baking & roasting

Pot roast vealServes 6Ingredients:1000 g veal joint(leg or prime cut)Salt and pepper2 tsp paprika30 g soft butter2 onions, roughly diced2 carrots, quartered, or 30 gdried mushrooms, soaked2 tomatoes, roughly chopped250 ml double cream250 ml waterCorn flourMethod:1. Season the veal with salt, pepper and paprika.Brush over the butter and place in a roasting pan orin the grill pan. Add the onions, carrots or drainedmushrooms and the tomatoes. Cover, and cook forapprox. 30 minutes.2. Add the cream and the water, and turn the meat tocoat. Continue roasting without the lid.3. Transfer the meat onto a serving dish and leaveto stand whilst you make the gravy. Purée thevegetables together with the juices from the meat,and stir in the corn flour. Serve with the meat.Setting: Auto roast ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 1Duration: 100–120 minutes 100–120 minutesAutomatic ➔ Meat ➔ Veal ➔ Veal roastRoast vealServes 5Ingredients:1 joint of veal(approx. 1500 g)Salt and freshly ground blackpepper40 g melted butter2 carrots, quartered100 g celery sticks, chopped1 onion, quartered3 cloves500-750 ml hot waterHandful of parsley100 ml sour creamCorn flourMethod:1. Season the meat with salt and pepper, and brushover the melted butter. Place in a roasting pan or inthe grill pan, and roast uncovered for approx. 1hour.2. Stick the cloves into the onion, and add thistogether with the carrots, celery, water and parsleyto the meat. Continue to roast uncovered.3. Remove the cloves, then purée the stock andvegetables with the sour cream, adding water toincrease the volume and thickening with corn flourpaste as necessary. Carve the meat, and serve withthe gravy.Setting: Auto roast ConventionalTemperature: 170–190°C 200– 220°CShelf level: 1 1Duration: 120–150 minutes 120–150 minutes196