Comments on: Veal Roast, Ratatouille & Mashed Potatoes

by: suzette

Thu, 26 Jul 2007 13:13:10 +0000

teach me how to make a ratatouille mm… i’d like to take advantage of its popularity now so i could serve it to my kids :}

by: Marketman

Mon, 16 Jul 2007 09:03:41 +0000

Paula, they sell a few different cuts of veal at Santis delicatessen, with branches in QC, Greenhills and Makati + more. But it isn’t the best veal… but at least you can get some if you really want it…

by: Paula

Mon, 16 Jul 2007 08:43:42 +0000

Hi! Where can I get veal here in Manila? I’ve been trying to get my hands on some of them since forever!

by: Sister

Sat, 02 Jun 2007 15:19:17 +0000

Mangaranon:
The roast pictured is a whole boneless leg of veal, rolled and tied, seasoned with salt and pepper, fresh thyme. You can also use a shoulder of veal. Brown first in a very hot fry pan with 2 tbsp. of oil. Place on top of diced 1 c.onion, 1/2 c.celery and 1/2 c.carrot,and 1 tsp.thyme in a roasting pan. Roast in a 350F oven until desired doneness is reached, about 15 min a lb. for medium, 20 min. for well done. Easy gravy: Dissolve 2 tbsp. cornstarch in 2 c. good veal or chicken broth. Remove roast and add 1/2 c. white wine to pan and scrape browned bits up over high heat. Add stock and boil 1 minute. Strain. Untie veal and let sit 15 min. before carving.

by: Marketman

Fri, 01 Jun 2007 02:38:33 +0000

DeeBee, interesting to hear your veal is so pale, for some strange reason, the Australian veal sent to Philippine retailers is so red…maybe its just a lousy supplier… Mangaranon, sorry, I didn’t cook the roast, but I suspect it was just seasoned with salt and pepper and possibly some herbs and stuck in an oven until medium doneness…