the meat.
Heat up the oil in the roaster, brown the roast from all
sides and remove. Peel the shallots, chop them finely, sauté
them in the meat juice and add sherry. Reduce the liquid
by half and fill up with the veal broth. Bring the liquid to
a boil again.
Put the roast into the high steaming insert on top of the
sherry shallots, close the lid, put in the thermometer.
As soon as the thermometer reaches 80° C reduce the
temperature and keep it constant. Cook the roast for
60 minutes until it has reached a temperature of 60-65° C
in the middle. Wrap the studded roast in aluminum foil
and keep it warm.
For the sauce strain the meat juice with a sieve into a pot
and reduce the liquid by one third. In the meantime clean
the roaster and prepare the potatoes. To do this, wash and
peel them and dice them to make 1.5-cm cubes. Soak the
diced potatoes in a bowl of cold water for approx. 5 minutes,
drain in a sieve and pat dry with paper towel.
Heat up the olive oil in the roaster and brown the potatoes.
Fry them until golden brown at medium heat. Pluck
the rosemary sprigs, chop the rosemary and add to the
potatoes. Salt them.
Stir tomato paste into the sauce, simmer the mixture for
several minutes and thicken with cornstarch stirred up with
a bit of water.
Take the studded roast out of the foil, remove the string,
slice and serve with the sauce and the roasted potatoes.
Serve it with steamed carrots and broccoli or Romanesco
broccoli as desired.
Pure cooking enjoyment.
44 45
GB