Veal Stew Recipe - 10 points

Veal Stew

Serves 4
Calories/serving480
WW points per serving 10
Fibre o.2g, protein 49g, fat 29g

• 3 rashers back bacon, diced
• 4og/1 1/2 oz butter
• 1 tablespoon chopped onion
• 4og/1 1/20z mushrooms, sliced
• 90og/2lb cubed stewing veal
• 125ml/4floz water or Chicken Stock
• 225g/8oz sour cream, plus extra for garnish
• 1 teaspoon salt1/4 teaspoon paprika, plus extra for dusting

1. Preheat the oven to 12o°C/250°F/gas3/4
2. Place the bacon, butter, onion and mushrooms in a frying pan and saute slowly until the onion and bacon are lightly browned. Remove the mixture with a slotted spoon and place in an ovenproof serving dish.
3. Leave the bacon fat and butter in the frying pan, then add the veal. Brown the meat on all sides then remove, leaving the fat in the pan. Place the meat in the baking dish with the bacon mixture and mix well.
4. Add the water or Chicken Stock, sour cream, salt and paprika to the frying pan. Heat until just boiling then pour over the meat mixture. Cover the dish and bake for i hour, or until the veal is tender when pierced with a fork. If you wish, serve with a dollop of sour cream and dust with paprika.

Weight Watchers: Pate de Campagne

Serves: 10-11
Preparation time: 20 minutes
Cooking time: 2 houres

310- 370 Calories/serving

* 300g rindless streaky bacon rashers
* 450 g belly of pork
* 300g diced pie veal
* 175g lamb's liver
* 1 onion, peeled
* 1 garlic clove, peeled and crushed
* 50g pitted black olives, chopped
* salt and pepper
* 5ml chopped fresh sage
* 30ml olive oil
* 15ml lemon juice
* 30ml brandy

1. Stretch the bacon, using the back of a knif. Finely mince the pork, veal, liver and onion. Mix with remaining ingredients.
2. Layer the bacon and minced ingredients in a 1.1 litre terrine, topping with a layer of bacon reshers.
3. Cover with foil or a lid and place in a roasting tin, half- filled with boiling water.
Cook at 170C (325 F) mark 3 for about 2 hours.
4. Weight down the pate and allow to cool, then refrigerate overnight. Serve the pate at the room temperture.

Tips:
The pate will have a stronger flavor if you will use spring green onion and garlic.