Comments on: Veal Roast, Ratatouille & Mashed Potatoes

By: suzette

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

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

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

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

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…

By: DeeBee

DeeBee — Thu, 31 May 2007 23:13:06 +0000

The veal we get here in Australia is pale and very tender. Haven’t had any US veal so don’t know how it compares. One of my favourite veal recipes is veal wrapped in prosciutto with sage and garlic then roasted. Yum : )

By: Mangaranon

Mangaranon — Thu, 31 May 2007 09:16:44 +0000

How do you cook the veal? How many minutes per pound in the oven and to what degree? Please share the recipe.

By: elaine

elaine — Thu, 31 May 2007 00:58:14 +0000

thanks jade…i totally agree with you, the local calf is indeed good and the meat was very tender as i remember it.:}

By: Maria Clara

Maria Clara — Wed, 30 May 2007 20:06:32 +0000

The china really perks up your veal roast which in itself looks good. It acts like magnet attracting the appetite. Great dinner company really makes the evening great! Sister you are a woman of impeccable taste and style in all horizons – food, china, silverware, etc.

By: Jade186

Jade186 — Wed, 30 May 2007 14:49:38 +0000

I think the difference would lie on the calf’s diet and living conditions. If the calf is mainly milk-fed and confined, it produces a pale (due to lack of iron and protein – hence ‘anemic’), pinkish color and has a more tender and finer texture. On the other hand, if the calf’s feed is solid such as hay, grain or soya, the meat is reddish and tougher due to muscle development and movement. I think the latter is what is mainly on the local market. Local calf meat is nevertheless very good and probably healthier.