Saturday, December 29, 2012,10:12 AM
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PrintVEAL AND ORANGE CASSEROLE
Are you craving for dishes with strong and unusual taste of orange? This veal and orange casserole might be perfect for you. Imagine chewing the meat and tasting the combined flavors of salt and pepper plus the sweet and captivating aroma of orange. It will surely make you crave for more.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy saucepan or flameproof casserole.
- Add the onion and fry gently for 3 minutes. Add the orange rind and sage leaves and cook gently for 1 minute.
- Dust the cubed veal in flour, season with salt and pepper, and add to the onion mixture.
- Fry steadily until the veal is sealed on all sides. Gradually stir in the stock, vermouth and orange juice.
- Cover and simmer gently for about 1 hour or until the veal is tender. Taste and adjust the seasoning before serving.
- Garnish with more chopped fresh sage.
INGREDIENTS
- 2 tablespoon Cooking oil
- 2 medium onion, peeled and finely chopped
- 4 tablespoons finely grated orange rind
- 6 fresh sage leaves, finely chopped
- 500 grams lean boneless veal, cut into 1 inch cubes
- Whole meal flour
- Salt
- Freshly ground black pepper
- 300 ml chicken stock
- 300 ml dry vermouth
- 6 tablespoons orange juice
Garnish
- Chopped sage
- Grated orange rind
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