Roast Veal with Prunes, Ginger and Pistachio Nuts from The Cook's Companion: A step-by-step guide to
Although veal produces the best juices of all meat when roasted, the lean flesh can be slightly lacking in flavour. If you press flavourings deep into the cracks of a rolled, boned joint, it become...
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Cooking tools:
- Mixing bowl
- Butcher's twine
Ingredients
- 50 g (2 oz) shelled pistachio nuts
- 1 rolled, boned joint of veal, about 2 kg (4 lb., such as loin or leg
- 5 cm (2 in) piece fresh root ginger, peeled and chopped very finely
- 75 g (3 oz) stoned prunes, sliced into 3 or 4 pieces
- 3 large cloves garlic, chopped very finely
- Olive oil
- 300 ml (½ pint) unsweetened apple juice
- 250 g (8 oz) tomatoes, skinned and chopped finely
- Sea salt
- 150 ml (¼ pint) double cream
- Black pepper
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