Free range calf with eggplant puree and sliced veggies
Added by runneralps | Sat 27 Jun 2009 @ 13:16
1kgr free range calf(any part you like)
1 onion peeled and chopped
1 clove of garlic(peeled and chopped)
2 tomatoes chopped
1/4 cup olive oil
a handful of thyme and marjoram
3-4 pepper seeds
1 1/3 tea sp salt
1/2 tea sp sugar
1/2 glass white dry wine
1 zucchini sliced
1 red pepper sliced
1 carrot sliced
FOR THE EGGPLANT PUREE
2 eggplants (baked on the charcoal)
150 grms grated parmesan or other yellow medium salty cheese
2 table spoons flour
10 grms grated nutmeg
3 table sp olive oil
1/2 tea sp salt
1 glass of milk(prefer the non fat)
3 table sp cream fresh(im using substitute from soy)
Its a little complicate dish but it worths ...
Chop the calf in medium to small pieces.
In a steamer put the olive oil and the onion(add the sugar on the onion)
and saute them in a medium fire for 5 minutes.
Add the meat and mix well with the onion for 5 minutes.Add the wine and let it be absorbed . Chop the tomatoes and add them. In the end add all the other ingredients(pepper ,herbs etc) and close the steamer.
Cook the meat for at least 45 minutes(the time depends on what part of calf is it) and set it aside.
Doing the sliced veggies
Peel a zucchini, a red(sweet) pepper, and a carrot.
Slice them and put them in a pan. Add some sugar and just a few drops of olive oil. Set the fire in low mode. Cook them till the veggies turn wizened.
The sugar you have added is giving to the veggies a sweet taste.
ok now the EGGPLANT PUREE
Put the olive oil in a pan or other utensil you like. Add the flour and the salt, and mix them well before you heat them. When the flour and the oil is mixed well, put the pan on the fire and set the mode in very low mode. Keep mixing and when the mixture starts to giving bubbles add the milk continuing with the mixing. Now add the eggplant that you have already baked on the charcoal.Remember that baking them on the charcoal, is giving an extra taste to the food. Peel it before you add it in the pan. Remember the eggplant must be added hot enough. Continue mixing well and in the end, add the parmesan and the nutmeg grinds. You must keep mixing till parmesan melt . In the end add the cream fresh(or soy cream) and mix again. Now its ready to be served.
Hope you like it!!!!