Roast Veal with Prunes, Ginger and Pistachio Nuts

Name: Roast Veal with Prunes, Ginger and Pistachio Nuts
Yield: Serves 8
Ingredients: 1 rolled, boned joint of veal, about 2 kg (4 lb., such as loin or leg; 50 g (2 oz) shelled pistachio nuts; Black pepper; Sea salt; 150 ml (¼ pint) double cream; 300 ml (½ pint) unsweetened apple juice; 3 large cloves garlic, chopped very finely; 250 g (8 oz) tomatoes, skinned and chopped finely; Olive oil; 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

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

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 becomes something far more sophisticated. The juices combine with apple juice and cream to make a wonderful sauce.

Ingredients

3 large cloves garlic, chopped very finely
5 cm (2 in) piece fresh root ginger

Dinner
Gluten-free

Method

In a small bowl, mix together the garlic, ginger, prunes and pistachio nuts. Untie the veal and lay out flat, flesh side up. Spread the filling over, re-roll and tie again. If you don’t want to untie the joint, press the garlic and ginger into the cracks in the meat from both ends and from the sides, as deep as you can with your fingers, then poke in the