Veal Cacciatore

Ingredients:
1,Eggplant (aubergine), cut into 1 cm cubes,4Garlic clove crushed,French dressing 90ml, 4 thin slices veal steak or schnitzel (escalopes), cut into thin strips, Tomato pasta sauce500 ml,Pitted green olives, sliced8.

Preparation:
Combine eggplant, garlic and dressing,Place veal around the edge of a microwavable casserole dish. Place eggplant in the centre. Cover. Cook on high (100%) for 3 minutes, Stir in pasta sauce. Cover. Cook on medium (50%) for 5 minutes. Stir. Cook for 5 minutes or until veal is cooked. Scatter with olives. Serve immediately.

Veal Ragout

Ingredients:
Vegetable oil 5tbsp, Boneless veal shoulder cut into chunks Or (cube) 1.5 kg, White Flour 4tbsp, Salt to taste ,Freshly ground black pepper as needed,4 Medium carrot,4 diced Stalks celery,2 diced Medium onion, chopped,Chicken stock and water as needed, Potato cut into quartered400gm,350gm Tomato peeled, seeded and puree,4 Garlic cloves chopped,2Bay leaf, thyme and cinnamon stick as needed, Lemon rind finely grated and parsley to garnish Mushroom, cut into cube 100gm PORTION SIZE: 10 portion

Preparation:
Season the flour with salt and pepper, toss veal with flour to coat. In a heavy bottomed pan over medium heat, put oil then add the veal and stir-fry until golden brown, adding oil if necessary. Remove from pan and dry with kitchen paper. In the same pan reduce oil, add onions sautéed for a while, add garlic, carrots, celery and mushroom, cooked stirring constantly, until vegetable are lightly browned.Return the meat adds tomatoes, water, stock, potatoes, bay leaf and thyme. Cover and simmer from time to time until the meat is tender. Season the taste and before serving, combine lemon rind and parsley and sprinkle on top. Serve hot.