Baked veal with vegetables and MEVGAL Feta Cheese

150 minutes

Difficulty

Serves 6

One of the most delicious summer dishes! Cook it while there are still plenty of seasonal vegetables around!

Ingredients

½ kg veal breast

4 Tbsp olive oil

3 cups hot water

2 cloves garlic

3 potatoes

3 multicoloured peppers

3 onions

3 ripe tomatoes or 2 packets chopped tomatoes

250 g fresh, or frozen, flat green beans

Parsley

Paprika

Freshly ground pepper

Salt

150g MEVGAL feta, in pieces

2 Tbsp balsamic vinegar

Instructions

For the baked veal with vegetables: cut the meat into large pieces. Heat 2-3 Tbsp of the olive oil and brown the meat for a few minutes. Add 3 cups hot water. Cover and boil the meat over medium heat for 35-40’.

Prepare and wash all the vegetables and cut all except the beans into slices. Layer all the potatoes in a casserole dish or deep baking tin, followed by all the meat, onions, peppers, beans and top with the tomatoes. Push the garlic into the food.

Sprinkle with a little parsley and paprika. Pour over 1 cup of the broth from the boiled meat (reserve the rest for use in a soup, sauce, rice, etc.) sprinkle with the vinegar and drizzle with the olive oil.

Lay a piece of greaseproof paper over the surface then cover with aluminium foil, sealing all the edges.

Bake in a very hot preheated oven at 250 degrees C, conventional setting, for 30’ then reduce the heat to 160 degrees C. Slow cook the food in a cool oven for approximately 2.45’ hours. Uncover after 2.15’ hours and dot with the pieces of feta. Leave to slow cook in the oven for a further 30’, until the feta has melted and only a little oil remains.

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