Meats Recipes - Roast Veal with Orange and Walnuts

Ingredients

• 100 g/4 oz/1 cup long-grain rice

• 1.5 ml/1/4 tsp saffron powder

• 750 ml/1 1/4 pts/3 cups veal or chicken stock

• 50 g/2 oz/1/4 cup butter

• 100 g/4 oz streaky bacon rashers (slices), rinded and diced

• 1 bunch of watercress, chopped

• 75 g/3 oz/3/4 cup chopped walnuts

• Grated rind and juice of 1 orange

• Salt and freshly ground black pepper

• 1 egg, beaten

• 1.5 kg/3 lb boned veal shoulder

• 150 ml/2/3 cup pure orange juice

• 15 ml/1 tbsp orange liqueur

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Method:

1. Cook the rice with the saffron in 450 ml/3/4 pt/2 cups of the stock for 15 minutes until really tender.

2. Meanwhile, melt half the butter in a frying pan (skillet). Add the bacon and fry (sauté) for 2-3 minutes until crisp, stirring.

3. Add to the cooked rice with the watercress, walnuts, orange rind and a little salt and pepper. Mix with the beaten egg to bind.

4. With a sharp knife, open the cavities in the meat where the bones were to make pockets for the stuffing. Spread the stuffing evenly in the pockets then roll up and tie securely with string.

5. Brown the joint quickly in the remaining butter in a roasting tin (pan). Pour half of the remaining stock and half the orange juice around.

6. Roast in the oven at 180°C/350°F/gas mark 4 for 1 1/2 hours, basting from time to time. Transfer to a carving dish and keep warm.

7. Stir the remaining stock and orange juice and the orange liqueur into the meat residue in the roasting tin. Bring to the boil, stirring and scraping.

8. Boil rapidly until reduced by half. Taste and season if necessary. Strain into a gravy boat and serve with the meat, thickly sliced.