07 July 2008

Veal roast with honey

After almost 2 months out and about it's time to settle back into life in the PNW and start publishing again! I have some real nice and easy recipes to share. Today it will be the main course I served at my Mom's party back in May:

Veal roast with honey
For 8
1.5 kg Veal Roast (count 180 to 200 gr per person)
4 tomatoes
2 shallots thinly sliced
200 ml of white wine
3 Tbsp honey
Salt, pepper to taste

Brown well the roast in a large frying pan, then place in a roasting pan.
Degalze the pan with white wine and pour over roast, gently fry the shallots and place in roasting pan.
Wash and quarter the tomatoes and place in the roasting pan alongside the veal roast.
Salt and pepper then baste the top of the roast with honey.
Cover with lid or tin foil (seal well) and bake in pre-heated oven at 200 C for about 45mn (count half an hour per pound)
When cooked turn of the oven and leave the unopened roasting pan in for a further 15mn.
Take out, slice and serve hot with baking juices.

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