Prep 12 hrs
Cook 2 hrs
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.
- 2 kg veal roast (from leg)
- 44.37 ml lemon juice
- 236.59 ml water
- 14.79 ml anchovy paste
- 4.92 ml salt
- 2.46 ml pepper
- 2 bay leaves
- 1 sliced onion
- 2 garlic cloves
- 170 g tuna, canned
- 14.79 ml chopped anchovy
- 14.79 ml chopped capers
- 29.58 ml lemon juice
- salt and pepper
- 44.37 ml mayonnaise
- 44.37 ml cream, whipped
- chopped stuffed olives
- lemon slice
- 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.
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 :)