VEAL LOIN WITH SICILIAN BLOOD ORANGE SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper.
- Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan.
- Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter.
- While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside.
- Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm.
- Please a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately.
VEAL WITH ORANGE SAUCE
From fridge to table, a really quick mid-week recipe with only a few ingredients that are readily on hand: veal cooked in an orange and wine sauce. Adapted from 'Colour Me Healthy' by Rita Erlich and Dr Alice Murkies and an earlier recipe of my own. When I came across this recipe in 'Colour Me Healthy', I dug out a recipe I'd had in my very first hand-written recipe book from the early seventies when so many of the influences on Australian cuisine were only just beginning to make a ripple and so many of our recipes were still basically derived from English recipes. Although I suffered English school meals as a child, there really is a lot more to English - and earlier Australian - cuisine than chops and three veg! I am, therefore, posting this as both an English and an Australian recipe.
Provided by bluemoon downunder
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to a moderate temperature.
- Squeeze the orange juice, and set aside.
- Grate a teaspoon of orange rind, and set aside.
- Dip the slices of veal in flour, then sauté until lightly browned on both sides.
- Transfer the veal to an ovenproof casserole dish, and set aside.
- Pour the orange juice and wine into the still-hot sauté pan.
- Let the orange juice and wine bubble for one minute.
- Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
- Cover with foil and cook for 30 minutes.
- Remove the foil, add some freshly chopped chives and serve.
Nutrition Facts : Calories 150, Fat 3.6, SaturatedFat 0.5, Sodium 154.5, Carbohydrate 12.5, Fiber 0.3, Sugar 8.4, Protein 1
VEAL CHOPS WITH TOMATO-ORANGE-BASIL SAUCE
Steps:
- Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
- Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.
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