Recipe by Karen Elizabeth
I'm posting this recipe for ZWT 5, it comes from "Dine Around The World", a lovely cookbook a friend gave me many years ago. It states "This typical summer dish comes from the exquisite cuisine of Madeira." Madeira is a Portuguese archipelago in the mid Atlantic Ocean . It is a popular year-round resort, noted for its Madeira wine, flowers, and embroidery artisans. Please note that this dish requires overnight chilling in the fridge after assembly.
Top Review by The Flying Chef
Fabulous!! We loved this recipe I made this Saturday, as I was having my family over for Sunday lunch. I served this along with a bunch of antipasti dishes, a large green salad and a rustic crusty loaf of bread. It was perfect and totally delicious. I am one of the biggest haters of anchovies even though my brothers love them, but I made the recipe using both the paste and anchovies and you could not even pick up the strong taste. I think they actually made the dish better. I did leave out the teaspoon of salt from the juice to pour over the roast as I felt the paste was salty enough. The tuna topping was awesome and I served the rest in a bowl on the side for everyone to take more, my brother put it all over his salad as well as the meat. A really great dish Karen and makes for a great meal to share with family on a lazy Sunday afternoon, with a good bottle of wine whilst soaking up the sun. Cheers :)
- 1 1⁄2 kg veal roast (from leg)
- 3 tablespoons lemon juice
- 1 cup water
- 1 tablespoon anchovy paste
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 bay leaves
- 1⁄2 sliced onion
- 2 garlic cloves
- 170 g tuna, canned
- 1 tablespoon chopped anchovy
- 1 tablespoon chopped capers
- 2 tablespoons lemon juice
- salt and pepper
- 3 tablespoons mayonnaise
- 3 tablespoons cream, whipped
- chopped stuffed olives
- lemon slice
Directions See How It's Made
- Bind veal roast into roll, if necessary, and place in casserole.
- Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.
- Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.
- Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.
- Remove veal from liquid, dry with absorbent paper, cut in thin slices.
- Arrange on platter and pour sauce over meat.
- Place in refrigerator overnight.
- Garnish with olives, lemon slices and parsley.
- Mixed salad, french bread, and a well-chilled rose wine are nice accompaniments.