Recipe(tried): Spicy Fruited Veal and Rice Pilaf (pressure cooker)

This is one of my favorite combinations. It is a very elegant party dish typical of Arab or Moroccan Cuisines. It is also favored by my ancestors from the Canary Islands.

SPICY FRUITED VEAL
Serves 6

4 veal shanks, halved crosswise
1/4 cup all purpose flour
2 tbsp olive oil
1/2 cup dried apricots
1/2 cup dried pitted prunes chopped
1/2 cup light raisins
1/4 cup brown sugar
1/4 cup dry red wine
2 tbsp vinegar
2 tbsp lemon juice
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1 tbsp cornstarch

Season shanks with salt and pepper; coat with flour. Brown shanks in oil; drain.

In a pressure cooker combine fruits, sugar, wine, vinegar, lemon juice and spices with shanks. Add 1/2 cup water or stock. Cook according to instructions for 15 minutes. Let stand until cold or put under the faucet until cold and easy to open.

Open. Remove the shanks; keep warm. Strain juices, reserving fruit. Skim fat from juices. Measure 1 1/4 cup juices (add stock if necessary to complete the amount). Transfer to saucepan.

Stir cornstarch into 1 tbsp cold water; blend into juices. Cook till bubbly. Stir in fruit. Serve over rice.

OUR SPECIAL RICE PILAF
8 or more servings

1 lb shredded red cabbage
1/2 lb well fried bacon, chopped
6 cups chicken broth
3 cups long grain rice
1/2 cup sliced almonds
salt and pepper to taste

Saute the red cabbage for 5 minutes in the 2 tbsp of the bacon grease.

Add the reserved chopped bacon, the rice and the stock. Cook uncovered at medium until the rice is almost dry, with small craters on surface.

Move from the bottom up, cover and lower heat to low. Cook for additional 18 minutes.

Uncover, add the sliced almonds and mix. Serve with the veal shanks.