Roast Veal In Tuna Sauce From The Madeira Islands Portugal Food

ROAST VEAL IN TUNA SAUCE - FROM THE MADEIRA ISLANDS, PORTUGAL

Steps:

• Bind veal roast into roll, if necessary, and place in casserole.
• Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.
• Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.
• Sauce:.
• Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.
• Remove veal from liquid, dry with absorbent paper, cut in thin slices.
• Arrange on platter and pour sauce over meat.
• Place in refrigerator overnight.
• Garnish with olives, lemon slices and parsley.
• Mixed salad, french bread, and a well-chilled rose wine are nice accompaniments.

ALMOND CAKE FROM ALBUFEIRA, PORTUGAL

Steps:

• Preheat oven to 350°F.
• Combine flour, sugar, baking powder, baking soda and salt. Set aside.
• Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.
• Add flour mixture and mix with spoon until nearly smooth.
• Turn into a buttered 9" springform pan.
• Bake until center of cake springs back when lightly touched, about 35 minutes.
• Remove from oven.
• While is hot, cover top with sliced almonds.
• Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
• Broil about 6" from heat until almonds are lightly toasted.
• Cool on rack 15 minutes.
• Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.
• Hot Almond Syrup: In 1-qt saucepan combine sugar and water.
• Boil until mixture reaches 220F on candy thermometer.
• Remove from heat and add almond extract; stir well.

VEAL AND MUSHROOMS WITH MADEIRA SAUCE

Steps:

• Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
• Remove from skillet and keep warm.
• Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
• Add the veal and cook 5-10 minutes covered.

PORK STEW WITH CUMIN(PORTUGAL)

Steps:

• Marinate pork in mixture of cumin, garlic, bayleaf, salt, pepper, wine and lemon juice.
• Marinate for 6 hours.
• Remove pork from marinade and reserve liquid.
• Saute in oil, onion and pork until pork is browned.
• Add marinade and bring to a simmer.
• Simmer 30 minutes add water or stock if necessary to keep it moist. Scatter with olives and serve with lemon wedges.